TERIYAKI CHICKEN

 Along with the rise of Japanese food which is getting more and more on the streets and restaurants, it seems that many people are competing to serve Teriyaki Chicken with a taste that fits on the tongue. Serving Teriyaki Chicken cannot be done in a short process or the results will not be optimal.

In serving Chicken Teriyaki which is quite perfect, the chicken must be soaked for several hours or 1 night in the refrigerator so that it is easier for the spices to absorb into the chicken. But you don't have to soak it that long if you feel the results will be too salty.

Here is the Chicken Teriyaki recipe that I want to share. However, if you have soaked and stored the chicken in the refrigerator for about 1 night, the addition of salt can be more optional or adjusted to individual tastes.

INGREDIENT

• 400 grams boneless chicken thighs

• 1 onion, finely sliced

• 1 clove of garlic, crushed

• 2 cm ginger, grated

• 25 ml of instant teriyaki seasoning

• 2 tbsp vegetable oil

INSTRUCTIONS

• Wash the chicken, then drain it from the rest of the washing water. Slice the chicken in 3×3 cm size, then coat with instant teriyaki seasoning, leave for 10 minutes until the spices absorb.

• Heat vegetable oil, saute onion, garlic and ginger until fragrant. Add the chicken, and cook until cooked and the spices thicken.

• Teriyaki Chicken is ready to be served as a dinner menu for you and your family.

As a side dish at the time of serving, finely sliced cabbage and carrot salad with approximate
ly the same size can be added with thousand island dressing as a dressing. Good luck trying this new recipe I tried!