Teriyaki chicken thigh rice, teach you 10 minutes to easily get it at home, simple, easy to make and nutritious

Today's bento 【Teriyaki chicken thigh rice】

Main material

• 2 chicken thighs, 1 egg, a little greens

Marinated chicken thighs

• 2 tablespoons of cooking wine, 1/2 tablespoon of salt, a pinch of pepper

Sauce for cooking

• 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 2 tablespoons light soy sauce

• 1 tablespoon of dark soy sauce, 40 grams of honey, 1 bowl of water

【Directions】

1. Use a knife to cut the chicken thigh vertically from the middle, and then use kitchen scissors to slowly kick off the bone, slower the technique, and try to ensure that the chicken thigh is a complete fan shape after deboning.

2. Use a meat hammer to beat the chicken thighs on the front and back to break the tendons of the chicken thighs, which is conducive to flavor. If you don't have a meat hammer, chopping back and forth with the back of the knife will do the same thing.

3. Add cooking wine, pepper and salt to the chicken thighs, grasp well with your hands, and massage for 1 minute. If it is freshly made, massage directly for 5 minutes.

4. Marinate in the refrigerator overnight. Do it before going to bed, put it in the refrigerator, and save time when you wake up in the morning.

5. Put cooking wine, light soy sauce, dark soy sauce, oyster sauce, honey and water in an empty bowl, stir well, and set aside.

6. Heat the pan with cold oil, half of the usual amount of stir-frying, add the chicken thighs, and the chicken skin side down. Fry over high heat until browned.

7. For about 2 minutes, turn over and fry the other side until browned.

8. Add the sauce you just prepared and bring to a boil over high heat.

9. Change to low heat and simmer for 10 minutes. Until the chicken thighs are soft and flavorful. Finally, collect the juice on high heat, don't collect too dry, the soup is an artifact for rice.

10. Take out the chicken thigh and cut it into strips.

11. Spread on top of the rice and pour the remaining soup in the pot.

12. Blanch the vegetables in a pot of boiling water for 30 seconds and remove them from the water

13. Put the eggs in cold water, boil for 5 minutes, put them in cold water, peel them and cut them into slices.

14. Put all the ingredients into the lunch box, and then sprinkle a little white sesame seeds to decorate and pack.

Isn't it simple? Have you learned?

【Summary】

• 1. The chicken thighs must be beaten to break the tendons, so that it is easier to absorb the flavor and easy to cook.

• 2. If there is no honey, sugar and rock sugar can be replaced, but the taste of honey is milder and mellow.

• 3. Don't be in a hurry to turn over the fried chicken thighs, they must be on high heat to color.

• 4. Reserve the soup for pouring rice when collecting the juice over high heat.