Yesterday, I had to make a choice. One of the most important choices I've ever been confronted with. The kind of choice that might change the upcoming months tremendously. The kind of choice that leaves me uncertain, slightly stressed and quite nervous. The kind of choice that makes me happy, excited and thoughtful. A choice which I cannot help but think about every day and night. Every minutes of every day. Every second in every minute.
As I'm lost in my thoughts, I turn to the one thing that always reassures me. Comforts me. Makes me feel safe, loved and happy.
I came across Teriyaki chicken late in my life. Of course, I had read about it many-a-time before, both in recipe books and in blogs, but I had never tasted it before. Then, one warm, autumn evening several years ago, I opened a new recipe book and found the index register. And there it was. A tiny mention at the bottom of the page. Teriyaki chicken.
Since then, I have fallen in love with the chicken over and over again. I may even go as far as calling it the very best chicken in the world.
1 chicken à 1 kg
¾ leek (or spring onions)
2 tbsp soysauce
2 tbsp soy oil (or sesame oil)
2 tbsp dry white wine
Zest of ¼ orange
1 tbsp grated fresh ginger
1 clove crushed garlic
Juice of ½ lemon
1 tbsp brown sugar
1.Slice the chicken i four or eight pieces. Chop the leek carefully, and place in a bowl. Add the rest of the marinade ingredients, before adding the chicken pieces, making sure to coat each one in the marinade. Let the meat marinade for 4 - 5 hours.
2.Cook the chickenpieces in oven at 200° for about 40 minutes. Keep brushing the pieces with the marinade every ten minutes. Glaze the chicken with the glazing after half an hour, or ten minutes before taking out of the oven.
Serve with rice and fresh leeks, sliced.