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Teriyaki Chicken From A Killer Cookbook #3: Holiday Recipes to Accompany The Reporter Who Died Probing 1 pound of chicken breasts or thighs 2 tablespoons sake (rice wine) 4 tablespoons soy sauce 4 tablespoons mirin (sweet rice wine) 2 tablespoons sugar 1 tablespoon grated ginger (optional) vegetable oil for cooking Using a fork, poke the chicken pieces to allow the marinade to penetrate them. Mix the other ingredients in a bowl. Marinate the chicken in this mixture for 15 minutes in the refrigerator. Remove the chicken to a plate, saving the marinade. Heat the vegetable oil in a frying pan. Fry the chicken skin-side down over medium heat until the skin is browned. Turn the chicken over and pour the marinade into the pan. Cover the pan and steam cook the chicken on low heat until it is done. Remove the lid and simmer the contents until the sauce becomes thick. Remove the chicken from the pan, slice it, and put it on a serving plate. Pour the thickened sauce over the chicken and garnish it with grated ginger, as desired.
Ariel Quigley Mysteries