Wednesday, 21 March 2012
You only need a 1/4 cup of sauce, so fill the cup with sake to a point your satisfied, add soy sauce till the sauce is a good cola colour then 2 spoons of sugar or less.
If you get the measurements wrong then it would be to salty or sweet. just water it doing with more Sake or Mirin.
In my case I didn't have sake or Mirin, I only had a bottle of Smirnoff Black premium Vodka, which is 40% Proof, and some Poor quality soy sauce, so it turned out quite bad.
My second attempt I decided to use a cheaper brand of cooking alcohol. Instead of getting a more costly Japanese sake, I opted for a cheaper and more traditional Chinese Cooking Spirit, Shao Xing. its 14.5% proof. and the flavour is bitter like that of sake.
For the meat I prefer having the leg part of the chicken, as the meat is juicer and softer, then breasts, if you've ever had fried chicken at KFC and ordered a bucket, I mean pretty sure you know that the drum stick is always juicer and more tender then the breast.
Anyway I usually would cut off the thigh of the chicken, when my family prepares to roast chicken for dinner, then I would open the thigh up and remove the bones, allowing the meat to lay flat with all the skin on one side and the flesh on the other.
Traditionally the Teriyaki sauce is just the Sake, Sugar and Soy sauce, but I added some chilli oil into mine and some spring onions to give it more flavour. Then I would marinate the meat in the sauce for an hour or so (Usually because my family would be using the stove).
I would then Heat up a pan or a wok, and then add a tiny bit of oil depending on the pan I am using. When the pan is sufficiently heated, I will lift the chicken out of the sauce and then lay the meat skin down first, to allow the heat to crisp the skin, During this part the excess sauce from the chicken will flow out and will begin to coat the base of the pan. After 3-4 Minutes I turn the chicken onto the meat side, and then I pour in the rest of the sauce, and turn the heat down to medium and put the lid on, while I clean up the bowl or container I used to marinate the meat. I will return after 3-4 Minutes and will turn the meat over once more, before turning the heat to low, to thicken the sauce by boiling the water from it.
When the sauce has reached a prefered consistency, Just pour the chicken and sauce onto some rise and enjoy.
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