JapaneseKitchen not checked
Chicken teriyaki
Crisp-edged chicken thigh with a glossy sake-soy tare.
20 min · pan · serves 2What we need
Chicken thighs400 g
Salt And Black Peppercheck pantry
Cooking oil / ghee5 ml
Sake15 ml
Broccoli / greens250 g
Rice2 portions
From prep
TERI · 60 mlnot checked
Method
- 1
Score thick areas so thighs are even.
- 2
Pan-fry until browned and cooked through, rendering any skin well.
- 3
Remove excess fat, add TARE-T and reduce to a glossy glaze.
- 4
Slice and serve with cabbage/broccoli and rice.
Serving notes
Use skinless thighs if you want a lighter version; add a generous cabbage/broccoli side.
AFTER DINNER
How was it?
Josh
G