Plat
Teriyaki Chicken Thighs with Apple and Onion
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1 h
1 hTeriyaki Chicken Thighs with Apple and Onion
recette de
diana_mengyan
@diana_mengyan
8 recettes
16 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
boneless skin-on chicken thighs (skin scored, connective tissue pounded)Viandes600 g
apple (cut into wedges)Fruits et légumes0,5 morceaux
onion (sliced)Fruits et légumes0,5 morceaux
soy sauceÉpicerie60 ml
oyster sauceÉpicerie30 ml
waterAutres150 ml- rock sugarÉpicerie20 g
spring onion (chopped, for garnish)Fruits et légumes1 morceau
par portion
Nutrition
330kcal
- Glucides
- 10 g
- Protéines
- 26 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Poêle
meat mallet
pas à pas
Préparation
- Étape 1
Prepare the chicken
- Place the chicken thighs skin-side down and gently pound them to break up the connective tissue.
- Lightly score the skin with a knife.
- Étape 2
Crisp the skin
- Place the chicken skin-side down in a pan and pan-fry, turning occasionally to crisp up different sides and render out the excess fat.
- Pour off the extra oil.
- Étape 3
Add the braising ingredients
- Add the apple, onion, soy sauce, oyster sauce, water and rock sugar to the pan.
- Étape 4
Braise
- Cover and simmer over medium heat until the chicken is tender and the sauce is rich and flavorful.
- Étape 5
Finish and serve
- Remove the apple and onion from the pan.
- Sprinkle with spring onion and serve.