JanRoundOz's Japanese Mum's Chicken - Low Carb Version

Sooz · 05-01-2007, 12:17 PM

I am not so much a recipe designer as I am a gatherer/modifier and this is a recipe I got off of another site that I have modified into a low(er) carb version. This recipe would NOT be Induction friendly. The best I can figure there are about 8 grams of carbs a serving if there are 6 servings. I actually double the sauce recipe because we can afford a few more carbs these days - but we don't use all of the sauce when it is doubled.

This recipe is SOOO good.... I could eat the sauce with a spoon. I was afraid the first time I made it that the sauce would not turn into a glaze with Splenda like it would with sugar, but I was wrong! It just takes a bit of time and you will end up with a rich, thick glaze and it is delicious! I would make this for any non-L/C'er and they would love it!

Japanese Mum's Chicken by JanRoundOz and Tomoko (Thanks Ladies!)
6 chicken leg quarters, skin on (the skin is important for flavor, and is so tasty to eat!)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
1/3 tablespoon Splenda granular
1 garlic clove, chopped
1 small hot chili pepper, slit open, seeds removed

Place all the ingredients in a large saucepan over a high heat.

Bring to the boil, then reduce to a simmer for about 20 minutes.

Increase the heat, turning the chicken frequently in the sauce, and cook until the liquid has reduced to a sticky glaze.

If you feel your chicken is cooked (and going to over cook) remove it before going on to reduce the sauce. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the sauce .

Arrange the chicken on a serving platter, remove the chili from the liquid, and spoon the glaze over.

Nigel · 05-01-2007, 01:33 PM

Mmmm...this sounds really good. Thanks for sharing this recipe. I know what I'm making for dinner now.

Sooz · 05-07-2007, 09:16 AM

Quote:

Originally Posted by Nigel

Mmmm...this sounds really good. Thanks for sharing this recipe. I know what I'm making for dinner now.

Thanks Nigel! You'll have to let me know what you think. This is one of the highest rated recipes on the site!

Cocapelle · 05-07-2007, 02:36 PM

Sooz, I tried this, with chicken breasts. I really liked it. My DH doesn't do peppers, so I left that out. It makes a nice change, from the normal chicken frying.

Ginaaaaaa · 04-06-2010, 03:20 PM

I was going to post this recipe, but did a search first and found it here!! I use to make this in my high carb days and decided to make it low carb. This is really really good!! I used some turkey cutlets and it is seriously just as good as with the chicken. I love this stuff and will make it regularly. I use to have this with white rice but made some quinoa to have with it tonight. I even think this would be good on steak. My kids love this too, but I have to warn you, they do complain about the smell while this is cooking, so you may want to open some windows...lol. It's sooo easy & sooo good!!

Sooz · 04-06-2010, 03:51 PM

Ha Gina! You must have the same favorite high carb rceipe site that I do, although there are lots of low carb and low carb adaptable recipes there too. I just made this the other night but used Apple Cider Vinegar instead of balsamic and it was still delicious!

My kids are all grown, but they love the smell of this while it is cooking.... DH on the other hand loves the chicken, but think it "stinks up the house like vinegar"!

Charski · 04-06-2010, 04:58 PM

So Sooz, "1/3 tablespoon" of Splenda, is that correct? That actually equates to 1 teaspoon.

Just want to make sure it's not supposed to be 1/3 CUP!

I just bought some split chicken breasts today and have been debating how to fix them - may give this a try!

Anniemar · 04-06-2010, 05:02 PM

This sounds good!! and simple!! I like recipies that you have the ingredients on hand rather than it involving a major shopping trip.
Thanks!!

Ginaaaaaa · 04-06-2010, 05:34 PM

Hey Charski, the original recipe called for 2 1/2 tablespoons of sugar. I used the same amount of splenda.

Sooz · 04-06-2010, 05:52 PM

Quote:

Originally Posted by Ginaaaaaa

Hey Charski, the original recipe called for 2 1/2 tablespoons of sugar. I used the same amount of splenda.

For me splenda is sweeter than sugar and I want to keep the carbs down, but I do use 1 tablespoon of granular splenda not 1/3!

Sometimes my brain just......

Charski · 04-06-2010, 07:16 PM

Thank you Ladies! Just checking!

