|Chicken Teriyaki with poached egg and cherry tomato.|
Normaly, when eating out at Japanese restaurant, I'll order this dish , it's my favourite. I like the char on the skin, so fragrance and the sauce. The sauce are heavenly delicious, and I always do hope they serves more sauce...:p...
This month is a Japan Month for Asian Food Fest, hosted by Alan of Travellingfoodies ,and I'm thinking why not make some chicken teriyaki ?! And also in the post, Alan provide some Japanese food links, and I choose the easiest one...from norecipe blog . It is easy and yet so delicious!! I serve this teriyaki chicken with poached egg and some cherry tomatoes.
Here's the recipe from norecipe
1 tsp grated ginger
2 tsp vegetable oil
1 tbsp sake
For the sauce :
1 tbsp mirin
1 tbsp sake
1 tbsp soy sauce
1 tbsp honey
Rub the ginger and salt into the chicken and let it sit for at least 30 minutes
After it's marinated, use paper towels to dry the chicken as best as you can, removing any excess ginger pulp.
Heat oil in a heavy bottom frying pan over medium heat.
Place the chicken skin side down in the pan and fry until golden brown on one side.
Flip the chicken, the add 1 tbsp sake and quickly cover the pan with a lid for about 5 minutes.
Prepare the teriyaki sauce, stir to combine.
Remove the lid and drain any remaining liquid and oil. Use paper towel to soak up any excess oil.
Turn up the heat to high, then add the teriyaki sauce.
Let this mixture boil, while flipping the chicken repeatedly to coat evenly.
The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken.
Slice and pour the remaining teriyaki sauce over the chicken
I'm submitting this post to Asian Food Fest Japan Month hosted by Alan of Travelling Foodies .