Teriyaki Chicken Thigh Rice First Release

Name: Teriyaki Chicken Thigh Rice First Release
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 1 piece Chicken drumstick; 1 tbsp light soy sauce; 1 tbsp Oyster sauce; 1/2 tbsp cooking wine; 1/2 tbsp Honey; to taste Ginger; to taste Scallion; to taste Carrot; to taste Broccoli; to taste Spinach

Glossy teriyaki chicken thighs, deboned and pricked for deep marinade absorption, pan-seared until lacquered with a honey-soy glaze and served over steaming rice.

30 minNewMedium Staple Food Roast Sauce Flavor

Instructions

1
Wash the purchased chicken thighs thoroughly, remove the bones, and then pound the meat to loosen it. You can also ask the seller to remove the bones when buying. Use a fork to poke many holes in the chicken skin, and you can also make a couple of cuts in thicker parts of the meat without cutting through, to help the marinade penetrate.
2
Peel the green onions and ginger, wash them, and cut them into sections and shreds. Add the green onions and ginger to the chicken leg meat, then mix with soy sauce, oyster sauce, cooking wine, and honey. You can add an appropriate amount of purified water.
3
Put on disposable gloves and knead repeatedly to make the marinated chicken thighs more flavorful, then put them in a sealing bag and refrigerate overnight.
4
Line the baking tray with aluminum foil, place the marinated chicken thighs on it, and brush a layer of the marinade sauce on top.
5
Place it in a preheated oven at 200 degrees Celsius and bake for 20 minutes. After about 10 minutes, take it out and brush a layer of honey, then continue baking for another 10 minutes. If you don't have an oven, you can use a frying pan. First, pan-fry the skin side until golden, then turn it over and fry the other side.
6
Don't stay idle during the roasting process. Wash the spinach and broccoli thoroughly, peel and wash the carrots. Add an appropriate amount of water to a pot, and when the water boils, blanch the spinach and broccoli, then blanch the carrots. After removing, rinse with cold water and drain the water completely.
7
Roasted chicken thighs, cut into pieces according to your preferred size.
8
Steam the rice in the rice cooker in advance, or you can use leftover rice. If using leftover rice, just microwave it briefly. Put the prepared rice into a bowl, press it down firmly, and then invert it onto a plate, or simply serve it directly on a plate. Arrange the carrots, broccoli, and teriyaki chicken thigh on top, and it's ready to eat. The meat is tender, the taste is delicious, and kids will want more after eating.