Chicken Teriyaki
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Chicken Teriyaki
Ingredients
Chicken leg boneless - 2
Oil - 2 tbsp
For Sauce
Kikkoman soy sauce - 100 ml
Mirin (rice wine) sauce - 50 ml
Sugar - 150 gms
Celery sticks - 1
Carrot - 1
Tomato - 2
Onion - 1
Leek - 1
A piece of Ginger
Garlic cloves - 3
Method:
1. First make the sauce for Teriyaki Chicken. Mix six cups of kikkoman soya, mirin (rice wine) sauce, sugar, then add celery, carrot, tomatoes, onions, leeks, ginger, garlic and stir till the sugar melts.
2. Keep the sauce in flames for one hour to reduce. Once reduced, strain the sauce and keep it aside.
3. Cook boneless chicken leg in a pan with oil.
4. Sear it on one side till crispy and then turn to the other side.
5. Once both the sides are crisp, then take the chicken legs off the pan.
6. Pour the teriyaki sauce on the pan and put the chicken legs and cook again.
7. Cut the chicken into bite size.
8. Pour the teriyaki sauce left on the pan and serve. Teriyaki Chicken goes well with sticky rice.
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