Friday, December 17, 2010

I beat my chicken, please don't call PETA...

Yesterday, we had the second snow day of the week.  Madi and Chris eventually got up and went to the dam to sled.  It appears that necessity really is the mother of invention...

  I am 99.9% sure that we really do have sleds and that they are either in the garage or up in the attic.  In either case, attempting to find them would take longer than the patience a teenager can endure.  But still, they had to navigate their way through the garage and up into the attic to get these.  

Last night got away from me, what with the chicken drama and projects I suddenly decided I had to do RIGHT NOW!

So, without further ado, here's the 411 on what happens after you massage chicken.

We love the teriyaki chicken at Sarku Japan and after much googling, found a recipe at Chef Talk.  

If you recall, it started out with massaging my chicken in a marinade (see Wednesday).  I used chicken thighs and pulled the big chunks of skin off, leaving random bits of fat, then cut the bone out and chopped it into bite size pieces.  

For the marinade, I tweaked a bit and did:

1 cup water
1/4 cup cooking sherry
1/2 tsp minced garlic
1 1/2 tsp white pepper
1/4 cup low sodium soy sauce
1/4 cup extra virgin olive oil

Mix well, and dump the chicken in.  I am too much of a chicken to actually massage it with my hands as suggested, so I smashed it with a spoon.  This needs to marinate AT LEAST overnight...with frequent massages.  


The forum states that the next step is critical and absolutely must not be skipped.  You must beat the living daylights out of your well massaged and relaxed dead chicken, for, are you ready...30 MINUTES.

I threw it in my mixer with the dough hook and let 'er rip.

At the end of 30 minutes you have a nasty, goopy, pukey looking slop.  This is perfect.  

Meanwhile, chop up some veggies to stir fry (I used bok choy, cabbage, and carrots), start some rice and I also made some noodles.  

Now, while you are beating the fowl, stir frying the veggies, steaming the rice and boiling the noodles, you must also be multi-tasking making the brown sauce that shoots your taste buds over the moon.  

Let's get my version of saucy...

2 1/2 cups chicken stock or broth
3/4 cup teriyaki sauce
1/4 cup low sodium soy sauce
1 sliced garlic clove
a sprinkle of ginger powder
3/4 to 1 cup brown sugar

In a saucepan heat the stock, garlic and ginger to just under boiling, then remove the garlic.  Add the rest of the ingredients and bring to a light boil.  Verrrrryyyy slowly, drizzle in a cornstarch slurry to thicken just to the point that it glazes the spoon.  

While all the steaming, boiling, slurrying is going on, heat a griddle to abso-freakin-lutely smokin hot.  Toss the chicken slop on and let it cook away.  Let it get nice and caramelized...drizzling with a little of the sauce along the way.  Do not smash it with the spatula, using the side of it, sort of chop and spread.

Throw it on a plate and spoon more of the brown sauce. Sit down and gobble it up.

I would be remiss if I failed to mention that whenever I try a new recipe, the kitchen gets totally, horribly trashed.  Should have taken a picture of the cookware carnage, but after eating promptly shifted gears to another project.  (yes, the dishes got done...thanks to the team effort of me and my darlin')

The cats love the Christmas tree water and have a bad habit of dunking the tree skirt into the water reservoir.  Until last night, the tree base was nekkid.  Popped into Hobby Lobby yesterday, picked up some burlap and decorative edging.  After a little cutting, serging, sewing and attaching velcro, now the base has clothes and the cats are confused and frustrated.

Don't remember if I ever shared a pic of the finished Poppy sweater (and I am too lazy to backtrack to look)...

Have a few more FO's to discuss, (they have previously had teasing pics posted) but since they are gifts and the last 2 have not yet been given, my lips are sealed.  

If you go visit Tami, I am sure you will find people doing things that they are able to show and no chickens will have been beaten.


  1. When I was a kid, we used black trash bags for sleds at me Dad's.

    Your chicken looks good. How jealous am I over your mixer.

    Nope, you haven't shown the finished sweater yet. It looks great.

  2. You are a brave woman. If I'd peered into my mixer and seen that, I woulda dumped it down the garbage disposal -- that or just moved out of my house. Eesh. It does, however look spectacularly yummy on the plate! Way to soldier onward!

  3. Who knew that beating the chicken (for a whole half hour, wow) was te secret to restaurant teriyaki? I may have to try that sometime. I loved seeing the process of your (delicious-looking) dinner coming together, and that sweater is gorgeous, too.

    And now I'm on the way to the post office to mail you your ornament! :) I hope it gets there in time for Christmas.

  4. I laughed when I saw your title, because we have chickens that are pets, and one of them is named "Teriyaki chicken"!
    Don't worry, we eat meat too, and I might just have to try your recipe, it looks great.
    Your Poppy sweater came out wonderfully!

  5. Wow, that's a lot of massaging, beating and stirring! The result looks totally yummy! I like the mixer technique, too. Great job on your sweater. The colors all really work well together.

  6. Wow, that meat does not look good before it's cooked but looks amazing plated!

    I don't believe you've shared the sweater and it came out great!



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