| Cuisine: Oriental | Type: Main Course | Serves: 2 |
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Source:
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Saveur (American) Jan-Feb 95 |
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Attributes:
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Grill, Healthy |
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Comments:
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Should also be okay with beef. |
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Serving Suggestions:
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Serve with rice and steamed vegetable. |
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Ingredients:
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Teriyaki Sauce: 1/2 cup sake 1/2 cup mirin 1/2 cup dark soy sauce 1 tbs. + sugar, to taste (A Japanese friend suggested using honey instead) Chicken: 1 tbs. vegetable oil 4 pieces chicken, trimmed, skin pierced with a fork 1/2 cup Teriyaki Sauce (above) |
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Instructions:
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1. Make the Teriyaki Sauce by bringing all ingredients to a boil in a small saucepan over medium heat. Cook until the ugar dissolves, stirring constantly. Use at once, or cool, bottle, and store in the refrigerator. Makes 1-1/2 cups. 2. Heat oil in a large skillet over high heat or prepare grill. (If grilling, cook until almost done, then move to a skillet). Add chicken, skin side down. Reduce heat to medium; fry until skin is well browned, moving chicken to prevent sticking. Turn and fry, covered, for 10 minutes more; remove and set aside. 3. Add Teriyaki Sauce to juices in skillet. Bring to a boil, stirring constantly, over medium heat; continue cooking until sauce thickens slightly and takes on a luster, about 1 minute. 4. Return chicken to skillet; raise heat. Continue cooking, turning chicken several times to coat with sauce. When sauce is amost completely reduced, remove from heat and serve. (Should try in a Wok with chicken strips. May need to thicken the Teriyaki Sauce some with cornstarch or arrowroot. Fast cook the chicken in a little oil. Add the Teriyaki and thickener and stir constantly to cook and coat.) |
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Related recipes:
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None |
2001-03-10