Week 38: Chicken Teriyaki

Friday again already!  I’ve watched Nigella make her Chicken Teriyaki recipe about 19 times on Food Network, so I thought it would be a good recipe to try.

Aside from a slight Sake-buying issue, I managed to find all the ingredients (except the sesame oil which I forgot); I even decided to give sushi rice a go!  I’d never had Teriyaki before, so I didn’t know if I’d like it – but I decided if it wasn’t very nice I’d just drink the Sake!

I’m not sure how widely available Sake (Japanese rice wine) or Mirin (Sweet Japanese rice wine) are – you might be lucky if you have a full-sized supermarket near you, or you can get it from the Chinese/oriental supermarket.  I got mine from the Thai supermarket, which is also where I get gochujang, fish sauce, and green thai chilli sauce.  There’s bound to be one nearby, just not in Chiswick Sainsbury’s.

To make this for 4 you will need: 2 tbs sake, 4tbs Mirin, 4 tbs soy sauce (half this if you’re serving kids or don’t like it salty), 2tbs soft light brown sugar (I used golden caster), 2 tsp grated sugar, a splash of sesame oil, 750g chicken thighs and 1tsp ground nut oil.  Serve with rice.

This is quite a quick dish to cook, but takes a while to prepare.  Start by mixing the Sake, Mirin, soy sauce, ginger and sesame oil and putting it in a dish with the chicken (which you’ve cut up in to bite sized chunks)

teriyaki1

Steep the chicken for 15 minutes, while it’s steeping you can put the rice on.  After 15 minutes heat 1 tsp of ground nut oil in a shallow frying pan with a lid, fish the chicken out of the sauce with a slotted spoon and put them in the pan (keep the sauce).  Cook the chicken until it looks cooked on the outside.

Pour the sauce into the pan, stir it up and heat until it starts to bubble – turn the heat down to a gentle simmer, put the lid on and cook for 5 minutes (cut open a piece of chicken to check its cooked, but if you’re using really small chunks it will be)

teriyaki3

Again with the slotted spoon, fish the chicken out onto a warm plate and cover with foil – then whack up the heat and let the sauce boil down to be thick and syrup-y.  Throw the chicken back into the pan and coat with the sauce and serve.

teriyaki4

By the time I had done skinning and boning the chicken thighs I was convinced that I would hate the Teriyaki, but I didn’t – it was delicious.  Incredibly salty but delicious.  Next time I make it it’ll be with boned thighs or breasts, and half the amount of soy, and not on a work night, but it’s definitely one to cook often.  Bravo Nigella!

 

Kitchen, by Nigella Lawson (Chatto & Windus 2010, ISBN 9780701184605)

Nigella Kitchen

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3 comments

  1. Interesting way of making chicken teriyaki. I’ve always made the sauce and chicken entirely separately and then only drizzled the sauce over the chicken right before serving. Your dish looks delicious!

    1. I didn’t realise how rubbish my slotted spoon is until I made this! Do you need to marinade the chicken doing it that way? I’ll give it a try – more washing up though!

      1. When I marinate chicken, I usually put everything in a large plastic ziplock bag, remembering to turn the bag over once or twice throughout the process. When I’m ready to cook, I usually pull the chicken out with tongs, or drain the marinade into a bowl and then just dump the chicken into the pan to cook. No slotted spoon needed. 🙂

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