Steven was sick for the last two weeks (not including this week), so I’ve been eating (sort of) bland food with him. Sometime by the end of last week, I REALLY wanted food with some substance! I wanted chicken…Chicken…CHICKEN!!! So…when we went to Happy Valley…I ordered their Garlic Chicken Filet. It was alright…=_=…but what I REALLY wanted was MY Teriyaki Chicken. So…this past Sunday…when Steven told me he was feeling better…guess what I made…my Teriyaki Chicken!! 😀
This is pretty easy to make. I make the chicken the same way I do as the Stovetop Roast Chicken with Lemon-Garlic-Herb Sauce. Then I make the Teriyaki Sauce and drizzle it all over the place…on the chicken…on the rice…on any veggies you make on the side…etc etc…
Teriyaki Sauce (adapted from Cook’s Illustrated)
1/2 cup Soy Sauce
1/2 cup Sugar
1/2 bulb Garlic (original recipe calls for 1 clove…I usually multiply that by a million…:D…)
2-3 Tbsp Mirin
1/2 tsp corn starch
1/4 cup of the leftover chicken broth with fat removed
1. Mix together all ingredients. Cook over medium heat, stirring often, until thickened. (I usually cook this in the pan the chicken was made in…and incorporate all the food bits from the chicken…yumyum.)
It’s THAT easy!
Fried Rice (adapted from 蘇 Good)
8 cups Cooked Rice
8-10 eggs (I think an egg per cup of rice is good)
1 Tbsp Fish Sauce
2 Tbsp Soy Sauce
1. Whisk eggs and fish sauce together until egg whites and egg yolks become one. Heat 2 Tbsp oil.
2. Pour 1/2 of the egg mixture into the pan and scramble until almost done.
3. Pour in rice and stir fry a bit. Pour in the rest of the eggs and stir fry VIGOROUSLY until the rice no longer looks wet. If you do a good job, each individual grain of rice should be coated with egg…I didn’t do a good job…:P
4. Push the rice mixture into the center of the pan and pour in the soy sauce from the edge of the pan (so that it’ll slide down and “run into” the rice. Stir fry until the rice is dry. (Good fried rice should “bounce” from the pan…I don’t think mine did.)