Teach you how to make teriyaki sauce in 1 minute, teriyaki chicken thigh rice can be made at home, the meat is tender and juicy, and it is super delicious

Teriyaki sauce is a Japanese-style sweet sauce that is generally sold in supermarkets. If you are too lazy to go downstairs to the supermarket, you can also make a teriyaki sauce that suits your taste at home, and share a recipe for teriyaki sauce: 30ml of light soy sauce, 30ml of oyster sauce, 15ml of cooking wine, 15ml of honey, and 90ml of drinking water are mixed to make teriyaki sauce. With teriyaki sauce, you can teriyaki whatever you want!

This is a quick dish with zero difficulty, the method is super simple, you will see it at a glance, let's take a look at how this [teriyaki chicken thigh rice] is made, right?

Tip: Before you start cooking, make sure to wash the rice well and steam it.

Teriyaki chicken thigh rice

Ingredients: 1 large chicken thigh, 100g rice

Excipients: broccoli 60g, cauliflower 60g, carrot 120g, green onion 10g, ginger 10g.

Seasoning: 10ml peanut oil, 30ml light soy sauce, 30ml oyster sauce, 20ml cooking wine, 15ml honey, 0.5g thirteen spices, 2g salt.

Others: drinking water 120ml + 90ml

Production process:

1. First of all, we need to prepare the ingredients needed to make [Teriyaki Chicken Thigh Rice]: 1 large chicken thigh, 100g of rice, 60g of broccoli, 60g of cauliflower, 120g of carrots, 10g of green onions, and 10g of ginger. Wash 100g of rice, add 120ml of drinking water, put it in the rice cooker and turn on the rice cooking button.

 2. Put the boneless chicken thigh meat into a bowl, add 5ml of cooking wine, 1g of salt and 0.5g of thirteen spices, mix well and marinate to taste; cut the green onion into chopped green onions, cut the ginger into shredded ginger, peel the carrot and cut off 4 thin strips vertically with a knife, and then pick it up to see that the cross-section is already 4-petal flower-shaped, and then slice it directly.       

                   

3. Clean the broccoli and cauliflower, remove the rhizome and break it into small flowers, add an appropriate amount of water to the soup pot and boil over high heat, add 1g of salt and 2ml of peanut oil after the water boils, then blanch the cauliflower, broccoli and carrot slices, remove and drain the water for later use.

4. Mix teriyaki sauce: I used 30ml of light soy sauce, 30ml of oyster sauce, 15ml of cooking wine, 15ml of honey, and 90ml of drinking water to mix well and prepare the teriyaki sauce.

5. Heat the frying pan over medium heat until the palm is hot, pour in 10ml of peanut oil, put in the marinated chicken thigh meat after the oil is hot, pay attention to put the chicken skin side down, and fry the side with the skin first.

6. Turn down the heat and fry slowly, press the chicken with a spatula to make the chicken skin tighter, and wait until the chicken skin is golden brown, you can turn it over and fry the other side.

7. Fry on both sides until golden brown, then pour out the excess oil in the pan and pour in the prepared teriyaki sauce.

8. Add the green onion and ginger and slowly reduce the juice over low heat, stirring from time to time in the middle to prevent it from sticking to the pan.

9. Don't drain all the soup, leave a little like this and wait to pour it over the rice.

10. Take out the fried chicken and put it on the cutting board and cut it into strips of uniform width.

11. At this time, the rice is also steamed, put the rice on the plate, stack the cut chicken, and then put the blanched broccoli, cauliflower and carrot slices, pour the remaining soup in the pot and you can start.

Cooking Tips:

1. The step of deboning chicken thighs is done with the help of the big brother who sells chicken in the supermarket, and you can also ask someone to help you debone when you buy meat. It is also possible to do it yourself, the key is to have a sharp knife, and after washing the chicken thighs, control the moisture and cut them along the bone with a knife, and then slowly remove the bones. Take your time and be careful not to cut into your hands.

2. Use a knife to pat the back of the bone-deboned chicken a few times, and then use a fork to fork it on top a few times, which can prevent the skin from shrinking when frying the chicken.

3. About teriyaki sauce: If there is no honey, use sugar, and you can taste whether it is the taste you want when you make it, and then decide to add sugar or water.

4. Share the cutting method of carrot slices: After peeling the carrots, first cut off 4 thin strips vertically with a knife as shown in the picture, and then pick it up to see that the cross-section is already 4-petal flower-shaped, and you can slice it directly.