Burn the chicken
By VicentaLakin
The sauce is bright as the sun shines, so it's called "fire." This Japanese classic is a regular on my table, not only because of the taste of sweetness, but also because it makes the chicken shine, and it makes the mood shine. Burning with the juice can be used to burn other more compact meat, such as silver cod and eels。
Recipe Recommendations
- chicken legs 2 only
- sesame a little
- Weilin 3000g
- qingjiu 400g
- soy sauce 700g
- ginger a little
- garlic a little
- white granulated sugar 150g
Steps for Burn the chicken
1
chicken go bone, spare. 200g or so, with 300g of wine, boiled and evaporated. add the sauce 600g. ginger and garlic chops to the end. join。
2
When the sauce is boiled and cooled, the chicken leg after the bone is added to the sauce for a day。
3
fried sesame. similarly, 100 g of wine with 100 g of wine is burned to evaporate alcohol. add 100 g soy sauce, 150 g white sugar, light fire slowly boils to thick sauce. pick up the frying pan, fry the chicken legs made up and put on the sauce。
4
Put it in the oven, 180 degrees, 10 minutes. Spray the sesame when you're out。
5
PS IS A MORE COMMON DISH IN JAPANESE FOOD, WHICH IS SOLD ON IMPORTED FOOD SUPERMARKETS OR ON AN ALL-POWERFUL TREASURE。