Best Recipe Easy Braised Teriyaki Chicken Delicious

Fast cuisine ultimate Easy Braised "Teriyaki" Chicken easy, bouncy, practical.

9 ingredients, 6 steps, cooking Easy Braised "Teriyaki" Chicken

Good Morning all, now you can make recipe Easy Braised "Teriyaki" Chicken with 9 ingredients and 6 steps. Below this is how to cook, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 6 stages of easy cooking Easy Braised "Teriyaki" Chicken.

Ingredients for Easy Braised "Teriyaki" Chicken

1. It’s : chicken wings, drums or thighs, patted dry and seasoned with 3/4 teaspoon kosher salt.
2. It’s : an onion, cut into 1/4-inch wide pieces.
3. It’s : thin slices of fresh ginger root (about 1/8-inch thick) or 1/2 teaspoon dried ginger powder.
4. You need : garlic, peeled and smashed.
5. You need : + 2 Tablespoons soy sauce.
6. It’s : rice wine (you can use sake or a semi-dry white wine).
7. It’s : + 2 Tablespoons sugar.
8. You need : water.
9. You need : chopped green onion for garnish.

If all cooking materials Easy Braised "Teriyaki" Chicken it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Process Cooking Easy Braised "Teriyaki" Chicken

1. Put all the ingredients into a 4 or 5 quart Dutch oven or a large, deep saute pan, with the chicken skin side down. Bring to a gentle boil, covered, over medium heat.
   
2. Once it comes to a gentle boil, let it stay there for about 2 minutes. Give the chicken a gentle stir or two to redistribute the ingredients then turn the heat down to medium low and simmer, lid askew for another 25 to 30 minutes, flipping the pieces of chicken mid way so the skin side is up.
   
3. 15 minutes before the braise is over, preheat your oven broiler so you can brown and caramelize the chicken skin. Once the braise time is up, put the chicken about 6 inches under the broiler for 3 to 5 minutes, depending on how brown you want the skin, but making sure to check at 3 minutes. I say this all the time, but things can go from perfectly caramelized to horribly burnt in a matter of seconds under the broiler.
   
4. NOTE FOR STEP 3: If you have one of those broiler drawers under the oven, preheat the oven to 500F instead and place the pot so that the food is 6 inches under the top heat element. Probably the second rack in the oven.
   
5. Transfer the chicken to a serving dish (or serve it in the pot in which you cooked it), garnish with chopped green onions and serve with steamed rice and a salad of choice.
   
6. Enjoy! :)
   
7. Finish and Enjoy.

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