Sunday, September 5, 2010

A chicken Pt 2. Teriyaki drumsticks

Having skinned the chicken so I could use the skin to wrap the breasts, everything else needed to be made skinless.

I  marinated the drumsticks in a mixture of soy sauce, mirin, sake, sugar, and some grated ginger, overnight …

… then cooked them in the marinade …

… until the chicken was cooked and the marinade was reduced to a glossy syrup:

They became part of my bento lunches, with some tabbouleh and curried cauliflower.

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