Yummy chicken teriyaki!

This is one of my favourite dishes! Its simplicity calls for good ingredients, so if you can find some good organic chicken, you won't regret the extra flavour it imparts.

This Japanese method of cooking is derived from the words teri, which refers to a shine or luster given by the sugar content in the sauce; and yaki , which refers to the cooking method of grilling or broiling.

Here's a recipe good for 2-3 people.

You need:

• 2 deboned whole legs of chicken, with thigh (can also be done using chicken breasts but the leg and thighs are so much tastier!)
• 2 tablespoons sake (rice wine)
• 4 tablespoons soy sauce (we prefer Kikkoman)
• 4 tablespoons mirin (sweet rice wine)
• 2 tablespoons sugar

(modified from this recipe)

Here's what you do:

1. Make the teriyaki sauce by combining the sake, soy sauce, mirin and sugar. Set aside. 
2. You need to debone the chicken legs. On details how to debone, look here:
   
   
How to De-Bone Chicken Legs  
3. Heat up your non-stick pan. Fry the skin side of the chicken on medium heat until the skin is browned. (If you don't have a non-stick pan, add a little vegetable oil. Although the chicken will produce its own oil and you will need to throw some of this away when frying is done.)
4. Turn the chicken over to fry the other side on low heat. 
5. Pour the sauce used to marinate chicken in the pan. Steam cook the chicken on low heat until done. 
6. Simmer until the sauce becomes thick. Turn off the heat. 
7. Slice the chicken and serve atop steamed rice.
8. Pour thickened sauce over the chicken. 
9. Serve with your preferred vegetables and enjoy!