Well, here it is for all to enjoy. I have to admit, in the stock pot on the stove the brown sauce has a rather sharp flavor to it. But once it's added to the chicken in a hot fry pan it really mellows out. With that in mind:
Marinade:
1 C Water
1/8 C Cooking Sherry
3/4 tsp diced garlic
1 1/4 tsp white pepper
1/4 C Kikkoman Low Sodium Soy Sauce
1/4 C Olive Oil
Brown Sauce:
2 1/2 C Unsalted Chicken Stock (I used Kitechen Basics)
3/4 C + 2 T Kikkoman Teriyaki Sauce
1/4 C + 2 T Kikkoman Low Sodium Soy Sauce
1 Clove Garlic
1 Thin Slice Ginger Root
3/4 C + 2 T Brown Sugar
To prepare the brown sauce, slice the garlic clove into 3 or 4 slices and add to the chicken stock with the ginger root. Heat slowly stirring frequently on med/low until warm. Promptly remove the garlic and ginger. Leaving the ginger in too long at this point will really add a spicey flavor to it so be careful not to leave it in too long. Add remaining ingredients and slowly bring to a light boil stirring constantly. Then, stir vigorously while you thicken it with the corn starch/water mixture mentioned by K. Hitchens.
I just made this recipe again a few days ago and the results were excellent. Follow the "massaging" hints and pan-frying technique and other helpful tips by K. Hitchens along with this recipe and hopefully you will end up with something very close to the Sarku flavor. If anyone has any other suggestions on modifying this recipe, please post here.
Dean  |