Tuesday, 31 January 2012

Number Three - Slacking and Chicken Teriyaki


So January is coming to a close. Most people will be thinking 'thank god', but to be honest, my January 2012 hasn't been too shabby. I've done a lot of socialising, work is going extremely well, I've done a bit of cooking and I'm generally very happy. Roll on February.

I have been slacking a bit with blogging unfortunately. This will change. Although I have been collecting recipes from various sources, mainly friends and family. My cousin emailed me about a recipe swap she was planning. It's basically just a chain-email you send on to friends who in return ask their friends to send you a recipe. I think I'm probably most looking forward to 'Baked Eggs with Chorizo'. Two of my favourite foods in the World!

I have almost perfected another Lorraine Pascale recipe too. The delicious and extremely quick 'Chicken Teriyaki'. It's so yummy! So I thought I would share...see below :)

Lorraine Pascale's
Chicken Teriyaki

(This is a photo from the second time I made this recipe, unfortunately I forgot to buy spring onions on this occasion)

You will need -
65g Soy Sauce (I use light soy sauce)
80ml Mirin (please don't miss this out, you can find it in any supermarket, it will be next to Hoi Sin sauce etc)
50g soft light brown sugar (I just use normal brown sugar and it seems to work!)
3 or 4 skinless chicken breasts
1 x 2cm piece of fresh ginger
1 garlic clove
A small bunch of Spring Onions
A handful of Sesame Seeds

  • First things first, prep everything. Trim and finely chop the spring onions, cut the chicken into chunks, peel and chop the garlic, grate the ginger - this is a pain in the neck, but worth it, next time I might try using lazy ginger. I'll keep you posted. Finally, put the sesame seeds into a dry pan on a low / medium heat and toast until they are golden. It's really easy to burn them so be careful, put them to the side.
  • Put the brown sugar, mirin and soy sauce into a bowl and mix. Put to one side.
  • Season the chicken with salt and pepper (not too much, I feel Lorraine uses too much in the recipe), and fry in hot oil for two minutes. 
  • Add the ginger and garlic to the chicken and cook for another minute.
  • Add the sugar / mirin / soy sauce mixture and simmer for 5 or 6 minutes. I sometimes simmer for longer to give it a stickier sauce, as it can come out quite thin. Be careful not to overcook the chicken though.
  • Add the spring onions and cook for two minutes.
  • Now remove from heat, add the sesame seeds and serve. I use boil in the bag rice because I'm lazy! And haven't a clue how to cook rice properly. (I will learn and blog about it!).
I really love this recipe. So quick and easy. I also made it the other night scaled-down for one person. And it worked just as well! The above photo is how it turned out (although I forgot to buy spring onions that time).

Next recipe = my favourite soup, Sweet Potato and Chorizo. YUM.

Over and out.

Smutch x

P.S - Oh and I now have one follower! So proud! Please have a look at her blog, she's a fellow Lorraine Pascale lover! http://missflashfantasticfood.blogspot.com/

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