Thursday, 17 October 2013

照り焼きチキン ~ Teriyaki chicken




 

食谱取自 Just One cookbook

 
                            いただきます !
 
照り焼きチキン

材料 :
连皮鸡腿 3
日式料理酒  2汤匙

照烧酱 搅拌均匀
酱油   2汤匙
    2汤匙
日式料理酒  1汤匙
味霖  1汤匙
  1汤匙
洋葱  1/4 (磨碎)
1寸(磨碎

 
做法

1.鸡腿肉洗净,切小块。用叉在鸡肉上刺小洞。

2.将照烧酱材料把鸡肉腌制2 ~ 3小时。

3.平底锅烧热油,把鸡肉煎至半熟(皮向下)。(皮才会脆哦!

4.翻面,然后加入2汤匙日式料理酒,加盖再煮 8~ 10分钟。盛盘。

5 在另一个平底锅( 也可以用回煎鸡肉的锅,但是要先洗干净哦! ) 烧热油 ,把刚才的鸡肉放下去(皮要向下) ,再翻面。然后,加入照烧酱汁。煮至酱汁有点浓稠。熄火。即可享用。


Recipe source : Just One cookbook
 
Teriyaki chicken  :

Ingredients :
3 pieces of chicken thigh with skin
2 tbsp sake for steaming

Teriyaki sauce ( Combine and mix well ) :
2 tbsp  soy sauce
2 tbsp water
1 tbsp sake
1 tbsp  mirin
1 tbsp sugar
1/4 onion, grated, including juice
1 inch ginger, grated, including juice

 
Method :

1. Rinse chicken in running water and cut into smaller pieces. Then prick the chicken (not the skin side) with a fork.

2. Marinade for 2-3 hours.

3. Heat oil on medium high in a large skillet. When it’s hot, place the chicken pieces from skin side. The marinade will burn easily so try not to add any liquid in the pan. Do not throw away the marinade.

4. When skin side is nicely browned, flip the chicken (now skin side is up). Then add sake and cook covered for 8-10 minutes . Then remove the chicken to a plate and clean the skillet .

 5. Heat a little bit of oil and put the chicken back to the skillet, skin side down first to make the skin crispy.Then flip again (now skin side is up) and pour the Teriyaki Sauce. Cook until the sauce is reduced a bit. Use spoon to pour on top of chicken a couple of times while you are cooking. Serve the chicken and pour sauce on top.