Home-style Teriyaki Chicken Thighs

This dish actually belongs to lazy food, the method is really very simple~Once the teriyaki chicken thigh rice is made, it's crispy on the outside and tender on the inside, juicy and flavorful.Served with a bowl of steaming hot rice, topped with some teriyaki sauce, every bite is filled with the rich taste of chicken meat and sauce. It's a feast for all senses.

　　Ingredients Main ingredients

one chicken thigh, sufficient amount of carrot, broccoli, cauliflower,cabbage,some soy sauce, a bit of sugar . Steps 1. Prepare the ingredients: one chicken thigh, broccoli, cauliflower, and carrot.PS: This piece of chicken meat is enough for both the baby and mom, not just for the baby. 2. Use a kitchen scissors to remove the bone from the chicken thigh.Strongly recommend using kitchen scissors; first cut a slit with a knife, find the bone, then use scissors to cut around it to easily remove the bone. 3. Cut the removed meat into small pieces and check for any remaining small bones.

PS: If there are white tendons on the chicken breast, they should also be removed as babies can't chew them.

4. Peel the carrot and cut it into rhombus thin slices.PS: Cutting rhombus slices is simple; make a diagonal cut on the carrot, then slice off one piece from each of the four directions to form a rhombus cross-section, and cut it evenly thickly. 5. Cook the carrot slices, broccoli, and cauliflower in boiling water for about 15 minutes.

Though vegetables with darker colors have higher nutritional value, cauliflower is an exception~ Cauliflower has high protein, vitamin C, potassium, and dietary fiber content, which can boost a baby's immunity.

6. Mix one teaspoon of sugar with two teaspoons of soy sauce and add half a cup of water to make the sauce. PS： The ratio for the broth is very important; the soy sauce and sugar ratio should be 2:1, that is, two teaspoons of soy sauce paired with one teaspoon of sugar, then mix in a cup of water.

7. Marinate half the sauce with the chicken pieces and add two slices of ginger to remove the meaty smell. The remaining half of the sauce should be reserved for seasoning later.

8. Heat oil in a pan, use chopsticks to place the chicken thigh into the pan, and fry over low heat. PS: Do not flip immediately when frying; if the side touching the pan is not fully cooked, it may stick to the pan easily.

AndPS： when frying the chicken thighs, control the fire well; too high a flame will easily burn them.9. Fry one side until golden brown, then flip and continue cooking over low heat on the other side. Make sure the chicken thigh is fully cooked; you can choose to slightly tear open thicker pieces of meat and check if there are any blood threads inside, which means it's thoroughly cooked.

10. Once the chicken thigh is fried, pour in the previously prepared sauce. PS： For tougher free-range chicken breast, add more water for a gentle simmer; otherwise, the meat will be too hard to chew.

Before pouring the broth, stir it with chopsticks to ensure there are no lumps at the bottom.11. Continuously stir-fry until the sauce thickens and remove from heat. Do not completely reduce the sauce; leaving some can prevent burning and allow drizzling over the vegetables and rice.

12. Sprinkle a little sesame seeds on the fried chicken thigh before serving; this not only enhances the garnishing but also adds fragrance to the chicken meat.13. Plate it with a bowl of rice, place the cooked vegetables next to it; a meal with meat and vegetables is ready, start drooling, let's eat! Andwhen frying the chicken legs, it's crucial to control the heat; too much heat will easily burn them.

9. Fry one side until golden brown, then flip and continue to fry the other side on low heat. PS： Make sure the chicken leg meat is thoroughly cooked; after frying, you can check by tearing off a thicker piece of meat and looking inside for any blood threads.If there are no blood threads, it means it's fully cooked. 10. After the chicken legs are fried, pour in the previously prepared sauce.

Since free-range chickens have firmer meat, add more water to simmer for a bit; otherwise, the meat will be too tough to chew. Before pouring the sauce, stir the sauce with a spoon to prevent any sediment from settling. PS： Then, continuously stir-fry using a spatula until the sauce thickens.

When reducing the sauce, don't completely dry it out; leave some liquid to avoid burning and to pour over vegetables and rice. PS： 12. After the braised chicken legs are ready, sprinkle with a small amount of sesame seeds for decoration and aroma enhancement.

13. For plating, serve with a bowl of rice next to steamed vegetables; a meal with meat and vegetables is complete, making you salivate—time to enjoy!Roast the chicken. After removing the legs from the pot, you can sprinkle a little sesame seeds on them, not only to add decoration but also to enhance the aroma of the chicken.

13. When plating, serve with a bowl of rice and arrange the cooked vegetables on the side; a meal with meat and vegetables is ready. You're almost drooling, so start eating!