Monday, November 3, 2008

Chicken Teriyaki

Chicken Teriyaki w/ White Rice
This isn't really a "true" teriyaki sauce (you know, with the glaze and kinda stickiness), but it has the salty and sweet qualities of it.

1/2C Soy Sauce
1/2 C Water
1 tsp Ground Ginger
2 Cloves Minced Garlic (or more if you like)
3 Tbsp. Sugar (2 if you like less sweet)

Heat in pot. Add chicken. (I use drumsticks.) Cook until chicken falls off the bone.

Notes: More water can be added since soy sauce may be too salty to taste sometimes. Cook time is usually an hour or so. I leave on the stove (even when its done) on low simmer.

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