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Alright, don’t linger, let’s practice this buttery chicken teriyaki with garlic and shiso leaves menu with 10 components which are surely easy to find, and we have to process them at the very least through 6 tips. You should devote a while on this, so the resulting food could be perfect.

Ingredients - Buttery Chicken Teriyaki with Garlic and Shiso Leaves:

1. Make ready 1 large of chicken breast (or thigh)
2. You need 1 and 1/3 tablespoons 〇Soy sauce
3. Take 1 tbsp of 〇 Vinegar
4. Take 2 tsp - 〇 Sugar
5. Need 1 dash - Salt and pepper
6. Require 3 tbsp White wine or sake
7. Get 2 clove Garlic
8. You need 6 - leaves or more Shiso leaves
9. Get 10 grams - Butter
10. Need 1 - Olive oil

Buttery Chicken Teriyaki with Garlic and Shiso Leaves making:

1. Pierce n the chicken breast and cut into slightly bigger than bite sizes.
2. Rub the chicken with sake (not listed). Thinly slice the shiso leaves and mince the garlic. Mix the 〇 ingredients together.
3. Heat some olive oil in a skillet, and fry the garlic. When it becomes fragrant, fry the chicken, skin side down first. Make sure to pat dry the chicken before frying.
4. Once the skin is browned, flip the chicken and add the white wine. Cover and steam for 1 minute and lightly season the chicken with salt and pepper.
5. Add the 〇 ingredients and let it simmer down. When the chicken is shiny and the juices has reduced, reduce the heat to low and add butter to add flavor.
6. Remove from the heat. Mix in the shiso leaves and serve.

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