How do you cook teriyaki chicken rice bowl? How to cook chicken rice bowl

Ingredients: 2 chicken thighs and 1 green pepper.

1/2 cucumber 1 bowl of hot rice.

Excipients: appropriate amount of shredded green onion and appropriate amount of shredded ginger.

Garlic slices to taste Salt to taste.

1 tablespoon honey 3 tablespoons cooking wine.

3 scoops of light soy sauce Steps:

1.Wash the chicken thighs with water and remove the bones. It's easier to cook when you do this, and it's easier to eat it.

Use a toothpick to prick some small holes in the chicken skin, which can not only prevent the chicken skin from shrinking during frying, but also make it easy to absorb the flavor when marinating. Use the back of a knife to chop the chicken a few times to make the chicken more delicate, shorten the marinating time, and also save cooking time.

2.Add a spoonful of cooking wine to the chicken thighs to remove the smell. Add another spoonful of salt. Grasp well and marinate for 10 minutes.

When marinating, we use home-cooked seasonings to prepare teriyaki sauce; First, add 1 tablespoon of honey (the same amount as a spoonful for soup).

3.Add another 2 tablespoons of cooking wine. Add 3 scoops of light soy sauce and 4 scoops of water.

4.Stir well and the teriyaki juice is ready. Heat the pan and fry the marinated chicken thighs in the pan with the chicken skin facing down and slowly fry over low heat.

Fry until golden brown on one side, at which point the chicken skin is already oily. Turn over and fry the chicken skin with its own oil until it is on the side with meat, and the fried meat is fragrant and tender.

5.Fry until golden brown on both sides, and the chopsticks can be pierced through with a light prick, indicating that the frying is done.

After frying, there will be a little oil from the chicken skin at the bottom of the pan. Add shredded green onion, shredded ginger and garlic slices, stir-fry until fragrant.

Pour in the prepared teriyaki juice.

6.Reduce the juice slowly over low heat, stirring constantly. Collect the juice until the soup is thick, and use the soup for bibimbap. The rice is compacted inside a small bowl and upside down on the plate.

7.Wash and slice cucumbers, wash and cut green peppers into green pepper rings (you can also blanch seasonal vegetables with boiling water, and it is also good to eat with rice). Take out the chicken thighs and cut them into pieces for easy eating. Arrange the rice, vegetables and chicken thighs on a plate.

I work in Tex in Fuzhou, and Zhaofan (abbreviation) belongs to the PVT station!

First, fill a lunch box with 170 grams of rice.

Second, put teriyaki chicken on one side of the lunch box (we only need to use a frying pan for 5 minutes and 30 seconds) on one side of the lunch box), cut it into 4 sections with scissors, and sprinkle 40 grams of original sauce (Tex is stocked, the ratio is 1:1).

Third, put 20 grams of Fushen stains, 25 grams of Huazi mushrooms on the other end of the lunch box, put 3 cucumbers, and put half an egg.

Fourth, close the box.

Let me tell you again, it's dirty, try to eat as little as possible! Our employees never eat this!

I'm from Tianjin Dekeshi, teriyaki rice is mainly grilled chicken and chicken sauce, chicken sauce can be matched with sauce meat and some seasonings, you have to add water, as for the above Fushen stain is pickles, but compared to M and KFC, it is not very clean. Believe me, I've worked for all of them.

Topple the grilled chicken over the rice, pour some oyster sauce, set two slices of cucumber, sprinkle a few mushrooms and diced carrot pickles, and finish with an egg ......If you like it, find a lid and write "teriyaki chicken rice", hehe......

Material. 1 chicken thigh, 2 potatoes, lettuce, soy sauce spine, sugar, chopped black pepper, garlic powder, green onion.

Method. 1.Cut off the meat on top of the chicken thigh, leave one shank, and wash well.

2.Prick some holes in the chicken with a fork and marinate with all the spices.

3.Every two hours, turn the marinated meat over to allow it to absorb the flavor.

4.Put a little oil in a pan and fry the chicken on both sides.

5.Add oil to a frying spoon, add some sugar and boil until caramelized, then stir-fry the fried chicken and potatoes in the pan.

6.Pour the seasoning of the marinated meat into 5 and add some water to simmer.

7.Turn off the heat after the soup is thickened.

Tips. The potatoes I added in it are because our family Xiaofei likes to eat potatoes very much, and the chicken with potatoes is very right, so there are potatoes in this rice bowl, and there should be sake when marinating meat, and my family doesn't have it, if you have it, you have to add sake to marinate. The chicken rice bowl wrapped in lettuce and wild potatoes is very delicious.

Chicken rice bowl is a dish made with chicken as the main ingredient. Chicken protein content is relatively high, and easy to be absorbed and utilized by the human body, has the effect of enhancing physical strength and strengthening the body, and contains phospholipids that play an important role in human growth and development, which is one of the important ** of fat and phospholipids in the dietary structure of Chinese.

