Chicken Teriyaki

Name: Chicken Teriyaki
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 whole boneless, skin-on chicken thigh; 1 tablespoon vegetable oil; 1/2 cup water (that's 100 ml); 3 tablespoons soy sauce; 2 tablespoons sake (or dry white wine if you prefer); 2 tablespoons mirin (which is a sweet rice wine); 1 tablespoon sugar

by CookWhatHK0 saved

Chicken Teriyaki sears a skin-on thigh until golden, then simmers it in soy, sake, mirin, and sugar until the glaze thickens and coats the meat.

Chicken Teriyaki

照燒雞

Ingredients

材料

1 whole boneless, skin-on chicken thigh

去骨連皮雞髀 1 塊

1 tablespoon vegetable oil

植物油 1 湯匙

1/2 cup water (that's 100 ml)

水 100 毫升（約 1/2 杯）

3 tablespoons soy sauce

豉油 3 湯匙

2 tablespoons sake (or dry white wine if you prefer)

清酒（或乾白酒）2 湯匙

2 tablespoons mirin (which is a sweet rice wine)

味醂 2 湯匙

1 tablespoon sugar

糖 1 湯匙

Instructions

做法

First, pour the vegetable oil into a skillet. Carefully place the chicken thigh in the skillet, skin-side down. You'll want to sear it until the skin turns a beautiful golden brown.

在鑊中加入植物油，雞皮面朝下放入，煎至雞皮金黃。

Once the skin is golden, flip the chicken over. Now, add the water, sake, mirin, and sugar to the pan. Pop a lid on top.

翻轉雞肉，加入水、清酒、味醂和糖，蓋上蓋子。

Let it cook over medium-low heat, making sure to flip the chicken a few times while it's simmering.

用中小火煮，期間翻轉雞肉幾次。

When the sauce has thickened and reduced (you can check the photo for the right consistency), take both the chicken and the sauce out of the pan and transfer them to a plate.

待醬汁收乾至如圖所示，將雞肉和醬汁盛入碟中。

It's a good idea to let the chicken cool down a bit before you slice it; this helps prevent it from falling apart.

待雞肉稍涼後再切片，以防散開。

Serve it up and enjoy your delicious meal!

享用吧！