Ingredients
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8 - 12
-
1
-
1
-
1
-
3
-
1
-
-
-
-
-
-
-
-
-
Directions
Teriyaki Chicken Drumsticks (Teriyaki),This is a family favorite and so simple. I first got the recipe from a friend who was a chef in a Japanese restaurant. When I married my husband he was using the same recipe he got from his Japanese ex-mother-in-law. It is so versatile we have used it for chicken breasts, wings, thighs, salmon, halibut, beef-kabobs – even veggies!,I absolutely loved the flavor of this. I made mostly to order except I only used 1/2 cup of the lowest sodium soy sauce I could find and the rest of the liquid I made up with low sodium chicken stock (1 1/2 c). I also used only a half tsp of ground ginger. I ended up putting it in my pressure cooker for 10 minutes after because the meat didn’t come off the bone despite they were done temperature wise. Next time I’ll cook and thicken the sauce in the pressure cooker first and then cook the chicken in there right away.,It was great good flavors will cook again
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Steps
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1
Done
|
Heat Oil in a Large Saucepan Over Medium High Heat. |
|
2
Done
|
Brown Chicken Pieces in Hot Oil. |
|
3
Done
|
While Chicken Is Browning, Mix Together the Soy Sauce, Sugar, Water, and Ginger. |
|
4
Done
|
Add the Sauce to the Chicken. |
|
5
Done
|
Bring to a Boil and Then Reduce Heat to Medium Low and Let Simmer, Uncovered, For About 20 to 30 Minutes or Until Chicken Is Done and Sauce Has Thickened. |
|
6
Done
|
Turn Chicken Pieces Occasionally During Cooking Process. |
|
7
Done
|
Serve Over Cooked Rice.(we Use Short Grain "sticky Rice" Prepared in a Rice Cooker.). |
|
8
Done
|
Serve Excess Sauce Along Side, People Always Seem to Want More of It. |
|
9
Done
|
to Reduce the Calories, Skinless Chicken May Be Used. |
