How is teriyaki chicken thigh made, and is there a secret seasoning?

There is no secret seasoning. Marinate the chicken, fry it in a pan, add the soup, and finally reduce the juice.

Marinate the chicken thighs in soy sauce, oyster sauce, light soy sauce, cooking wine, spices, garlic slices, ginger slices, etc., for more than five hours, and simmer in a rice cooker for 30 minutes. Remove from the pan and sprinkle with coriander foam and white sesame seeds and serve. Teriyaki chicken thighs don't actually have any secret seasonings, and it's a homely practice.

Here's how to make teriyaki chicken thighs:Ingredients Tools: 1 chicken thigh, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of honey, appropriate amount of seasoning wine, appropriate amount of onion, appropriate amount of cooking oil, appropriate amount of water, appropriate amount of ginger slices, pot, plate.

1. First of all, we will clean the chicken thighs in advance.

2. Use kitchen scissors to remove the jujube bones from the chicken legs.

3. Pour a spoonful of soy sauce, a spoonful of light soy sauce, two spoons of cooking wine, and a pinch of salt into the chicken thighs.

<>5. When marinating chicken thighs, make a teriyaki sauce: light soy sauce, dark soy sauce, cooking wine, and honey are 1:1:1:2 respectively, and finally add half a bowl of water to stir it evenly.

6. Cut the ginger into slices and the onion into small cubes.

7. After pouring an appropriate amount of base oil into the pan and heating it, put the marinated chicken thighs into the pan and fry it.

8. Fry it until golden brown on both sides.

9. The fried chicken thighs will be served out first and put on a plate for later use (I don't eat chicken skin because I don't eat chicken skin in the rock, so the chicken skin is removed), in fact, there is a chicken belt, and it will look better when fried.

10. Continue to fry the ginger slices and chopped onion with the base oil of the fried chicken thighs to bring out the fragrance.

11. Then continue to put the chicken thighs that we have fried in front of you into the pan.

12. Pour the teriyaki juice we made earlier into the pot and turn on medium-low heat to operate.

13. Boil it until the soup is dry.

14. Take out the cooked teriyaki chicken thighs and cut them with a knife, which is more convenient to eat.

The preparation of the rice of teriyaki chicken thighs is as follows:

Ingredients: 2 chicken thighs, appropriate amount of carrot broccoli, 3 shiitake mushrooms, 1 piece of corn, appropriate amount of cooking oil, 2 tablespoons of Donggu soy sauce, half a spoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of honey, 1 tablespoon of cooking wine, appropriate amount of black pepper, 3 tablespoons of water.

1. Wash the two chicken thighs, cut them from the middle with a knife, and then cut off the leg meat along the bone, you can easily remove the bones to get the whole chicken thigh.

2. Put two pieces of chicken thigh meat on a plate, pour in 2 tablespoons of Donggu soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of oil, 1 tablespoon of honey, 1 tablespoon of cooking wine and a little black pepper, mix evenly, refrigerate and marinate for about 10 minutes.

Wash the mushrooms and cut them with a cross knife on the surface; Peel and slice the carrots; 1 piece of corn cut in half into 4 small pieces (you can also put broccoli, etc.).

4. Pour an appropriate amount of water into the pot, **After boiling, pour in all the vegetable cores and pat chains, blanch for 3-5 minutes until cooked, and then remove from the bowl.

5. Pour an appropriate amount of cooking oil into the pot, after the oil is hot, add the chicken thighs (the side with the skin is facing down first), fry until the chicken skin is browned, and then turn over.

6. Pour in the marinated teriyaki sauce, then pour in 3 tablespoons of water, cover the pot, turn to medium heat and cook for 3 minutes.

7. Fry until the sauce is thick, and the chicken thighs are red and bright in color, then put them on a cutting board and cut them into small pieces.

8. Prepare a bowl of rice first, then put the teriyaki chicken thighs and vegetables on top of the rice and enjoy!

Here's how to make teriyaki chicken thighs:Ingredients: 5 chicken thighs.

Excipients: appropriate amount of soybean oil, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of marinade powder, appropriate amount of shredded ginger, appropriate amount of chives.

Steps: 1. Wash the chicken thighs.

2. Remove the leg bones.

3. Add cooking wine, light soy sauce, dark soy sauce, shredded ginger and green onions, mix well and marinate for half an hour. You can add some sugar to make it more delicious.

4. Heat the oil pan, put in the chicken thigh steaks, fry the chicken skin side down, fry until the surface is golden brown, turn over and continue to fry until it changes color, and then turn it over until the chicken skin is side down.

5. Pour in the marinade, simmer until the chicken is colored, then turn over and simmer until the soup is thick.

6. Sprinkle chopped green onions out of the pan.

7. Finish with a rich broth of teriyaki chicken thighs.

The preparation of teriyaki chicken thighs is as follows:Ingredients: 2 chicken thighs (pipa legs).

Excipients: 3 teaspoons rice wine, 1 teaspoon honey, 3 teaspoons light soy sauce, 1 teaspoon brown sugar, a pinch of white pepper, 1 2 teaspoons sugar.

Steps: 1. Remove the bones of the chicken thighs.

2. Cut the thick part of the meat into a few knives for the boneless chicken thigh, so that the chicken thigh is thin and even, and it is easier to cook.

3. Gently drain the chicken thighs with the back of a knife to make the chicken thighs more tender.

4. After the chicken thighs are processed, add a little pepper, 1 2 teaspoons of sugar, and 1 teaspoon of rice wine.

5. Add another 1 teaspoon light soy sauce.

6. Add seasonings and marinate for 2 hours.

7. When marinating the chicken thighs, mix a bowl of teriyaki sauce: 1 part brown sugar, 2 parts rice wine, 1 part light soy sauce, 1 2 teaspoons dark soy sauce.

8. Add another 1 teaspoon of oyster sauce.

9. Add 1 part of honey, add a little water and mix well to make teriyaki juice for later use.

10. Put 1 teaspoon of cooking oil in a pot, add the marinated chicken thighs, and fry them with the skin side down. (Non-stick pans can be left without cooking oil).

11. Fry until eight ripe and put in the prepared teriyaki sauce.

12. Bring to a boil over medium-low heat and simmer for a few minutes.

13. Use chopsticks to easily pierce through and no juice comes out, and the soup can be thickened on high heat.

14. Remove from the pot, cut into pieces, put on a plate, and serve.