Chicken Braised in Lemon and Soy Sauce

Chicken Braised in Lemon and Soy Sauce, originally uploaded by essgee51.

Wanted something quick, and Bittman gladly obliged. It's rather less adobo-lite than its constituent ingredients may make it seem, and is bright with just a small touch of heat. My version of the recipe (with more garlic and lemon juice than originally called for) below.

• 2.5 lbs chicken (thighs)
• 4 tbsp. neutral oil (grapeseed this time)
• 1 heaping tbsp. garlic (originally 1 tsp.)
• 1/3 cup water
• 2 tbsp. soy sauce
• 1 heaping tbsp. lemon zest (from 2 medium lemons)
• 1 tsp. sugar
• 1/4 tsp. cayenne pepper (may add slightly more next time)
• 1/4 cup lemon juice (from one juicy lemon)

Put oil in a Dutch oven over medium-high heat. When it's hot, brown the chicken, working in batches if necessary (should take around 10-15 minutes).

Remove the chicken and pour/spoon out all but 1-2 tbsp. of oil. Turn the heat to low, add the garlic and cook till it starts to soften, about 1-2 minutes.

Add the water, soy sauce, sugar and cayenne pepper to the pot. Put in the chicken, turning it once or twice to soak up the broth. Adjust the heat so it bubbles gently but constantly and cook till done, anywhere from 20-40 minutes.

When done, stir the lemon juice into the dish and remove from heat. Adjust seasoning and serve over white rice.

Herby Chicken Salad

In honor of this year's Opera in the Outfield, I scoured the internet and my cookbooks for something picnicky. This salad, which uses olive oil instead of mayonnaise and put our little herb garden to good use, was perfect - bright and delicious. Thanks again, Mark Bittman! My variation below:

• 1.75 lb. chicken leg quarters (would be fine with pre-made chicken, too), cooked then meat shredded
• 3-4 shallots (about 4 tbsp.), minced
• 1/4 cup Kalamanta olives, chopped
• 1 tbsp. lemon zest
• 2/3 heaping cup mixed herbs (used mostly basil, with some parsley, chives and thyme), chopped
• 3 tbsp. lemon juice, plus more to taste
• 1/4 cup extra virgin olive oil, plus more to taste (ended up using about 1/3 cup)
• salt and pepper to taste

If you aren't using pre-made chicken, cook the meat any way you please. (I poached the legs in about 5 cups of water with onions, garlic, celery, carrots, peppercorns, salt and pepper, then reserved the broth for other uses). Shred the meat.

Mix the chicken, shallots, olives, and lemon zest. Add the herbs, lemon juice and olive oil and mix, then season with salt and pepper to taste.

Refrigerate till cold, then serve either as-is or over a bed of salad greens. (The leftovers were excellent with couscous the next day, too.)

Mackerel Simmered in Soy Sauce

Another first - cooking with mackerel, which is one of my favorite fishes (especially in sushi). Bittman's recipe was simple, easy and flavorful - perfect over white rice with a side dish of butter-sauteed enoki and a bottle of Jennifer's Jamabalaya. Recipe, with a couple of tweaks, reproduced below.

UPDATE, 8 Jan 2010: Doubled this recipe, skipping the water and using mirin instead of the sake and sugar. Also tasted wonderful.

• 1/2 cup soy sauce
• 1/3 cup sake
• 1 tbsp. sugar
• 2 tbsp. rice vinegar
• 1/2 cup water
• 8-9 thin slices ginger, peeled
• zest of 1 lemon, grated (about 1 loose, heaping tbsp.)
• 5 garlic cloves, crushed
• 4 skin-on mackerel fillets, 1-1.5 lbs.
• 1-2 scallions, chopped

 In a skillet large enough to hold all the fish fillets in one layer, mix the soy sauce, sake, sugar, rice vinegar, water, ginger, lemon and garlic. Bring to a boil and cook over medium heat for 5 minutes.

Put the fish in the skillet, skin-side down. Simmer till done (when the fish is opaque, about 7-10 minutes).

Serve on a plate with white rice and some of the sauce, garnished with scallions.

Chicken Thighs with Soy Sauce and Lemon

Yesterday was the first time I'd cooked since my cat died (R.I.P. Bunnicat, 1995-2009). As do most braises, it tasted good the night of, even better the day after - and it will taste even better tomorrow. It will also always remind me of Bun. Despite the still-unfamiliar silence (no more soft splash of her fountain; no more querulous meows), I had to remind myself not to set aside a little portion of chicken for her each time I packed my lunch. Alas, my mise en place/condiment bowls are now merely those again; they no longer double as amuse bouche plates for my furry food critic. I miss you, anak.

This recipe's based on one in the first edition of Bittman; any deviations from the original are in italics.

• 1 tbsp. peanut oil
• 1.5 lbs. chicken thighs (orig. 2 lbs.)
• 1 tbsp. minced garlic (orig. 1 tsp.)
• 1 scant tbsp. grated lemon zest (orig. 1 tbsp.)
• 1/4 tsp. cayenne powder
• 2 tbsp. soy sauce
• 1 tsp. sugar (omitted this)
• 1/3 cup water
• juice of 1 lemon (about 3-1/2 tbsp.)

Heat a large skillet over medium-high heat for 2-3 minutes. Add the oil, swirl, then add the chicken. Brown quickly - about 2-3 minutes per side.

Turn off the heat. Remove the chicken and all but one tablespoon of fat from the skillet. Let the pan cool for a minute or two, then turn the heat to medium and add the garlic. Cook, stirring, till it softens, about 1-2 minutes.

Add everything else but the lemon juice; stir. Return the chicken to the skillet; turn it once or twice in the liquid. Cover, reduce the heat to medium-low. Simmer, turning once or twice, till chicken is done (anywhere from 20-40 minutes, though admittedly I went long because a new episode of "No Reservations" was on).

Add the lemon juice to the broth and stir. Serve with white rice.