I always wanted to try out Teriyaki chicken! Although it might seem tiresome when you look at the list of things, and prefer to just buy an instant marinade I suggest you try this first! All the ingredients are usually the stuff you find in your pantry! Just get some fresh thigh fillets from the supermarket and make the marinade!
Things you need for the marinade
1 tbsp cornstarch/potato starch
1 tbsp cold water
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup vinegar
1 tbsp ginger-garlic paste
1/2 tsp black pepper
2 tbsp sesame oil
All you have to do is mix the marinade in a sauce pan over low heat for a few minutes or till the starch has dissolved. Then you just pour the marinade over the chicken thigh fillets which you must slice into strips first. I actually meant to leave the marinade overnight but I ended up leaving it in the fridge for two days as I didn’t have the time to cook. Now, the longer you marinade it, the more intense the flavor, so it would be good if you could prepare the chicken a day earlier.You then stir fry it till its cooked and looks slightly crusty and leave it aside.
Now for the rice:
Things you need for the rice
2 cups long grained/Basmati rice
2 cups water
3 tbsp vegetable oil
1 whole ginger
1 whole onion
3 cloves garlic
3 tbsp sesame oil
2 drumsticks (marinade it with a little bit of ginger garlic paste)
Okay that’s how its supposed to look like in the end. You just fry all the ingredients for the rice (except rice, water and sesame oil) in vegetable oil in a wok. You can slice up the ginger, onion, garlic and lemon grass if you want. My mum puts the ginger and garlic in whole without removing the skin but she slices the onions, so whatever makes you happy really. 😀
So once you have rinsed the rice and put in the usual amount of water, just pour in the fried mixture into the rice which includes the two drumsticks (don’t forget that!), add about two pinches of salt and add in the sesame oil, stir it and just close the lid and let it do its magic.
Now for the chilli sauce that goes with chicken rice, different people have different tastes, if you like it sweeter you can add sugar but teriyaki chicken is a little on the sweet side so unless you have a low threshold for spicy food (oh come on!) try not to add sugar. So this is the recipe that I use, I usually play around with it, if I feel its too spicy I add more tomatoes, if i think its bland I add salt or a little more vinegar, so feel free to adjust it to your tastes. All you have to do is blend them all till its nice and well.. blended.. 😀
Things you need for the chilli sauce(sambal)
6 whole red chilli
2 chilli padi/bird’s eye chilli
2 cloves garlic
3 tbsp vinegar
2 tbsp vegetable oil
salt to taste
There you have it! Teriyaki Chicken Rice!
The two drumstick which I put in the rice cooker, I shallow fried it because I do not really like steamed chicken. The reason I added the chicken to the rice while it was cooking was for flavor, just in case you were wondering!
Hope you will try it soon!
P.S: Today morning I made a Teriyaki chicken sandwich for brunch! (the leftover teriyaki chicken from yesterday’s chicken rice)
I added a little of the chicken rice chilli, mayo and grated carrot together with the chicken and put it in the oven for five minutes, it was DELICIOUS!