「Teriyaki Chicken Thigh Rice Bowl」

Ingredients and amounts

• 500g chicken thighs (about 3 pieces)
• 15ml cooking wine
• 30ml light soy sauce
• 15ml honey (substitute: 20g sugar + 5g cornstarch + 0.5ml lemon juice or vinegar)
• 5g crushed black pepper
• 5g ground black pepper
• 2.5g salt
• 50g broccoli
• 50g carrot
• 12ml dark soy sauce
• 10g garlic
• 10g ginger
• 15-25ml cooking oil
• 30ml water
• 300-400g cooked rice

Step-by-step method

1. 1

   Step 1

   Place a chicken thigh skin-side down on a cutting board.

2. 2

   Step 2

   Use the tip of a knife to cut along the bone from one end to the other.

3. 3

   Step 3

   Use your fingers or the back of a knife to push the meat away from the bone. Cut any connective tissue with the knife tip.

4. 4

   Step 4

   Once the meat is fully separated, twist and pull out the bone.

5. 5

   Step 5

   Repeat to debone all chicken thighs.

6. 6

   Step 6

   Marinate the deboned chicken thighs with ground black pepper, crushed black pepper, salt, and ginger slices for 5 minutes.

7. 7

   Step 7

   In a bowl, mix cooking wine, light soy sauce, honey, dark soy sauce, and water.

8. 8

   Step 8

   Blanch the vegetables for 1-2 minutes until cooked, then drain.

9. 9

   Step 9

   Heat a pan with 15ml oil and sauté the garlic until fragrant.

10. 10

    Step 10

    Add the chicken thighs and cook over medium-low heat until both sides are golden. If the pan seems dry, add 5-10ml more oil.

11. 11

    Step 11

    Pour in the prepared sauce, cover, and simmer over low heat for 5-10 minutes until the chicken is cooked through and the sauce thickens and bubbles.

12. 12

    Step 12

    Slice the chicken. Serve over rice with the vegetables, and drizzle the pan sauce on top.