🥙 Family Dishes
Burnt honey teriyaki chicken with garlic chicken bone broth
4
servings30 minutes
total timeIngredients
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
Directions
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
4
servings30 minutes
total time