Soy sauce chicken

In keeping with the comfort food theme I've been prattling on about recently, I thought I'd post another go-to dinner that never fails to please: soy sauce chicken.

Although I have served this to guests on numerous occasions, it's what my dad would have called "home food," not something you'd get in a restaurant, because it's so plain. I suppose it's because of this that when I do entertain with it, I serve it to my closest friends--those I like so much I don't consider them guests, but family.

My sister is the one who originally shared this recipe with me, and since then I've come across many variations, especially in Hawaiian cookbooks--some of which include vinegar (making it more of a chicken adobo), or  star anise, which adds a great spiciness. But I always fall back on the old basic recipe she gave me years ago, because it's simple, quick, requires no attendance on the stove, and is one of the husband's favorites.

Any kind of soy sauce will do: light, dark, low-sodium, whatever. You can lessen the sugar if a whole cup freaks you out. You can use any mix of chicken parts, although I think dark meat works best. And if you've planned ahead, you can dress it up with chopped scallions or toasted sesame seeds.

One thing I think is non-negotiable is serving it with steamed rice. It just doesn't go with anything else.

Whenever I make soy sauce chicken, I make enough for two dinners. I even double the rice, in anticipation of enjoying fried rice a few days later, either for dinner or for breakfast. Old rice is the secret to good fried rice.

Soy sauce chicken has all the makings of a repertoire staple: it's cheap, has very few ingredients, is quick to make, and everyone loves it. Give it a try and let me know what you think.

Soy sauce chicken (serves 4)


8 chicken thighs or 4 whole legs
1 cup soy sauce
1 cup water
1 cup sugar
a few pieces of ginger, no need to peel

Place soy sauce, water, sugar, and ginger in a large pot and bring to a simmer. Stir to help sugar dissolve. Carefully slip the chicken into the sauce and turn to coat. Turn down heat to medium low and cover. Let simmer for 35-40 minutes, turning occasionally.

Serve with rice and sauce on the side, removing ginger.

Rain, rain, go away

It's been raining cats and dogs all week. Everyone has had to put on boots...

...and raincoats.

In addition to engaging in an endless cycle of preparing to go out, getting soaked, coming in, drying off, and in the process splattering the front hall and stairs with water, we've also been eating a lot of soup.  I made minestrone earlier in the week, to which I added--you guessed it--some red cabbage, which turned the whole soup a shocking purple. But don't worry, I understand I've pushed the cabbage limit here. So instead, I'll tell you about the plain and simple potato leek soup I made last night.

Although, what's to tell? Saute some leeks, add potatoes, garlic, and chicken broth, simmer, puree, add cream, salt and pepper. Garnish with parsley (chives would have been ideal but there were none in the house). Serve with crunchy garlic toast.

You can tell I got a little overzealous with the garnish. I have trouble keeping a light hand with herbs. I get excited sprinkling them over the top of things. They look pretty in the moment but clumpy in a photo. Oh well. You'd never know I'm the daughter of an artist.

The soup was warm and comforting and exactly what we wanted as the rain poured down outside and we settled on the couch, Frances at our feet, waiting for toast crumbs. We ate while watching "Hope For Haiti Now," which I have to say was impressive. In addition to being quite moving in some parts, the husband and I also got to ogle our respective celebrity girlfriends (Beyonce and Reese Witherspoon) and boyfriends (George Clooney and John Legend).

We went online and made a donation, but immediately afterward I started feeling like it wasn't enough. When people say, "Give what you can," many of us probably fib a little to ourselves. I started thinking about the fact that we just bought iPhones, and how they cost quite a bit more than what we had donated. I sense another donation in the near future.

Compassion and guilt can go hand in hand, and that's not necessarily a bad thing. Take it from me, a fundraiser by day. You want people to give, no matter what compels them. But whether or not you donate, we can all keep the people of Haiti in our thoughts--while holding those we love close and keeping them warm.

Going out, staying in

What a busy week it's been! In spite of dreary weather, we've been getting out and about, being surprisingly social and eating all kinds of wonderful things. There was dinner at Serpentine for a good friend's birthday, where I renewed my love of osso buco; a perfect crispy pizza from The Cheese Board in Berkeley, eaten in a cozy kitchen with lots of red wine and a big kale salad; perfectly grilled flank steak with an addictive romesco sauce at our neighbors' house; and tapas with hibiscus margaritas at Ramblas with our friends Matt and Kirsten, visiting all too briefly from Madison, Wisconsin.

The flip side of these fun nights out (in addition to most likely putting on a few pounds and apologizing profusely to my liver) is that I haven't been cooking much, and therefore haven't had much to post about. But last night, we stayed in and I made one of our favorites, orecchiette with sausage and broccoli rabe.

This is a little cheat-y, considering I did post about this once before. But it was awhile ago and probably none of you read it. And I didn't end up with a good photo that time around. So I hope you'll forgive me for repeating myself. As much as I enjoy experimenting in the kitchen, I have a pretty solid repertoire of recipes that make weekly or monthly appearances Chez Hungry Dog--recipes I've already told you about. Sometimes I find myself flailing a bit, without something new to share.

Anyway, you can read how I came up with my version of this classic pasta, as well as my recipe, here. Suffice it to say, the dish is rich and not at all appropriate for anyone on a diet, unless the purpose of your diet is to get pudgy. On the other hand, it's very good for anyone in the mood for something comforting during these long days of winter. The pork sausage adds a salty bite against the creamy sauce and slightly bitter broccoli rabe. On a cold night at the end of a long weekend, you'd be hard-pressed to find anything better.