Adam Liaw’s white wine teriyaki chicken bowl
No sake at home? No problem. A few tablespoons of dry white wine is all you need for this simple teriyaki chicken bowl.
Ingredients
2 tbsp vegetable oil
4 large chicken thigh fillets
2 tbsp sugar
1 tbsp honey
4 tbsp dry white wine
4 tbsp soy sauce
2 garlic cloves, grated
1 tsp grated ginger
6 cups cooked Japanese rice, to serve (see tip, below)
2 cups mixed baby salad greens, to serve
1 tsp toasted sesame seeds
3 spring onions, finely sliced
Method
Step 1
Heat a large frying pan over medium heat and add the vegetable oil. Fry the chicken thighs on one side for about 4 minutes until browned, then turn and cook for a further 2 minutes. Add the sugar, honey, white wine, soy sauce, garlic, ginger and a few tablespoons of water and bring to a simmer. Simmer, flipping the chicken occasionally, until the sauce has thickened and is coating the chicken. Remove from the heat.
Step 2
Divide the rice between 4 bowls and top with salad greens. Slice the chicken and place on top of the greens. Pour over the sauce from the pan and scatter with sesame seeds and spring onions.
Adam’s tip: To cook rice, wash it, put it in a saucepan and cover with water to 2cm above the rice. Boil until the water reaches the top of the rice, then cover and simmer for 12 minutes. Turn the heat off and stand for 5 minutes before serving
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
