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Teriyaki Chicken Breast na may Sariwang Mais at Aosa Seaweed

Name: Teriyaki Chicken Breast na may Sariwang Mais at Aosa Seaweed
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 chicken breast (mga 225 gramo); 1 pirasong mais; 1 kutsarang potato starch (o cornstarch); 1 1/2 kutsarang toyo; 1 kutsarang sake (o dry white wine); 1 kutsarang mirin (o 1 kutsarang honey na hinaluan ng 1 kutsaritang tubig); 1 kutsarang asukal; 1 kutsarang dried na aosa seaweed (o palitan ng ibang dried seaweed); Mantika, ayon sa pangangailangan

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Teriyaki Chicken Breast na pinirito na may sariwang mais, ginawang glossy sa toyo, sake, mirin at aosa seaweed.

Teriyaki Chicken Breast na may Sariwang Mais at Aosa Seaweed

Teriyaki Chicken Breast with Fresh Corn and Aosa Seaweed

Mga Sangkap

Ingredients

1 chicken breast (mga 225 gramo)

1 chicken breast (weighing about 8 oz or 225 grams)

1 pirasong mais

1 ear of corn

1 kutsarang potato starch (o cornstarch)

1 tablespoon potato starch (cornstarch can be used as an alternative)

1 1/2 kutsarang toyo

1 1/2 tablespoons soy sauce

1 kutsarang sake (o dry white wine)

1 tablespoon sake (or dry white wine)

1 kutsarang mirin (o 1 kutsarang honey na hinaluan ng 1 kutsaritang tubig)

1 tablespoon mirin (you can substitute this with 1 tablespoon honey mixed with 1 teaspoon water)

1 kutsarang asukal

1 tablespoon sugar

1 kutsarang dried na aosa seaweed (o palitan ng ibang dried seaweed)

1 tablespoon dried aosa seaweed (feel free to use another type of dried seaweed if aosa is unavailable)

Mantika, ayon sa pangangailangan

Oil, as needed

Mga Hakbang

Instructions

Alisin ang balat ng mais at gupitin sa half-moon na hiwa na mga 2 cm ang kapal. I-microwave ng 2 minuto at 30 segundo.

Start by removing the husk from the corn. Cut the corn into half-moon slices, each about 3/4 inch (2 cm) thick. Microwave these slices for 2 minutes and 30 seconds.

Gupitin ang chicken breast sa laki ng isang subo. Idagdag ang potato starch at masahin ito sa manok.

Cut the chicken breast into bite-sized pieces. Place the chicken in a bowl, add the potato starch, and massage it well into the chicken.

Magpainit ng mantika sa kawali at lutuin ang mga piraso ng manok.

Heat some oil in a skillet. Once hot, add the chicken pieces and cook them until they begin to brown.

Kapag nagsimulang mag-brown ang manok, idagdag ang mga hiwa ng mais na nakababa ang mga butil. Panatilihin ang mais sa posisyong ito habang nagluluto.

As the chicken starts to brown, add the corn slices to the skillet, making sure to place them with the kernels facing down. Continue cooking, keeping the corn in this position.

Kapag luto na ang manok, idagdag ang mga sangkap na may markang ● (toyo, sake, mirin, asukal, aosa seaweed).

Once the chicken is fully cooked through, pour in the sauce ingredients: soy sauce, sake, mirin, sugar, and aosa seaweed.

Haluin para mabalo ang lahat nang pantay ng sarsa.

Stir everything well to ensure the chicken and corn are evenly coated with the sauce.

Kapag maayos na nabalot ang lahat, handa nang ihain!

When all the ingredients are well coated, your dish is ready to be served!