Ingredients
6 chicken legs
250 ml teriyaki sauce (a kind of Japanese soy sauce)
2 tbsp sake
2 tbsp sugar or honey
6-7 green onions
10 small carrots
300 g young pea pods
soy sprouts optional
2 tbsp peanut sunflower oil for frying
Method
Legs are divided into two knee, pour 100 ml teriyaki sauce and leave 3 hours in refrigerator. Peas and green onions cut on the diagonal of about 3 cm long pieces. Carrots cut into strips. The remaining sauce mixed with sake and sugar, boil about 5 minutes. In a high pan heat the oil and fry the legs on all sides to darken. Remove. In the fat fry the vegetables for about 3 minutes and draw. Meat back in the pan, pour the sauce and boil on low heat about 30 minutes. Put fry vegetables and boil for another 5 minutes. Serve with rice.
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Comments
teriyaki sauce what else can be replaced? Here in BG think it will market!
With an average of dark soy sauce (100ml), 2-3 tablespoons sweet white wine, 1tbs bright vinegar instead of 2 tablespoons the sugar a little more and a little sashimi (see Japanese chicken on a stick). Of course you can put other spices. Teriyaki is not a spice, but a way of cooking in which the meat becomes brilliant. Meanwhile, and Western or Mexican dishes prepared in this way are called Teriyaki.
Alianche, thank you for the explanation! The recipe seems very interesting!
If you dare to try, will make sure that is nice: -) Exotic, but not so delicious: -)
3 hours marinating enough you are? a Japanese working in such a place that told me the chicken with teriyaki sauce emarinova at least 24 hours.
and is used only meat without bones.
three hours are the shortest time for marinating. Naturally, it may longer to marinate. On meat - can be used any meat and fish - as teriyaki means *glossy* without specified what smoothed. According to Japanese food culture meat is such that it can be caught with chopsticks and nipple on. Naturally the bone will be a little difficult :). But there is no reason why we should not be prepared whole ham teriyaki - ie glossy.