I know this picture really doesn’t look that great. But you have to try this recipe. It taste awesome. Everyone that had tried this, raves about it.
When you burst the egg over the chicken, it just creams the chicken and taste amazing on your palette.
Chicken Teriyaki bowl is one of the easiest, tastiest lunches ever. It only requires a handful of ingredients and comes together in less than 10 minutes. Once you’ve made it a few times, you wont even need to measure out the ingredients. You can experiment it around and spin off from the base recipe, adding things like ginger, garlic, hot sauce and black pepper.
I used brocolli but you can easily replaced that with peas or any other greens you prefer. Corn is one of my favourite and it has the crunch and natural sweetness which goes very well for this recipe.
350 grams boneless skin-on chicken thighs or for easier estimate, 2 whole chicken leg
1/4 teaspoon salt
2 bowls cooked rice
1 bunch of brocolli, cut to bite size
1 corn of cob
For the sauce
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sake
Cooking Corn of Cob
1. To cook the corn, place it in a plate, cover with cling wrap loosely (leave a little hole somewhere ), place it into microwave for 3mins to cook it. This is the fastest way to do it.
Cooking the Brocolli
1. Boil a small pot of water. Throw the brocolli into the boiling water for 2mins or cooked till your preferred bite. Remove and put aside to cool.
2. Once cool, remove the husk, cut the corn out from the cob. You can break the corn into half for ease in cutting.
To Poached the Egg, you can refer to the directions in my Eggs Benedict recipe.
1. Combine the sugar, soy sauce, mirin and sake in a small bowl to make the teriyaki sauce.
2. Cut the chicken into small bite-sized pieces, and sprinkle with 1/4 teaspoon of salt.
3. Heat a non-stick frying pan over medium high heat until hot. If you are using skinless chicken, you’ll need to add some oil, otherwise, add the chicken onto the dry pan in a single layer skin down first.
4. Let the chicken fry undisturbed until browned on one side. Flip the chicken over, and brown the other side.
5. Give the teriyaki sauce a stir, and add it to the pan.
6. Let the mixture boil, tossing the chicken in it and making sure its coated well. Continue until there’s very little liquid remaining and the sauce forms a thick shiny glaze.
7. Prepare 2 bowls (you can use a plate instead if you bowl can’t fit everything) of rice. Place the corn and brocolli by the side. Top the middle with the chicken and poached egg right on top. You can present it anyway you like it. Drizzle with any remaining sauce all around.