Teriyaki Chicken Leg Poke Bowl
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Instructions
Ingredients
1
Cook rice and quinoa in a rice cooker
0:07
2
Debone chicken thighs, marinate with ginger, soy sauce and cooking wine for later use
0:17
3
Shred the carrot
0:22
4
Mix soy sauce, dark soy sauce, oyster sauce, honey and water to make sauce
0:24
5
Pan-fry chicken thighs until golden brown on both sides
0:31
6
Pour in the sauce, cover and simmer on low heat for about 10 minutes
0:39
7
Stir-fry mushrooms with black pepper and salt
0:41
8
Boil water in another pot, add salt and oil, blanch edamame and carrot until cooked then drain
0:46
9
Arrange all ingredients on a plate
0:56
10
Drizzle with the chicken sauce
1:01
11
Sprinkle with white sesame seeds
1:03
12
Serve with unsweetened orange juice
1:08
