Nigella Lawson Chicken Teriayki

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons sake
• 1/4 cup mirin
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons grated fresh gingerroot
• splash sesame oil
• 1 3/4 lbs chicken thigh fillets, into bite-sized pieces
• 1 teaspoon peanut oil
• 1 3/4-2 1/2 cups sushi rice

Recipe

• 1 cook rice as according to package directions.
• 2 combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (i use a 23cm square dish, but anything of similar dimensions would do).
• 3 add the prepared chicken pieces and leave for 15 minutes.
• 4 heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. using a slotted spoon, transfer the chicken pieces from the marinade to the pan. saute them until they look cooked on the outside.
• 5 add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. cut into a piece of chicken to make sure it's cooked through.
• 6 remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
• 7 return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.