Appropriate amount of green vegetables (choose according to personal preferences), several mushrooms, 1 chicken breast, ginger, green onions, appropriate amount of dried shallots, salt, pepper, cooking wine.

A pinch of egg white, oil, sesame oil, light soy sauce, corn starch, oyster sauce, sugar.

Chinese-style chicken rice bowl.

Steps: 1.Wash the chicken breast and cut into shreds, peel and shred the ginger, soak the mushrooms in hot water and cut into shreds, chop the green onions, and chop the shallots.

2.Chicken breast mix ginger, shiitake mushrooms and a pinch of egg whites, a pinch of salt, oil, cooking wine and pepper, cornstarch and stir well.

Marinate for 1 hour.

3.Add 2 teaspoons oyster sauce, 1 teaspoon light soy sauce, a little sugar, a little sesame oil, oil and a little corn starch to half a bowl of water.

Thicken evenly and set aside for later use.

4.After the shallots are stir-fried in the pot to bring out the fragrance, pour in the shredded mushrooms and chicken and stir-fry for a while, pour in the adjusted juice, thicken and stir-fry evenly.

Stir-fry the chopped green onion evenly.

5.Pour over the rice and serve with the stir-fried greens.

The chicken breast cooks quickly, so stir-fry on high heat for about 10 seconds to pour in the seasoned juice to thicken.

Ingredients. Chicken 200 grams.

Zucchini 100 grams.

Tomatoes 200 grams.

Onion 50 grams.

Green onion and ginger 10 grams.

Salt 2 grams. Tomato sauce 20 grams.

Oil 3 grams. Method steps.

Cut the chicken into large slices, add salt, pepper and ginger and grasp well.

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Chop the zucchini, tomato, onion, and garlic as planned.

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Add onions, garlic and tomatoes in hot oil and stir-fry until fragrant.

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Add the zucchini and stir-fry until soft, add salt and tomato to taste.

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Spread the marinated chicken on top, cover and simmer for 1 minute.

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Finally, stir-fry and you're done.

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Precautions. The chicken must be marinated in advance so that it does not take the firewood.

Teriyaki chicken rice.

Ingredients: 2 chicken thighs and 1 bowl of rice.

Accessories: 1 onion, appropriate amount of broccoli, appropriate amount of rape, 1 carrot.

Seasoning: Appropriate amount of salad oil, appropriate amount of salt, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of honey.

The preparation of teriyaki chicken rice.

1.After cleaning and deboning the chicken thighs, use a knife to pat the chicken thighs loose and cut them into pieces.

2.Put the chicken thighs in a container, remove the salt and marinate in the cooking wine for 20 minutes.

3.Prepare teriyaki sauce. 1 tablespoon dark soy sauce, 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 1 tablespoon honey.

4.Pour a little oil into the pot, put in the marinated chicken thighs after 5 into heat, the chicken skin is facing down first, and continue to press the chicken thighs with a shovel during the frying process, fry the existing ones, fry them until they are golden on both sides in the morning, and set aside.

5.Cut the onion into shreds and sauté the onion with the remaining oil in the pan until tender.

6.Pour teriyaki chicken juice into the chicken.

7.Bring the sauce to a boil over high heat and turn to low heat until the soup is thick, and stir the chicken thighs halfway through to avoid burning, and do not drain all the juices.

8.Pour in the sautéed onion, stir-fry the slices and talk about the fuzi.

9.Remove the chicken thighs, let them sit for a while, and cut into long pieces.

10.Wash the broccoli, rape and carrots, cut them into pieces, tear them into small florets and slices, put a little salt in the water after boiling, blanch the broccoli, rape and carrots quickly, take them out and let them cool.

11.Place the rice in a bowl, arrange the chicken thighs and various vegetables on top of the rice, and drizzle with a thick teriyaki broth.

Teriyaki chicken thigh rice.

Preparation of materials.

2 chicken thighs.

Carrots 5-8 slices.

5 broccoli flowers.

Seasoning preparation. Light soy sauce 2 scoops.

2 scoops of honey.

Fuel consumption: 1 scoop.

1 2 scoops dark soy sauce.

1 2 bowls of water.

1 tablespoon of salt. 1 tablespoon of ground pepper.

2 tablespoons cooking wine.

Homemade teriyaki chicken thigh rice, so delicious that you lick the bowl! practice.

Put a little oil in the pot, fry the side of the chicken skin first, brown and then turn over, golden on both sides, then pour in the adjusted teriyaki juice, simmer for 5 minutes, collect the juice (leave a little soup, do not dry the pot) out of the pot.

Cut the chicken thighs into cubes, place them on top of the rice, drizzle with the soup, and serve. It's no worse than buying it outside. I like to pay attention to collections

Tip 1 Don't marinate the chicken thighs for less than 30 minutes, otherwise it won't taste too good.2 When frying, be sure to fry the chicken skin on one side before it is set.

3 Collect the juice and save a little, pour it over the rice, and leave the pan dry.