Burnt honey teriyaki chicken with garlic chicken bone broth over rice
In this recipe, dark honey is gently caramelised to deepen its flavour before being blended into a classic teriyaki marinade. The chicken is cooked skin-side down until crispy, then served with fragrant jasmine rice in bone broth for the ultimate bowl of comfort.
Ingredients
Metric
Imperial
For the chicken and marinade
- 1 tbsp of dark honey
- 2 tbsp of soy sauce
- 1 tbsp of mirin
- 1 tbsp of sake, or dry sherry
- 1 garlic clove, grated
- 1 tsp ginger, grated
- 2 boneless chicken thighs, skin-on
For the jasmine rice
- 150g of Tilda Fragrant Jasmine Rice
- 300ml of water
- 1 pinch of salt
For the garlic bone broth
- 300ml of chicken bone broth, or good-quality stock
- 2 garlic cloves, sliced
- 1 tsp soy sauce
- 1 spring onion, sliced
For serving
Method
Start by making the burnt honey teriyaki marinade. Gently heat the honey in a pan until it begins to darken and take on a slightly bitter edge. Remove from the heat and combine with the soy, mirin, sake, garlic and ginger
- 1 tbsp of dark honey
- 2 tbsp of soy sauce
- 1 tbsp of mirin
- 1 tbsp of sake, or dry sherry
- 1 garlic clove, grated
- 1 tsp ginger, grated
Pour over the chicken thighs and marinate for at least 30 minutes (or overnight if possible)
- 2 boneless chicken thighs, skin-on
While the chicken marinates, thoroughly rinse and drain the jasmine rice and add to a pan with the water and salt. Bring to a boil, cover, and simmer for 12–15 minutes. Turn off the heat and leave, covered, to steam while you make the other components
- 150g of Tilda Fragrant Jasmine Rice
- 300ml of water
- 1 pinch of salt
For the garlic broth, gently heat the broth with sliced garlic and soy sauce. Simmer for 5–10 minutes until fragrant, then add the spring onion and set aside
- 300ml of chicken bone broth, or good-quality stock
- 2 garlic cloves, sliced
- 1 tsp soy sauce
- 1 spring onion, sliced
Heat a frying pan over medium heat. Cook the chicken skin-side down until golden and crisp, then flip and finish cooking through. Pour in any remaining marinade and reduce to a sticky glaze
To serve, spoon the jasmine rice into bowls, ladle in some hot garlic broth, top with teriyaki chicken and finish with sesame seeds and sliced spring onions
Brought to you by Tilda
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
