A chicken leg can reap a happiness, what are the methods of teriyaki chicken thigh rice?

If you want to be delicious, you must make the meat tender, oily but not greasy, so we usually use chicken thigh meat to make it, and the chicken skin contains fat, so we don't need to put a drop of oil when making chicken thigh rice, we only need to fry the fat on the chicken skin, and the chicken thigh rice that comes out in this way is not greasy at all, and it is very delicious.

Today, I bought 3 chicken thighs for 12 yuan and made 3 servings of teriyaki chicken thigh rice, and the per capita cost was less than 10 yuan. You don't need to buy ready-made teriyaki sauce, you can make it with simple seasonings at home, so let's take a look at the specific method.

Teriyaki Chicken Thigh Rice] Main ingredients: 3 chicken thighs, 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of oyster sauce, half a tablespoon of honey, 2 grams of salt, appropriate amount of pepper.

Specific method] 1. Shave the bones of the chicken thighs, and you can ask the merchant to help when you buy them. Clean the chicken thighs, cut the chicken a few times, pat the meat apart with the back of the knife, add 2 grams of pepper and marinate for 15 minutes.

2. Cut the broccoli into small pieces and slice the carrots. Soak in lightly salted water for a while.

3. Boil water in a pot, add 2 grams of salt to the water, pour in broccoli and carrots to blanch, blanch and set aside.

Spoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 tablespoon sugar, half a spoon of honey, add half a bowl of water and stir well, so that a home-style teriyaki sauce is ready.

5. Heat the pot, fry the chicken thighs with the skin facing down, over medium heat, and fry the fat in the chicken skin.

6. Fry until the chicken skin is slightly yellow, and continue to fry for about 5 minutes.

7. Pour in the prepared sauce, bring to a boil over high heat, turn to low heat and continue to simmer for 10 minutes.

8. Cook until the chicken thighs are flavorful, reduce the juice on high heat, the soup does not need to be all collected, and the thickness can be done.

Put the rice into a bowl, stack the broccoli and carrots, cut the chicken thighs on top of the rice, pour some teriyaki sauce, be sure to mix it when eating, the sauce is rich, the rice is fragrant, and it is delicious!

Tips] 1. Fry the chicken thighs first, and the chicken skin is facing up when the sauce is simmered, so that the chicken can better absorb the flavor.

2. The fat from the fried chicken skin can be poured out, which is more low-fat.

3. I can make three servings of teriyaki chicken thigh rice with these sauces, and the soy sauce and oyster sauce are salty enough, so you don't need to add salt.

The easiest way is to go to the supermarket and buy teriyaki sauce, blanch your favorite vegetables, then fry the chicken thighs as well, put rice in a bowl and flatten them, put the vegetables on top, put the chicken thighs on top, and pour the teriyaki juice on top.

Wash the chicken thighs, mark the chicken a few, pat the meat apart with the back of the knife, marinate with pepper, cut the broccoli into pieces, slice the carrots, boil water in the pot, pour broccoli and carrots to blanch, soy sauce, oyster sauce, cooking wine, sugar, honey, add half a bowl of water and stir well, heat the pot, fry until the chicken thighs are slightly yellow and turn over, pour in the adjusted sauce, cook until the chicken thighs are flavorful, and reduce the juice on high heat.

Remove the bones of the chicken thighs and add the black pepper. Marinate the slices along the river for five minutes, add a spoonful of cooking wine, two spoons of light soy sauce, a spoonful of honey, half a spoon of dark soy sauce, two spoons of water, and stir well. Heat the oil, add the garlic, put in the chicken thighs, fry over medium-low heat until golden brown on both sides, add the prepared sauce, cover the lid, simmer over medium-low heat for about 10 minutes, and cook thoroughly.

Remove the chicken and put it on top of the rice, and pour the soup from the pot over it.

Prepare the materials first; 200 grams of chicken thighs, a bowl of rice.

1. Remove the bones of the chicken thighs with scissors, wash and add pepper, light soy sauce, honey and ginger slices to marinate evenly, 2. Pour oil into the pot for 7 minutes and heat the marinated chicken thighs, fry them on high heat until golden brown on both sides and turn to low heat to fry them.

3. Prepare the eggs to fry and blanch the greens.

4. Finally, put it on a plate and put it on a plate, add salad dressing or ketchup.

The oven needs to be preheated in advance, and the time and temperature must be adjusted when the chicken thighs are officially roasted, usually about 20 to 30 minutes on the line, and the noodles should be turned over in the middle of the roast, and the oil of the roasted chicken thighs will drip down, and the chicken thighs will be re-brushed on the chicken thighs with a small brush. Remove the chicken thighs, (use a knife to cut a circle along one end of the small head, cut along the side with less meat, and drag it down) Pat the chicken thigh meat with the back of the knife, and then use a toothpick or fork to prick some small holes, which is easier to absorb the flavor and then prevent shrinkage when frying.

