Introducing Teriyaki Chicken cooked and coated in deliciously flavoured soy based sauce.
【1 ~ 2 people】
· Chicken thigh meat ... 1 fillet (300 g)
A: soy sauce ... 1 tablespoon and 1/2
A: mirin ... 1 tablespoon and 1/2
A: rice wine (sake) ... 1 tablespoon and 1/2
A: sugar ... 1 tablespoon
* You can find details of the recipe at sirogohan.com!
www.sirogohan.com/recipe/teri...
· First of all, cook skin side down until golden, after adding the sauce do not reduce the heat - continue to reduce the sauce in relatively high heat. Toward the end of the process, reduce the sauce by continuously poring the sauce over the chicken skin with a spoon.
· Extra cooking tip - prepare chicken before cooking, Remove any excess skin or fat. It is a good idea to poke some holes in the skin with a folk or tip of a knife. It helps release some of its fat during the cooking process.
· In addition, this recipe was for how to cook a fillet of chicken but you can cube your chicken in 3cm cubes- apply same method of cooking. In that case, when 80% cooked, add sauce, reduce the sauce as you coat the chicken throughly with the sauce.
* at sirogohan.com you can find many Japanese recipes that are easy to make at home!
www.sirogohan.com/
English translation by Tomoe Terashima @nihongohunters
www.nihongohunters.com/
/ nihongohunters
17 май 2017
