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Teriyaki [Chicken Char Siu]

This chicken recipe is easy, tasty and useful. This can be used as toppings on ramen or cold Chinese noodle, or even in sandwiches.

Thick fat of chicken thigh will be largely melted away during cooking and the remainder of the fat produces rich flavor. Although the smell of vinegar can be detected at first, it has completely gone till the end and even makes the taste of the chicken lighter.

Ingredients

Let's start!

Step	Preparations
1	Cook the chicken as it is. It is not necessary to remove the fat of chicken nor prick with a stick.
2	Put sugar, soy sauce, vinegar and chicken into a pan, which is an appropriate size for the meat, and bring it to the boil. Simmer on a slow heat for 10 minutes. It is important to note that no water is added and chicken should be placed skin side down.
3	Turn the chicken over and simmer on a slow heat for another ten minutes.
4	Turn the chicken (skin down) over again and evaporate the liquid in the pan on a medium heat.
5	Leave to cook till the liquid has gone. When bubbles become sticky, it has been done.
6	Slice it thinly. In the picture, it can be used as a topping on cold Chinese noodle.

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