Thursday, 29 October 2015

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Japanese Teriyaki Chicken


Serves 3-4

Ingredients:

1. 500g boneless chicken thigh with skin.
2. 1 TBS cooking oil for step 4
3. 2 TBS sake
4. 1 tsp cooking oil for step 7

Teriyaki Sauce:

1. 2 TBS soya sauce
2. 2 TBS water
3. 1 TBS sake (or dry sherry)
4. 1 TBS mirin
5. 1 tsp. sugar
6. ¼ onion grated including juice
7. 1 inch (2.5 cm) ginger grated including juice

Directions:

1. Cut each chicken thigh into 4 pieces.

2. Mix teriyaki sauce ingredients together.

3. Marinate chicken with the teriyaki sauce in a bowl or zip-lock bag and refrigerate for at least 2-3 hours in the refrigerator. I usually marinate it the night before and put it overnight in the fridge.

4. Heat the oil in pan over medium high heat, drain the chicken from the sauce (but keep the sauce aside), place the chicken pieces skin side down on the pan and fry until nicely brown (about 1 minute).

5. Flip the chicken over and add sake. Cover the pan and cook over medium heat for 8-10 minutes until cooked.

6. Remove the chicken to a plate and clean the pan.

7. Heat the oil in pan and put the chicken back skin side down, and fry until the skin becomes crispy.

8. Flip the chicken, pour in the reserved sauce and cook until the sauce is reduced. Spoon the sauce on top of the chicken while cooking.

9. Serve with rice on a plate and drizzle the remaining sauce on top.

Additional Information:
I am making this for dinner tonight, while Daddy FECS took over to drive our Little FECS to the music class. I am crazy about everything teriyaki this week. Somehow it tasted much more authentic to make the teriyaki sauce from scratch than the store-bought ones. Just love teriyaki dishes! I burned the chicken a little. Not very good in controlling the fire. Didn't have the time to prepare salad, so just some cut cucumber to go around. Cucumber always does the trick, when time is a constraint :-)

References:
http://www.justonecookbook.com/chicken-teriyaki/


Marinate chicken with the teriyaki sauce in a bowl or zip-lock bag and refrigerate for at least 2-3 hours in the refrigerator. I usually marinate it the night before and put it overnight in the fridge.

Drain chicken from sauce (keeping aside the reserved sauce)


Heat Oil


Place the chicken pieces skin side down on the pan
  

and fry until nicely brown (about 1 minute).


5. Flip the chicken over and add sake.


Cover the pan and cook over medium heat for 8-10 minutes or until cooked.


Remove the chicken to a plate and clean the pan. Heat the oil in pan and 


put the chicken back skin side down, and fry until the skin becomes crispy. 


Flip the chicken, pour in the reserved sauce and


cook until the sauce is reduced.


Spoon the sauce on top of the chicken while cooking.


Serve with rice on a plate and drizzle the remaining sauce on top.

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