Teriyaki Chicken Thigh Rice

Method12 steps

1. 1

   Prepare the chicken thighs

   准备鸡腿

   Take one chicken thigh and place it skin-side down on the cutting board.

   取一只鸡腿，鸡皮朝下放在砧板上

   ⏱30 sec

   • 💡 Make sure the cutting board is stable.确保砧板平稳
   
2. 2

   Score the chicken

   划开鸡肉

   Using the tip of a knife, gently score along the outline of the chicken thigh bone from one end to the other.

   用刀尖沿着鸡腿骨头的轮廓轻轻划开，从一端到另一端

   ⏱1 min

   • 💡 Be careful when working with the knife tip.用刀尖操作时注意安全
   
3. 3

   Separate the bone

   剥离骨头

   Use your fingers or the spine of the knife to slowly push the meat away from the bone. If you encounter connective tissue, cut it with the knife tip.

   用手指或刀背慢慢推开鸡肉，让骨头暴露出来。如果遇到筋膜，用刀尖切断

   ⏱1 min

   • 💡 Work close to the bone to minimize waste.尽量贴着骨头剔肉减少浪费
   
4. 4

   Remove the bone

   拔出骨头

   Once the meat is fully separated, grip one end of the bone, twist gently, and pull it out.

   当鸡肉完全分离后，握住骨头一端，轻轻扭转并拔出

   ⏱30 sec

   • 💡 Be careful not to prick your hand on bone fragments.注意不要被碎骨刺到手
   
5. 5

   Finish deboning

   完成去骨

   Repeat the above steps to debone all the chicken thighs.

   重复上述步骤将所有鸡腿去骨

   ⏱2 min

   • 💡 Practice makes perfect.熟能生巧
   
6. 6

   Marinate the chicken thighs

   腌制鸡腿

   Add black pepper powder, cracked black pepper, salt, and ginger slices to the boneless chicken thighs and marinate for 5 minutes.

   去骨鸡腿加入黑胡椒粉、黑胡椒碎、盐、姜片腌制 5 分钟

   ⏱5 min

   • 💡 Massage gently to distribute the seasonings evenly.可以稍微抓揉一下让调料分布均匀
   
7. 7

   Make the sauce

   调制酱汁

   In a bowl, combine cooking wine (Shaoxing), light soy sauce, honey, dark soy sauce, and water, then stir to mix.

   碗里加入料酒、生抽、蜂蜜、老抽清水拌匀

   ⏱1 min

   • 💡 If substituting honey with white sugar, stir until fully dissolved.如果用白糖代替蜂蜜，需搅拌至完全溶解
   
8. 8

   Prepare the vegetables

   处理蔬菜

   Blanch the vegetables for 1-2 minutes until cooked, then remove them.

   蔬菜焯水 1-2 分钟煮熟捞起

   ⏱2 min

   • 💡 Adding a little salt and oil to the water helps preserve the vegetables' color.水中加少许盐和油可保持蔬菜色泽
   
9. 9

   Sauté the garlic

   爆香蒜瓣

   Heat the wok and add 15 ml of cooking oil, then add smashed garlic and sauté until fragrant.

   热锅放油 15 ml 放入拍碎的大蒜爆香

   ⏱30 sec

   • 💡 Sauté over low heat to avoid burning the garlic.小火爆香，避免蒜瓣焦糊
   
10. 10

    Pan-sear the chicken thighs

    煎鸡腿

    Add the chicken thighs and sear over medium-low heat until golden on both sides. If the wok feels too dry, add 5-10 ml of oil.

    放入鸡腿中小火煎至两面金黄，如果感觉锅中太干，补 5-10 ml 油

    ⏱5 min

    • 💡 Start with the skin side down to render out the chicken fat.先煎鸡皮那一面，可以逼出鸡油
    
11. 11

    Simmer and reduce the sauce

    焖煮收汁

    Add the prepared sauce, cover, and simmer over medium-low heat for 5-10 minutes until fully cooked. The sauce should become thick and bubbly.

    加入调好的酱汁，盖好盖子中小火焖 5-10 分钟熟透，酱汁浓稠起泡即可

    ⏱8 min

    • 💡 Stir every 3-5 minutes to prevent sticking.每隔3-5分钟翻搅一下防止糊锅
    
12. 12

    Slice and plate

    切件摆盘

    Slice the chicken, arrange it with the vegetables on top of the rice, and drizzle with the pan-searing sauce.

    切件，和蔬菜一起摆在饭面，淋入煎鸡腿的酱汁即可

    ⏱2 min

    • 💡 Let the chicken cool slightly for easier slicing.鸡腿稍微放凉一点更好切