Ginger chicken – I used chicken thigh and marinated in teriyaki-style ginger sauce before grilling.
What you need to be careful when grilling marinated meat is that it burns easily. And especially for chicken, you don’t want the meat burnt and black but the inside remains uncooked. I heat up the frying-pan then turn down just before cooking the chicken. Cook over low heat – because the pan was hot, the bottom of the meat should have nice-looking colour. Then flip it over. Cook over low heat again for few minutes, then add little amount of water. By adding water, the chicken will be surely cooked through. The full recipe is below ↓
The meat is soft and juicy! This dish isn’t a saucy one, but because it’s been marinated the flavour is inside the meat.
The bed of cabbage laying beneath the chicken is also cooked in the teriyaki-style sauce, so you pick a piece of chicken with little amount of flavour-soaked cabbage, then enjoy all together.
Here is the recipe;
- Chicken Thigh 2 fillets
- Cabbage Leaves 2 leaves
- Soy Sauce 1 tbs
- Sake (cooking wine) 1 tbs
- Crushed Ginger 1 tsp
- sesame seeds to sprinkle (optional)
- Place chicken fillets in a container or a plastic bag. Add soy sauce, sake and ginger to it, and rub gently. Leave in the fridge for 2 hours or so (or you can leave it overnight – it’s ok)
- Drain chicken (keep the marinade).
- Heat up a frying pan over high heat. Add oil, then turn down to low. Place chicken and grill until the bottom is coloured.
- Flip it over. Cook over low heat for 3 – 4 minutes. Add 1 table spoon of water, then cook until the water is gone.
- Remove the chicken and place on a chopping board. (keep the frying pan)
- Slice up the cabbage leaves. Place the cabbage & remained marinade sauce into the frying pan, and cook until the cabbage is soft.
- Slice the chicken.
- Spread the cabbage on a plate, then arrange the chicken on top. Pour the sauce (from the pan) over. Serve with steamed rice.