It was a rainy Sunday when I thought of making my own version of this Teriyaki inspired dish. The original Teriyaki dish really required the use of Japanese ingredients like mirin and sake, but since it is not
readily available I opted to use what I have in the kitchen. I have all the other ingredients but for the sauce I decided to make use of a mix of oyster sauce , olive oil, sugar and grated ginger. Making it pinoy style by using oyster sauce and herbs i have, marinated the chicken well and garnished it on top with toasted sesame seeds, parsley and the sauce I created. It was so tasty as I paired it with my native mUStasa (mustard) leaves salad. Another simple fare that turned out to be a good way to spend that one rainy Sunday in July.
It is best to marinate the chicken breast/fillet overnight in calamansi and grate some ginger for that added flavor. Read on for the procedure and the quick tutorial on how to make a native mustard leaves salad to accompany this Pinoy Style ChickenTeriyaki.
1/2 kilo chicken breasts/ or fillet
6 pcs. calamansi
1/2 cup oyster sauce
1/2 cup water
2 tbsps. soy sauce
1 tsp olive oil
1 red onion, finely chopped
1 head garlic- finely chopped
100 gms, toasted sesame seed
salt and pepper
3 tbsps. sugar
parsley - finely chopped
Marinate the chicken at least three hours before cooking in a mixture of calamansi juice, soy sauce, sugar, salt and pepper and grated ginger.
Keep refrigerated and allow to marinate.
Toast the sesame seeds until lightly browned.
Saute onion and garlic.
Sear marinated chicken pieces keep stirring for an even golden brown appearance.
It is cooked when it has already caramelized a bit.
Set aside seared chicken pieces and allow to cool.
On the same pan prepare the sauce by mixing water, oyster sauce, a little sugar,and the rest of the marinate. Lower the heat and allow to simmer. Once the sauce has slightly reduced and starts to thicken it is done.
Pour the cooked sauce over the seared chicken pieces.
Top with toasted sesame seeds and chopped parsley.
Perfectly sauced and nicely cooked inside and out.
Native Mustard Leaves Salad
3 bunches of native mustard leaves
1 red onion
1/4 cup cane vinegar
Wash whole mustard leaves on a mixture of vinegar and water.
Soak chopped leaves for 15 minutes on a mix of water and salt.
Squeeze out mustard leaves to lessen the bitter part.
In a bowl mix cane vinegar, the squeezed mustard leaves, chopped tomato and onions.
Chill before serving.
A rainy Sunday lunch,happy tummy again.
My Pinoy Style Chicken Teriyaki is also great as toppings over my cooked Amigo Segurado pasta. Yum-oh!