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Wednesday, May 18, 2005 |
| Recipe: Teriyaki Chicken (Japanese)
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Ingredients:
ΒΌ Chicken for every person (de-boned preferably)
Light and dark soy sauce
Rice wine or sake (optional)
Sugar
Garlic
Ginger
Pepper (optional)
Salt (optional)
Cooking oil or butter
Pre-cooking preparation:
1. If boneless chicken is used, tenderize the chicken by either chopping it with the non-sharp edge of the knife or wrapping the chicken in cling foil and hitting it down with something flat. Just a few times will do. This step is optional.
2. Chop up the garlic and ginger suite to taste.
3. Marinate the chicken with enough light soy sauce to cover the chicken, a little dark soy sauce, a little pepper and salt, about one tbsp of rice wine per piece of chicken, about one tsp of sugar per piece of chicken, garlic and ginger. Let it sit for at least 15 minutes.
Cooking instructions:
1. Heat up one tbsp of light soy sauce, one tbsp of water and one tbsp of sugar, per piece of chicken, in a pot. Once the sugar dilutes, turn off the fire.
2. Line a baking pan with enough aluminum foil to wrap the chicken in. Fold up the edges. Coat the aluminum foil lightly with butter or cooking oil.
3. Place the chicken on the foil, skin side up if there is skin, and pour the remaining contents of the marinade into the foil. Include the sauce from step one. Wrap everything in.
4. Bake the chicken at about 180-200 degrees Celsius for about 20-30 minutes or until cook, flipping once.
Note: You can always substitute all the different ingredients in the marinade for a bottle of teriyaki sauce. |
| posted by
WanTse @ 5/18/2005 09:01:00 pm
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