Moist Boiled Chicken (Recipe ID: 580163) Breast or thigh meat
Cooking sake or Shaoxing wine
Juice from grated ginger
Before making the boiled chicken, pierce the side with the skin a few times using a fork. Make some very shallow cuts on the opposite side along the muscle fibre.
Add the ingredients marked with to a ziplock bag along with the boiled chicken. Keep turning the bag around so that the marinade spreads evenly and leave for at least 2 hours and as long as overnight.
Place the chicken on a sheet of aluminium foil and coat in the marinade using a brush. Cook on the grill until golden. I cooked both sides for 5 minutes each.
Warm up the remaining marinade and pour over the chicken. I sprinkled on some garlic chives in the top photo for a bit of extra color.
Story Behind this Recipe
I used some moist boiled chicken (from Recipe ID: 580163) to make a tender and delicious teriyaki dish.
The work that you do during Step 1 is so that the chicken soaks up the marinade better and so that it doesn't shrink during cooking. If there are any parts of the chicken that stick out in particular, these sections may burn quite easily, so peek into the grill every so often and cover in aluminium foil as needed. If you tenderize the chicken and even the surface out beforehand you will get an even colour when it cooks and it's less likely to burn.