Tantalising Teriyaki

Had dinner with son Chris, his partner Regie, and two adorable grandchildren last night. On the menu was Chris’s special Chicken Teriyaki with Port. Chris is very much a dollop of this, pinch of that sort of cook, so I had to watch him prepare it and take notes.But it was worth it, this is incredibly delicious.

CHRIS’S TERIYAKI CHICKEN WITH PORT WINE

You need five chicken thigh or breast fillets. Melt about 1 and 1/2 tablespoons unsalted butter in a pan, cook the fillets on one side for five minutes, then turn over and cover for a further 7-10 minutes, until fillets browned on both sides and cooked. Remove from the pan and cut into slices. Set aside.
Slice two large onions and saute in the hot pan. When the onions are soft, add another tablespoon butter and melt it into the onions. Then add about 1 and 1/2-2 tablespoons of raw sugar to the onions. What Chris does is sprinkle the sugar over the onions in a thin layer. Add 1/2 cup soy sauce, 1/4 cup Port Wine and 100ml of Ongs teriyaki sauce.
Stir all together to make a smooth sauce, then add 1 cup of water (it’s a very intense mixture). Put the chicken back into the sauce with any juices, cover the pan and cook on a high simmer for about ten minutes.
In the meantime, shred a crisp fresh lettuce, and slice three large ripe tomatoes. To serve, place a pile of lettuce and some tomatoes on each plate, with a helping of chicken and sauce. Serve with side dishes of hot rice.
Dip the lettuce and tomatoes in the sauce as you eat - oh yum! When you have polished off all the chicken, soak up the sauce with the cooked rice.
Gotta be so proud.

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