Burnt honey teriyaki chicken with garlic chicken bone broth

• 분량: 4
• 총 시간: 30 minutes

재료

2 tbsp of dark honey

4 tbsp of soy sauce

2 tbsp of mirin

2 tbsp of sake, or dry sherry

1 garlic clove, grated

2 tsp ginger, grated

4 boneless chicken thighs, skin-on

FOR THE JASMINE RICE

300g Tilda Fragrant Jasmine Rice

600ml of water

1 pinch of salt

FOR THE GARLIC BONE BROTH

600ml of chicken bone broth, or good-quality stock

2 garlic cloves, sliced

2 tsp soy sauce

2 spring onion, sliced

FOR SERVING

toasted sesame seeds

spring onions, sliced

방향

1. Start by making the burnt honey teriyaki marinade. Gently heat the honey in a pan until it begins to darken and take on a slightly bitter edge. Remove from the heat and combine with the soy, mirin, sake, garlic and ginger

• 2 tbsp of dark honey

• 4 tbsp of soy sauce

• 2 tbsp of mirin

• 2 tbsp of sake, or dry sherry

• 1 garlic clove, grated

• 1 tsp ginger, grated

2. Pour over the chicken thighs and marinate for at least 30 minutes (or overnight if possible)

• 4 boneless chicken thighs, skin-on

3. While the chicken marinates, thoroughly rinse and drain the jasmine rice and add to a pan with the water and salt. Bring to a boil, cover, and simmer for 12–15 minutes. Turn off the heat and leave, covered, to steam while you make the other components

• 300g Fragrant Jasmine Rice

• 600ml of water

• 1 pinch of salt

4. For the garlic broth, gently heat the broth with sliced garlic and soy sauce. Simmer for 5–10 minutes until fragrant, then add the spring onion and set aside

• 600ml of chicken bone broth, or good-quality stock

• 2 garlic cloves, sliced

• 2 tsp soy sauce

• 2 spring onion, sliced

5. Heat a frying pan over medium heat. Cook the chicken skin-side down until golden and crisp, then flip and finish cooking through. Pour in any remaining marinade and reduce to a sticky glaze

6. To serve, spoon the jasmine rice into bowls, ladle in some hot garlic broth, top with teriyaki chicken and finish with sesame seeds and sliced spring onions

• toasted sesame seeds

• spring onions, sliced