Teriyaki Chicken Rice 照烧鸡肉饭
Prep Time
-
Cook Time
-
Rest Time
-
Level:
Easy
Serves:
4 Servings
Ingredients
100
g
rice
1100
g
water
2
eggs
1200
g
water
400
g
chicken thigh fillet, cut into 3 cm strips
60
g
light soy sauce
20
g
dark soy sauce
15
g
honey
50
g
sugar
75
g
mirin
30
g
oil
50
g
ginger, julienned
1
pinch
white sesame seed
8
g
corn starch
1
pinch
salt
Preparation
1
Place simmering basket onto mixing bowl lid, weigh in rice. Rinse until water runs clear.
2
Add water and a pinch of salt into the mixing bowl, insert simmering basket with rice. Cook 18 min | 100°C | Speed 4.
3
Transfer rice to a thermal serving bowl or large bowl, cover to keep warm. Rinse simmering basket and mixing bowl.
4
Place 1200 g water into mixing bowl, insert simmering basket, place eggs inside. Cook 12 min | 70°C | Speed 3.5.
5
Remove eggs immediately and rinse under cold running water. Set aside.
6
Place a large bowl on mixing bowl lid, weigh in chicken. Add salt, light soy sauce, dark soy sauce, honey, sugar, and mirin. Mix and set aside.
7
Add oil and ginger into mixing bowl. Sauté 4 min | 120°C | ⤺ Speed 1.
8
Add marinated chicken (without sauce). Cook 6 min | 120°C | ⤺ Speed Spoon.
9
Add remaining marinade. Cook 5 min | Varoma | ⤺ Speed Spoon.
10
Garnish with sesame seeds. Serve chicken with rice and soft-boiled eggs.
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