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71 lines
3.2 KiB
Markdown
71 lines
3.2 KiB
Markdown
# How to Make Teriyaki Chicken Rice
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Golden, appetizing teriyaki chicken drizzled with a rich, sweet-and-savory sauce, paired with fresh vegetables and steaming rice. Simple, quick, and full of flavor—the perfect comfort food for one.
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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- Chicken thighs
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- Cooking wine
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- Light soy sauce
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- Honey (optional)
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- Coarsely ground black pepper
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- Black pepper powder
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- Salt
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- Broccoli (use non-spicy green peppers as a substitute if unavailable)
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- Carrots
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- Dark soy sauce
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- Garlic
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- Ginger
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- Cooking oil
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- Water
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- Cooked rice
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## Calculations
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Before each preparation, determine how many servings you want to make. One serving is sufficient for 1–2 people.
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Per serving:
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- Chicken thighs: 500 g (approximately 3 pieces)
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- Cooking wine: 15 ml
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- Light soy sauce: 30 ml
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- Honey: 15 ml (if unavailable, substitute with 20 g white sugar + 5 g cornstarch + 0.5 ml lemon juice or vinegar)
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- Coarsely ground black pepper: 5 g
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- Black pepper powder: 5 g
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- Salt: 2.5 g
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- Broccoli: 50 g
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- Carrots: 50 g
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- Dark soy sauce: 12 ml
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- Garlic: 10 g
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- Ginger: 10 g
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- Cooking oil: 15–25 ml
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- Water: 30 ml
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- Cooked rice: 300–400 g
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## Instructions
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- Take one chicken thigh and place it skin-side down on a cutting board.
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- Using the tip of a knife, gently score along the contour of the bone from one end to the other.
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- Use your fingers or the back of the knife to slowly separate the meat from the bone, exposing it. If you encounter sinew, cut it with the knife tip.
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- Once the meat is fully separated, hold one end of the bone, gently twist, and pull it out.
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- Repeat the above steps to debone all chicken thighs.
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- Marinate the deboned chicken thighs with black pepper powder, coarsely ground black pepper, salt, and ginger slices for 5 minutes.
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- In a bowl, mix cooking wine, light soy sauce, honey, dark soy sauce, and water until well combined.
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- Blanch the vegetables for 1–2 minutes until cooked, then remove and set aside.
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- Heat a pan with 15 ml of oil and sauté garlic until fragrant.
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- Add the chicken thighs and pan-fry over medium-low heat until both sides are golden brown. If the pan feels too dry, add 5–10 ml of oil.
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- Pour in the prepared sauce, cover the pan, and simmer over medium-low heat (use low heat on a gas stove) for 5–10 minutes until the chicken is fully cooked and the sauce is thickened and bubbling.
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- Slice the chicken, arrange it on top of the rice with the vegetables, and drizzle with the pan sauce. Enjoy slowly!
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## Additional Tips
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- If using a combination of white sugar and cornstarch as a substitute, ensure they are completely dissolved before adding to the pan to prevent burning.
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- Stir the dish every 3–5 minutes during simmering to avoid localized overheating.
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- If the sauce starts bubbling vigorously, turns dark brown, or forms fine caramelized crystals at the edges, immediately turn off the heat.
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- Reference: [【Teriyaki Chicken Rice Step-by-Step Photos, How to Make Delicious Teriyaki Chicken Rice】Sister Xiaoxiao_Xia Chu Fang](https://www.xiachufang.com/recipe/104126605/)
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If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.
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