Teriyaki chicken cutlet with rice

Ingredients for Teriyaki Chicken Rice

Chicken thigh 1 piece	Woh Hup original fresh soy sauce 2 tablespoons
Woh Hup abalone sauce 2 tablespoons	Woh Hup braised sauce 1 tablespoon
Sugar 1 tablespoon	Cooking wine 1/2 tablespoon
Water 1/2 bowl

Step 1

Remove bones from chicken thigh, marinate with salt, ginger, and cooking wine for twenty minutes

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Step 2

Heat oil in a pan, fry chicken with the skin side down over medium-low heat

Step 3

Fry until slightly browned, then flip

Step 4

When cooked, add minced garlic and ginger

Step 5

Pour 2 tablespoons of Woh Hup original fresh soy sauce into a bowl

Step 6

Add other seasonings and water, mix well

Step 7

Add 2 tablespoons of Woh Hup abalone sauce and oyster sauce

Step 8

Pour in the prepared sauce

Step 9

Add 1 tablespoon of Woh Hup braised sauce for color

Step 10

Simmer over medium-low heat until the sauce thickens

Step 11

Delicious and juicy with a rich sauce

Step 12

So fragrant