Teriyaki Chicken Leg Recipe ( 照り焼きチキンレッグ )

Photo: Sara Harris

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TRADITIONAL JAPANESE RECIPE: Teriyaki Chicken Leg is probably the most cooked dish in Japan during Christmas season. Obviously people in Japan don't celebrate Christmas but they do enjoy all the little gastonomical traditions the western world has to offer.

Japanese kitchens don't have big ovens, in fact most, don't even have ovens at all, so cooking fat birds for Christmas is virtually impossible. Chicken legs is a perfect alternative. All you'll need is a skillet or a heavy pan.

But because Teriyaki Chicken is so easy to prepare, this dish is actually cooked throughout the year. Still, Teriyaki Chicken is a good option for Christmas, and it is a nostalgic one for many foreigners that cannot enjoy Turkey.

 

 

 

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Skill Level:	Time: 90 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Remove the excess fat from the Chicken Legs.

02 - Sprinkle some Salt over the Chicken, and leave it to rest for at least 15 minutes.

03 - After 15 minutes, using some kitchen paper, remove the moisture that has come out of the Chicken Legs.



04 - Heat the Oil in a skillet or heavy frying pan and add the Chicken Legs skin-side down (two at a time), and cook until browned on both sides.

05 - Once the Chicken has turned brown on both sides, try to remove the Oil from the pan using some kitchen paper.

06 - At this point, add Water, Sugar, Soy Sauce, and Sake and stir. Cover and cook for about 20 minutes.

07 - Remove the cover, and add the Mirin to the Sauce and cool at low heat until the Sauce has thickened.

08 - Turn off the heat, place the Chicken Legs on the plates and cover with the Sauce left in the pan. Serve with Salad and baked Potatoes.

 

 

 

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Written by: Uncut Recipes

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