teriyaki chicken - 100th post!

(Star anise for presentation purposes only...I don't recommend eating it)

My ears are still ringing from the last week I was home for the summer. And what's the agonist, the reason for this aching tinitis?? Rice. My dear mother was really, sincerely and annoyingly worried that I wouldn't be able to cook rice without a rice cooker. I'm freaking Asian for god sakes. I came out of the womb with the innate ability to make rice and yield 2 deadly chopsticks. But the truth of the matter is, many people are scared of making rice. They're intimidated by the different types, making sure they're fluffy and clueless when it comes to cooking time. Fear not my friends, for even college students who can barely cook ramen noodles can make rice perfectly with a little practice and know-how.

 (Before)

First, wash the rice. Wash it real good. 3 or 4 times until the water is no longer cloudy. Next, prepare a proper rice:water ratio. The ratio for your long grains (Jasmine, Basmati) are 1.5 - 2 cups of water per 1 cup of rice and the short grains (will differ based on the type but) generally, 1.5 - 1.75 cups of water per 1 cup of rice. Add the washed rice to a 2/3qt. stock pot, add water, bring up to a boil, reduce heat to a simmer, cover with a lid and cook until liquid is gone, turn off the heat and let sit for about 10 minutes until done. 30 minutes total, maximum.

 (After)

I like to add a little salt, some cardamom pods and a star anise when cooking my rice. They add a nice flavor and aroma to the rice that I really like. Of course, this isn't necessary. You don't even need salt need to add a little salt(although it's strongly advised) because it's so easy. So don't be scared of those underappreciated, white granules next time you're at the grocery store. Grab a bag and give the grains a go. I promise you'll get it right by the 2nd time around. Okay, maybe...the 3rd time.

I decided to pair my rice with some teriyaki chicken. Sweet, savory and perfect with the fluffy, cloud-like rice. You can use chicken breasts but I used the thighs for obvious reasons. It's cheaper, tastier, almost-impossible to dry out and just an extra gram of saturated fat more vs. the breast.

Teriyaki Chicken

Original

Ingredients: (Marinade)

- 1 lb chicken thighs, trimmed of excess fat

- 0.5 cup water

- 2 tablespoons soy sauce

- 1 tablespoon sake/mirin/rice wine/white wine (in order of preference)

- 2 tablespoons sugar

- 1 teaspoon fresh, grated ginger

1) Combine all of the ingredients for the marinade and whisk until well incorporated and the sugar is dissolved.

2) Trim the excess fat on the thighs and place in a ziplock bag with the marinade. Marinade for 30 - 60 minutes, turning once half-way through.

 
Ingredients: (Sauce)

- 2 tablespoons soy sauce

- 2 tablespoons honey

- 1 tablespoon sake/mirin/rice wine/white wine

- 1 teaspoon black vinegar (balsamic vinegar to substitute)

- 0.5 teaspoon fresh, grated ginger

- pinch of fresh ground pepper

3) Combine all of the ingredients to make the sauce and place in a small saucepan. Thicken the sauce down over medium heat until at a syrupy consistency. Add water to thin out if it gets too thick.

4) Remove the chicken thighs from the marinade and prepare for broil or grilling.

5) Glaze the chicken thighs with the teriyaki sauce and broil/grill until cooked through, reglazing the thighs as you go.

6) Serve over rice, garnish with green onions, sprinkle some toasted sesame seeds over and drizzle a little sesame oil over the chicken for that authentic Asian feel.