Soboro Don

Credit: Namiko Chen, Just One Cookbook

Ingredients

1 lb ground chicken (regular or lean work fine)
2 tsp grated fresh ginger
2 tbsp sake
2 tbsp mirin
3 tbsp sugar
5 tbsp soy sauce

Directions

Put the ground chicken in a cold nonstick skillet (no oil needed). Mix the rest of the ingredients together, then pour over the chicken. Cook on medium heat until the chicken is no longer pink. Then cook until the juices have evaporated and there are some brown bits on the chicken. Serve over rice with shredded pickled red ginger (kizami beni shoga) and a vegetable.

Notes

This takes only about 15 minutes! You can also serve it traditionally with slightly sweetened scrambled eggs (about 2/3 tsp sugar per egg).

Chicken Adobo

Credit: Alana Kysar, Aloha Kitchen

Ingredients

3 bay leaves
4 tsp whole black peppercorns
1 tbsp neutral oil
1/2 cup Datu Puti cane vinegar
1/2 cup soy sauce
1 tbsp brown sugar
5 garlic cloves, peeled and smahed
3 lbs boneless, skinless chicken thighs

Directions

Brown chicken, and cook in remaining ingredients.

Notes

Total comfort food, and so good over rice to soak up the juices.

Huli Chicken

Credit: Alana Kysar, Aloha Kitchen

Ingredients

1/2 cup ketchup
1/2 cup soy sauce
1/2 cup packed brown sugar
1/4 cup rice vinegar
1-inch piece of ginger, grated
2 cloves garlic, grated
3 lbs boneless, skinless chicken thighs

Directions

Marinate at least 8 hours ideally, then broil.

Notes

So simple and a total crowd-pleaser!