Teriyaki Chicken
by Pretty girl kitchen
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Put the chicken thighs directly in the non-stick pan, then turn on the fire (non-stick pans don’t need oil, just put the chicken skin down in the pan. Put the oil in the ordinary pan first, and then put the chicken thighs in after the oil is heated).
2. Let the oil in the chicken skin release, and the chicken will become fragrant and the chicken will be cooked for 6 minutes.
3. Add Japanese sake, rock sugar, water malt, and bonito stock (stir these ingredients together and add them at the same time).
4. Add mirin and bonito soy sauce.
5. Stir the chicken with low heat.
6. Keep mixing and copying until the chicken is fully cooked (just turn off the heat, no need to take it out).
7. Take out the steamed purple sweet potato. (Purple sweet potato cut into pieces, steamed in a steamer over water, then pressed into puree)
8. Put it in plastic wrap.
9. Squeeze it into mud by hand, or use a rolling pin to press it.
10. Then pinch the open end and turn it into a ball, take cilantro or celery leaves, small mint leaves, etc., and insert them into the ball (see what vegetable leaflets are available for decoration at the time, choose according to the season).
11. The yellow sweet potatoes are pressed into a puree in the same way, and then made into balls (the sweet red sweet potatoes are also great, and the taste is very good with teriyaki chicken).
12. Decorate the spherical yellow sweet potatoes with leaves.
13. Placing the plate (the whole process is to blanch the bok choy into a tree shape, add diced carrots, put two sweet potato balls in front of the tree, and sprinkle the teriyaki chicken with white sesame seeds).
