Teriyaki Chicken Thigh
1.
Drumstick preparation.
2.
Deboning after cleaning.
3.
Put in a deep bowl, add light soy sauce, cooking wine, white pepper and a small amount of ginger. Grab it with your hands and marinate for 20 minutes.
4.
Ingredients are prepared. Rinse the dried chili with dust and slice ginger.
5.
Pour the teriyaki sauce into a bowl, dilute with an appropriate amount of water and set aside.
6.
Pour cooking oil into the pot, and when it is 50% hot, add the marinated chicken thighs.
7.
Fry on medium-low heat until both sides are browned.
8.
Push the chicken thighs to the side of the pan, and place the dried chili and ginger slices in the oily area.
9.
After sautéing, add the previously prepared teriyaki sauce.
10.
Turn to high heat and bring the soup to a boil, then turn to medium and low heat and simmer.
11.
Keep simmering until the soup thickens.
12.
Turn off the heat, sprinkle chopped green onion and serve.
Tips:
1: When simmering, turn over more, the chicken thigh will be more delicious.
2: When frying the chicken thigh, the skin side is facing down, and the oil is first fried.
3: The teriyaki sauce has a salty taste, and the light soy sauce also has a salty taste when marinated, so there is no need to add additional salt to taste.