Because it's boiled, this teriyaki turns into a great caramelized sauce that can be drizzled across the chicken and steamed white rice for a nice side dish. This can be made with any kind of meat - drumettes make a great party item. Recipe doubles nicely.
Ingredients
- ½ cups white sugar: 1 piece
- soy sauce: 1 cup
- water: 1 cup
- ground ginger: 2 Tbsp
- garlic: 3 clove (diced)
- ground cinnamon: 0.75 tsp
- ground black pepper: 0.25 tsp
- ½ pounds chicken drumettes: 1 piece
Metric Conversion
Stages of cooking
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Combine sugar, soy sauce, and water in an 8-quart pot; stir until sugar is dissolved. Turn heat to medium-high; add ginger, garlic, cinnamon, and black pepper and stir.
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Bring mixture to a boil and add chicken drumettes. Once mixture begins to boil again, reduce heat to medium-low, and partially cover pot with a lid tilted to allow steam to escape. Simmer until chicken is no longer pink in the center and teriyaki sauce is thickened, at least 1 hour.
