Sep 19, 2011

Teriyaki Chicken (grazie James!)

Image © Elle_Bee
Teriyaki is a Japanese cooking technique in which fish or meats are broiled or grilled in a sweet soy sauce marinade.
I made this the other night and am still dreaming about it. The tangy, sweet first bite, the crisp skin coated with velvety glaze, the moist and delicate meat...
But I can't claim ownership of this wonderful slow-roasted Teriyaki dish. James gets all the glory, and I am forever thankful for his generosity in sharing his mom's sublime recipe.

1 whole broiler chicken, eviscerated, rinsed and dried
for the Teriyaki marinade:
1/2 cup of soy sauce
1/4 cup of sake
1 Tablespoon of sugar
1 Tablespoon of freshly grated ginger
2 cloves of garlic, crushed

Chop the chicken into classic 8 pieces: 2 drumsticks, 2 thighs, 2 breasts, 2 wings. For a lower fat content, better to skin the pieces. But why miss on such a flavoursome ingredient?

Next mix together the soy sauce, sake and sugar in a bowl until the sugar is completely dissolved. Grate in the ginger and add the crushed garlic cloves.

Using a plastic bag big enough to hold all the pieces, slowly pour in all of the marinade, seal it with a twist tie and place it into a bowl. Refrigerate and allow it to marinate overnight. That would be easy if you didn't have to shake and turn the bag every 5-6 hours or so, to marinate evenly.

The next day, preheat oven at 125° C (257° F).
Line a baking dish with aluminum foil. Make sure to lift up the edges to catch the juice (edges should be about 1-inch high). Lay the chicken pieces onto the foil and brush with the leftover marinade.

Place the baking dish in the oven and roast, basting after about 50 minutes. Cook slowly for about 2 hours, checking every 30 minutes (this may vary according to individual ovens). The baked Teriyaki chicken should be a nice golden brown color, slightly crisp on the edges, but not too dry. When the drumstick is poked, juices should run clear.

Sprinkle with toasted sesame seeds, serve with warm sake and white rice. And thank James.

8 comments:

  1. who knew you would be so talented in all areas of cuisine?! (i knew ;-)

    my mouth is watering...am putting on my meal list for this week~

    (p.s. how are you lola? i miss you!)

    xo
    amanda

    word veri: latingly - as in sorry i haven't been by to visit late (ing) ly!

    ReplyDelete
  2. Ciao bella Amanda~
    I love the new avatar thumbnail: you have a stunning smile!
    I've been terrible with visiting, I'm the one to apologize.
    We're doing great, finally the fog has lifted.
    And you, my friend?
    xoxo E

    ReplyDelete
  3. LOve teriyaki chicken!! yummy thanks for this recipe!

    ReplyDelete
  4. This looks so delicious!! I've been catching up, and really enjoyed the stories of your vacation.. how beautiful! Also the post about past posts - most interesting! Nice to revisit old writings, which are too easily forgotten ..

    ReplyDelete
  5. Ciao! I had this type of chicken in a restaurant years ago,it sort of has a strong kind of taste, but overall it was good!

    ReplyDelete
  6. Mexican and now Japanese? Are you turning your back on your roots? ;=)

    Seriously, though, this looks lovely. I love teriyaki, too.

    ReplyDelete
  7. Colores~
    Thank *you*!!

    Karen~
    How lovely to read you comment, thank you for visiting, and for your kind words :)

    LVEB~
    It's absolutely delicious, and actually not very strong. Just juicy!

    Frank~
    I'm looking into 'diversifying' these days :)

    ReplyDelete
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Ciao
Eleonora

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