Teriyaki Chicken

 

Ingredients (Serves 2)

Chicken thigh...1 piece (300g)

A

Ginger...1 piece

Water, sake, soy sauce, sugar...2 tablespoons each

Vinegar...1 tablespoon

Potato starch dissolved in water...2 teaspoons

(Water: 1 teaspoon, Potato starch: 1 teaspoon)

Directions

1. Finely chop the ginger. Trim any excess tendons or fat from the chicken.

2. Combine ingredients A in a pot, add the chicken skin-side down, and heat. Once boiling, cover with a drop lid and simmer over low heat for 10 minutes, turning occasionally.

3. Remove the lid and simmer for another 3 minutes. Remove the chicken, cut into bite-sized pieces, and serve in a serving dish.

4. Reduce heat to low, add the potato starch dissolved in water to the broth, and once thickened, pour over 3.