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Serves 4
Chicken
- 800 g chicken (remove skin, cut into pieces)
- 1/3 thumb size piece of ginger
- 4 cloves garlic
- 3 tbsp water
- ½ tsp salt
- 1 tbsp oil
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Teriyaki Sauce
- 1 dsp oil
- 1 thumb size piece of ginger (chopped)
- 1 clove garlic (chopped)
- 4 tbsp sake
- 2 tbsp light soy sauce
- 2½ tbsp brown sugar
- 4 tbsp water
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- Blend chicken and garlic to a paste with water.
- Marinate chicken in ginger-garlic paste seasoned with salt.
- Heat oil and stir fry chicken until slightly brown.
- Drain away excess oil and cook under a grill until chicken in done.
- Remove from heat and seat aside.
- Serve chicken with teriyaki sauce.
Teriyaki Sauce
- Heat oil and fry chopped ginger and garlic till fragrant.
- Add the remaining ingredients and simmer for 10 minutes.
- Strain the sauce before serving.
(per serving)
- Energy 234 kcal*
- Carbohydrate 12 gm
- Protein 12 gm
- Fat 9 gm
- Sodium 918 mg
- Cholesterol 67 mg
* Alcohol contributes 17 kcal to the energy content
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Health Tip
Grilling food, compared to deep-frying, is a great way to cut down on your fat intake and you can still achieve a crisp texture. |
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This recipe is taken from 'Where Is The Fat?' cookbook, a compilation of healthier dishes created by the Singapore General Hospital's Dietetics & Nutrition Services. The cookbook is available at $26.40 from the SGH Block
4 Pharmacy.
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