How to make teriyaki chicken thigh rice, so delicious that you don t let go of the soup, the taste i

At present, many office workers have a common problem, that is, they live alone, and their daily meals can only be made by themselves, but when they do it, they will find that it is difficult to be a person's meal, the amount is too small, and they feel too desolate to fry a dish, and they have two dishes but leftovers, which makes them have leftovers every day.

I used to go out to work when I also rented a house to live, in the afternoon in the company to order takeout when the favorite is the Japanese convenience, because this convenience will generally be all the vegetables and fruits are very well matched, such as teriyaki chicken thigh rice, fat beef rice, etc., are I like to eat, currently I am at home every day, no need to order takeout, sometimes I will miss eating this kind of **content, and then I am sure that I will also cook a person's ** meal at home.

This kind of Japanese-style ** content is easy for everyone to do is chicken leg rice, the raw materials are very simple, only one chicken leg is needed, the next thing is to adjust the sauce, although the raw materials are small, but the taste is really a must, every time I eat teriyaki chicken leg rice, I can't help but even eat the soup with white rice.

This time, I had to make teriyaki chicken thigh rice at home, and to be honest, it was very successful, and Wei'er didn't lose takeaway and delivery, so my favorite friends will come with me to see the detailed practice. 【Food required】1 chicken thigh, garlic, rice wine, salt, teriyaki sauce, light soy sauce, oil consumption, pure honey [detailed process].

When the chicken thigh is completely melted, he uses a knife to cut the inside of the chicken leg from top to bottom, and picks off the tendons little by little, so that the entire chicken skeleton falls off, so that the chicken thigh meat becomes a whole piece of meat. Wrap the whole head of garlic, cut him into minced pieces, then poke 3 holes in the skin of the chicken thigh with a bamboo skewer, then put a spoonful of salt, a spoonful of rice wine, and finally cover the garlic paste on the chicken thigh, and marinate him for about an hour.

Today we are going to make the soul sauce of teriyaki chicken thighs: 2 spoons of teriyaki sauce, 1 spoonful of light soy sauce, 2 spoons of pure honey, 1 spoonful of oil, a small spoon of salt, and an appropriate amount of warm boiled water to melt it all. Pour a little oil into the pan, put the chicken thighs in the pan, and fry slowly over medium-low heat, first on the chicken skin side until the chicken skin is golden brown and crispy, then turn over and fry.

Until both sides of the chicken thighs are fried, add our core juice to the pan and cover him and simmer for 10 minutes. Until the soup in the pot is significantly reduced, everyone is popular and stir-fried sugar for him, but don't boil the soup dry. When there is still a little soup left, we can turn off the heat, take out the chicken thighs, cut them into strips with a knife, and put them on the side of the white rice that everyone has prepared in advance, and then pour the remaining soup in the pot on the chicken thighs.

Recipe tip] Chicken thighs must be deboned when they are completely melted, frozen chicken thighs are not easy to bone. Piercing multiple holes in a wooden skewer will make the chicken breast more flavorful when marinated, and it can also prevent the chicken skin from shrinking during the frying process. If you don't have teriyaki juice at home, you can just put two spoons of light soy sauce and two spoons of oil consumption, and then pour in the remaining condiments.

The method of recruiting chicken thigh rice is still very simple, first of all, we clean the chicken thighs, then open a flower knife on it, and then marinate the chicken thighs, marinate for 20 minutes and then put them in the oil pan, take over on both sides, and then put in the teriyaki sauce that they have prepared in advance, and after a while, they can be eaten by pouring the chicken thighs.

The way to make it is to remove the bones in the chicken thighs first, then put the chicken thighs into the pan and fry them, then pour the soup into the pot, pour in the starch, then pour in the marinated sauce, then cover the pot to collect the juice, and finally pour it on top of the rice.

The recipe is to fry the chicken thighs in a pan. Then add the marinated sauce, cover the pot and simmer until it is fully cooked, and then place the chicken thighs on top of the rice to garnish.

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.

First of all, make a good teriyaki sauce, prepare a non-stick pot in advance, pour the original flavor, old rock sugar and boiling water into it, and then boil until the old rock sugar is completely dissolved, then add the light soy sauce and dark soy sauce, change to low heat and boil slowly, until the juice becomes thicker and has the taste of caramel. There are very few chicken thighs necessary for a teriyaki chicken thigh rice, a large chicken leg is enough, and if you buy chicken thighs, you can let the merchant help deal with it, remove a bone in the chicken thigh, and then remove the vegetable oil, and then clean it.

Use a fork to make multiple forks on the chicken skin, which can avoid skin shrinkage (if there are no inserts, you can use scissors, or wooden skewers and other items), and it is also conducive to the flavor of the meat; Sprinkle the previously prepared five-spice powder, rice wine, and salt on the processed chicken thighs, and gently massage and marinate for 15min; Blanch the broccoli and carrots in water, drain the water, add sesame oil and a little salt and stir; Stir-fry the chicken skin until the oil is bubbling, then turn it over and fry it again.

Two spoons of pure honey, two spoons of light soy sauce, two spoons of rice wine, two spoons of water wine, mix evenly, put it in a pot and boil it slowly, boil out the juice is viscous, and about half of it is left, and put it out. In a small oven at 200 degrees, put the chicken thighs in an electric baking tray with the chicken skin down, and bake for about 10 minutes until golden brown. Then turn it over, brush the chicken skin with teriyaki juice, top layer again, bake for 5min, and bake until golden brown.

Take it out, slice it, and pour the remaining teriyaki sauce on top of the white rice, you can tide some broccoli and carrots, and sprinkle a little cooked sesame seeds on top, which is beautiful and delicious.

Bring a wok to a boil over low heat, add the marinated chicken thighs, put the chicken skin down, and fry slowly over low heat. After a while, there will be extravasation of vegetable oil, and the chicken breast is often pressed down with a shovel, and the chicken skin is turned over and fried when it is golden brown. Fry all sides until golden brown, then pour in the evenly mixed teriyaki sauce.

Stir-fry the sugar over low heat, stirring constantly. The juice doesn't have to be dried up, but a little drizzled over the white rice is more delicious. Remove the roasted meat and cool it slightly and cut it into even pieces.

Put white rice on a plate, put the sliced chicken thighs on top, pour a little juice on top, and add the mixed vegetables and fruits.

The production method is to cut the flower knife on the chicken thigh, then marinate and flavor the chicken thigh, then heat the oil, put the marinated chicken thigh into the pot to boil, and then put in some sauce that has been stirred, and put in a small amount of water to taste. Pay attention to the process of marinating, also pay attention to remove the fishy smell of the chicken, but also pay attention to the cutting of the muscles, but also pay attention to the heat, but also pay attention to the cooking time.

The production method is to marinate the chicken thighs, then put them in a pot and marinate them, and finally pour the marinated meat directly on top of the steamed rice to make the chicken thigh rice. The cooking time, the order in which the ingredients are inserted, the marinating process of the chicken thighs, and the smell of the chicken thighs.

It should be heated with oil first, then put in the chicken thighs, then add the boiled glutinous rice, and then stir-fry it so that the temperature is not too high.

Teach you how to make teriyaki chicken thigh rice simple and delicious.

How to cook teriyaki chicken thigh rice?

Teriyaki chicken thigh rice [Doratsuki late-night kitchen].

Teach you how to make teriyaki chicken thigh rice simple and delicious.

How to cook teriyaki chicken thigh rice?

Teriyaki chicken thigh rice [Doratsuki late-night kitchen].

Maintain your love and enthusiasm for life, live a steaming life every day, and have teriyaki chicken thigh rice for lunch today.