| CHICKEN TERIYAKI | ||||||||||
| Ingredients : | ||||||||||
| 3/4 pounds chicken breasts or thighs | ||||||||||
| 2 tbsp sake (rice wine) | ||||||||||
| 4 tbsp soy sauce | ||||||||||
| 4 tbsp mirin (sweet rice wine) | ||||||||||
| 2 tbsp sugar | ||||||||||
| *grated ginger | ||||||||||
| How To Make : | ||||||||||
| Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 | ||||||||||
| minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken | ||||||||||
| on medium heat until the skin is browned.Turn the chicken over to fry the other side on low heat. | ||||||||||
| Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on | ||||||||||
| low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the | ||||||||||
| chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if | ||||||||||
| you would like | ||||||||||
| source : japanesefood.about.com | ||||||||||
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