More from Peter and Joan Martin's "Japanese Cooking". Chicken Teriyaki is a staple of the Japanese bars and restaurants clustered around Hanover Square in London.
Here's how you make it: In a small saucepan mix together some soy sauce, a dash of cayenne pepper, a slug of sake, a teaspoon of sugar, a chopped garlic clove and a peeled piece of ginger root. You're also supposed to add a dash of marin- the Japanese sweet cooking wine. If you can't get hold of some, use a slug of dry sherry and add a bit more sugar.
Bring to the boil, and immediately pour over a chicken, which you've previously cut into pieces. Let the chicken pieces marinade in the sauce for thirty minutes, turning them now and again. Drain and dry the chicken pieces. Add some oil to a frying pan, and brown the chicken. Reduce the heat and add a little of the marinade, and some water. Cover and simmer gently for about twenty minutes. Serve with fluffy Japanese rice.
