Kanin

Teriyaki Chicken Rice Bowl na may Soft-Boiled Egg

Name: Teriyaki Chicken Rice Bowl na may Soft-Boiled Egg
Yield: 2 servings
Cuisine: Japanese
Ingredients: 300 g boneless, skinless na chicken thighs; 2 itlog; Shiso leaves (ayon sa pangangailangan); Tinadtad na nori (ayon sa pangangailangan); Shredded chili pepper (ayon sa pangangailangan); Mayonnaise (ayon sa pangangailangan); Kurot ng asin at paminta; All-purpose flour (ayon sa pangangailangan); 2 kutsarang sake (30 ml); 4 kutsarang mirin (60 ml); 2 kutsarang toyo (30 ml); 1 kutsaritang asukal (4 g)

ni CookWhatHK0 na-save

Teriyaki chicken rice bowl na may glazed na manok, soft-boiled egg, shiso, nori, at chili sa ibabaw ng kanin.

Teriyaki Chicken Rice Bowl na may Soft-Boiled Egg

Teriyaki Chicken Rice Bowl with Soft Boiled Egg

Mga Sangkap

Ingredients

300 g boneless, skinless na chicken thighs

300 grams (10.5 ounces) boneless, skinless chicken thighs

2 itlog

2 eggs

Shiso leaves (ayon sa pangangailangan)

Shiso leaves, as needed

Tinadtad na nori (ayon sa pangangailangan)

Chopped nori, as needed

Shredded chili pepper (ayon sa pangangailangan)

Shredded chili pepper, as needed

Mayonnaise (ayon sa pangangailangan)

Mayonnaise, as needed

Kurot ng asin at paminta

A pinch of salt and pepper

All-purpose flour (ayon sa pangangailangan)

All-purpose flour, as needed

2 kutsarang sake (30 ml)

2 tablespoons (30 ml) sake

4 kutsarang mirin (60 ml)

4 tablespoons (60 ml) mirin

2 kutsarang toyo (30 ml)

2 tablespoons (30 ml) soy sauce

1 kutsaritang asukal (4 g)

1 teaspoon (4 grams) sugar

Mga Hakbang

Instructions

Hiwain ang manok sa 2–3 cm na piraso. Timplahan ng asin at paminta, pagkatapos bahagyang balutan ng harina.

Cut the chicken into 1-inch (2-3 cm) pieces. Season these pieces with salt and pepper, then lightly coat them in all-purpose flour.

Initin ang kawali sa katamtamang apoy. Idagdag ang manok at lutuin hanggang maging kayumanggi. Baligtarin ang mga piraso, idagdag ang sake, takpan, at singaw ng mga 2 minuto.

Heat a frying pan over medium heat. Add the floured chicken pieces and cook until they are nicely browned. Flip the chicken, pour in the sake, cover the pan, and let it steam for about 2 minutes.

Punasan ang sobrang langis gamit ang papel na tuwalya. Idagdag ang mga sauce ingredients (mirin, toyo, asukal) at pakuluan sa katamtamang apoy hanggang lumapot ang sauce.

Carefully wipe away any excess oil from the pan using a paper towel. Add the sauce ingredients (mirin, soy sauce, and sugar) to the pan and simmer over medium heat until the sauce begins to thicken.

Kapag nabawasan at naging makintab ang sauce, alisin sa apoy.

Once the sauce has reduced and achieved a glossy consistency, remove the pan from the heat.

Para gumawa ng soft-boiled eggs: Pakuluan ang maraming tubig sa isang maliit na palayok, pagkatapos patayin ang apoy. Maingat na idagdag ang mga itlog na naibalik sa room temperature.

To prepare the soft-boiled eggs: Bring a generous amount of water to a boil in a small pot, then turn off the heat. Gently place the room-temperature eggs into the hot water.

Hayaan ang mga itlog na umupo sa mainit na tubig ng 14 minuto sa tag-araw o 15 minuto sa taglamig, walang takip. Pagkatapos alisin ang mga ito.

Allow the eggs to sit in the hot water, uncovered, for 14 minutes if it's summer, or 15 minutes if it's winter. Afterward, remove them from the water.

Mag-scoop ng kanin sa mga mangkok. Dagdagan ng nori, teriyaki chicken, shiso leaves, soft-boiled egg, at shredded chili pepper, sa pagkakasunod-sunod na iyon. Budburan ng mayonnaise kung gusto, at i-enjoy.

Scoop cooked rice into individual bowls. Arrange the toppings in the following order: nori, teriyaki chicken, shiso leaves, the soft-boiled egg, and shredded chili pepper. If you like, drizzle with mayonnaise before serving and enjoying.