Ingredients: |
|
| Chicken Leg Boneless Skinless | 350 g |
| Crushed Black Pepper | 1/2 teaspoon |
| Takumi Aji® Teriyaki Sauce | 1 tablespoon |
| Salt | 1/3 teaspoons |
Cooking Method
- Put together chicken leg boneless skinless, Takumi Aji® Teriyaki Sauce, salt and crushed black pepper”
- Knead the ingredients for about 5 minutes.
- Store in sealed container and let it rest in the fridge for at least 30 minutes. This will add in the flavor before preparing to serve.
Tip
- Keep an eye on the meat while kneading as it absorbs the liquid. The meat should be ready when it starts to get dry.
- After marination, it should be consumed by 2 days if kept at 1-5°C temperature. For longer preservation period, keep in frozen temperature.
