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Friday, February 5, 2010

Chicken Teriyaki

Teriyaki ready made sauce is prevalent today and very inexpensive to purchase in grocery stores. Wikipedia states that the word teriyaki is derived "from the noun teri (η…§γ‚Š?), which refers to a shine or luster given by the sugar content in the tare, and yaki (焼き?), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking." The traditional teriyaki sauce, made up of equal parts soy sauce, mirin and sake is incredibly easy to make and tastes much better than the store bought stuff. You can choose to braise meats in the teriyaki sauce, grill it or bake it in the oven. I've braised some cut up chicken thighs in the teriyaki sauce in order to infuse the chicken with the sweet marinade but any method will produce delicously glazed sweetness when brushed with the marinade.

Braising the chicken in the teriyaki sauce

Chicken Teriyaki

1lb chicken thighs, cut into 2 sections or any other chicken parts
1" knob ginger, sliced into 3 pieces
2 garlic cloves, minced
1 green onion, cut into 2" sections
1/4 cup soy sauce
1/4 cup mirin
1/4 cup sake (substitute with chinese cooking wine if unavailable)
1 tablespoon oil
1 green onion, thinly sliced (for garnish)

1. In a small saucepan, combine soy sauce, mirin and sake and bring to a boil. The sauce should be slightly thickened.
2. Heat oil in a pan and add ginger, garlic and green onions. Cook until fragrant, then add chicken. Cook for another minute until chicken starts to brown.
3. Pour sauce over chicken and stir to coat. Bring to a boil, then turn heat down and cover and simmer until chicken is cooked.
4. Sauce should have reduced to a syrupy glaze on the chicken but if you would like sauce to reduce even further, uncover and cook on high heat until sauce is reduced. Transfer chicken to plate and garnish with sliced green oniones.

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