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by CookWhatHK0 saved
Teriyaki Chicken Combo pan-sears starch-coated thigh in a soy-mirin-sake glaze with caramelised onion, finished with honey-mayo and scallions.
Trim any tendons and excess skin from the chicken. Put the chicken in a plastic bag along with the cooking sake, allowing it to marinate for some time. Meanwhile, thinly slice the garlic and cut the onion into thin pieces, about 1/4 inch (5mm) in width.
修去雞肉的筋膜及多餘雞皮。將雞肉連料理清酒放入保鮮袋醃一會兒。蒜頭切薄片,洋蔥切約 5 毫米厚的薄片。
To prepare the sauces: In one bowl, combine all the ingredients listed for sauce [A] and stir them together until they are well mixed. In a separate bowl, do the same for all the ingredients designated for sauce [B], stirring until well combined.
【製作醬汁】在碗中將所有【A】材料混合拌勻。另取一碗,將所有【B】材料混合拌勻。
Using paper towels, pat the chicken completely dry. Season it with a sprinkle of black pepper, then lightly coat it with potato starch (or cornstarch), making sure to shake off any extra.
用廚房紙抹乾雞肉,灑上黑胡椒粉,輕輕裹上一層馬鈴薯粉(或粟粉),拍去多餘的粉。
Warm the vegetable oil in a skillet. Add the garlic, onion, and a pinch of salt (note: salt is not listed in the ingredients). Sauté these over medium heat until they become caramelized. Once done, remove them from the pan and set them aside.
鑊中燒熱植物油,加入蒜頭、洋蔥及少許鹽(材料表中沒有列出),以中火炒至焦糖化,然後取出備用。
Increase the heat to medium-high. Place the chicken, skin-side down, into the pan and cook until it's nicely browned. Flip the chicken over, add 1 tablespoon of sake, then cover the pan and steam it over low heat for about 5 minutes.
轉中大火,將雞肉皮面朝下放入鑊中,煎至金黃色,翻面後加入 1 湯匙清酒,蓋上蓋,以小火燜約 5 分鐘。
Take off the lid, then pour in the [A] sauce. Let it simmer over medium heat until the sauce thickens and well coats the chicken. Return the sautéed onion and garlic to the pan and stir everything together.
揭蓋,加入【A】醬汁,以中火燜煮至醬汁濃稠並裹上雞肉,將炒好的洋蔥同蒜頭加回,拌勻。
Cut the cooked chicken into bite-sized pieces and arrange them on a plate. Finish by drizzling the mayonnaise sauce over the chicken and sprinkling with chopped scallions.
將雞肉切成一口大小,上碟,淋上蛋黃醬汁,灑上蔥花。