July 10, 2016

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.


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