Cooking Club; Class 2: Japanese: TERIYAKI CHICKEN
Last year one of my gals, Mo came up with an idea of starting a club in Kakuma. Her brilliant idea was that we start a book club which we all refused because, well it was too…………. (Insert whatever politically correct term you want to put there).
After a lot of thinking and with me starting the blog Liz said we should do a cooking club. It took us forever to have our first meeting and even to coordinate what we wanted to learn. We had the first club meeting at my house and I think we made roast chicken with veggies, it wasn’t too bad but we did not take photos (maybe purposely). After our first meet up I started having an urge to take advantage of the multi-cultural nature of our office. We have international staff from quite a number of countries and I felt that I should at least learn a few of the dishes before I leave Kakuma (God knows when that will be)
Since I have taken a liking to Japanese food I decided to approach Tomoko to teach me how to make Chicken Teriyaki and Karage Chicken (which Liz kept calling Karanga chicken LOL) it was a great night, we learned a lot, ate good food and had lots of laughs. Hope you will enjoy the meal. HAPPY COOKING!!
OOOH Forgot to mention I first heard about Teriyaki chicken from my pal Ngome back in 2006 I had no idea what that was and he thought I was such a shade (ignorant person from the village) well Ngome at least now, 6 years later, I can make it 🙂 .
NB: the photos did not turn out soo great but the food was really tasty, trust me!
*After a lot of public out cry from the brains behind the book club and her cronies I hereby apologize for forgetting whose BRILLIANT idea it was to start the cooking club, the idea was Liz Chege. I am sorry that forgot 🙂
Ingredients
- 2 chicken breasts
- 2 tablespoons of soy sauce ( Tomoko swears by Kikkoman brand)
- 1 tablespoon Mirin ( get from Nakumatt)
- 1 tablespoon Sake (get from Healthy U stores, there is one at Westgate and Yaya Malls)
- 1 tablespoon of brown sugar
- Freshly ground black pepper
- A little all-purpose flour
- 1 tablespoon of vegetable oil
Instructions
Place the fillets in between two sheets of cling film and bang them with a meat mallet or rolling pin till thin.
Generously pepper the fillets with the black pepper.Place the peppered fillets in the flour and cover completely with a thin layer.
Mix the mirin, sake and brown sugar in a bowl.
Put about a tablespoon of oil in the pan.
Place the fillets in the pan, pour in the sauce and cook for about 5 mins on each side.
Cut up the cooked fillets and serve. HAPPY EATING!
https://www.themothershipvillage.com/cooking-club-class-2-japanese-teriyaki-chicken/