Sunday, January 17, 2016

Sticky Teriyaki chicken drumsticks by Angela Seah Thulin

Ingredients - 

Part A
3 big chicken thigh drumsticks
15g ginger, grated
100ml sake

*Rub the chicken thighs with salt and then rinse away. Pat dry the thighs with paper towels and marinate with part A overnight.

Part B - Teriyaki sauce 
150ml mirin (jap brand)
130ml soya sauce (jap brand)
50ml sake (jap brand)
50ml brown sugar
2 tsp olive oil
1 tsp sesame oil
1 small garlic, 3g
1 small ginger 3g

*In a pot, add the olive oil & sesame oil in follow by knob of garlic and ginger. Cook for 30 secs or until it's fragrant. Then add brown sugar in and let it melt abit/caramelize.
*Pour the mirin, soya sauce & sake in. Stir to mix well in low-med heat. Let it cook for about 10mins. Off heat, remove ginger and garlic, set aside.

Steps - 
1. Prepare Part A first and leave it overnight in fridge.
2. Cook the Part B and then set it aside. 
3. To cook the chicken thighs, remove from fridge, allow to rest till room temperature.
4. In a wok, heat up some oil to sear both sides of the chicken thighs about 2 mins.
5. Once it turns opaque, add the teriyaki sauce in (part B) and cook with low-med heat with lid covered for 8 mins.
6. Open lid, flip the thighs and continue to cook till cooked. The juice run clear when poke through the meat. I took about 9 mins. 

Done. Garnish with sesame seed and scallions.

*With the leftover teriyaki sauce, you may like to use it on this dish (which i did) - Stewed potatoes with minced meat.