1.Teriyaki Chicken

食譜:照燒雞肉

Ingredients:

1 boneless chicken thigh

Green lily flower amount

1 small yellow pepper

Japanese pepper powder

Teriyaki sauce:

30㏄of Wine

30㏄of  Soy sauce

30㏄ of Mirin

 

Steps:

1 Wash the chicken thighs, sprinkle some salt and leave it for 10 minutes

2 Then rinse with 5% alcohol (mixed with 5㏄ wine and 100㏄ water) and clean off the water.

3 Use a knife to cut the thick meat and tendons to make the chicken easier to cook and prevent the chicken from shrinking.

4 Mix all the teriyaki sauce ingredients well, blanch the green lily flower and drain and set aside.

5 Heat up oil in a pan, add the chicken thighs (the skin side is facing down) and fry until its about 7-8/10 cooked

6 When both sides are browned, add the small yellow peppers and fry them slightly, then add in the prepared teriyaki sauce and cook until the sauce thickens.

7 Take out the chicken thighs and cut into small pieces and serve on a plate. Drizzle with the remaining sauce in the pan

8 Place in the green lily flower and small yellow pepper and then evenly sprinkle the Japanese pepper powder on the chicken.

 

2.Teriyaki Chicken Drumsticks

食譜:照燒烤雞腿

Ingredients:

1 boneless chicken thigh

1/4 teaspoon of white sesame seeds

Marinade:

2 tablespoon of teriyaki sauce

1 tablespoon of mirin

 

Steps:

1 Add in boneless chicken thighs to all the marinade. Mix well and marinate for about 10 minutes. Once done, set it aside.

2 Preheat the oven to 180°C, put the chicken legs in and roast for about 10 minutes until the surface is golden and ripe before taking it out.

3 Sprinkle with white sesame seeds while it is hot, cut into pieces and serve on a plate (can be decorated with lettuce and tomato slices).

 

3.Teriyaki Pork Rice Bowl

食譜:照燒豬肉蓋飯

Ingredients:

100 grams of Inner muscle

1/3 of  green pepper

1/3 of red sweet pepper

1/3 of yellow sweet pepper

Hot rice

Ripe white sesame seeds

Seasoning:

1 tablespoon of soy sauce

1 tablespoon of sugar

2 tablespoon of rice wine

 

Steps:

1 Slice the muscle; wash the green pepper, red sweet pepper and yellow sweet pepper and cut into small pieces before setting them aside.

2 Heat up a pan with oil, add in the green peppers, red sweet peppers and yellow sweet peppers and stir-fry slightly. Place them on a plate and set aside.

3 Put oil in the original pot to stir-fry the muscle slices in the inside until the color changes. Then, add in the seasonings and stir-fry

4 Spread the green peppers and sweet peppers on the hot white rice, put the meat slices on top and sprinkle cooked white sesame seeds on it.

 

4.Teriyaki Chicken Drumstick Don

食譜:照燒雞腿丼

Ingredients:

1 boneless chicken thigh

3 okra

White rice

Seasoning:

36㏄ of Soy sauce

25 cc of Mirin

20cc of Rice wine

10g of Sugar

 

Steps:

1 Put the rice in a large bowl and set aside.

2 Mix all the seasonings and mix well with the teriyaki sauce.

3 Heat up a pan with salad oil. Add the okra and fry it slightly before taking it out. Put the chicken pieces in the original pan and fry until they are evenly colored

4 Add in the teriyaki sauce  and cook until the sauce has thicken and the chicken pieces are cooked, then turn off the heat.

5 Place the teriyaki chicken nuggets and okra of on the white rice and then pour some sauce.

5.Teriyaki lotus root slices

食譜:照燒蓮藕片

Ingredients:

A. 220 grams of lotus root slices, 1 tablespoon of wolfberry

B. 1 section of ginger, 1/2 onion, 1 green onion

Seasoning:

100cc of Soy sauce

1 tablespoon of sugar

50cc of Mirin

50cc of Sake

100cc of Water

A pinch of salt

White pepper

 

Steps:

1 Slice the ginger, onion and green onion. Peel and slice lotus root and soak in water to remove the starch.

2 Pour 1 tablespoon of oil into the wok and heat it up. Add the ingredients of Step 1 and sauté on medium heat. Add in all the seasonings and cook for about 15 minutes on medium to low heat.

3 Put the lotus root slices into the teriyaki sauce and cook for about 15 minutes on medium-low heat until it softens. Finally, remove the serving plate and add wolfberries to decorate.

 

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