Cooking w Cousins: Teriyaki Chicken and Rice

When Cooking Stock there is not enough time to make a soup nor sauce on the day we are initially cooking ‘Fond de Volaille’ … so the thought is to prepare a marinade and cook a glaze.

Teriyaki Chicken

Cooking with chicken thighs is not only cost effective – the chicken thigh with bone in is also hard to over cook. Perfect for dual task of stock cooking and getting dinner together.

Teriyaki Chicken and Rice

Chef Francis Xavier

Soy Glaze with Chicken.

Print Recipe

Prep Time 1 hr

Cook Time 2 hrs

Servings 4 people

Teriyaki

Chef Francis Xavier

FROM THE CHEF'S CP NOTEBOOK

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Prep Time 30 mins

Cook Time 1 hr 30 mins

Equipment

• Stock Pot
• WHISK
• STIR PADDEL
• CHURCH KEY
• STORAGE CONTAINERS

Ingredients

  

• 25 POUNDS BROWN SUGAR
• 30 EACH ORANGES
• 30 EACH LEMONS
• 20 GARLIC
• 2 GALLONS SOY
• 2 POUNDS GINGER ROOT
• 2 CASE PINEAPPLE JUICE
• 4 GALLONS WATER
• CORN STARCH SLURRY

Instructions

 

• CUT THE CITRUS AND ADD TO THE STOCK POT
• ADD THE SOY TO THE STOCK POT
• ADD THE GINGER
• PUNCTURE THE CANS OF PINNEAPPLE JUICE. POUR AND FLOAT THE CANS ON WIRE RACK ON TOP OF THE STOCK POT. PUNCTURE THE OTHER SIDE OF THE CANS WITH THE CHURCH KEY
• ADD THE BROWN SUGAR
• ADD THE WATER. BRING TO A LOW SIMMER. ADD THE SLURRY AND SIMMER FOR 15 MINUTES. HOW MUCH SLURRY? UNTIL PROPER CONSISTENCY. THICKNESS – YOU SHOULD BE ABLE TO PULL A LINE ACROSS THE STIR PADDLE
• STRAIN INTO CONTAINERS
• COOL IN AN ICE BATH AND USE WHAT YOU NEED. REFRIGERATE WHAT YOU DONT USE.

What to watch? The Hundred-Foot Journey. The film stars Helen Mirren, Om Puri, Manish Dayal and Charlotte Le Bon. Homework: Try to capture the names of the French cook books that Hassan Haji studies.