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Picture from: ferdakost Image Credit: Marion |
Marion’s
Teriyaki Chicken
“I have
fallen in love with the chicken over and over again. I may even go as far as
calling it the very best chicken in the world.” Marion
Ingredients:
1 chicken
Teriyaki
Marinade:
¾ leek (or
spring onions)
2 tablespoons
Soy sauce
2 tablespoons
Soy oil (or sesame oil)
2 tablespoons
dry white wine
Zest of ¼
orange
1 tablespoons
grated fresh ginger
1 clove
crushed garlic
Juice of ½ lemons
Glazing:
1 tablespoon
brown sugar
1 tablespoons
Soy sauce
Preparation:
Slice the
chicken in four or eight pieces, is up to you.
Chop the leek
carefully, and place in a bowl.
Add the rest
of the marinade ingredients, before adding the chicken pieces, making sure to
coat each one in the marinade.
Let the meat
marinade for 4 - 5 hours.
Cook the
chicken pieces in oven at 200° for about 40 minutes.
Keep brushing
the pieces with the marinade every ten minutes.
Glaze the
chicken with the glazing after half an hour, or ten minutes before taking out
of the
oven.
Serve with white
rice and fresh leeks, sliced.
Read
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