Tutu-Man’s Teriyaki Chicken

Name: Tutu-Man's Teriyaki Chicken
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 cup soy sauce; 1 ⁄ 2 cup sugar; 1 (1 1/2-inch) piece fresh ginger, peeled and sliced; 2 cloves garlic, crushed and peeled; 1 tbsp. bourbon; 1 (3 1/2-lb.) chicken

Serves
serves 4

Cookbook author and native Hawaiian Kaui Philpotts gave us this family recipe. Her father, known as Tutu-Man, considered fresh ginger an essential ingredient in the kitchen. This sauce can also be used as a marinade for pork chops, short ribs, or thinly sliced flank steak, so make more then you need—it will keep in the refrigerator for up to a week.

Ingredients

¹⁄₂ cup soy sauce
¹⁄₂ cup sugar
1 (1 1/2-inch) piece fresh ginger, peeled and sliced
2 cloves garlic, crushed and peeled
1 tbsp. bourbon
1 (3 1/2-lb.) chicken

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Instructions

Step 1

For the sauce, cook soy sauce and sugar in a small saucepan over medium-low heat until sugar dissolves, about 2 minutes. Stir in ginger, garlic, and bourbon and cook 30 minutes. Remove ginger and garlic. Pour sauce into a small mixing bowl.

Step 2

Preheat oven to 375°. Rinse chicken and pat dry. Tuck wings under the back and tie legs together with kitchen string for even cooking. Using a pastry brush, coat chicken with sauce both inside the cavity and on the outside.

Step 3

Place chicken in a baking pan and roast for about 1 hour, basting every 15 minutes. (If you want a darker bird, baste more frequently.) Chicken is done when juice runs clear from a pierced leg. Allow chicken to rest 15 minutes before carving. Serve with long beans or other green vegetables, and garnish with lengths of scallion greens or garlic chives.

For the sauce, cook soy sauce and sugar in a small saucepan over medium-low heat until sugar dissolves, about 2 minutes. Stir in ginger, garlic, and bourbon and cook 30 minutes. Remove ginger and garlic. Pour sauce into a small mixing bowl.
Preheat oven to 375°. Rinse chicken and pat dry. Tuck wings under the back and tie legs together with kitchen string for even cooking. Using a pastry brush, coat chicken with sauce both inside the cavity and on the outside.
Place chicken in a baking pan and roast for about 1 hour, basting every 15 minutes. (If you want a darker bird, baste more frequently.) Chicken is done when juice runs clear from a pierced leg. Allow chicken to rest 15 minutes before carving. Serve with long beans or other green vegetables, and garnish with lengths of scallion greens or garlic chives.