Chicken Teriyaki with Mushroom and Packchoy

You will Need:


1/2 kl. Chicken Thigh (removed bones)
1/2 Cup Mirin (Japanese Cooking Wine)
5 Tablespoon Kikkoman Sauce (or any Fermented Dark Soy Sauce)
1 small can of Button Mushroom
1 clove Garlic chopped
1 whole Ginger chopped
Bunch of Pakchoy (Bakchoy)




Let's Partee:

• Marinate Chicken thigh for 5-10mins with kikkoman,mirin, garlic and ginger.
• On a non-stick Grill Pan, cook chicken , turning both sides to even out the color (some might burn if not monitored since all meats marinated with soy sauce tend to burn fast). Brush Marinade to Chicken if its dry.
• When cooked put mushrooms on the grill pan and lower the heat, coat the mushroom with chicken drippings (it does add a wonderful taste to the dish). 
• Boil Water and add Pakchoy, wait until its half-cooked then set aside.
• Arranged Chicken Teriyaki on a Platter, Put pakchoy on the side and mushroom on top of the Chicken.
• On the same pan add few drops of Mirin and kikkoman,wait until it boils and pour the sauce over the Chicken and Pak Choy.

Serves 3-4 Hungry Pax....

Who said you cannot enjoy Japanese Foodie @ 

HOME??? Not anymore Hanie ..... :D