05-01-2007, 12:17 PM	#1
Sooz Major LCF Poster! Join Date: Oct 2003 Location: Northern Colorado Posts: 1,786 Gallery: Sooz Stats: 171.8/153.4/140-145 (5'6") WOE: LC/IF/JUDDD (171.8 LC/148.3 JUDDD) Start Date: This time.... 8/7/2012/LC 10/30/2012 JUDDD	JanRoundOz's Japanese Mum's Chicken - Low Carb Version I am not so much a recipe designer as I am a gatherer/modifier and this is a recipe I got off of another site that I have modified into a low(er) carb version. This recipe would NOT be Induction friendly. The best I can figure there are about 8 grams of carbs a serving if there are 6 servings. I actually double the sauce recipe because we can afford a few more carbs these days - but we don't use all of the sauce when it is doubled. This recipe is SOOO good.... I could eat the sauce with a spoon. I was afraid the first time I made it that the sauce would not turn into a glaze with Splenda like it would with sugar, but I was wrong! It just takes a bit of time and you will end up with a rich, thick glaze and it is delicious! I would make this for any non-L/C'er and they would love it! Japanese Mum's Chicken by JanRoundOz and Tomoko (Thanks Ladies!) 6 chicken leg quarters, skin on (the skin is important for flavor, and is so tasty to eat!) 1 cup water 1/2 cup balsamic vinegar 1/3 cup soy sauce 1/3 tablespoon Splenda granular 1 garlic clove, chopped 1 small hot chili pepper, slit open, seeds removed Place all the ingredients in a large saucepan over a high heat. Bring to the boil, then reduce to a simmer for about 20 minutes. Increase the heat, turning the chicken frequently in the sauce, and cook until the liquid has reduced to a sticky glaze. If you feel your chicken is cooked (and going to over cook) remove it before going on to reduce the sauce. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the sauce . Arrange the chicken on a serving platter, remove the chili from the liquid, and spoon the glaze over. __________________ Sooz ++++++++++++++++++++++++++++++++++ I NEGU! Do you? Last edited by Sooz; 05-01-2007 at 12:21 PM..

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05-01-2007, 01:33 PM	#2
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,078 Gallery: Nigel	Mmmm...this sounds really good. Thanks for sharing this recipe. I know what I'm making for dinner now.

05-07-2007, 02:36 PM	#4
Cocapelle Senior LCF Member Join Date: Jul 2003 Location: Arizona Posts: 470 Gallery: Cocapelle WOE: Atkins	Sooz, I tried this, with chicken breasts. I really liked it. My DH doesn't do peppers, so I left that out. It makes a nice change, from the normal chicken frying.

04-06-2010, 03:20 PM	#5
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,184 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	I was going to post this recipe, but did a search first and found it here!! I use to make this in my high carb days and decided to make it low carb. This is really really good!! I used some turkey cutlets and it is seriously just as good as with the chicken. I love this stuff and will make it regularly. I use to have this with white rice but made some quinoa to have with it tonight. I even think this would be good on steak. My kids love this too, but I have to warn you, they do complain about the smell while this is cooking, so you may want to open some windows...lol. It's sooo easy & sooo good!!

04-06-2010, 03:51 PM	#6
Sooz Major LCF Poster! Join Date: Oct 2003 Location: Northern Colorado Posts: 1,786 Gallery: Sooz Stats: 171.8/153.4/140-145 (5'6") WOE: LC/IF/JUDDD (171.8 LC/148.3 JUDDD) Start Date: This time.... 8/7/2012/LC 10/30/2012 JUDDD	Ha Gina! You must have the same favorite high carb rceipe site that I do, although there are lots of low carb and low carb adaptable recipes there too. I just made this the other night but used Apple Cider Vinegar instead of balsamic and it was still delicious! My kids are all grown, but they love the smell of this while it is cooking.... DH on the other hand loves the chicken, but think it "stinks up the house like vinegar"!

04-06-2010, 04:58 PM	#7
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	So Sooz, "1/3 tablespoon" of Splenda, is that correct? That actually equates to 1 teaspoon. Just want to make sure it's not supposed to be 1/3 CUP! I just bought some split chicken breasts today and have been debating how to fix them - may give this a try!

04-06-2010, 05:02 PM	#8
Anniemar Senior LCF Member Join Date: Jan 2010 Location: michigan Posts: 225 Gallery: Anniemar Stats: 176/139/135 WOE: atkins Start Date: jan10	This sounds good!! and simple!! I like recipies that you have the ingredients on hand rather than it involving a major shopping trip. Thanks!!

04-06-2010, 05:34 PM	#9
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,184 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Hey Charski, the original recipe called for 2 1/2 tablespoons of sugar. I used the same amount of splenda.

04-06-2010, 07:16 PM	#11
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,864 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Thank you Ladies! Just checking!