Teriyaki Chicken

I'm witing this recipe in English because I just got a request of
Teriyaki Chichen recipe from my husband's friend
from Colombia. ( She and I don't know each other though...)

I hope this will be a good practice of English writing as well.

Pardon me if there are any misspelings, grammer mistakes,
or expressions that don't make sense.

As for the ingredients and directions,
These are almost my own way...
I used to cook like the way books said
but I don't use these any more when I cook it.
So I'm afraid I cannot tell you this is the best way.

Thank you.




照　り　焼　き　チ　キ　ン
　　TERIYAKI 　　　　 CHICKEN 　



☆ Ingredients ☆

・1lb Boneless Chicken Thigh Fillets
・1 tbs Veggie Oil

--　A --
・4 tbs Sugar
・4 tbs Sake ( Rice Cooking Wine)
・4 tbs Mirin ( Sweet Cooing Rice Seasoning)
・4 tbs Soy Sauce



★ Directions ★

1) If the fillets are with skin, make some small holes
on them using a fork.

2) Cut thigh fillets into proper size like pictures below.
But don't cut them into small pieces.

3) Bring -- A -- to a bowl and soak 2) with it for 10 minutes.
It's better to turn them over in a bowl a few times.

4) Bring 3) fillets to a frying pan with 1tbs veggie oil
over a mid. high heat and cook them until the skin
or meat turns brown .
Don't remove the liquid from the fillets and don't throw away
*the mixture in a bowl because you use it afterward.


↓


5) Turn over the fillets and covered with rid.
And then weaken the heat to low.



6) After you make sure 5) is almost cooked, take the rid away
and soak up the extra grease by paper towel.



7) Add 4) *mixture to 6) and get evaporated for a while.
Watch out! It's easy to burn!



8) Ready to serve after you make sure that
the mixture becomes nice and sticky.
You can cut the teriyaki fillet into
small pieces here.