Chicken Teriyaki : IHCC (October Potluck)

"October Potluck", is this week's theme at I Heart Cooking Clubs (IHCC), where we are a given a choice to select from any of our previous featured chefs recipes or the current featured chef, Donna Hay. This week, I'm sharing one of Nigella Lawson's chicken recipe.

This is a simple and quick dish to cook, great for a weekday night if you are rushing for time.

Chicken fillet pieces are marinated with sake (I have replaced with Chinese rice wine), mirin, soy sauce, sugar, ginger and sesame oil. The chicken pieces are then fried in a little oil, and the marinating liquid is then poured over the chicken. Once the chicken are cooked, they are taken out and the sauce is boiled down to a thick syrup. The chicken pieces are stirred in so that they are coated with the syrup. Serve with  rice and some veggies.

A dish suitable for kids, eaten with rice.

Chicken Teriyaki

(adapted from "Nigella Kitchen" by Nigella Lawson)
serves 4-6
2 tablespoons sake (Japanese rice wine) (I use Chinese rice wine)
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
1/2 tsp black soy sauce (my addition)
2 tablespoons light brown sugar
2 teaspoons grated fresh gingerroot
splash of sesame oil
1-3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
1 teaspoon peanut oil
1-3/4 to 2-1/2 cups sushi rice, cooked following package instructions

1. Mix the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in. I use an 8-inch square Pyrex, but anything similar would do.
2. Add the prepared chicken pieces and leave for 15 minutes.
3. Heat the peanut oil in a large, shallow frying pan or Dutch oven (that has a lid) and, using a perforate spoon, transfer the chicken pieces from their dark marinating liquid to the pan, and saute until they look cooked on the outside.
4. Pour the marinade over the chicken pieces in the pan and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes - cut into a piece of chicken to make sure it's cooked through.
5. Remove the cooked pieces with a perforated spoon (you could keep them warm in a bowl covered in aluminium foil) and turn the heat up under the pan to let the liquid boil down to a thick, dark syrup.
6. Return the chicken pieces to the pan, stir well so that they are all coated in the sticky, savory syrup, then serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or green veggies of your choice.

#104/100

This post is linked to I Heart Cooking Clubs (IHCC), for the theme of this week "October Potluck". 

And I'm sharing this post with :
This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

Ingredient for this month is Soy Beans

Cook-Your-Books #5 hosted by Kitchen Flavours




See Ya In The Gumbo @ Ms. enPlace