Chicken thigh meat teriyaki rice bowl.
Rice Foundation⏱ 20min👥 1 servings
Ingredients
- One pack of chicken thigh meat.
- 2 eggs.
- One serving of rice.
- Use a suitable amount of Napa cabbage.
- Cheongju (Korean rice wine), 3 tablespoons.
- 3 tablespoons of "matsul" (Korean rice wine).
- 3 tablespoons of soy sauce (or fermented soy sauce).
- 2 tablespoons of sugar.
- A little bit of butter.
- A pinch of salt and pepper.
Instructions
1
Season the chicken thighs with salt and pepper.
2
In a pot, combine 3 tablespoons of rice wine, 3 tablespoons of cooking wine, and 3 tablespoons of soy sauce, along with 2 tablespoons of sugar. Heat the mixture just until the sugar dissolves to create the sauce.
3
Melt the butter in a pan and gently scramble the eggs.
4
Wipe down the fan and then cook the chicken thighs, starting with the skin side down, until they are golden brown and fully cooked.
5
Place Napa cabbage leaves on top of the rice and then add scrambled eggs and cooked chicken thighs.
6
Pour in the prepared teriyaki sauce and sprinkle with freshly ground black pepper before serving.
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