Teriyaki Chicken Thigh Rice

Name: Teriyaki Chicken Thigh Rice
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 3 pieces Chicken drumstick; to taste scallion segments; to taste Ginger slices; 3 tsp light soy sauce; 1 tsp dark soy sauce; 1 tsp Oyster sauce; 1 tsp Honey; 1 tsp cooking wine; 1 tsp white pepper; 1 tsp Salt

Teriyaki chicken thigh rice: marinated chicken pan-seared until lacquered in a honey-soy glaze, served with blanched broccoli and carrot over steamed rice, sweet-savory and glossy.

30 minNewEasy Staple Food Stew Savory & Sweet

Instructions

1
Clean and marinate the meat: 1 tablespoon of cooking wine, 1 tablespoon of salt, 1 tablespoon of white pepper, segments of green onion, slices of ginger, pierce holes, and marinate for 20 minutes.
2
Wash the broccoli and carrots, cut them into decorative shapes, and blanch them in boiling water.
3
Sauce: Mix 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of honey, and an appropriate amount of warm water until well combined.
4
Score the marinated meat to enhance flavor; this step can also be skipped.
5
Heat oil and pan-fry the chicken thighs until both sides are golden brown, pour in the seasoning sauce, bring to a boil over high heat, then simmer over medium-low heat for 15 minutes.
6
Reduce the sauce over high heat.
7
Plating.
8
Add the meat, pour the cooked sauce over the rice ✅