TRENDENEUR Presents Chicken Teriyaki with Sticky Vingers


TRENDENEUR PRESENTS. So finally the time has come! For some reason I got obsessed with the idea that I would start filming a while ago and of course I had to try it out, and I must say I’m pretty happy with the result for being the first time! Anyways, I thought we would start out with some cooking. Here we have a mouthwatering video of Boudewijn Bos from Sticky Vingers making his epic Chicken Teriyaki. Sticky Vingers is a collaboration between two best friends, Richard Loeff & Boudewijn Bos. Richard has years of professional kitchen experience in his vingers, whilst Boudewijn gets his experience from the stove at home. Together they are a perfect blend of the classic and simple kitchen twisted with some of their own takes on food. The result was absolutely delicious and I’m getting hungry just by thinking about it. So here we have the recipe in 10 simple steps!

 

  1. Cut up 1 garlic, 1 thumb size piece of ginger and 1 shallot and add the zest of 1 lemon and the liquid of ½ a lemon to the mixture.
  2. Add ½ cup of rice wine, a pinch of oyster sauce, thick soy sauce, and a good splash of Kikkoman to the mixture.
  3. Finish the sauce up with a small pinch of salt, sunflower oil and some grounded black pepper. Stir this and taste to make sure it is to your liking. A tip could be is to add some honey to make it more sweet.
  4. Throw the chicken thighs  in the sauce and make sure every piece of chicken gets marinated. Let this sit in the fridge for at least 2 hours, hence the chicken gets properly marinated. Whilst it’s nice to turn the chicken one more time the sauce to optimise the marinating of the chicken
  5. Pick some veggies you like to go with this stir fry. For my dish I used sugar snaps,  carrot, paksoi, cherry tomatoes and spring onion.
  6. I grilled the chicken thighs, after which I let them rest for 7 minutes in tin foil.
  7. Whilst grilling the chicken I  had put on the vegetables in a wok. I hardly add any flavors to the vegetables since I throw the left over juices from grilled chicken in the wok and I do not want the hefty flavours to take over the dish.
  8. I had already prepared my rice and finished this off with the left over ½ lemon juice.
  9. The tomatoes and spring onion I added at the last moment since these taste the best whilst being fresh and uncooked!
  10. Enjoy!

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