Video:How to Make Negi and Chicken Teriyaki

SHARE ON                

Transcript:How to Make Negi and Chicken Teriyaki

I'm Mamie Nishide of the Japanese Cooking Studio in New York for About.com. In this video, I'm going to show you how to make negi and chicken teriyaki.

Ingredients for the Negi and Chicken Teriyaki

To make negi and chicken teriyaki, you will need:

• 1 Tokyo scallion (negi), green onion, or leek
• 1 lb chicken breast or thigh, with skin or without skin
• 1 tbsp sake
• 1/4 cup teriyaki sauce
• 1-1/3 tbsp canola oil
• Some salt to taste

Prepare the Negi and Chicken Teriyaki

We will use a Tokyo scallion. However if you cannot get one, a green onion or leek will be fine. Cut off the stem. Then cut to about 2-inch-sized pieces. For this dish, we'll only use the white part of the scallion.

Let's prepare the chicken. You can use breast or dark meat. It's up to you. Cut in big one-bite-size pieces. Season the chicken with just a little pinch of salt and sake. Sake gives good flavor and also eliminates the odor from the chicken. Massage the chicken. We are ready to saute.

Saute the Negi and Chicken Teriyaki

When pan is nice and hot, pour in some oil. Add scallion, and a little salt. Once it gets nice and golden brown, then take the scallions out. Start cooking the chicken.

When the chicken starts browning, turn over the pieces. Then add the teriyaki sauce to the chicken. I want it to be just a little sweet, so I'm adding sugar. The sugar also thickens the sauce.

Garnish the Negi and Chicken Teriyaki

When the chicken is cooked through and the sauce is not too thick, then it's ready to serve. Add scallion to the chicken. Then pour some sauce over the scallion and chicken. This is negi and chicken teriyaki.

Thanks for watching. To learn more about Japanese cooking, please visit About.com.