With the fast pace of work, study and life, fast food is easy to make, fast and balanced with delicious and necessary calories and nutrition, so more and more people go to work, school people choose burgers and other fast food.　　However, deep-fried, high-calorie burger fast food by most people, especially middle-aged people are used to eating Chinese food - that is, commonly known as having a "Chinese stomach", it is really not to taste, with lunch boxes and a lot of trouble.　　That's why rice burgers were born. Today, I'm going to DIY a rice burger. I chose to use Panjin rice from the Northeast, which has a very good taste, together with the delicious teriyaki chicken thighs and tender lettuce grown by my mother-in-law, which is tasty, nutritious, and the key is to meet the taste of the Chinese stomach.

Ingredients: Panjin rice, pipa legs, lettuce leaves, cucumber, onion, garlic cloves, green onion, ginger, cinnamon, star anise, cornstarch, cooked black sesame seeds, soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, salt.

Practice steps:

Step 1, prepare the materials, thawed chicken thighs, onion shredded, ginger cut thick, small onion cut into pieces, garlic cloves shot; lettuce leaves washed and put in lightly salted water to soak for 10 minutes, pick up and drain; cucumber washed and shaved with a paring knife shaved 3 slices of cucumber slices standby; soy sauce and other seasonings weighed well.

Step 2, rice washed, add water to the height of a knuckle, or rice water ratio of 1:1.2, soak for more than half an hour to cook or steam into rice.

Step 3, chicken thighs de-boned, will not see my "chicken thighs out of the bone of the two ways", with the back of the knife to pat loose chicken, with a toothpick to tie small holes, in order to taste.

Step 4: Sprinkle the chicken thighs with a pinch of salt, massage lightly, and marinate for 15 minutes or more.

Step 5: Stir together the soy sauce, soy sauce, oyster sauce, cooking wine and sugar in a small bowl.

Step 6: Boil onion, scallion, ginger, garlic, cinnamon and star anise in 1 large bowl of water, then simmer over low heat for 3 minutes.

Step 7: Add the sauce, bring to a boil again, taste and adjust if not to your liking.

Step 8: Strain the soup and discard the green onions and ginger. This is the teriyaki sauce.

Step 9: Fry the chicken in a frying pan (non-stick pan), skin side down, over low heat.

Step 10: Fry the chicken until the top is golden brown, then turn and brown both sides.

Step 11: Cook the chicken thighs in the teriyaki sauce, ladling the sauce over the chicken thighs for color, or turning them over halfway through the cooking process.

Step 12: When the chicken thighs are cooked, start the pan and don't overcook them.

Step 13: Mix the cornstarch with a little water to make water starch, and pour it into the remaining teriyaki sauce to make a thick sauce.

Step 14: This is the cooked teriyaki sauce.

Step 15: Start assembling. Take a mold (this is a burger mold for me, but I think it's too big, you can totally use a small bowl instead), line it with plastic wrap and sprinkle it with cooked sesame seeds.

Step 16: Fill the mold with rice and press it down firmly with a watered down spoon, otherwise it will fall apart easily. The "burger" embryo is ready, make 2 for each ****.

Step 17: I have small lettuce leaves, so I stacked 4 pieces of lettuce on top of the burger buns and spread the teriyaki sauce on them.

Step 18: Top with chicken thighs and spread with teriyaki sauce.

Step 19: Lay cucumber slices, still spread with teriyaki sauce.

Step 20: Cover with another burger embryo and the rice burger is done.

Step 21: Originally, my daughter heard that I was going to make a chicken thigh burger and told me not to eat it, so I just made one. I didn't realize that when it was done, she grabbed it and ate it, and told me that when I was making the burger, she could smell the aroma from the 3rd floor.

Tips:

1 Steps look a little more, the actual is very good to do, if there is a ready-made teriyaki sauce, but also can be more simple. 2 rice must be compacted, otherwise easy to fall apart, I now think, you can use the colorless salad dressing first to mix the rice, so that rice a little bit of stickiness, it may be a little bit better.