Teriyaki Chicken

Teriyaki Chicken
照烧鸡腿

2 chicken whole leg (deboned)

Seasoning
2 tbsp soy sauce
1/2 tsp dark soy sauce
2 tbsp mirin (Japanese sweet seasoning wine)
30g rock sugar
1/2 tbsp maltose/mak ngah tong
5 tbsp boiling water

1. Rinse chicken leg, rinse well. Make a slit on the thickest part of the flesh.
2. Dissolve maltose in the hot water. Next add in all remaining seasoning, mix well.
3. Heat wok, add in half tbsp oil.
4. Place chicken with skin facing down. Use medium low heat to fry till slightly singed (oil from skin may appear, discard excess oil)
4. Pan fry the other side of chicken till cooked through. Add in seasoning.
5. Turn to low heat, cover wok and cook for 20mins.
6. Uncover, turn to high heat to thicken sauce. Be careful at this stage as ingredients can stick to the wok.

Source: 我家难忍爱煮菜 2