This homemade teriyaki sauce recipe comprises soy sauce, water, rice wine, rice vinegar, and a sweetener like honey, maple syrup, or brown sugar as the base ingredients. These provide a balance of savory, sweet, and tangy notes. To make the sauce gluten-free, use coconut aminos, gluten-free tamari, or Bragg liquid aminos instead of soy sauce.
Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes. Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.Heat about 2 tablespoons cooking oil in a wok over medium heat and saute the spice paste until fragrant. Add the tomatoes, kaffir lime leaves, basil leaves, lemon grass, salt, sugar and 200ml water. Add chicken thighs and bring to boil. Then lower heat, cover with a lid and simmer for about 20-30 minutes until chicken thighs are cooked and
18 shallots - peeled and roughly chopped. 6 cloves garlic - peeled and crushed a little. 3 stalks lemongrass - chopped roughly. 3 Indonesian bay leaves - dried. 6 candlenuts. 2 inches ginger - peeled and roughly chopped. 3 inches fresh turmeric - peeled and roughly chopped. 3 inches kencur - peeled and roughly chopped.eYib6o.