Who wants bottled teriyaki sauce? This recipe, which hails from Simran’s cousin, is a favourite of ours. Its easy two-ingredient braising sauce is a implausible brief-reduce various to selfmade or retailer-purchased teriyaki sauce. We’ve paired this candy-salty, teriyaki-like hen with a vibrant herb pesto for fantastic distinction. Serve it over a bowl of pasta, rice or entire grains and add a creamy dollop of bitter cream for a bit of additional richness, for those who like.
The hen is fantastic served like this, nevertheless it’s additionally nice as a filling for fusion tacos or pulled-hen sandwiches or served atop fried rice or stir-fried noodles. The pineapple-soy combination can be utilized in a number of methods, too. Use it to braise different meats or scale back it right down to a syrupy consistency — simply simmer it over medium warmth — to make a tasty glaze for meat, salmon or veggies.
The pesto could be made one or two days forward and refrigerated. Use any leftover pesto as a diffusion for sandwiches or drizzled over scrambled eggs, salads, cooked veggies and even pizza. It freezes nicely, too.
Pineapple-Soy Braised Hen
1 tablespoon vegetable oil
1½ kilos boneless, skinless hen thighs, seasoned with salt and pepper
2 cups pineapple juice
½ cup soy sauce or tamari (you need to use decreased sodium soy sauce should you want)
Pineapple, lemon or lime juice to style
1 pound pasta, reminiscent of spaghetti or linguine
Bitter cream, garnish
Cilantro-ginger pesto (see recipe under)
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- In a large heavy-bottomed pan set over medium-high heat, heat the vegetable oil. Add the seasoned chicken pieces to the pan and sear until golden on both sides, 5 to 7 minutes. Transfer to a plate.
- Add the pineapple juice and soy sauce to the pan, scraping up any browned bits from the bottom of the pan. Then add the seared chicken and any collected juices back to the pan. Bring the simmering sauce to a boil, then reduce heat to medium-low and simmer chicken, uncovered, for 20 to 25 minutes, until chicken is cooked through and sauce is reduced by a third to a half. Baste the chicken with the sauce from time to time as it cooks.
- Meanwhile, cook the pasta according to package directions and make the cilantro-ginger pesto.
- Transfer the cooked chicken to a cutting board. Shred the meat with two forks, and set aside.
- Taste the simmering sauce and adjust the seasoning as needed, with a splash of pineapple, lemon or lime juice, to your taste. If you prefer a thicker consistency, reduce the sauce over medium-low heat for a few minutes more.
- To serve, toss the cooked noodles with a few spoonfuls of the soy-pineapple sauce and divide the pasta among the plates. Top with shredded chicken, drizzle with cilantro-ginger pesto and a dollop of sour cream. Reserve remaining simmering sauce to serve at the table.
1 small garlic clove, peeled
2-inch piece ginger, peeled and roughly chopped
1 cup chopped cilantro
1 scallion (white and light green parts), roughly chopped
1 to 2 tablespoons chopped serrano or jalapeno chile pepper, or to taste
2 tablespoons olive oil
Juice of half a lemon or lime
Big pinch of salt, or more to taste
Combine all the ingredients in a mini food processor and puree to a pestolike consistency. If needed, add water a few teaspoons at a time to thin the mixture to your preference and help with blending. (For a chunkier texture, mince the garlic, ginger, cilantro, scallion and peppers by hand, then stir in the oil, citrus juice and salt. Taste and adjust seasoning. (If you find the sauce has too much bite, add a spoonful of sour cream to temper the heat.)
San Francisco food writers Stacie Dong and Simran Singh’s blog, A Little Yumminess (www.alittleyum.com), focuses on family food adventures and recipes with a global twist.
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