Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
I don’t know what’s wrong with me but I have to say I was mildly unnerved the first time I eyeballed Soy Saucy Chicken and Eggs. There was something so, well, here-is the-chicken-and-here-are-her-eggs-sitting-next-to-her about it all. I know that’s irrational on many levels, but work with me.
This is definitely a fun weeknight dish but you need to be ready, like the back row players in a volleyball match, because the serves -- in the form of steps -- start coming at you if you’re not.
Pour the wine! Chop that garlic! As soon as you get your eggs on, start thinking about what you’re going to serve with this. In my case, it was basmati rice, and I regretted not getting it on a bit earlier, especially since the directions on the canister were in several languages, not one of them English, requiring a quick rice-cooking refresher course on the Google while my heat was a-flamin’.
Be you, not me.
While your eggs are cooking put your garlic and ginger on; monkeymom does not tell you to do this in oil but I will. I considered sesame, to get in the Asian spirit of the dish, but went with vegetable so as not to mess with the flavors. I might try it next time with the sesame. Next you brown up your chicken, and then you start deglazing and adding the other stuff. I wasn’t clear on whether I was meant to take my chicken out for that process, she doesn’t say, so I left it on and worked around it, all at a low heat.
The cooking time once you get your peeled eggs on is closer to 20 minutes than 25 in my view. The tomato, as others have commented, really makes this dish -- it’s tangy, noted the husband -- and bacon girl, who is generally loathe to try new things, chowed it down. I am not suggesting the palate of an 8-year-old girl who won’t eat fruit be your culinary guide, but just explaining that this is a crowd pleaser.
I will continue to tweak its seasoning; for example both diners said they did not taste the soy at all. Hm. Addressing next time. Further, while I loved the sauce and the eggs dipped in it, I found the chicken a tad bland; I believe this is because I used skinless thighs rather than, as the author suggests, using a mix with some skin. Skin is flavor, people. Without it, I suggest hot sauce.
4 cloves garlic, smashed
2 slices ginger
2 lbs chicken thighs
½ cup wine (we use rice wine but sherry, sake, or even a sweet white wine will work)
1 cup diced tomatoes (or 3 fresh tomatoes or 3 Tbsp tomato paste)
½ cup soy sauce
1 Tbsp brown sugar
3 shiitake mushrooms, sliced (dried or fresh)
dried red chili peppers (optional)
Photo by James Ransom