Teriyaki Chicken Thigh Rice Bowl
Ingredients
- 2 chicken thighs
- 1 cooking wine
- 1 honey
- 0.5 dark soy sauce
- 3 light soy sauce
- 3 ginger
- 2g black pepper
- a large bowl water
- 0.5 oyster sauce
Instructions
- Prepare 2 chicken thighs (the ones pictured are over 300g each).
- After cleaning, debone the thighs. First cut open with a knife, then use scissors to remove the bone.
- Deboned cleanly!
- Lightly pound the meat with the back of a knife to tenderize.
- Add ginger strips, black pepper, and cooking wine. Marinate for 20 minutes.
- Important step — make the teriyaki sauce. Store-bought teriyaki sauce is expensive, but homemade is just as good. Mix 3 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 0.5 tbsp oyster sauce, 1 tbsp honey, and a large bowl of water. Stir until combined.
- Add a little oil to the pan. Pan-fry the marinated chicken thighs until both sides are lightly golden.
- Pour in the prepared sauce. Bring to a boil over high heat, then reduce to medium-low and simmer for about 10-15 minutes.
- Cook until the sauce thickens and reduces like this.
- Remove and slice the chicken.
- Place the sliced chicken over steamed rice.
- Drizzle the remaining sauce from the pan over the top. Done!
- The ingredient list is for 2 chicken thighs. If using only 1, halve the seasonings. Use low-sodium light soy sauce for just the right saltiness.
