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Chicken Teriyaki:
Serves: 4
Prep time: 5 mins
Cook time: 20 mins


Ingredients
2 spring onions, white and green parts separated
6 chicken thighs, skin on
2 tsp sesame oil
thumb-sized piece of ginger, finely grated
2 garlic cloves, finely grated
1½ tbsp sake
¼ cup (60ml) Tamari soy
¼ cup (60ml) mirin
1 tbsp honey
1 bunch pak choy, washed, halved lengthwise
steamed Jasmine rice, to serve
toasted sesame seeds, to garnish
Method
Dice the white part of the spring onions, and finely slice the green parts. Set aside.
Place chicken in a cold oiled frying pan, skin side down and place over a medium high heat.
When chicken starts to sizzle, reduce heat to medium low and cook slowly, until fat renders out.
When the skin side is golden brown, transfer chicken to a tray.
Heat sesame oil in the same pan on medium high.
Add white part of onion, ginger and garlic, cook for 2 minutes, until aromatic.
Add sake and stir to deglaze pan.
Add soy, mirin and honey, bring to a boil, stirring. Return chicken to pan, skin side up.
Cook chicken in sauce for 5 minutes, basting regularly, until sauce reduces and thickens.
Steam pak choy for 1-2 minutes, until just tender.
Slice chicken and serve on steamed rice, drizzled with the sauce, with pak choy on the side, garnished with green part of onion and sesame seeds.
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