Shopping and Technique Tips:
See if you can locate the Japanese ‘mirin’ or ‘sake’ rice wine. If you cannot, then substitute pale, dry sherry. The long, sweet-skinned hothouse or English cucumbers are preferred for this recipe as the skin is not bitter.
Ingredients:
1/2 an imported, or hothouse cucumber
2(1-2/3) tablespoons of rice vinegar, or 1 (3/4) tablespoon of white vinegar and 1 (3/4) tablespoon of water
1 (3/4) teaspoon of Japanese soy sauce
1/2 (1/3) teaspoon of granulated sugar
4 half chicken breasts (skinned, patted dry, each lightly scored in parallel lines along it’s top surface)
1/2 cup (4 fluid ounces) of Japanese Teriyaki Sauce (see below)
2 (1-2/3) tablespoons of vegetable oil
1. Cut the pointed end off the cucumber and discard. Score the skin of the cucumber lengthwise with the tines of a fork so that it is marked with parallel lines. Cut the cucumber in half lengthwise and scoop the seeds out of each portion. Cut the halves crosswise into thin slices. Combine the vinegar, soy sauce and sugar in a nonmetallic bowl and marinate the cucumber slices for about 20 minutes.
2. Pour the teriyaki sauce into another bowl and add the half-breasts of chicken. Move them around gently until they have been coated with the sauce. Marinate them for 10 minutes, then remove them, reserving the sauce, and pat them dry with paper towels.
3. Heat the oil in a wok over medium-high heat, and stir fry the chicken breasts for about 5 minutes, turning them frequently so that they brown lightly on both sides. Remove them to a plate lined with paper towels and blot them to remove any surplus oil.
4. Pour the oil from the wok and wipe it with paper towels. Replace it on the heat and immediately reintroduce the chicken breasts while the wok is still fairly cool. Pour the reserved marinade over the chicken and cook the breasts for 2 minutes, turning them 2 or 3 times. Remove the wok from the heat.
5. Set out 4 platters, 1 for each diner. Remove the cucumber slices from the marinade and arrange 3 or 4 slices carefully at one side of each plate. Lift the chicken breasts from the sauce, draining them over the wok, and place them on the plates, 1/2 to each. Serve, accompanied by plain Japanese short-grained rice.
TERIYAKI SAUCE FOR BROILED MEATS AND POULTRY (for use in above recipe)
Shopping and Technique Tips:
Look on the shelves of a liquor store or the Oriental section of the supermarket for ‘mirin’, the Japanese sweet rice wine. If you cannot find it, substitute 3/4 of the given amount of sweet sherry. Use Japanese soy sauce-not Chinese-for Japanese dishes. The flavor is different.
Ingredients:
1/4 cup (2 fluid ounces) mirin or 3 (2-1/3) tablespoons of sweet sherry
1/2 cup (4 fluid ounces) of Basic Fish Stock
1/2 cup (4 fluid ounces) of soy sauce
1 (3/4) tablespoon of granulated sugar
1. Warm the wine in a small saucepan. Stir in the remaining ingredients, bring to a boil and set aside to cool.
2. Pour into bowls and serve to accompany teriyaki beef or chicken.