Wednesday : soy braised chicken

This was inspired by an older Bittman recipe for soy-braised pork (or chicken). I browned a couple chicken leg quarters nicely; added some thickly-sliced ginger and chopped garlic; cooked a couple of minutes; added soy sauce, mirin, and a bit of sugar; partially covered; and then let the chicken cook until it was done. No reduction of the liquid was necessary to get a nice sauce, but that's theoretically possible.

To go with this, I cooked some fairly tough lettuce with a bit of peanut oil until tender and then flavored it with a splash each of soy and ponzu sauce. This I served topped with a bit of sesame oil. 

To go along with it all we had Japanese sweet rice.

lovely, lovely food.