Thursday, 26 July 2012

Quick brown sugar and spring onion chicken teriyaki

As mentioned earlier I have changed my blog name so am having to repost my previous blogs. Here is what I blogged in December, and has had the most views of all my posts.......

I brought Lorraine Pascale's home cooking made easy in December but until today have not cooked from her "mains" section besides her "paprika baked fish with chorizo and thyme", which was lovely. I have made some of her breads such as her "sea salt & olive oil pain d'epi" (p.40), which I was not to keen on as it looked my version looked nothing like the picture. I also made her Twenty - first century ham, cheese and chive bread, which my housemates loved. Anyway, a main dish from her new book was on my "to cook" list and I thought her chicken teriyaki would be nice to try, as i've never tried/made teriyaki before.
Here's a picture of how it turned out
It was lush and well appreciated by my family. I thought I would share how to make this recipe.

 50g soft light brown sugar
80 ml mirin (I didn't use this, as never heard of it)
65g soy sauce
3-4 skinless chicken breasts
1*2 cm piece of fresh ginger
1 garlic clove
1 small bunch of spring onions
handfull of sesame seeds

Put the sugar, mirin and soy sauce in one bowl. Put some oil in a frying pan over a medium heat. Season the chicken well with some salt and pepper and once the oil is hot enough, add the chicken to the pan and fry for two minutes. Add the ginger and cook for a further minute.

Tip in the sugar, mirin and soy sauce mixture and simmer for 3-5 minutes to thicken slightly (the sauce would still be quite thin), then add the spring onions and cook for two minutes. Take the pan of the heat, throw in the toasted sesame seeds and serve immediately with some quick-cook rice.

I adapted the recipe to suit my love of sauce and the ingredients I had in the house. Firstly, I seasoned the chicken thighs with all purpose seasoning, rice vinegar, oyster sauce, sweet chilli sauce and soy sauce, I left this to marinade for an hour. I then placed the chicken in the oven for an hour, turning once at the 30 minute stage, as this is healthier than frying the chicken. For the marinade I doubled the quantity of soft brown sugar and soy sauce to create more of a sauce, with the additional ingredients of sweet chilli, soy sauce and rice vinegar to give the dish some oomph. I think it worked well



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