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Milly's Summer Catalogue

Fast and Easy Teriyaki Chicken from The Cafe

As featured on Tuesday the 2nd of July's Show


INGREDIENTS


For Teriyaki Chicken
1 Packet of free-range chicken thigh (boneless)
6 Tbsp Sake
6 Tbsp Mirin
4 Tbsp Soy
2 Tbsp Water
1 Tbsp Honey


Garlic Ginger Cauliflower Rice
¼ Cauliflower
1 Red onion
3 Garlic Cloves
1 Tbsp Grated Fresh Ginger
Drizzle of Sesame Oil
1 Tbsp Oil


Shaved Japanese Salad
¼ Red Cabbage
¼ Green Cabbage
2 Radishes
1 Tbsp Sesame Dressing
Kewpie Mayo

METHOD


Fry the chicken in the pan until golden brown on both sides, add the teriyaki ingredients and bring to the boil. Turn the chicken, lower your heat to simmer with lid, for 8 mins. Turn your chicken again and continue to cover for another 8 mins lid removed.


Place cauliflower into Easy Pull and pull it 4 times to rice, remove from Easy Pull, then put onion cut into halves into your Easy Pull and pull it 4 times for large chop. In another large frying pan, heat your sesame oil & oil with chopped onion and cook it for 2 mins until your onions are soft . Increase the heat for your pan and add riced cauliflower, crushed garlic and microplaned ginger into the mix. Stir it whilst frying the ingredients for 2 mins more, remove from heat


Take your Y peeler to shave some red and white cabbage, along with some radish. Take you Julianne peeler and shave some carrots into thin strips. Mix altogether and season with a small amount of kewpie mayonnaise & Sesame dressing. Place your cauliflower rice onto your plate topped with sliced chicken, add teriyaki sauce to coat chicken and top with your shaved Japanese salad. Add a drizzle of kewpie mayonnaise and spring onions.