Cook Time | 45 minutes |
Servings |
Ingredients
Brine:
- 500 milliliters Water
- 1 tablespoon Salt
- 3 pieces Black pepper peas
- 1 teaspoon Vinegar (9%)
- 2 pieces Bay leaf
Sauce:
- 50 gram Black currant
- 2 cloves garlic
- 1 teaspoon Mustard
- Tabasco a couple of drops
- Black pepper to taste
For pastrami:
- 300 gram Chicken fillet
- 1 tablespoon Soy sauce
- 2 teaspoons Sugar
Ingredients
Brine:
Sauce:
For pastrami:
|
Instructions
- Remove the chicken from the brine and dry it with a napkin. In a non-stick saucepan fry it on a hot fire on all sides, pour a mixture of teriyaki and sugar and cook, turning until the sugar begins to caramelize. Try to turn the chicken fillet often to make it covered with caramel crust on all sides.
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