New dawn, new day and new recipe. Basic thoughts by me with no relation to the recipe…
Why is it that people say careful or watch out after you’ve hurt yourself?
The musical Hamilton and the race car driver Hamilton make me confused in conversations as i’m always talking about the wrong one.
I wish I could have a ringtone that was just of Mary Berry from The Great British Bakeoff talking.
Dark & Sticky Chicken Teriyaki
1 cup of soy
1 cup of mirin
1/2 cup sake or shaoxing wine
1tbs caster sugar
4 chicken thighs
Plain flour for dusting
Rice & sesame seeds to serve
Combine the soy, mirin, sake or shaoxing wine and caster sugar in a pot and leave to simmer gently until reduced by half – around 30 minutes. Keep an eye on this and stir regularly as the sugar will caramelise and become super sticky.
In the meantime, dust the chicken in a little flour then pan fry in an oiled pan over a high heat or until caramelised. This step isn’t to cook the chicken rather brown it so turn that heat up and when it’s getting crispy, just take off the heat.
Place the chicken in the teriyaki sauce and continue to simmer gently for a further 15-20. Have a taste here. If you find it too intense, add a little water to the pot and sprinkle of extra sugar. Serve with rice and toasted sesame seeds. Oishi oishi!