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So, I’m going to prepare for you a Teriyaki chicken with steamed rice. We’re going to do some soy beans and we’re doing to do some garnishes, which consists of Mandarin orange and cilantro and we’re going to put some sesame oil over it.
Now, with the magic of television, we managed to have the rice set up ahead because it takes at least 30 minutes to steam some rice off and we also managed to make some of the teriyaki sauce a little bit earlier.
Now, let me explain to you a little bit about teriyaki sauce, what’s in it and where it comes from. Teriyaki is basically out of Japan. Japanese sauce, they’re using quite a bit of different kinds of dishes. You’ll find teriyaki also in Hawaii quite a bit and it’s now spreading all over the United States. There are a lot of restaurants all over town and pop up the teriyaki 2 and teriyaki madness. There’s just a lot of different teriyakis.
And basically, what they’re using, they’re using the foundation sauce and they used that to either stir fry or they used it over anything from the meat, rice, vegetables, noodles, it just goes wonderful in a lot of different things.
Teriyaki basically consists of soy sauce. My favorite to use is Kikkoman. It gives it a wonderful flavor. It’s a well-balanced soy. It’s not too salty. It’s just balanced and it’s not too dark and it does a wonderful flavor to it. There’s plenty of soy sauce. There are all kinds all over the place. I also used some pineapple juice, fresh garlic, fresh ginger and brown sugar.
You can enhance the flavor by adding a little bit of cherry wine to it. When you’d put about a third less pineapple juice, then you would soy. So, two-third soy, one-third pineapple juice and to that, you would probably add whatever it is—add the sugar to your liking. How sweet you wanted for it to be, and then you’d likely thicken with either corn starch or Arrow root, and that should give you your flavor.
Garlic and Ginger also is pretty much up to the person who is making it their preference, and their likings. I like a lot of garlic. I like a lot of ginger. So I just normally take the garlic and the ginger, just dip it in the soy for a long time, go ahead and add my sugar to it, add the pineapple juice. After it comes to a boil, taste it, the seasons are well-balanced then I likely thickened with the Arrow root or corn starch and then you can let it sit and then you can add it to whatever you want to add to it afterwards.
Female: Can you show us how thick it is?
Sure. Just enough to coat the back of a spoon or so, not as thick as ketchup but a little thinner. And you know, that’s just basically it. Now, what I did earlier was I put in the oven some chicken thigh meat and we cooked off them in the oven with the same marinate.
Now, you want to take the bowl, remove the skin from it. The good part we’d use in chicken thigh meat is that it gives you a wonderful flavor because it’s the leg meat and it’s moist. It’s not as dry as a breast. It just keeps everything in and it’s just wonderfully flavored.
Now, teriyaki can be used in steaks. It’s even wonderful on fish. When you take like a black cod or a sea bass or any of those items, it goes really well with it. I like it on noodles especially. You want to do stir-fry at home. You don’t want to go through the process to make a stir-fry seasoning, go ahead and use some teriyaki sauce.
In the stores now, you can actually buy teriyaki sauce, but it’s not really thick. Sometimes, it’s a little bit salty so you’ve got to be really careful where you purchase it. If you do purchase at the store, you can always balance the flavor to your liking, maybe add a little sugar to it if you want to and go from there.
Steam rice, you can use a Jasmine rice or a Calrose which is a little bit shorter with fatter grains. When you cook rice, it’s best to use a rice cooker. If you don’t have a rice cooker and you’re cooking the rice at home, give a two-to-one ratio, two parts of water, one part of rice and you don’t have to put any form of seasoning in there. Just cover it, bring it to a boil. When it comes to a boil, you turn it down and then just let it simmer.
If you’re cooking Parboiled rice which is Uncle Ben rice or one of those kinds of rice, you want to go a one-to-one ratio and you can season it. You can put chicken stock, use some chicken bouillon, dilute it, get the flavor you're looking for. You cook it from that end. That would be the best way to cook rice.
For teriyaki, it’s best to go with the Jasmine or Calrose rice. Now, what we’re going to do is we’re going to take the chicken itself. That’s already been cooked and we’re going to go ahead and put it into the teriyaki sauce and we’re going to let it steep in the teriyaki sauce for a few minutes where it’s nice and coated and get all the flavors from the teriyaki sauce into the chicken.
Now, let me give you another tip for teriyaki sauce. If you're into sushis and those kinds of things, one of the things that go really well with teriyaki sauce is avocados and a lot of people don’t know that. You take some avocados, some steamed rice, and slice it nice. You can put a piece of fish, cleaned like a sea bass or a trout or any of that and put some avocados over it. Put a teriyaki sauce right over it and it goes wonderful. It just gives it an incredible flavor.
While that’s cooking, we’re going to go ahead and we’re going to get our plate ready. And what we’re going to basically do is take some of the rice that we’ve cooked earlier. Put it right onto the plate and let this cook up nicely. We have some edamame which is basically soy bean, very versatile product.
Female: So, you cook those?
Yes, blanch them with a little hot water and then take a little bit of ice and cold water and shake them right in the end. They come out just great.
Now, take some orange segments, tangerine, Mandarin oranges, put them right over it and a little bit of cilantro that I’ve cut earlier. The cilantro balances the flavor of the teriyaki sauce. It just gives it a wonderful flavor. I’m going to take a little bit of sesame seeds, sprinkle them right over it. If you want to blanch some snow peas or some carrots, you can always do that. Carrots add some wonderful flavor to it because it makes it a really nice dish. Let’s put some carrots here.
We’re going to put some carrots in there. That’s a really quick and colorful party dish. That’s basically it. But now, we’re going to take a little bit of sesame. Put it around the side of the plate, a little bit of sesame oil. You can pick this up in any stores. This one is vinegar. Put some sesame oils supposed to use in this one. That’s basically your chicken teriyaki. Put a lot of color.