Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, easy braised "teriyaki" chicken. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Great recipe for Easy Braised "Teriyaki" Chicken. Our kids love the flavor of regular Teriyaki Chicken, but sometimes I'm not up to the work of it. This braise hits all the notes and makes my life easier.
Easy Braised "Teriyaki" Chicken is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Easy Braised "Teriyaki" Chicken is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook easy braised "teriyaki" chicken using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Easy Braised "Teriyaki" Chicken:
- Take 3 pounds chicken wings, drums or thighs, patted dry and seasoned with 3/4 teaspoon kosher salt
- Get 1/2 an onion, cut into 1/4-inch wide pieces
- Take 6 thin slices of fresh ginger root (about 1/8-inch thick) or 1/2 teaspoon dried ginger powder
- Take 6 cloves garlic, peeled and smashed
- Make ready 1/4 cup + 2 Tablespoons soy sauce
- Get 2/3 cup rice wine (you can use sake or a semi-dry white wine)
- Prepare 1/4 cup + 2 Tablespoons sugar
- Make ready 1/2 cup water
- Take 1 chopped green onion for garnish
Bring to a gentle boil, covered, over medium heat. Give the chicken a gentle stir or two to redistribute the. Chicken and Teriyaki Sauce Ingredients and Substitutes. Chicken thighs will work great too, just cook a little longer.
Steps to make Easy Braised "Teriyaki" Chicken:
- Put all the ingredients into a 4 or 5 quart Dutch oven or a large, deep saute pan, with the chicken skin side down. Bring to a gentle boil, covered, over medium heat.
- Once it comes to a gentle boil, let it stay there for about 2 minutes. Give the chicken a gentle stir or two to redistribute the ingredients then turn the heat down to medium low and simmer, lid askew for another 25 to 30 minutes, flipping the pieces of chicken mid way so the skin side is up.
- 15 minutes before the braise is over, preheat your oven broiler so you can brown and caramelize the chicken skin. Once the braise time is up, put the chicken about 6 inches under the broiler for 3 to 5 minutes, depending on how brown you want the skin, but making sure to check at 3 minutes. I say this all the time, but things can go from perfectly caramelized to horribly burnt in a matter of seconds under the broiler.
- NOTE FOR STEP 3: If you have one of those broiler drawers under the oven, preheat the oven to 500F instead and place the pot so that the food is 6 inches under the top heat element. Probably the second rack in the oven.
- Transfer the chicken to a serving dish (or serve it in the pot in which you cooked it), garnish with chopped green onions and serve with steamed rice and a salad of choice.
- Enjoy! :)
Olive oil: Vegetable oil can be used here as well. Honey: If you don't have this you can use more brown sugar. Dredge chicken pieces and make sure they are well coated on all sides. Heat the skillet to Medium-Hi and add light olive oil. Add coated chicken and cook until almost done.
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