<> Stir the chicken thighs with green onions, ginger and wine, marinate for 10 minutes, add a little oil to the pan, and fry the chicken thighs until the skin is golden brown. Wash the broccoli and carrots and cut them into small pieces, blanch them in boiling water with salt and a little cooking oil, take them out and drain them, add salt, and stir well with sesame oil. Serve the rice on a plate, arrange the sliced chicken thighs, pour a little gravy over them, and serve with the mixed vegetables.

3.Add the sauce and minced green onion and ginger, add an appropriate amount of water, cook until thick, add honey and remove from the pot. Use a fork to make multiple forks on the chicken skin, which can prevent the skin from shrinking (if you don't have a fork, you can use scissors, or toothpicks and the like), and it is also conducive to the flavor of the meat; Slowly fade to the other end and carefully cut off the connection with scissors.

After deboning, the tendons on the chicken are cut or cut.

Use a bamboo skewer to prick the chicken a few times to facilitate the flavor, find a disposable bag, add half a cup of water, a tablespoon of cooking wine, a tablespoon of brown sugar, a tablespoon of seafood soy sauce, cut a little more minced ginger, mix well, put the chicken thighs in the bag, do a massage, through the bag, and then exhaust the air, close the mouth and put this in the refrigerator for at least half an hour. Wash the broccoli and carrots and cut them into small pieces, blanch them in boiling water with salt and a little cooking oil, take them out and drain them, add salt, and stir well with sesame oil. Serve the rice on a plate, arrange the sliced chicken thighs, pour a little gravy over them, and serve with the mixed vegetables.

Clause. 1. Wash two catties of chicken thighs, cut them into small pieces, grasp them well with oyster sauce, light soy sauce, corn starch and soybean oil, and marinate for 20 minutes. Clause.

2. Put oil in the pot, put in the chicken thighs and fry for 5 minutes, remove and set aside. Clause.

3. Prepare a large bowl, add soy sauce, oyster sauce, Sichuan pepper powder, white sugar, and a small bowl of water to make teriyaki sauce. Clause.

4. Put oil in the pot, add chopped green onion and stir-fry until fragrant, pour in the chicken thighs, then pour in the teriyaki sauce, simmer for 3 minutes, add monosodium glutamate and salt, and the delicious teriyaki chicken thighs are ready.

The chicken thighs are deboned with a kitchen knife, and the deboned chicken thighs are loosened with the back of a knife. Add rice wine, light soy sauce, honey and a little cornstarch and ginger to marinate overnight. Fry the chicken skin side down until golden brown. After frying on one side, fry the other side, and fry on both sides until golden brown.

To make a sauce: 1 tablespoon oyster sauce, 1 teaspoon cornstarch, 2 tablespoons light soy sauce, a little dark soy sauce.

Here's how to make teriyaki chicken thigh rice:

Ingredients: 1 large chicken thigh, 100 rice.

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

1. Put the boneless chicken thigh meat into a bowl, add 5ml of cooking wine, 1g of salt and thirteen spices, mix well and marinate to taste; Cut the green onion into chopped green onions, cut the ginger into shredded ginger, peel the carrots, first 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 the source file row directly.

2. 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 bring it to a boil, add 1g of salt and 2ml of peanut oil after the water boils, and then blanch the cauliflower, broccoli and carrot slices, then remove and drain the water for later use.

3. 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.

4. Heat the 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. Turn down the heat and fry slowly, press the chicken with a spatula to make the chicken skin seep through the side firmer, and when the chicken skin is golden brown, you can turn it over and fry the other side.

5. Fry on both sides until golden brown, then pour out the excess oil in the pan and pour in the prepared teriyaki sauce. Add the green onion and ginger and slowly reduce the juice over low heat, stirring it from time to time in the middle to prevent the hail from sticking to the pan.

6. Don't dry up all the soup, leave a little like this and pour it over the rice. Remove the fried chicken and place it on the source board and cut into evenly wide strips. At this time, the rice is also steamed, so put the rice on the plate, stack the sliced chicken, and then place the blanched broccoli, cauliflower, and carrot slices, and pour the remaining soup from the pot to start.

Ingredients: 2 chicken thighs.

Carrot 1/2 root.

Broccoli 1 3 flowers.

A pinch of green onion, ginger and garlic.

White sesame seeds a little.

Teriyaki sauce: 2 tablespoons light soy sauce.

1 scoop of dark soy sauce.

2 scoops of honey.

3 tablespoons of cooking wine.

3 scoops of water. How to make teriyaki chicken thigh rice.

First, remove the bones from the chicken thighs and prick the chicken skin with a toothpick to prevent the chicken skin from shrinking.

Turn the chicken thigh over and cut the fascia twice (do not cut off the meat) to prevent the chicken from curling and deforming during frying.

Pat the chicken flat with the back of a knife.

Add a small amount of salt, five-spice powder, black pepper, green onion, ginger and garlic to the chicken thighs and marinate for half an hour to taste. (The back teriyaki juice is flavorful enough, and the light salt can be put less or no put).

Mix light soy sauce, dark soy sauce, cooking wine, honey, and water well, and the teriyaki sauce is ready.

Put the chicken thighs in the pan with the skin down without oil, fry until golden brown and turn over, remember to cover the pan, this is the secret of tender meat.

