Teriyaki Chicken served over rice

Ingredients: (serves 2)

2 pieces chicken thighs (skin-on and boneless)

Dash of salt

Dash of ground white pepper

1 1/2 tbsp. light soy sauce

1 1/2 tbsp. mirin

1 1/2 tbsp. Shaoxing Wine

1 1/2 tbsp. water

1/2 tbsp. sugar (to taste, add more if needed)

1/4 tsp. ginger (peeled and minced)

1/2 tbsp. cooking oil

Methods:

1. To prepare the chicken thighs, remove extra fat.  Place the chicken skin side down on the chopping board, slice the chicken meat about 1 inch apart, without cutting all the way through, so the chicken will absorb more flavors and cook faster.  
2. Season the chicken with salt and pepper on both sides.
3. In a small bowl, add light soy sauce, mirin, Shaoxing Wine, water, sugar and ginger; mix well and set aside.
4. In a pan over medium heat, add cooking oil, place the chicken, skin side down, and cook for 3 minutes until golden brown.  Flip the chicken and cook for 3 minutes until golden brown.  Remove any excess oil in the pan.
5. Again, flip the chicken over, pour in the sauce; cover the lid, turn to low heat and cook for about 4 minutes.  Flip the chicken over, cover and cook for another 4 minutes.
6. Remove the lid, over medium heat, cook until the sauce is reduced, for about 3 minutes; during this time, spoon the sauce and drizzle over the top of the chicken.
7. Remove the chicken and cut it into small pieces.
8. Place the chicken over a bowl of freshly cooked rice; with any of your favorite sides.  
9. Serve immediately...

I adapted this Simple Yet Yummylicious recipe from 'cicili.tv' with a slight adjustments to suit my cooking preference.