Main Ingredients:
Rice: as needed; Chicken thighs: 3 pieces; Shredded ginger: as needed.
Seasonings:
Salt: as needed; Yellow wine: 3 tablespoons; Chinese thirteen-spice powder: as needed; Soy sauce: 3 tablespoons; Honey: 1 tablespoon.
Taste: Sweet and savory; Cooking method: Pan-fry; Time: 45 minutes; Difficulty: Easy.
Detailed Steps to Make Teriyaki Chicken Rice Bowl
Clean 3 chicken thighs.
Cut the chicken thighs in the middle with scissors, remove the bones. Poke small holes in the skin side of the chicken thighs for better flavor absorption and to prevent shrinking during frying.
Prepare 3 chicken thighs, wash off any blood, pat dry, place in a large bowl, add shredded ginger, Chinese thirteen-spice powder, 1 tablespoon of yellow wine, and salt as needed. Marinate for half an hour.
Prepare the sauce. 3 tablespoons of soy sauce, 1 tablespoon of honey, 2 tablespoons of yellow wine, and some water.
Heat a pan with some salad oil, place the chicken thighs skin side down. Use a spatula to press the chicken thighs to release moisture quickly.
Fry until golden brown, then flip.
Fry until both sides are golden brown, and when a toothpick inserted has no blood, the chicken thighs are mostly cooked.
Add the prepared sauce, bring to a boil over high heat, then simmer or cook for about 5 minutes.
Cook until the sauce thickens and coats the chicken thighs. Remember not to let the sauce dry out, as it will be used to mix with the rice.
Remove the cooked chicken thighs.
Serve with rice and enjoy.
