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Grilled Teriyaki Chicken and Poached Eggs on Fried Rice

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This recipe was originally posted by Key Ingredient member Robert T.

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Grilled Teriyaki Chicken and Poached Eggs on Fried Rice 1 Picture

Ingredients

  • 5 Boneless chicken thighs
  • 1/2 cup Soy Sauce
  • 1/2 cup sake
  • 2/3 cup Mirin
  • 3 Tbsp sugar
  • Sliced scallions for garnish
  • Poached egg recipe will follow
  • Fried Rice recipe will follow

Details

Adapted from keyingredient.com

Preparation

Step 1

Place soy sauce, sake, mirin and sugar in a saucepan and bring to a boil. Stir to dissolve the sugar and simmer for 10-15 minutes or until the sauce is reduced to less than half. Transfer to a bowl and let it cool. It will continue to thicken a little during cooling.

Season chicken thigh fillets with black pepper and pour about 4 tbsp of the fresh made teriyaki sauce onto the chicken. Mix well and leave in the fridge to marinate for 1 hour. Reserve the rest of the sauce for later.

Remove chicken from marinade and pat each piece dry. If using a grill pan, over medium heat, brush pan with a light covering of vegetable oil. When pan becomes hot, add chicken pieces, and grill over moderate heat, basting with a light coating of the sauce approximately every 5 minutes until the chicken reaches an internal temperature of 155 degrees. *This process can also be done on an outdoor grill over gas or charcoal. Allow chicken to rest 10 minutes before serving.

For fried rice, you will need 3 Tbsp of oil, 1 c. Frozen Peas, ¼ c. Green Onions, chopped, 4 c. Cooked Rice, 2 Tbsp. Soy Sauce, ½ tsp. Sugar. Bring a 12 inch skillet to medium heat, add oil, allow oil to heat up and add the rice, and remaining ingredients.

For poached eggs, fill a 10 or 12 inch saute pan which has a lid, with water up to the bottom of the rivets for the handle with water. Add 2 Tbsp of white vinegar and 1/4 tsp of salt to the water and bring to a slow boil over medium high heat.

Crack 4 eggs into 2 small ramekins. When water has just begun to boil,remove pan from heat and tip ramekins into water so eggs can gently float out. Cover and allow to sit for 5 minutes.

Serve chicken over fried rice, and top with a poached egg. Garnish with sliced scallions.


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