Chicken Teriyaki for the Working Person

"Reitou shimashou."

Let's freeze it.

Chicken Teriyaki for the Working Person (I'd dub it Chicken Teriyaki for the Working Girl, but I know there are those of us out there who are male and cook for themselves.)

2 chicken thighs with skin but no bones
4T sake (Japanese rice wine)
3T sugar
3T soy sauce
2T mirin
1t grated ginger
salt and pepper

(T=1 tablespoon = 15ml, t=1 teaspoon =5 ml)

On a weekend, score skin side of chicken thighs. Combine rest of ingredients in a ziplock freezer bag. Add chicken, close bag while removing as much air as possible, and work the marinade into the chicken. Place in freezer.

The night before you want to have the chicken for dinner, move the chicken from the freezer to the refrigerator to defrost.

Cook thawed chicken skin side down over medium heat. When browned, turn over, turn heat down slightly, pour any marinade remaining in bag over the chicken, place a lid on frying pan and cook until done. Turn over a couple of times to work the pan drippings into the chicken. Serve with or over plain white rice. I also stir fry greens like spinach in the unwashed pan and let the pan drippings act as seasoning for the spinach.

I would suggest slicing on a cutting board before serving so you can make sure the chicken has been throughly cooked (and yes, I have sent sliced chicken back to the frying pan. More than once, in fact).