Teriyaki Fusion Chicken with Rice
Cooking Japanese Teriyaki Chicken with Chinese sauces.
The chicken is tender, juicy and full of flavor.
- 3 Chicken Thigh
- 1 tbsp. Cooking WineTo marinate the chicken
- Few pinches SaltTo marinate the chicken
- 1 tbsp. Honey
- 2 tbsp. Cooking Wine
- 3 tbsp. Light Soy Sauce
- 4 tbsp. Water
- 1/2 tbsp. Olive Oil
- 4 heads Baby Bok Choy
- 1 tsp. Sesame Seed
I used 3 chicken thighs with bones and skin.
We need to remove bones, but keep the skin on. However, if you are worried about the fat, you can remove the skin and the yellow fat, or just use chicken breast instead.
After removing all the bones from the chicken, we need to poke holes in the chicken by using a fork with a little strength.
To clean the chicken, rinse under running water then use paper towels to soak up any excess water.
At last, marinate chicken for 5 minutes with 1 tbsp. of cooking wine and a little bit of salt, use hand to spread the salt around.
Make Sauce Mixture
You can use this sauce mixture to make any Teriyaki food. To help to remember the recipe, I call it "HCSW" (Healthcare Security Workers). But here it means:
- 1 tbsp. of Honey
- 2 tbsp. of Cooking wine
- 3 tbsp. of Soy sauce (light)
- 4 tbsp. of Water
Stir for few seconds until the honey is dissolved completely.
Add 1/2 tbsp. of olive oil and use a brush to spread the oil evenly. When the oil is hot but not burning, turn down the heat to medium-low.
Place the chicken, skin side down in one layer. Cook for about 5 minutes without moving it until the skin has turned slightly golden brown. Turn the chicken over and cook another 5 minutes.
* Tips: To check if the chicken is cooked through, you can use a chopstick to poke it. The chicken is done while the chopstick passes through easily.
Prepare Side Dish and Place Your Plate
You can use whatever vegetables you would like as a side dish. I used 4 heads of baby bok choy (Chinese bok choy), put them into boiling water to cook 10 to 15 seconds, then remove.
When the chicken is cool down a bit, cut them into slices then serve with steamed rice and vegetables.
At the end, sprinkle some sesame seed as the garnish, which is optional.