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recipes |
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Chicken Teriyaki |
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Pauline learned this authentic Japanese recipe while living in Japan, where her son Lucas was born. She has since discovered that chicken teriyaki is a real favourite among children. |
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Ingredients |
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1 kg chicken pieces 1 tablespoon grated fresh ginger root 1 clove garlic, crushed 2/3 cup soy sauce 1 tablespoon sake or sweet sherry ¼ cup mirin (sweet rice wine) 1 tablespoon sugar, castor if possible |
Make a teriyaki sauce by combining ingredients. Marinate chicken pieces for several hours or overnight and keep in refrigerator. To bake: Place in 170 degree Centigrade oven for 45 minutes, turning once and basting thickly with excess sauce a few times. To grill: Place over charcoal grill or under stove grill, brushing with marinade sauce and turning several times. To pan-fry: Heat about 2 tablespoons of oil in large fry pan over medium-high heat. Cook chicken (skin side down) until light brown, turn. Discard oil and add marinade. Cover and reduce heat to low and cook another 6 to 8 minutes. Remove lid and shake pan to evaporate remaining sauce. Check to see if cooked through. |
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