1/4 cup fresh squeezed orange juice
1/2 recipe teriyaki sauce, cooked with 2 cloves added
2 boned and skinned chicken breasts
2 skinned chicken thighs, with bones
Salt and fresh-ground black pepper
S&P
3 tbs veg oil
2 cups chicken stock
1 naganegi or leek, cut into 2-inch lengths.
8 chinese cabbage leaves, cut into 2 inch strips
1 large orange, peeled and sectioned, with no pith or rind.
Add the orange juice to the teriyaki sauce, and simmer for 10 minutes. Set it aside.
With a toothpick or sharp steel skewer, prick the chicken breasts and thighs all over. Season the meat with S&P
Heat a large skillet over medium heat and add the vegetable oil. When hot, add the chicken. Cook until golden brown on the bottom. Reduce heat to low, turn over chicken, and cover the skillet with a lid. Cook the chicken until cooked through. The total cooking time for the breasts should be about 12 to 15 minutes, for the thighs about 20 minutes. Transfer the chicken to a large platter and cover it with foil.
Rinse the skillet with hot water and wipe with paper towel. Place over medium heat. Add the teriyaki sauce and then add the chicken. Cook the chicken for 1-2 minutes, or until it is well coated with the sauce, using a spoon to baste the meat frequently.
While the chicken cooks, bring the chicken stock to the boil in a medium pan. Add the long onion or leek and the Chinese cabbage, and cook over low heat, covered for 15 minutes.
Drain the vegetables well, reserving the stock for another use. Serve the chicken, accompanied by the orange sections and simmered vegetables, with the remaining teriyaki sauce from the skillet poured over the chicken.
1/2 recipe teriyaki sauce, cooked with 2 cloves added
2 boned and skinned chicken breasts
2 skinned chicken thighs, with bones
Salt and fresh-ground black pepper
S&P
3 tbs veg oil
2 cups chicken stock
1 naganegi or leek, cut into 2-inch lengths.
8 chinese cabbage leaves, cut into 2 inch strips
1 large orange, peeled and sectioned, with no pith or rind.
Add the orange juice to the teriyaki sauce, and simmer for 10 minutes. Set it aside.
With a toothpick or sharp steel skewer, prick the chicken breasts and thighs all over. Season the meat with S&P
Heat a large skillet over medium heat and add the vegetable oil. When hot, add the chicken. Cook until golden brown on the bottom. Reduce heat to low, turn over chicken, and cover the skillet with a lid. Cook the chicken until cooked through. The total cooking time for the breasts should be about 12 to 15 minutes, for the thighs about 20 minutes. Transfer the chicken to a large platter and cover it with foil.
Rinse the skillet with hot water and wipe with paper towel. Place over medium heat. Add the teriyaki sauce and then add the chicken. Cook the chicken for 1-2 minutes, or until it is well coated with the sauce, using a spoon to baste the meat frequently.
While the chicken cooks, bring the chicken stock to the boil in a medium pan. Add the long onion or leek and the Chinese cabbage, and cook over low heat, covered for 15 minutes.
Drain the vegetables well, reserving the stock for another use. Serve the chicken, accompanied by the orange sections and simmered vegetables, with the remaining teriyaki sauce from the skillet poured over the chicken.