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Teriyaki chicken

pollo teriyaki

Let’s continue with rich recipes to feed ourselves these days. Today I share with you a delicious teriyaki chicken made my way for those who like Asian food or for those who want to eat a different chicken than traditional Spanish stews and salsa.

The first thing we are going to do is prepare a mixture in which we will marinade the chicken for at least half an hour. You can also put it to macerate first thing in the morning and cook it at noon.

Then we will make the chicken in the Mycook in less than 15 minutes. You can accompany this chicken with a little rice or some noodles to complete the dish.

Chicken teriyaki
Dare to prepare this delicious Japanese style chicken with the help of your Mycook.

Author:
Cuisine: Japanese
Type of recipe: meat
Rations: 3-4
Preparation time:
Cooking time:
Total time:
Ingredients
  • 2 large chicken breasts cut into thick strips
  • 100 gr. soy sauce
  • 70 gr. Pedro Ximénez
  • 80 gr. white wine
  • 30 gr. brown sugar
  • 1 pinch of ground ginger
  • 150 gr. onion
  • 40 gr. sunflower oil
  • 250 gr. chicken broth
  • parsley or chopped chives
Preparation
  1. Pour into the jar soy, white wine, Pedro Ximénez, sugar and ginger. Schedule 5 minutes, temperature 120ºC, speed 3. Allow to cool.
  2. Place the breast strips in a bowl and pour the cold mixture we have prepared with our Mycook. Leave to macerate for at least 30 minutes.
  3. Once the chicken is macerated place the mixing trowel on the blades.
  4. Introduce the onion cut into julienne, with the drained chicken and with the oil. Saute 8 minutes, temperature 120ºC, speed 2.
  5. Add the mixture of the macerate and chicken broth. Cook 5 minutes, temperature 120ºC, speed 2 without dosing cap so that the sauce is reduced and caramelized. If after 5 minutes you have not thickened enough for your taste you can add some more minute.
  6. Serve with chopped parsley or chives. Sesame seeds will also be perfectly suited.

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