General
Boned chicken thighs marinated with black pepper, pan-fried, and braised in a soy-honey teriyaki sauce, served on rice with broccoli and carrot.
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8 clear steps
Bone each chicken thigh: lay it skin side down, cut along the bone with the tip of the knife, push the meat away from the bone, cut through any sinew, then twist and pull the bone out. Repeat for all the thighs.
Marinate the boned thighs with the black pepper powder, crushed pepper, 2.5 g salt and the ginger for 5 minutes.
In a bowl mix 15 ml cooking wine, 30 ml light soy sauce, 15 ml honey, 12 ml dark soy sauce and 30 ml water. If using the sugar substitute, dissolve it completely first.
Blanch the broccoli and carrot in boiling water for 1–2 minutes until cooked, then lift out.
Heat 15 ml oil in a pan and fry the smashed garlic until fragrant. Add the chicken and fry over medium-low heat until both sides are golden, adding 5–10 ml oil if the pan is too dry.
Add the sauce, cover, and braise on medium-low heat 5–10 minutes (low flame on a gas stove), stirring every 3–5 minutes, until the chicken is cooked through (74°C) and the sauce is thick and bubbling.
If the sauce foams in large bubbles, turns dark brown or shows fine caramel crystals at the edge, turn the heat off at once.
Slice the chicken, set it on 300–400 g rice with the vegetables, and pour over the sauce from the pan.
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