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Terriyaki Chicken with Mushroom

Thursday, May 14, 2009




Cooked terriyaki chicken with mushroom for dinner. This just a simple dish that uses ingredients that is available in my fridge. I used chicken leg meat as it’s more tender and chewy, rather then breast meat which will become dry and hard.


Terriyaki Chicken with Mushroom



1 pkt                    boneless chicken leg

3                           shitake mushroom

some                   sweet beans

2 tbsp                  terriyaki sauce

1/2 tbsp             fish sauce

1/2 tbsp             sesame oil

2 tsp                    sugar

100 ml               chicken stock (1/4 chicken dissolved in hot water)

dash of               ground black pepper

dash of               chinese cooking wine (hua tiao chiew)



1.    Wash and cut chicken leg. Marinate with terriyaki sauce, fish sauce,

       sugar and sesame oil for 1 hour.

2.    Slice mushroom and remove ends from sweet beans. Run through

       with running water.

3.    Heat oil in wok, stir fry mushroom and sweet beans for 1 minutes.

4.    Add chicken and black pepper and stir fry until chicken changes colour.

5.    Add chicken stock and cook 1 minute.

6.    Splash with chinese wine, stir and remove from heat. Serve.

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