Friday, 29 January 2010

Chicken Teriyaki

4 chicken breasts, skin on
4 tbsp dry sherry
4 tbsp masala
3 tbsp caster sugar
5 tbsp dark soy sauce

Make 3 diagonal cuts into the skin of the chicken.
Heat a pan. Add chicken skin side down, fry for 3 minutes. Turn over and fry for another 4 minutes.Remove from the pan and discard any left over fat.
In the same pan bring the sherry, masala and sugar to a boil stirring until the sugar dissolves. Return the chicken to the pan, cover and simmer for 2 minutes. Add the soy sauce, bring back to the boil, cover and cook over a high heat 6 minutes. Turning the chicken until the sauce thickens.

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