Chicken Teriyaki

[Vicious88]

This takes 45 minutes from begining to end, and serves 4 people.

Ingredients:
• 2 chicken thighs, boned
• 8 ounces broccoli, washed and trimmed
• salt
• vegetable oil
• seven spice pepper
• 1/4 cup dark soy sauce
• 1/4 cup sake
• 2 tablespoons mirin
• 1 tablespoon sugar

Directions:
PERPARATION Chicken: Prick the chicken skin all over with a fork so that the sauce can penetrate.

Broccoli: Break the broccoli into florets and cook in lightly salted boiling water for 2 - 3 minutes, until just tender; the stalks should still be a little crisp. Drain and set the florets aside.

TO COOK Brush a frying pan with oil and put in the chicken, skin side down. Sauté it for a few minutes until it is browned on all sides. If there is a lot of oil in the pan, tip out the excess. Pour the teriyaki sauce into the pan, bring it to the boil, and cook the chicken in the sauce for about 10 minutes, turning occasionally, until the chicken is well cooked and tender and the sauce is reduced.

Take the chicken out of the pan. The sauce should be thick and syrupy. If not, boil it for a few minutes more until it is fully reduced and boiling with big bubbles. (Beware: do not overcook the sauce as it burns easily.)

TO SERVE Cut the chicken across into 1/2-inch slices. Arrange them on 4 plates and spoon over the teriyaki sauce; sprinkle over a little seven spice pepper, add the broccoli, and serve immediately.
_________________

Ah, Signature Changes...

[Vicious88]

This takes 45 minutes from begining to end, and serves 4 people.

Ingredients:
• 2 chicken thighs, boned
• 8 ounces broccoli, washed and trimmed
• salt
• vegetable oil
• seven spice pepper
• 1/4 cup dark soy sauce
• 1/4 cup sake
• 2 tablespoons mirin
• 1 tablespoon sugar

Directions:
PERPARATION Chicken: Prick the chicken skin all over with a fork so that the sauce can penetrate.

Broccoli: Break the broccoli into florets and cook in lightly salted boiling water for 2 - 3 minutes, until just tender; the stalks should still be a little crisp. Drain and set the florets aside.

TO COOK Brush a frying pan with oil and put in the chicken, skin side down. Sauté it for a few minutes until it is browned on all sides. If there is a lot of oil in the pan, tip out the excess. Pour the teriyaki sauce into the pan, bring it to the boil, and cook the chicken in the sauce for about 10 minutes, turning occasionally, until the chicken is well cooked and tender and the sauce is reduced.

Take the chicken out of the pan. The sauce should be thick and syrupy. If not, boil it for a few minutes more until it is fully reduced and boiling with big bubbles. (Beware: do not overcook the sauce as it burns easily.)

TO SERVE Cut the chicken across into 1/2-inch slices. Arrange them on 4 plates and spoon over the teriyaki sauce; sprinkle over a little seven spice pepper, add the broccoli, and serve immediately.
_________________

Ah, Signature Changes...