Chicken teriyaki

SERVES 6 PREP 15 mins

COOK 50 mins MORE EFFORT

6 bone-in chicken thighs (about 1kg) 1 tbsp vegetable oil

90ml sake

90ml teriyaki sauce (see below) 6 shiitake mushrooms, trimmed 3 spring onions, cut into 5cm lengths cooked rice, to serve

For the teriyaki sauce

100ml dark soy sauce

50ml mirin

50ml sake (or white wine)

50g caster sugar

1 Heat the oven to 220C/200C fan/ gas 7. Remove the skin from the chicken and discard (or save for crackling, p107). Remove the bones using a small knife, then transfer them to a roasting tin and roast for 15-20 mins until crisp.

2 Put the bones in a medium pan with all of the teriyaki sauce ingredients except the sugar. Bring to the boil, then simmer until reduced by a quarter. Remove and discard the bones, then simmer for a further 8-10 mins. Add the sugar and continue cooking until reduced by another quarter and the mixture is thick and glossy. Set aside.

3 Heat a frying pan over a mediumhigh heat and add the vegetable oil. Sear the chicken thighs for 5 mins on each side, or until golden and cooked through. Pour in the sake, scraping the bottom of the pan to pick up any browned bits. Once the sake has almost evaporated, add the teriyaki sauce, mushrooms, spring onion and 2 tbsp water. Continue to cook until the sauce is sticky and shiny, and the veg is tender. Cut the chicken into bite-sized pieces and serve with the veg, with the sauce from the pan drizzled over, and some rice on the side, if you like.

PER SERVING 341 kcals • fat 13g • saturates 3g • carbs 17g • sugars 14g • fibre 1g • protein 33g • salt 2.4g