Boil all the brine,
cool and place the chicken fillet in the cooled brine for 12 hours.
Black currant grind with a blender, add the crushed garlic, mustard, pepper and Tabasco
You can use currant jam, but then reduce the amount of sugar in the recipe.
Sugar, mix with teriyaki sauce.
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.
Pour the sauce, cover and simmer for about 20 minutes.
Cool under the lid in the sauce.
Pastrami remove from the sauce and cut into slices.
Sauce can be served separately.