Ingredients

• 2 Kg 1 large free-range chicken
• 350 g mixed vegetables in strips
• 100 g mirin (rice wine)
• 60 g rice flour
• 30 g starch
• 4 leeks
• sugar
• lemon
• dry white wine
• soy sauce
• bicarbonate
• vegetable broth
• salt
• peanut oil
• pepper
• extra virgin olive oil
• sparkling water

FOR THE TERIYAKI SAUCE
Bake 100 g of soy sauce with mirin and 4 spoons of sugar for about 15 minutes, reducing the liquid until a syrupy sauce is obtained.

FOR CHICKEN
Cut the chicken in pieces. Place them in a container with the leeks cut into strips, the juice of 1 lemon, 1 glass of wine, 2 tablespoons of soy sauce, 2 of extra virgin olive oil, salt and pepper. Leave to marinate for 4 hours.
saute the chicken in a pan with hot oil, on a high flame, turning it on all sides, for 4 5 minutes. Then wet it with 1 ladle of broth and cook for 10 minutes, until the liquid has dried.
Take away chicken from the pan, remove the fat and add new oil; put the chicken back in the pan with 1 ladle of broth, the leeks of the marinade and 1 tablespoon of teriyaki sauce. Cook it for 4-5 minutes, allowing the liquids to thicken until it appears well lacquered.

FOR VEGETABLES
Jumbled up rice flour with starch, a pinch of baking soda and 200 g of ice-cold sparkling water.
Immerse yourself the vegetables and fry them for 2 minutes in plenty of boiling peanut oil. Drain them on kitchen paper. Dedicate yourself to this operation in the last minutes of cooking the chicken, to serve everything together, hot.