Monday 8 May 2017

Mumma's Kitchen: Chicken Teriyaki

Yay, something new for the blog. I love food. LOVE it. I'm Asian so of course I love anything with spice and if you know me personally, you know just how spice I go. (All the way baby, I'm that extra hot chicken girl at Nando's, with more hot sauce on the side). 

I've been blessed with a mother who literally is the best cook ever. She's so experimental in the kitchen, she never uses cookbooks and does everything from scratch. Because she's such a massive part of my life, my main influencer of fashion and food, I've decided to make this new section called Mumma's Kitchen. 

Mumma's Kitchen will be a series of recipes that I've either learnt from my mum or that she gives me directly. First on the list - Chicken Teriyaki. A Japanese classic that everyone loves and is surprisingly so easy to make. 

Here's what you'll need for a meal for two: 
  • 2 - 4 Chicken Thighs (or as many as you like!)
  • 3 tablespoons of Soy Sauce
  • 3 tablespoons of Sesame Oil
  • 1-2 tablespoons Ginger or Ginger Juice
  • Garlic - Recommend 2-3 cloves
  • 2 Limes or Lime Juice
  • 1 tablespoon Brown Sugar
  • Salt & Pepper - Seasoning for chicken
  1. Debone chicken thighs so that they are open like a butterfly. Try not to cut the piece in half and gently scrape at the bone with your knife, so that you get as much flesh as possible. Season the chicken with salt and pepper before frying!
  2. In a large pan, with no oil, place the chicken skin down and fry until they are golden brown. 
  3. While it's frying, you have to do something rather tricky... You have to remove the excess oil that will be released by the chicken as it fries. You can do this with a thick tissue and dab at the pan, or even do it with a spoon. As long as you remove as much of the oil as you can, you're good!
  4. When the skin side is fried, flip onto the flesh side and let it cook until it's golden brown. 
  5. While the chicken fries, you can make the teriyaki sauce. Squeeze 2 limes, extracting the juice only, into a bowl. Then squeeze some ginger for juice, about 1-2 tablespoons. Mix together. 
  6. Then add 3 tablespoons of sesame oil and 3tb of soy sauce to the mixture. Chop a few cloves of garlic (however much you fancy) and add that in too. 
  7. To balance out the saltiness of the sauce, you must add 1 tablespoon of brown sugar and mix through thoroughly. The sugar will automatically sink to the bottom of your sauce so give the bottom of the bowl a good scrape. 
  8. After this, it's all about taste. Taste a small amount of your sauce and see if the balance is there. If you've had chicken teriyaki before, then you'll know the taste you need. So adjust where you see fit, but make sure not to go overboard. You're most likely going to have to add a bit of soy sauce, sesame oil or sugar if there's something missing. 
  9. If you've got a helping hand, that's great because they can help you check how the chicken is cooking. But if you're on you're own, definitely stop and check how your chicken is frying whilst making your sauce. Make sure both sides get an even cook so that juices run clear from the chicken and there's no raw meat. 
  10. Once the chicken is cooked, it should have a lovely golden brown colour, carefully remove it from the pan onto a chopping board. You need to cut your chicken into smaller pieces before you mix it in the sauce. 
  11. After the chicken is cut, place it back in the pan and onto a low fire. Pour your teriyaki sauce in and let the two cook together for a few minutes. 
  12. Et voila, c'est fini! You're own homemade chicken teriyaki!

If you're making this for more people or a bulk cook for the week, the sauce portions is really trial and error in my experience. Adjust to what you think fits and tastes right. You could always calculate how much specifically for the portion size, but I just wing it like Mumma. 

**TIP: Eat with boiled sushi rice, it's got that lovely sticky consistency or eat with veggies! I recommend broccoli, cauliflower and mushrooms cooked in oil, garlic and chilli. 

I hope you enjoy this recipe!

Lots of love, 

Emily xx


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