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Before you jump to Teriyaki Chicken With Plenty of Yuzu Aroma recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
Everyone knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper amount of exercise. Sadly, there isn’t constantly enough time or energy for us to really do the things we need to do. At the conclusion of the day, most of us want to go home, not to the gym. We want a tasty, greasy burger, not an equally tasty salad (unless we’re vegetarians). You should be thankful to learn that getting healthy doesn’t always have to be super hard work. If you keep going with it, you’ll get all of the required nutrients and exercise. Here are some of the best methods to be healthy and balanced.
Walk up the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a fantastic way to get some exercise in. Even if your office or home is on one of the top floors, you can decide to get off of the elevator early and take the stairs the rest of the way. Most people will choose to be lazy and take an elevator instead of opting for exercise on the stairs. Even if you only have just one flight to climb, climbing up and down it during the day is a great way to get additional exercise.
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We hope you got insight from reading it, now let’s go back to teriyaki chicken with plenty of yuzu aroma recipe. To cook teriyaki chicken with plenty of yuzu aroma you need 7 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Teriyaki Chicken With Plenty of Yuzu Aroma:
- Get 2 Chicken thigh meat
- You need 3 tbsp ◆Soy sauce
- Prepare 3 tbsp ◆Hon-mirin
- Get 3 tbsp ◆Sake
- Use 2 tbsp ◆Sugar
- Get 3 ◆Yuzu slices
- Use 1/2 yuzu worth Julienned yuzu peel
Steps to make Teriyaki Chicken With Plenty of Yuzu Aroma:
- Combine the ◆ ingredients in a tupperware or other container, and let sit in the refrigerator for about 8 hours. If you're having this for dinner, prepare in the morning.
- Julienne the yuzu peel. Using a peeler is easy.
- Use a knife to carefully remove the excess fat and bloody parts from the chicken. Insert cuts into the thick parts to help it cook better.
- Heat a frying pan and cook with the skin facing down.
- Once the skin has browned, turn over and reduce to low heat. Add the sake, and cover with a lid to thoroughly cook.
- Once they've been cooked through, wipe excess oil and add Step 1. Increase the heat slightly and cook down the sauce, turning over and covering with the sauce.
- Once cooked cut into 2 cm wide pieces and transfer to a serving plate. Top with the julienned yuzu peel. Complete.
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