Name: 照燒雞（甜鹹口味）
Yield: 2 servings
Cuisine: Japanese
Ingredients: 有皮去骨雞髀 2 件; 水 120 毫升; 味醂 30 毫升; 清酒 30 毫升; 糖 1.5 湯匙（約 18 克）; 豉油 45 毫升

照燒雞（甜鹹口味）

由 CookWhatHK0 次收藏

照燒雞（甜鹹口味）先將雞髀皮面煎香脆，再以豉油、味醂同清酒燜煮至醬汁收稠裹勻。

照燒雞（甜鹹口味）

Sweet and Savory Teriyaki Chicken

材料

Ingredients

有皮去骨雞髀 2 件

2 boneless, skin-on chicken thighs

水 120 毫升

1/2 cup (120 ml) water

味醂 30 毫升

2 tablespoons (30 ml) mirin

清酒 30 毫升

2 tablespoons (30 ml) sake

糖 1.5 湯匙（約 18 克）

1 1/2 tablespoons (about 18 grams) sugar

豉油 45 毫升

3 tablespoons (45 ml) soy sauce

做法

Instructions

將雞肉皮面朝下放入乾鑊，以中小火煎至皮呈金黃香脆。（煎至香脆會更加美味。）

Put the chicken, skin-side down, in a dry skillet. Sear it over medium-low heat until the skin turns golden and becomes well crispy. (Achieving this crispiness really enhances the flavor!)

翻轉雞肉，將另一面煎至金黃。用廚房紙擦去鑊中多餘的油脂。

Flip the chicken over and sear the other side until it's nicely browned. Carefully use a paper towel to wipe away any excess fat that has accumulated in the pan.

加入水、味醂、清酒和糖，蓋上鑊蓋以小火燜煮 6 至 7 分鐘。

Add the water, mirin, sake, and sugar to the skillet with the chicken. Cover the skillet and let it simmer on low heat for 6 to 7 minutes.

打開鑊蓋，加入豉油，不時翻轉雞肉，繼續燜煮至醬汁收稠並裹附於雞肉上。將雞肉切成一口大小，淋上醬汁即可。

Remove the lid, then stir in the soy sauce. Continue to simmer, turning the chicken occasionally, until the sauce visibly thickens and well coats the chicken. Once cooked, slice the chicken into bite-sized pieces and drizzle them with the delicious sauce.

相片中使用的是去了大部分雞皮的雞胸肉，這是為節食中的女兒做的輕怡版本。

Please note: For the accompanying photo, I opted to use one piece of chicken breast with most of the skin removed. This was to create a lighter version for my daughter, who is currently on a diet.