June 18, 2014 by dgarnett2013
Chicken Teriyaki with rice and spinach: Bill Granger’s Holiday, adapted by DG
Serves 2- 4 (depending how much chicken you have and how greedy you are).
- 150ml white wine
- 100ml soy sauce
- 100ml mirin
- 2cm piece of fresh ginger, peeled and thinly sliced
- 3 tabs caster sugar
- 1 white onion, thinly sliced
- Steamed rice
- 2- 4 large handfuls baby spinach
- pickled ginger
- Left over cooked chicken or thinly slices rump steak (can be raw)
Put the white wine, soy, miring, ginger, sugar and 100ml water in a saucepan over medium heat. Cook, stirring to dissolve the sugar, then bring to the boil and simmer for 2-3 mins.
Add the onion and simmer for 4-5 mins or until the onion is soft. Add the beef or chicken and simmer for a further 1-2 mins, until just cooked or warmed through.
To serve: spoon rice and spinach leaves into serving bowls. Top with meat and onions and ladle hot broth over the top. Garnish with pickled ginger.