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Chicken Teriyaki



Chicken Teriyaki



(Serves 4)


4 chicken breasts, boned

2 small leeks

4 tbsp sake or dry sherry

4 tbsp mirin or Marsala

3 tbsp caster sugar

5 tbsp dark soy sauce

1 tbsp vegetable oil



Radishes, cucumbers and spring onions


Ingredients tip: Both sake (rice wine) and mirin (sweet rice wine) can be found in oriental super­markets. However, dry sherry and Marsala or sweet sherry makes excellent substitutes.



Make three diagonal cuts into the skin of the chicken. Trim the' leeks,

wash thoroughly and cut into 4cm pieces.

Heat a non-stick frying pan over high heals. Add the chicken breasts,

skin side down and fry for 3 minutes. Turn over and fry for a further 4

minutes. Remove the chicken from the pan and discard any fat.

In the same pan, bring the sake or sherry, mirin or Marsala and sugar 

to boil, stirring until the sugar has dissolved. Return the chicken to the

pan. Cover and simmer for 2 minutes. Add the soy sauce, bring back to

the boil, cover and cook over high heat for 6 minutes, turning the

chicken occasionally, until the sauce thickens.


Transfer the chicken to a warmed plate. Discard the sauce. Heat the oil

in another frying pan and fry the leeks for 3 minutes until Softened.

Cut the chicken into thick slices and fan out onto warmed serving plates. Arrange the leeks on the plates. Cut the radishes, cucumber and spring onions into decorative shapes and use to garnish the dish.