💡Giveaway Trik is a ❗️ fusion herb teriyagis chicken, succulent at home cafe level with tips.

Hello everyone, today I gave you a selection of recipes and ideas for a bang fusion menu that took pictures and was beautiful. The light of the skin is definitely succulent with the menu "Chicken Teriyaki Crisp, Two Companions." 🍢✨ A menu combining mellow Japanese sauce grilled chicken with cut flavors and added dimensions with crispy fried bergamot leaves and fragrant fried citronella.

🛒 Raw Materials & Ingredients

1 chicken hip (slice dice fit words, roll to get a pretty shape)

2. Concentrated Teriyaki Sauce (for marinating and simmering, finishing)

3 fresh bergamot leaves (choose beautiful leaves of equal size)

4 Lemongrass (fine fringed alley)

5 vegetable oil (for fried and jee)

6 Meatball skewer

👩‍🍳 Step-by-Step

Step 1: Prepare Herb Crisp (Pretty Color Tips, Not Bitter)

Bring down the fringed lemongrass, fry it in a medium-fire hot oil until yellow-gold, mattress round, scoop it up, rest for the oil.

Trick ✨: Bring down the bergamot leaf and fry it in oil for a second across the second! Once it starts crispy but still, pretty fresh green, scoop it up immediately so that it doesn't burn and taste bitter. Then use the tip of the knife or toothpick to gently drill a hole in the middle of the leaf, prepared for skewering.

Step 2: Skewer & Semi-Chi Fry

Bring a thin layer of teriyaki sauce-marinated chicken meat to skewer the wood (slightly spaced between chicken pieces to make space for a bergamot leaf later).

Set up a Teflon Pan. Apply a thin layer of vegetable oil. Just enough to coat (about 1 teaspoon of drops). Use a relatively soft central light.

Take the chicken skin side to touch the pan first to iron out the natural oil from the chicken skin around, ripen thoroughly, and get charred edges on the beautiful edges. If the oil is too much, use a multi-purpose tissue to mop it out.

Step 3: Mirror-like shiny sauce coating

When the chicken is cooked at about 90%, use a brush to dip the teriyaki sauce that is simmered until it thickens viscously. Apply the glaze to the chicken repeatedly. When the chicken is still very hot in the pan, the sauce will set to a clear, shiny film.

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Step 4: Assemble Draft & Frame Lock Sprinkles

Turn off the lights, lift out the chicken wood, bring out the perforated fresh green crispy fried bergamot leaves, gently swipe the slide into the insertion between the raw chicken pieces gently so that the leaves do not break.

Sprinkle the fringed citronella on the heated teriyaki sauce immediately. The viscous sauce acts like a natural glue, holding the citronella from falling down! Use the back of the spoon to gently press it. Ready to serve premium deliciousness. ❗️ 🥰💖

🎯 trick.

For the ratio to make this menu taste mellow, perfect, not too salty or sweet, and get a thick, sticky sauce for glaze. There are recommended recipes and ratios as follows:

🍗 1. Chicken fermentation ratio (for chicken 500 grams)

Large, thick, soft slices of diced chicken hip meat (about 500 grams). It is recommended to marinate gently to make the chicken taste good, but not too intense. Because we will focus on the taste from the sauce at the end.

Teriyaki Sauce (Finished Recipe): 2 tablespoons

Seasoning sauce or soy sauce: 1 teaspoon

Ground pepper / black pepper: ½ teaspoon

Mirin liqueur (if available): 1 teaspoon (helps soften and fragrant chicken meat)

Trick: Marinate for 15-20 minutes is enough before skewing and jee on the pan.

🍯 2. Sauce ratio for Glazing Sauces

This part of the sauce is very important because it will make the chicken look shiny and help to hold the fried lemongrass from falling. It is recommended to simmer separately for a thickening period before applying.

Teriyaki sauce: 4 tablespoons

Honey or Bazaar: 1 tablespoon (This is the key trick to make the sauce as sticky, viscous and clear as the mirror in the picture)

Mirin or water: 1 tablespoon (helps to dilute the first stew from burning quickly)

How to simmer the sauce: Mix everything into a small pot. Turn on the light. Gradually, the poor sauce begins to boil into a fuzzy bubble, and the sauce meat is coated on the back of the spoon. It has a viscosity like a thick syrup. Turn off the light and set it aside.

🍃 3. Herb ratio for decoration

Fringed Lemongrass: 3-4 trees (focus on white headers, alley as thin as possible, frying time will be pretty round)

Bergamot leaves for frying: 10-15 leaves (choose a medium leaf quite to the big way, so that the slides into the wood and then looks pretty full word)

If used according to this ratio, it will be salty, sweet, and mellow in the true teriyaki style, and will get a fresh fragrance from Thai herbs and a beautiful, succulent food image. 🍢✨

"tidbits." 💡

Mirin is a Japanese cooking sweet drink. It is one of the most important basic seasonings in Japanese kitchens. It has a clear yellow-gold-amber liquid. The taste is sweet and soft, not as sweet as granulated sugar.

Mirin's main function in cooking is 3 important things that help your menu bang up:

Glaze: This is the key trick that makes the Teriyaki chicken in the picture have a juicy, glossy, mirror-like finish, because the natural sugar in Mirin coats the food very well when heated.

Deodorize fishy and add fragrance: Natural alcohol in mirin will deodorize the fishy smell of meat or seafood, and help mellow the smell of soy sauce (shoyu).

It helps to keep the meat stable, not messy: Mirin has the property of fastening the meat to a soft, bouncy, not fading until it loses shape in the heat for a long time.

💡 No Mirin. What can I use instead? ❓

If you don't have Mirin in the kitchen, you can use this replacement recipe. The taste and texture are very similar:

Tan Mirin Recipe: Use 1 tablespoon of water (or sake) + ½ teaspoon of granulated sugar. Mix to dissolve before applying.

(But for a glazed sauce recipe that wants a strong gloss, it is recommended to drop honey or bazaar. Add to it. The sauce will definitely be sticky against the light of the camera!)

You know ❗️ why "teriyaki" fits well with "Thai herbs." ❓

Flavor Balancing: Traditional Teriyaki sauce has base flavors from Cho Yoo with intense sweetness and saltiness, which, if eaten a lot, can feel greasy (Japanese is called Amakai). Paired with "fried bergamot leaves" and Essential Oils, the smell of tones and fresh herbs will help "cut greasy" and bring out the mellow taste of chicken meat in a deeper dimension.

The word "Teri" in Japanese means "shine," and "Yaki" means "toasting / grilling," so the heart of this menu is not only the taste, but the shine on the skin, which is caused by the reaction of sugar and mirin in heat.

Try to do it. 😋

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