Chicken teriyaki with rice
Origin of the recipe
Teriyaki is a traditional method of frying meat in a spicy and sweet sauce (also called teriyaki). Translated, it means "shiny frying," as the sugar in the sauce creates a beautiful caramelized crust on the meat. This frying method originated in Japan no later than the late 17th century. We offer you a recipe for a traditional dish that doesn't use a pre-made teriyaki marinade.
What do you need for cooking?
Ingredients
-
Chicken fillet
-
Long grain rice
-
Ginger root
-
Garlic
-
Soy sauce
-
Vegetable oil
-
Rice vinegar
-
Cornstarch
-
Ground black pepper
-
Chili flakes
-
Water
-
Ground cinnamon
-
Salt
-
Sugar
Kitchen utensils
- Bowl
- Pot
- Pan
- Cutting board
Step-by-step recipe
Step 1:
Rinse the rice until the water is completely clear. Transfer the rice to a saucepan, place it on the stove, cover with water, and cover with a lid.
Step 2:
Bring the rice to a boil and reduce heat to low. Cook for 15 minutes, turn off the heat, and let the rice sit, covered, for 5 minutes.
Step 3:
Cut the chicken fillet into 4-5 cm pieces, chop the ginger and garlic.
Step 4:
Heat a frying pan over high heat, add 2 tablespoons of vegetable oil.
Step 5:
When the oil is hot, add the chicken and fry for 5-7 minutes over high heat.
Step 6:
Add ginger and garlic to the chicken and stir. Fry for one minute over medium heat.
Step 7:
Add black pepper, chili flakes, cinnamon, sugar, soy sauce.
Step 8:
Dissolve the starch in 100 milliliters of water and stir until completely dissolved. Add to the chicken.
Step 9:
Bring the sauce to a boil, cook for 2 minutes over low heat.
Step 10:
Turn off the stove and add sesame seeds.
Step 11:
In a small bowl, pour rice vinegar, add one teaspoon of sugar, salt and stir.
Step 12:
Add vinegar to rice, stir.
Cooking tips
For the sauce, it's best to use mirin (a very sweet rice wine) rather than vinegar. It will give the sauce an authentic flavor.
Be sure to add various spices; they will make the dish even more aromatic and its taste more piquant.
