Text read by Mary Peters



Whisk together the soy sauce, rice wine and sugar in a bowl. The original teriyaki recipe does not call for ginger, garlic, or chilli flakes.

Rinse the chicken thighs under cold water, pat dry. Add salt and pepper minimally on both sides. Note, the soy sauce in the marinade also provides salt. Then sprinkle a thin layer of cornflour over the meat and rub it in lightly.

In a non-stick frying pan, lightly toast the sesame seeds without fat over medium heat, frequently stirring, until they are delicately golden brown. Transfer to a small bowl and set aside.

Now heat the pan well and place the chicken skin side down in the pan. Turn the heat down to medium-high and sear the meat until the skin is golden brown (about 6 – 7 minutes). Turn over and sear the other side as well. After another 5 – 6 minutes, it will also be cooked on the inside. Remove from the pan and place on kitchen paper.

Whisk the marinade again briefly and add to the pan (medium heat!).  Add the chicken to the sauce. Simmer until it is significantly reduced and caramelised and has the desired sauce-like consistency. Turn the meat several times and keep spooning the marinade over it.  It should be covered all over with the glossy sauce. If it thickens too much, you can carefully dilute it with water.

Turn off the heat. Lift the chicken out of the sauce and drain briefly over the pan. Then leave to rest on a board for 1-2 minutes with the crispy skin facing up.

Meanwhile, arrange the rice and broccoli on plates. Put a few drops of sesame oil on the broccoli. Then cut the meat crosswise into 1 – 2 cm wide strips. Drape on or next to the rice. Drizzle with the remaining sauce, garnish with the spring onion rings and the sesame seeds and enjoy!

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