Ingredients
6 whole chicken breasts with skin
3 cups teriyaki sauce
1/4 cup teriyaki glaze
4 tbp powdered mustard
12 springs of fresh parsley
Teriyaki sauce
1cup mirin
1cup japanese all purpose soy sauce
1cup chicken stock
Preparation:
warm the mirin in saucepan over moderate heat. Off the heat ignite the mirin with a match, and shake the pan back and forth until the flame dies out. Then stir in the soy sauce and chicken stock, and bring to a boil. Pour the sauce into a bowl and cool to room temperature
Teriyaki glaze
1/4cup teriyaki sauce
1T sugar
2tsp corn starch mixed with 1T water
Preparation:
combine 1/4 cup of teriyaki sauce and 1 T of sugar in saucepan. Bring almost to a boil over moderate heat, then reduce the heat to low. Stir the combined cornstarch and water into the sauce. Cook, stirring constantly, until it thickens to a clear syrupy glaze. Immediately pour into dish and set aside.
Instructions
Preheat broiler. Dip the chicken breast into the teriyaki sauce, coating them well, and broil skin die up 3 inches from the heat for 2 to 3minutes, or until golden brown. Dip the breasts into the sauce angain and broil on the ohter sider for 2 to 3 minutes. Dip a third time into the sauce and broil - skin side up- another 3 to 4 min. The finished chicken should be a rich golden brown
To serve:
cut the chicken into