照燒五部曲~基本的照燒VS照燒雞腿
描述
日式料理中之所以稱「照燒」【照り焼き】，是以醬油、 味醂和清酒調和略為熬煮的照燒醬，不論是用在肉類或是蔬菜，燒烤煎煮沾的各種料理方式，那融在或淋在食物的表面，有如同日照般的光澤，所以稱照燒醬。
照燒醬的應用多用在肉類，在基本的照燒醬汁中添加不同的佐料，就可以變化出多種風味的美食。
份量
熱量
步驟
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雞腿肉將筋膜切斷，較厚部分片開讓肉片厚度一致 Cut off the fascia of the chicken thigh meat, and slice the thicker part to make the thickness of the meat slices consistent
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雞皮用刀戳洞 poking holes in chicken skin
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用廚房紙巾將雞肉上的水分擦乾 Dry the chicken with a kitchen towel
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調照燒醬：米酒3大匙 Teriyaki sauce: 3 tbsp rice wine
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味醂3大匙 Mirin 3 tbsp
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醬油3大匙 3 tbsp soy sauce
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糖2大匙 sugar 2 tbsp
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攪拌均勻 Stir well
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鍋熱後倒入少許油，將雞腿肉雞皮朝下油煎 After the pan is hot, pour a little oil, and fry the chicken thigh skin down
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煎至雞皮金黃酥脆後翻面 Fry until the chicken skin is golden and crispy, then turn over
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另一片也煎到微金黃後夾出 Fry the other slice until it is slightly golden, then take it out
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用餐巾紙將雞腿肉上多餘的油份擦掉 Wipe off excess oil from the chicken thighs with a napkin
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再將雞腿肉放回鍋中加熱 Return the chicken thighs to the pan and heat
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倒入照燒醬汁，小火煨煮 Pour in the teriyaki sauce and bring to a simmer
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用湯匙舀起醬汁淋在雞皮上，讓雞腿肉味道一致 Use a spoon to scoop up the sauce and pour it over the chicken skin, so that the chicken thigh meat has a consistent taste
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煨煮到照燒醬大致收乾即可關火 Simmer until the teriyaki sauce is almost dry, then turn off the heat
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將雞腿肉夾至盤中剪開 Clip the chicken thighs to a plate and cut
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淋上鍋中剩餘的照燒醬 Drizzle with the remaining teriyaki sauce in the pan
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在雞腿肉上做些裝飾~完成 Do some garnishes on the chicken thighs ~ Done
