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Chicken Teriyaki

2 x 15ml tablespoons sake (Japanese rice wine)
4 x 15ml tablespoons mirin (sweet Japanese rice wine)
4 x 15ml tablespoons soy sauce
2 x 15ml tablespoons soft light brown sugar
2 teaspoons grated fresh ginger splash or two sesame oil
750g chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
1 teaspoon groundnut oil
300–450g sushi rice, cooked according to packet instructions

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Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in: I use a 23cm square Pyrex, but anything similar would do.
Add the prepared chicken pieces and leave for 15 minutes.
Heat the groundnut oil in a large, shallow frying pan or casserole (that has a lid) and, using a slotted spoon, transfer the chicken pieces from their dark marinating liquid to the pan, and sauté until they look cooked on the outside.
Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes – cut into a piece of chicken to make sure it’s cooked through.
Remove the cooked pieces with a slotted spoon (you could keep them warm in a bowl covered in foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.
Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savoury syrup, then serve with a comforting pile of sushi rice and perhaps some steamed pak choi or greens of your choice.

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Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

albatty 3 months ago

love it no leftovers when i cook this

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muppy February 2011

i cooked this and absolutely loved it - check it out http://muppyat.blogspot.com/2011/01/nigellas-teriyaki-chicken.html

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