03-10-2019
A LA CARTE MENU TORI NO TERIYAKI
Hello guys welcome back to my blog today i am come back to explain for you about what we are doing and i can tell you recipe from tori no teriyaki, so keep stay in my blog and read until the end.
Today i am wake up at 05:00 and i am take bath and after that i am pray and check my tool bag and sharpen my knife and iron my cloth after that i think that all ready, completed, and neat i am ready for go to campus.
Today my group come back to doing main course menu, and i am in the butcher for cut chicken leg for make tori no teriyaki, after all end for cut i am marined chicken leg and ready for grill. meanwhile rere dan maya prepare for make sushi,
And my group very busy when time main course out, because onetime order 4 out. and all item main course soul out. and after that group 4 prepare for anak bangsa after ready we are eat together and after that pray ashar next the male learn about religion.
for teriyaki sauce :
soy sauce
sake
mirin
sugar honey
miso
for chicken :
salad oil
chicken breast and chicken thighs
chicken breast and chicken thighs
PROCEDURE:
for teriyaki sauce:
combine all ingredients and head to a simmer to dissolve the sugar. cool
for chicken:
1. Heat a thin film of oil a skillet. Put in the chicken pieces, skin side down. Cook until browned and half done. Turn and cook the other side.
2. Remove the chicken and degrease the pan.
3. Deglaze the pan with the teriyaki sauce and bring the sauce to a boil.
4. Return the chicken to the pan. Turn it in the pan until it is lightly glazed.
5. Remove the chicken from the pan and reserve teh sauce. Cut each piece of chicken crosswise, on the diagonal, into strips % in. (I cm) wide.
6. Plate the chicken, keeping each piece assembled in its ' .original form. Spoon a little of the sauce on top.
WATCH MY VIDEO A LA CARTE MENU MAIN COURSE IN YOU TUBE:
https://www.youtube.com/watch?v=CLMk3snL_IM
After that we are gather around in front up kitchen and mr. jaya divides group for survey merchant coto, kondro, pisang ijo, mie kering, pallubasa. and tomorrow my class not coming for GC.
Maybe that all from me thank you for read and PEACH OUT
1. Heat a thin film of oil a skillet. Put in the chicken pieces, skin side down. Cook until browned and half done. Turn and cook the other side.
2. Remove the chicken and degrease the pan.
3. Deglaze the pan with the teriyaki sauce and bring the sauce to a boil.
4. Return the chicken to the pan. Turn it in the pan until it is lightly glazed.
5. Remove the chicken from the pan and reserve teh sauce. Cut each piece of chicken crosswise, on the diagonal, into strips % in. (I cm) wide.
6. Plate the chicken, keeping each piece assembled in its ' .original form. Spoon a little of the sauce on top.
WATCH MY VIDEO A LA CARTE MENU MAIN COURSE IN YOU TUBE:
https://www.youtube.com/watch?v=CLMk3snL_IM
After that we are gather around in front up kitchen and mr. jaya divides group for survey merchant coto, kondro, pisang ijo, mie kering, pallubasa. and tomorrow my class not coming for GC.
Maybe that all from me thank you for read and PEACH OUT
YOUR LIMITED TIME SO DON'T GET THERE TO FIND SOMEONE THAT CAN CHANGE YOU AND MAKE YOU BETTER
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