Rice Burger - Teriyaki Chicken Thigh Ribs Flavor
With a little ingenuity, it can be a MOS at home
Time
20?mins
Ingredients
Chicken Thigh Ribs
1 Serving
Rice
Moderate
Cream
Moderate
Ingredients
Chicken Thigh Ribs
Moderate
LettuceA little
Onion
A little
Teriyaki sauce
Rice wine
1 tbsp
Soy sauce
1 tbsp
Miso
1 tbsp
Sugar
0.5 tbsp
Grab a paper cup. Starting from the top edge of the cup, use scissors to cut a circle about one centimeter wide. Then press the rice into the mold as firmly as possible
*I used the size of a 711 cup of coffee
Place some cream in the pan
Put the rice from step 1 into the pan and fry it on both sides until lightly browned
*If you don't squeeze the rice enough, it will break up when you flip it over
Place a small piece of cream in the pan (or leave it out)
Put a small piece of cream in the pan (or leave it out).
Put the chicken skin side down in the pan and fry until the skin is golden brown, then turn the chicken over and continue frying
*Cut the chicken thigh steaks to a size that will fit into the rice cracker crust
Preparing a bowl, whisk together the rice wine, soy sauce, mirin, and sugar, and allow the sugar to melt into the sauce a little
When the chicken is almost cooked, pour the chicken oil into a small bowl and then add a small amount of the oil to the pan to make the chicken more tender. When the chicken is almost cooked, pour off the excess chicken oil and pour the teriyaki sauce into the pan over medium-high heat to drain
* The flavor of different brands of soy sauce may vary, so adjust the ratio according to your own preference and the saltiness of the soy sauce
Top the fried rice and chicken thigh steak with some lettuce and onion to finish the dish
This is a good idea. Tips
*This recipe is made with a 1 tbsp. tablespoon of about 15 ml