Delicious, Fail-Proof Teriyaki Chicken Rice Bowls - Perfect for Lunch Boxes
The staff has already resumed work, and the company has a cafeteria. After resuming work, a staggered meal time system is adopted, and our department's meal time is from 12:45 to 13:10. If you go to eat at that time, you will really be very hungry, and the company also encourages employees to bring their own food, and many office areas are equipped with microwave ovens, so you can eat anytime after 12 o'clock, regardless of the time restrictions.
Yoshinoya's 'Teriyaki Chicken Rice' has become a popular dish, and many people often order their takeout. Its appearance and taste are quite good among fast food,
This Teriyaki Chicken Rice uses soy sauce and honey as seasonings, stir-fried and the thick sauce is coated on the chicken legs, with a glossy appearance, tender meat and juicy, paired with refreshing vegetables blanched in hot water. A mouthful of meat is extremely satisfying. It's more than enough to lick the bowl clean!
Although it looks difficult to make, it is actually very simple. Mido Bean has attached a detailed teriyaki sauce recipe. The flavor is savory and sweet, and you won't feel greasy even if you eat a lot. You can match any side dishes, such as broccoli, carrots, pak choi, small rapeseed greens… The key is to eat it with a bowl of hot rice, with a rich teriyaki sauce flowing onto the rice, making you want to lick the bowl clean~
Ingredients
4 chicken legs, broccoli, carrots
Sugar, old Chinese wine, light soy sauce, chicken essence
Salt, oyster sauce, water, wine, honey
(Broccoli and carrots are mainly for decoration, the amount is at your discretion)
Method
Step 1:Cut the chicken joints from the chicken leg bone with scissors, and then cut open along the lines with scissors to remove the chicken bones (if you don't know how to operate, you can buy pre-deboned chicken legs). Use a fork to poke a few holes in the deboned chicken legs so that the chicken skin part won't contract when frying, and it can also absorb more flavor;
Step 2:Sprinkle some salt and pour in some wine to marinate the chicken legs; broccoli and carrots are cut into pieces and blanched in hot water for later use;
Step 3:While marinating the meat, make the teriyaki sauce: 2 spoons of honey, half a spoon of white sugar, 1 spoon of old Chinese wine, 3 spoons of light soy sauce, half a spoon of chicken essence, a little salt, 2 spoons of oyster sauce, 4 spoons of water (preferably warm water, so that sugar and honey are easier to mix);
Step 4:Heat the pot, add a little oil, lay the chicken legs with the chicken skin facing down, and cook over medium heat until the oil comes out, flip and cook the other side until it changes color and becomes browned;
Step 5:When the chicken legs are browned on both sides, pour in the prepared teriyaki sauce and simmer over medium heat for 3 minutes. Pay attention to the heat when simmering, don't burn the sauce, and leave some sauce to drizzle on the rice, it's more delicious;
Before serving, cut the chicken legs into strips and arrange them on the rice, then arrange the blanched broccoli and carrots on the plate, and then drizzle some sauce, which immediately brings out its colorful and fragrant flavor~
The chicken legs are soft and juicy, and they won't be tough at all. This is also very suitable for office workers to make and bring to work. There is no excessive sauce, so you don't have to worry about it spilling when you bring it to the company to heat it up in a microwave.
