Source: Gourmet World
One of the classic Japanese dishes, there are many well-prepared teriyaki chicken thigh seasonings in supermarkets now, but the configuration is more in line with your own taste, and it is really simple. It doesn't take up as much time as braised vegetables, and it's friendly to office workers.
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Teriyaki chicken thighs
Graphic | White tea home
Chicken thighs 2 cooking oil appropriate amount of ginger 1 small piece of garlic 3 cloves cooking wine 2 spoons oyster sauce 2 spoons of light soy sauce 1 spoon of dark soy sauce 1 spoonful of rock sugar 8 pieces
1. 2 chicken thighs.
2. Use kitchen scissors and knives to remove bones.
3. Cut the chicken skin down with a knife twice to prevent the meat from shrinking and rolling up during subsequent frying.
4. Cold oil in a cold pan with chicken skin facing down and chicken thigh meat.
5. Slice the ginger and prepare with the garlic.
6. 2 scoops cooking wine.
7. Two scoops of oyster sauce.
8. Mix well with one spoonful of light soy sauce and one spoonful of old soy sauce, and prepare the bowl juice in advance.
9. Fry the chicken skin until golden brown and fry over low heat.
10. Add garlic cloves and ginger slices.
11. Add the sauce in the prepared bowl.
12. Pour in an appropriate amount of hot water to cover the chicken thighs.
13. When the water is still half left, add rock sugar, rock sugar color is more beautiful, no rock sugar is replaced by white sugar.
14. Don't collect the juice, the remaining mixed rice is very good! Cut out and plate.
15. Garnish with white sesame seeds.
16. Eat it hot, the chicken thighs are super tender!
Tips:
The amount of sugar can be increased or decreased by the right amount, taste it before coming out of the pot, and find the most suitable taste for yourself!
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