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Toshiyaki chicken (4 serves)
· 4 chicken thigh fillets · olive oil for cooking · seasoning · 100ml Toshiyaki sauce Heat up a frying pan on high heat. Season the chicken. I prefer the thigh fillets because they tend to retain more moisture than breasts. Add olive oil into the hot pan. Seal the chicken and cook to med-well. When it is ready to add sauce, just add a dash of water before adding the sauce. The pan should cool down a bit. Turn the heat down to medium. Then, add a little bit of sauce first to see how hot the pan still is. The sauce should not immediately come to boil. Slowly add Tosiyaki sauce. How much to add is up to you. For 4 serves, 100ml is recommended. Here, you can experiment by adding freshly chopped chilli or ginger. Simmer long enough to cook the chicken through. If thicker sauce is desired, take the chicken out from the pan and keep reducing the sauce to your liking. Slice up the chicken, serve with seasonal garden salad and plain steamed rice, topped with Toshiyaki sauce!!! |