Description
I want to share one of their favorite recipes to modern Japanese cuisine. "Tori" means chicken, "but the nab" - cooked in a frying pan, "Teri" is brilliant and "yaki" to fry, that is brilliant, in the pan fried chicken. In the original recipe the meat is marinated in teriyaki sauce and then fried in a special Japanese grill at a constant lubrication of the sauce. It's pretty time-consuming process, so leave it true to the Japanese, and our dish is cooked 15 minutes in a simple wok, or, at least, in the pan. By the way, the dish is teriyaki you'll find in all Japanese restaurants around the world, but not in Japan, where this dish is prepared only at home! For the recipe thank you Yukari Yoke!
Ingredients
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Chicken fillet
600 g
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Dry red wine
100 ml
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Soy sauce
100 ml
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Sugar
3 Tbsp
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Vegetable oil
3 Tbsp
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Green onions
-
Sesame
1 Tbsp
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Ginger
-
Garlic
1 tooth
Cooking
In a saucepan bring the wine to a boil, boil for a few minutes, until the alcohol has evaporated.
Add soy sauce and sugar and cook the sauce until lightly thickened. Heat the oil in a wok or frying pan, fry the chicken until cooked with constant stirring for 6-8 min. Remove excess liquid with a napkin and fork.
Add the sauce to the chicken, fry on high heat until it thickens and evaporation of excess liquid, the chicken will be covered uniformly with a brilliant sauce. Only at the very end of cooking add the ginger and garlic, mix well.
Put the chicken on a platter heaped, sprinkle with chopped onion and sesame seeds.
Delicious with rice and broccoli or spinach.
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