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| Picture from: Jasline Image Credit: foodiebaker |
Teriyaki
Chicken
“This sweet
and sticky sauce is definitely to die for! It's a pity that I don't have a bowl
of rice to eat with the chicken” Jasline
Ingredients:
1 chicken
thigh, deboned
1 teaspoon
grated ginger
1/4 teaspoon
salt
2 teaspoon
oil
1 tablespoon
cooking sake
Sauce:
1 tablespoon
mild honey / maltose
1 tablespoon
mirin
1 tablespoon
cooking sake
1 tablespoon
soy sauce
Assembly:
Pinch of
white sesame seeds, toasted
Spring onion,
finely chopped
Preparation:
Rinse the
chicken and trim off excess fats.
Pat dry with
paper towel.
Rub the
grated ginger and salt all over the chicken thigh and set aside for 30 minutes.
Pat dry again
with paper towel, removing as much ginger as possible.
Heat a frying
pan over medium heat.
Add in oil
and when the oil is hot.
Add in the
chicken thigh, skin side down, and fry for 3 to 5 minutes until the skin is
crispy.
Turn the
chicken and working quickly, add in sake and cover the frying pan.
Lower the
heat to medium-low and steam-cook the chicken for 3 to 5 minutes until chicken
is
cooked through.
While the
chicken is steam-cooking, combine the sauce ingredients.
After the
chicken is cooked, pour in the sauce and turn up the heat to medium.
Flip the chicken frequently, basting it in the
sauce.
After a few
minutes, the sauce will start to thicken and become sticky.
The chicken
will be have a shiny surface.
Transfer the
chicken to a chopping board and slice it into thick chunks.
Transfer it
onto a serving platter (or on top a bowl of rice) and sprinkle with sesame
seeds and
spring onion.
Pour the
sauce into a small serving side dish and serve.
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