Friday, 15 July 2011

Chicken Teriyaki



6-8 pcs of chicken legs or thigh deboned
3-4 tbsp kikoman soysauce
1 tbsp brown sugar
1-2 tbsp shaoxing wine 
3-4 very thinly sliced ginger


  1. marinate the meat with the rest of ingredients overnight
  2. put one tablespoon of oil in a nonstick pan
  3. cook the chicken over low medium heat until brown

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