Make yourself some teriyaki chicken at home

So, if you are not in the loop, there is a new joint in town called Teriyaki. They serve sumptuous chicken, which I will teach you to prepare at home. This ancient recipe is simple to execute, so start collecting the ingredients.

Chicken Teriyaki

Teriyaki sauce ingredients

 3/4 cup low-sodium soy sauce

 1/4 cup light brown sugar

 1 tablespoon rice wine vinegar (or lemon juice)

 1 tablespoon grated ginger

 2 garlic cloves, minced

 2 boneless, skinless, chicken breasts

 Freshly ground black pepper

 2 teaspoons vegetable oil

 2 teaspoons water (optional)

 1 teaspoon corn starch (optional)

 2 green onions, green and white parts, sliced

Directions

 In a medium bowl, whisk soy sauce, brown sugar, rice wine vinegar, grated ginger, and garlic until sugar dissolves. Set aside.

 Place chicken breasts on a cutting board, smooth side facing up, and place a layer of plastic wrap on top.

 Using a meat mallet or frying pan, evenly pound to ½-inch thickness. Cut each breast in half to end up with 4 equal-sized pieces of chicken.

 Sprinkle ¼ teaspoon of black pepper on chicken pieces.

 Heat oil in a large pan over medium-high heat.

 Place the seasoned chicken pieces into the oil.

 Cook first side of chicken for 3-4 minutes, or until golden brown.

 Flip chicken over and cook for about 30 seconds.

 Pour prepared teriyaki sauce mixture evenly over chicken, and without moving chicken pieces, allow it to absorb sauce for 3 minutes – the sauce will begin to bubble gently.

 Check if chicken is ready (there should be no pinkness at the centre). If ready, transfer to a plate.

To finish teriyaki sauce:

 If you prefer thicker teriyaki sauce, in a small bowl, whisk water and corn-starch and heat for 30 seconds.

 Pour sauce over the chicken and serve with steamed rice. Slice chicken into smaller pieces before serving, if you prefer.

2) Japanese Rice

 Short Japanese rice (or any other short grain rice)

 Water

 Heavy pot with a tight-fitting lid

 Strainer

 Dry measuring cup

 Liquid measuring cup

Method

 Pour the rice into the pot (One cup of dry rice will make approximately two cups of cooked rice)

 Pour rice into pot and cover with cold water. Use your hand to vigorously swish the rice around. Pour out the water, cloudy with starch. Repeat 4 more times, until the water is almost clear.

 Pour the rice into a sieve to allow excess water to drain off. Transfer the rice back to the pot.

 With the liquid measuring cup, measure the water. For each cup of dry rice, you will need 1 cup plus 2 tablespoons of water. (This ratio is not cast in stone)

 Let the rice sit in the water for at least 10 minutes to allow the grains to absorb water and cook more evenly. If you are short on time, skip soaking

 Over high heat, boil the rice.

 Reduce the heat to low and cook for about 5 minutes, or until the water evaporates.

 Remove the pot from the heat and let sit, still covered, for 10 minutes. This step is essential to get the correct texture and cannot be skipped.

 Gently stir the rice and serve.

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Kitchen tip

How to revive crystallised honey

Place the jar in hot water for five to 10 minutes until the honey is runny again. Alternatively, open the jar and microwave at 30-second intervals until it dissolves.