|Image © Elle_Bee|
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.