Cooker Shredded Chicken Teriyaki

Teriyaki sounds intimidating and misleading. It sounds like something that involves a trip to China. That’s probably why I haven’t tried the recipe yet. However, when I read the beautiful Ali’s recipe on her blog, I gathered the daredevilry. Yes, that’s a word.

Shopping list:

  • Half kilo chicken breast {or any part of your choice}
  • 1/3rd cup soy
  • 1/3rd cup wine vinegar
  • 1/3 cup honey
  • 2 tbsp chopped garlic
  • 1 tsp chopped ginger
  • 1/3rd cup chopped onions
  • 5-6 pods of black pepper, or 1/2 tsp powdered black pepper
  • 1 tsp cornflour {optional}
  • Chilli, spring onion stalks and sesame seeds for garnish {optional}
  • Salt to taste

teriyaki 1 teriyaki 2

Pretty chillies from my garden!

Pretty chillies from my garden!

teriyaki 4 teriyaki 5

  1. Step 1: Place the chicken breast in a cooker and add honey, soy, vinegar, ginger, garlic, onions and the pepper. Add a 1/3rd cup water to cover the chicken a bit.
  2. Step 2: Turn on medium heat and let the mix cook until the chicken falls apart. It took me about 45 minutes until this point, but I would recommend that you check the cook 30 minutes after. That’s because I cook on an induction pan which normally takes longer than the normal gas.
  3. Step 3: Once the chicken looks right, scoop it up and place it in the serving bowl. Let the  left over sauce thicken by adding a little bit of cornflour {maybe just 1 tsp}. This is an optional step. You may prefer the sauce to be light instead of thick. Add the sauce on the shredded chicken.
  4. Step 4: Garnish and gobble. Eat with rice, stuff in a bun or just by itself.

2 thoughts on “Cooker Shredded Chicken Teriyaki

  1. Pingback: Noodle Salad with Crunchy Greens | Soulfood

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