Chicken Teriyaki – Recipe

Chicken Teriyaki – Recipe Below……

INGREDIENTS
1/2 Barbecue chicken
1/2 cup of Mirin (Japanese sweet rice wine)
1/2 cup of soy sauce
2 1/2 tablespoons of white or brown sugar
150g Cabbage (shredded)
1/2 carrot (shredded)

METHOD

Sauce:
Place 1/2 cup mirin, 1/2 cup soy sauce and 2 1/2 tablespoons sugar in a saucepan.
Place on a medium heat and bring to the boil, stirring occasionally.
Reduce the heat and simmer fo 5-10 minutes until it starts to become slightly thicker.
Turn off the heat an leave it to cool for about 10 minutes.
Once cool, pour the sauce into a container for storage.
There should be enough sauce to use 3 or 4 times.

Chicken:
Pre-heat the oven to 180C.
Place the half chicken in the oven and heat for about 10 minutes.
Pour some sauce onto a small plate or saucer.
Using a small paint brush, paint the chicken with the sauce.
Continue heating the chicken for another 2 minutes.
Turn the chicken over and paint the other side.
Continue heating the chicken for another 2 minutes.
Turn off the oven.
Cut the chicken into pieces and serve with the shredded raw vegetables.

Serves 2 people.

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