CHICKEN TERIYAKI

Ingredients:
Large chicken fillets - 4
Asparagus spears - 8
Sake - 1/2 cup
Soy sauce - 2 1/2 tbsp
Dashi - 1/2 cup
Corn flour - 2 tsp
Sugar - 1 tsp

Method:

• Scrape the asparagus spears and steam until tender. Keep warm.
• Heat the sake in a saucepan until it starts to steam.
• Light the vapour and burn off the alcohol.
• when the sake has finished flaming, add the soy sauce and dashi.
• place corn flour and sugar in a bowl, add a little sake sauce and mix to a smooth paste.
• Place the rest of the sake sauce in a shallow dish.
• Dip the chicken fillets in the sake sauce then grill under a medium heat for about 6 minutes each side, basting with the sauce from time to time.
• Remove fillets from grill and brush with the cornflour mixture.
• return to the grill and cook for another 3-4 minutes each side, basting with the cornflour mixture from time to time.
• When the chicken is golden brown and cooked through, serve immediately on individual flat dishes, garnished with asparagus spears.