Monday, 29 April 2013

Chicken Teriyaki





Happy Monday morning everyone. 

For this week, we will be featuring my husband and I's favorite cuisine - JAPANESE!!!  What's the first dish that comes to mind when one mentions Japanese cuisine, well, that's aside from sushi and sashimi which is the Husband's very very favorite?  Teriyaki! Correct.
 
I just learned what Teriyaki is - "Teri" means luster and "yaki" refers to the method of cooking or grilling. Grilling is the way to cook the meat for this dish and then it is bathe with a savory sweet-soy teriyaki sauce.  The result is a chicken dish that is shiny and sweet.  That was the traditional laborious way of how Japanese cook this dish.  But due to busy urban (and even rural) living, traditional cooking evolved.  Busy Japanese home-cook prefer pan-frying over charcoal grilling as the latter requires tremendous amount of work not to mention that it is time-consuming.  And for some, making a simple teriyaki sauce from scratch has already become an ordeal making way to ready-made teriyaki sauces that is also being used by non-Japanese world wide.  But does it really taste the same like the real thing?


I don't think so.  I am one of those home-cook wife and soon-soon-to-be-mom (we're working on it :-) ) who likes cooking from scratch.  I mean, I do not like using ready made sauces or ready made mixes when I cook.  As one judge in a cooking reality show contest once commented (My Kitchen Rules) "that's not cooking"  when he learned that a couple contestant used ready-to-use mint cream in their dessert.  I do agree with him 101%.  But some times we have no other option but to use pre-mixes like when I cook sinigang. In my current side of the world, kamias or tamarind which are usually used as souring agents for sinigang are not available.  So, when I crave for sinigang, I use the sinigang mixes by knor, magi, etc.

So for this teriyaki sauce or other Filipino dishes like kaldereta, mechado, menudo, afritada, etc, I do everything from scratch.  Even the hoisin sauce I use for my Chinese cooking is also from my scratch recipe.


So my version of this chicken teriyaki first involves pan-frying of the chicken and making my teriyaki sauce from scratch. We have no sake so I decided to use dry white wine.
  My husband  is never fond of sweet dishes BUT this one is a winner for him :-)





     CHICKEN  TERIYAKI

Ingredients:













  • 1 large chicken leg skin on, deboned (about 12 ounces)
  • 1 teaspoon ginger grated
  • 1/4 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • - See more at: http://norecipes.com/blog/teriyaki-chicken-recipe/#sthash.DOmmuozt.dpuf













  • 1 large chicken leg skin on, deboned (about 12 ounces)
  • 1 teaspoon ginger grated
  • 1/4 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • - See more at: http://norecipes.com/blog/teriyaki-chicken-recipe/#sthash.DOmmuozt.dpuf

    Chicken thigh - 4 pcs
    Black Pepper Powder
    Vegetable oil - 1 tbsp
    White Wine- 2 tbsp

    Marinade :

    White Wine- 4 tbsp
    Ginger, grated - 1 tsp
    Iodized salt

    Teriyaki Sauce:

    Soy Sauce - 2 tbsp
    White wine - 2 tbsp
    Mirin - 1 tbsp
    Honey - 1 tbsp

    Cooking Procedure:

    1.  Mix the salt and the white wine.  Place it in an infuser and inject the marinade in the chicken thigh. 
    2.  Rub the ginger into the chicken and let this sit for at least an hour. After it's marinated, use paper towels to dry the chicken and remove any excess ginger pulp. 
    3.  In a non-stick frying pan, heat oil on high heat. Fry the chicken until each sides are browned.  Fry the chicken skin side first. Remove excess oil
    4.  Reduce fire to low then pour the white wine over the chicken, sprinkle with the black pepper powder, and let it simmer covered until the liquid is almost gone. 
    5. Mix all the ingredients for the teriyaki sauce.  Pour the sauce over the chicken and make sure that all the chicken thighs are fully coated. 
    6. Simmer the chicken and the sauce under low heat until the sauce thickens

    Serve the chicken with thinly sliced raw lettuce leaves.
     
    Rub the ginger and and salt into the chicken and let this sit for at least 30 minutes. After it's marinated, use paper towels to dry the chicken as best you can, removing any excess ginger pulp. - See more at: http://norecipes.com/blog/teriyaki-chicken-recipe/#sthash.DOmmuozt.dpuf














  • 1 large chicken leg skin on, deboned (about 12 ounces)
  • 1 teaspoon ginger grated
  • 1/4 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sake
  • - See more at: http://norecipes.com/blog/teriyaki-chicken-recipe/#sthash.DOmmuozt.dpuf




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