Teriyaki Chicken

This recipe is kind of intense, but it is really good. After Rob informed me it was his third favorite meal I decided it was blog worthy. Enjoy

Ingredients for the chicken marinade:
4lbs of dark chicken meat (If you have a butcher shop near by, you can get them easily. If you do not, then you have to buy some skinless chicken thighs, bone them, but do not trim off the fat. No swapping to chicken breast, as it is not going to come out good at all!)
3 cups water
½ cup vegetable oil
½ tsp garlic powder
½ tsp white pepper
½ cup Kikkoman soy sauce
½ cup sherry cooking wine or a ½ cup substitute
Sherry Wine Substitute:
1/8 cup vinegar
1/8 cup water
1 tsp sugar

Broth/soup for the sauce:
(You can use store bought unsalted chicken broth)
1 carrot, cut into pieces
1 small piece of ginger
1 onion diced in four
2 cloves of garlic smashed
2 tbsp of Kikkoman soy sauce
2-4 oz cabbage
6 cups water

Teriyaki Sauce:
3 cups of stock, homemade or store bought
1/5 cup Kikkoman soy sauce
½ cup Kikkoman Teriyaki sauce
4 tbsp light brown sugar
11/2 tbs corn starch
1/5 cup cold water

Directions for chicken marinade:
Cut the chicken in bite-size pieces together with the fat. Place the chicken in a large container. Mix the sherry-wine-substitute- ingredients. Add water to the container with chicken, and sherry wine or substitute. Add garlic powder, white pepper, oil and soy sauce.

Put on a pair of gloves, mix all of the ingredients and start massaging the heck out of the chicken pieces. It usually takes me about 15-20 minutes. Once you are done, cover the container and place it in the refrigerator overnight.

If you are making the stock yourself, add whatever leftovers you have from the chicken. In a medium pot place chicken trims, bones, soy sauce, smashed garlic, carrots, onions, ginger root, cabbage and water. Bring to a boil, turn the heat down to medium-low, cover the pot with the lid and let it simmer overnight. (not the best smell)

If you are using store-bout chicken broth, measure 3 cups of it, in a small saucepan bring it to boil, add a couple of very small slices of ginger root, tiny bit of minced garlic and cook for about 20-30 minutes. Fish out the ingredients, creating a nice golden broth.

In the morning separate the stock from the remaining ingredients. Discard the vegetables and all, leaving only the stock.

Measure out 2 cups of broth from the stock you cooked, if you used store bought and it reduced too much while cooking then measure out enough extra to equal 2 cups. Bring it to a slight boil.
Meanwhile, mix the starch in 1/5 cup cold water and keep it aside until needed.
Add teriyaki sauce, soy sauce, and sugar into the slightly boiling broth, mix eerythign well ad turn the heat down to medium-low.

Add the starch mixture (give it a stir one more time before you add it). Mix the sacue very, very, well to prevent any type of lumps. Give it thirty seconds to accept the star4ch and thicken up. Your sauce should only be thick enough to leave a glaze on the spoon, or stick to the side of the pot if you splash a little bit of it – no thicker. Remove the sauce from the heat and start working the chicken.

Take the chicken out of the fridge. This is the not so fun part. Start mixing the chicken with the whisk, unless you have a standing mixer, then use the dough hook and turn it no. The chicken/marinade mix needs to run at least for 30 minutes. You will know it is done because all of the fat will be separated to look almost like a fatty white snow. This step cannot be omitted.

Once you are done with mixing the chicken, it is time to cook it. You can cook it either on a grill or a skillet. Both methods are good and the procedure is the same for both. Turn the heat up to maximum, spread just a little bit of oil on the surface, dump a portion of the chicken and let it cook 5 minutes on each side. Do not disturb the chicken while it is cooking. Once 10 minutes are up, pour some of the sauce over it, toss the chicken with the sauce once or twice, and its done!

Serve with rice and steamed vegetables. Pour some of the sauce on top of the chicken once you start serving.

(Kenzie's Recipe)