Fry on both sides until golden brown, then pour in the teriyaki juice and reduce the juice over high heat.

Brown the chicken and turn off the heat with the sauce slightly thickened.

Wake the chicken for two minutes before cutting it into pieces to prevent the loss of juices and affect the taste.

Blanch the broccoli and carrots and drain.

Place the broccoli on a plate with the carrots and runny eggs, drizzle with the remaining sauce and sprinkle with white sesame seeds.

<> "Teriyaki Chicken Thigh Rice.

Ingredients: Pipa leg, chopped black pepper, honey.

Light soy sauce, dark soy sauce, oyster sauce, starch, cooking wine, ginger.

Aftertaste: 2 scoops of light soy sauce + 1/2 spoon of dark soy sauce + 1 tablespoon of oyster sauce + 1 tablespoon of honey + 1/2 tablespoon of starch + appropriate amount of crushed black pepper + small half bowl of water, stir well! Simple teriyaki sauce is finished.

Method:1Remove the bones of the chicken thighs, poke them with a toothpick, add ginger slices, green onions, ginger cooking wine, and chopped black pepper and marinate for about 1 hour (the longer the time, the more flavorful it becomes).

2.Put the chicken skin noodles in a pan with a boil, fry until golden brown, then turn over, fry on both sides until golden brown, and then pour in the prepared teriyaki sauce.

3.Collect the juice! Remove from the pan.

No waste at all! Cook the air in the pot Brush with a thin layer of oil Put in the marinated thighs Fry until golden brown on both sides Pour in the prepared teriyaki sauce Add water Cover and simmer for 15 minutes Put the small flowers and small Luo into boiling water and blanch them on a plate Put in two spoons of oyster sauce, two spoons of soy sauce, garlic, ginger, black pepper and beer (I prefer beer, generally use cooking wine) and marinate for 15 minutes Put the chicken thigh meat into a basin, add 30g of rice wine, 30g of teriyaki sauce, 30g of sugar, 10g of ginger and 10g of olive oil, grasp it well and marinate it in the refrigerator overnight (if you are in a hurry to eat it, you can marinate it for 30 minutes). Whether the teriyaki chicken is delicious or not, the key lies in the mix of that bowl of teriyaki sauce.

The ** ratio of this teriyaki sauce is: dark soy sauce: cooking wine:

Light soy sauce: honey = 1:1:

2:1 Come on! What are you waiting for?

Blanch the broccoli and carrot slices in the breakfast machine; Heat the pot with a layer of oil, first put it on the side of the chicken skin, cover the pot and fry over low heat, then turn over and continue to fry on both sides slightly yellow, pour on the teriyaki sauce, cover the pot and simmer for 5 minutes to taste, then add some soy sauce to marinate the chicken thighs for 10 minutes! When the marinating time is to boil, put the oil Then put the marinated chicken thighs in the pan and fry them on both sides Golden brown Pay attention to low heat and slow frying After frying, add water to the pan just over the chicken thighs, and then pour the seasoning of the freshly marinated chicken thighs into the pot and.

Teriyaki chicken thighs are a Japanese dish made with chicken thighs as the main ingredients, and the ingredients used are chicken thighs, vegetable oil, and honey, which are rich in nutrition and flavor. Put 1 teaspoon of cooking oil in a pan and fry the marinated chicken thighs skin side down. (Non-stick pan can be without cooking oil) with chopsticks can be easily pierced through without juice, and the soup can be thickened on high heat, and the teriyaki chicken bento contains three dishes: teriyaki chicken thighs, broccoli, and carrots, and of course, white rice, the staple food!

Teriyaki chicken thigh is a Japanese dish that is very simple to make and is very popular with young people. Because the color of the finished dish is oily, as if the sun is shining, it is named "teriyaki chicken". No waste at all!

Prepare ingredients: 1 broccoli, 2 chicken thighs, 1 carrot, 1 ginger, method: remove the bones of the chicken thighs, add 2 spoons of cooking wine, 1/2 spoon of oyster sauce, add ginger slices, 2 spoons of honey, 1/2 spoon of salt, 1/2 spoon of pepper, stir and marinate for 10 minutes, 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, 1 spoonful of oyster sauce, 2 spoons of cooking wine, 1 spoonful of honey, heat oil in a pot, add chicken thighs, fry until golden brown on both sides, pour in the sauce and half a bowl of water and boil for 15 minutes Blanch the broccoli and carrots, cut the chicken pieces into pieces and put them on a plate.

1.Wash the chicken thighs, remove the bones, make a few cuts, and marinate them with honey, ginger and salt for two hours. 2.

Put the marinated chicken thighs in a pan and fry them until they are 7 mature. 3.Add a cup of water, cooking wine, and teriyaki sauce to a small pot and cook until thick.

If you like it, give it a try! Let's teach you how to make teriyaki sauce! Material A:

1/2 tbsp soy sauce 1/2 tbsp oyster sauce 1 tbsp sugar 1 1/2 tbsp sesame oil 1 3 tbsp water 1 1/2 cup, ingredient b: 1 tbsp white powder 1 tbsp water 1 tbsp ground black pepper a pinch of salt.