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Monday, January 23, 2012

Chicken Teriyaki Panggang/Bakar (Baked/Grilled Chicken Teriyaki)


In Indonesian & English

Bahan
Saus Teriyaki:                               -  3 Fillet dada Ayam-bagi 2
-  155 ml Mirin, 235 ml Soy sauce         -  120 ml Lemon juice+1 sm Air nipis
-  4½ st Cuka beras, 65 gr Gula            -  3 st Jahe parut, 1 st Garam
-  1 st Minyak wijen, ¼ st Cabai bbk       -  3 st Minyak wijen
-  7 Bawang putih-hlskan                    -  2 st Wijen-sangrai
-  1 sm Jahe parut, ½ st Lada htm bbk    -  1 st Cabai bubuk (optional)
Salad:                                        Acar:
-  150 gr Kol-iris hls, 1 Tomat-ptg2        -  100 gr Wortel & 100 gr Lobak-serut
-  2 sm Thousand Island                     -  3 st Gula, 1½ st Garam, 2 st Cuka



Cara membuat
-   Saus Teriyaki: Didihkan mirin dng api panas, kclkan api ke pns sedang, aduk 10 mnt. Tuang soya sauce, cuka, minyak wijen & gula. Mskkan bawang pth, cabai bubuk & lada. Aduk lagi 5 menit. Simpan di wadah tertutup rapat dlm kulkas. (Kalau tdk punya mirin dpt diganti dng sake & gula dng perbadingan 3:1).
-   Kerat ayam secara diagonal. Campur ayam, 350 ml saus teriyaki, juice, bawang putih, garam, jahe, cabai bbk & minyak wijen di wadah, aduk2 agar campuran merata terkena di ayam. Tutup & simpan di kulkas 4-5 jam, balik2an posisi ayam sesering mungkin. Kemudian ayam dapat dipanggang/dibakar (sesuai selera)
·   Bakar: Panaskan alat bakaran, ulas sisi permukaan utk membakar dng sedikit minyak. Keluarkan ayam dari kantung, bakar 6-8 mnt (sampai matang).
·   Panggang: Panaskan oven 220° C. Letakkan ayam di wadah yg sdh diolesi sedikit minyak. Ulas seluruh permukaan ayam dng saus. Panggang 20 mnt, balikkan & panggang lg 15-20 mnt. Saat memanggang ulasi ayam dng saus tiap 10 mnt.
-   Tuang sisa saus di pan, masak dng api kecil sampai kental. Tuang saus diatas ayam, tabur wijen
-   Salad: Campur Kol, tomat & thousand island, aduk rata. Acar: Campur semua bahan, aduk rata.

Ingredients
Teriyaki Sauce Mixture:                    -  3 Chicken breasts Fillet-cut in half
-  155 ml Mirin, 235 ml Soy sauce        -  120 ml Orange juice+1 tbsp Lime juice
-  4½ tsp Rice vinegar, ¼ tsp Chili pwd    -  3 tsp grated Ginger, 3 tsp Sesame oil
-  1 tsp Sesame oil, ½ tsp Black pepper   -  1 tsp Salt, 1 tsp Chili pwd (optional)
-  7 cloves Garlic-grind                     -  2 tsp Sesame seed-roasted
-  1 tbsp grated Ginger, 65 gr Sugar
Salad:                                      Pickle:
-  150 gr Cabbage-shredded              -  100 gr Radishes-shredded
-  2 tbsp Thousand Island                 -  100 gr Carrot-shredded, 1½ tsp Salt
-  1 Tomato-sliced                        -  3 tsp Sugar, 2 tsp Vinegar

Directions
-   Teriyaki Sauce: Bring mirin (Japanese sweet rice wine) to a boil in a saucepan over high heat. Reduce heat to medium-low, simmer for 10 mins. Pour in soy sauce, rice vinegar, sesame oil & sugar. Season with garlic, ginger, chili pwd & black pepper; simmer an additional 5 mins. Store in a tightly sealed container in the refrigerator. (If you don't have mirin, you can substitute sake & sugar for mirin. The ratio of sake to sugar is 3:1).
-   Make shallow diagonal slashes in the chicken breast pieces. Place chicken, 350 ml teriyaki sauce, juices, garlic, salt, ginger, chili pwd & sesame oil in a large container/plastic bag. Seal & shake to coat. Place in refrigerator for 4-5 hours, turning every so often; then you can bake/grill the chicken (as desired)
·   Grill: Preheat grill for high heat. Lightly oil the grill grate. Remove chicken from bag, discarding remaining marinade. Grill for 6-8 mins each side (until juices run clear when chicken is pierced with a fork).
·   Baked: Preheat oven to 220° C. Place chicken pieces in a lightly greased baking dish. Brush chicken with the sauce on both sides. Bake for 20 mins. Turn pieces over & bake 15-20 mins longer (until no longer pink & juices run clear). Brush with sauce every 10 mins during cooking.
-   Pour the remaining sauce into the pan. Simmer on low heat until the sauce becomes thicker. Pour thickened sauce over the teriyaki chicken, sprinkle it with Sesame seed.
-   Salad: Mix well shredded cabbage & tomato with Thousand Island dressing. Pickle: combine all ingredients, mix well.

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