We're gonna make a five spice chicken teriyaki.
(audience applauds)
We're gonna start with about a quarter
or third of a cup each of light and dark soy sauce.
We're making our own teriyaki sauce by the way.
For eight chicken thighs, which is what we're using today
or four large chicken breasts,
we're going to use about a quarter cup of each.
Then we're going to add couple of tablespoons
of light brown sugar.
Good sprinkle back and forth over the bowl.
A tablespoon of toasted, so nice and dark and thick again,
sesame oil, one turn of the bowl.
I love Sesame oil.
I know you do sweetheart.
Then we're going to add
about a tablespoon of Chinese five spice.
It has such great aroma.
It's just delicious and layered
and I don't know, you could shellac my arm with this
and I'd probably take a big chunk.
(audience laughs)
I then bump it up a little bit
by adding extra Sichuan pepper to mine
and then a little pinch of smoked cinnamon.
It's little something, something that makes people go,
"What! What is that?"
Take a little warm water and get a couple teaspoons
couple of spoonfuls of corn starch in there.
And this will just thicken up the sauce when we're all done.
Then you throw in your chicken.
Lot of bird, there we go.
And you're gonna let this set for a good 30 minutes.
We get the skillet nice and hot.
I'm using a 14 inch non-stick skillet.
We're gonna take the chicken
and you shake off the excess as we get it in there.
And we're gonna brown this up in two batches.
Now that's important.
We don't wanna crowd the pan.
So we're gonna do this.
I'm gonna grab a transfer tray.
When these guys are done, about seven, eight minutes
and looking really shellacked and gorgeous,
we'll take them out,
we'll add the other guys,
and then well serve them up with some rice.
You can make basmati or jasmine, give it a good rinse.
And I never cook rice in water.
I always cook rice in vegetable chicken broth
or chicken bone stock.
Why? Because you're adding flavor to the rice itself.
Down here, I have a couple inches of water
and a steamer basket over a pot
to make simple steamed broccoli
or you can go with spinach to go with the dish.
You need something green on the plate, right?
So we're gonna drop this in there.
And when we need put that second batch in,
I wanna leave some space around it
to char up two bunches of scallions
cut into bite size pieces, all around that chicken.
And then the very last thing we're gonna do
is add some mint, ginger and garlic and leftover sauce.
Let all that bubble up together.
Slide the chicken and it's done, okay?
I think that it's probably safe,
yep, it looks perfect,
to take the broccoli or broccolini either or,
if you use broccoli though, trim the stems down guys,
so they're nice and thin.
I think it's safe to slide this off
and just let that hang out now.
It'll stay warm for a long time
but I don't wanna take it too far,
you wanna take it to a place that we call tender crisp,
still got a little bite to it but tender
it doesn't taste raw.
But we don't want it to lose its beautiful color
and all those great nutrients in it.
We take the chicken teriyaki out.
We add in two inches of ginger, mint or match sticks.
And we grate in four cloves of garlic.
There's our charred scallions
and we're picking up all that great fond
from the chicken cooking in the pan.
I'm fond of fond.
(laughs)
That's all the sniply bits at the bottom.
And we throw in our sauce to thicken.
At this point drop the heat down to nothing
as low as it goes.
And slide the chicken in to cook through.
And we're gonna take our steamed broccolini
or you can make wilted spinach
and pile that on one end of your platter.
And then we take our chicken teriyaki, white or dark meat.
(audience applauds)
Then we're gonna take, yeah!
(audience applauds)
And the rice.
(audience applauds)