I was shopping at Takashimaya when I found this bottle of Terriyaki sauce that is suitable for fish, chicken and meat. God must have taken pity on me. So the next day I decided to try the sauce on two medium-sized chicken thighs that I had defrosted.
Here's how to do this dish:
- Wash two chicken thighs and cut away excess fat in the skin.
- Pour some of the Terriayaki sauce onto the chicken thighs and marinate well. Crush a few cloves of garlic and slice some pieces of ginger and mix them with the chicken thighs (I put them back in the fridge as I have a phobia about food spoiling).
- Two or three hours later, take the chicken thighs from the fridge and put them into a steamer. Steam them for about 40 minutes.
- When the time is up, take the chicken thights from the steamer and place them on a nice plate and garnish the dish with cucumber, tomatoes or whatever you think will make it look nice.
Verdict from husband and son: Yum, yum