Japanese chicken

By VicentaLakin

Japanese chicken
Japanese-style chicken-cooked rice is a classic chicken-cooked chicken-cooked chicken-cooked chicken-cooked chicken-cooked chicken-cooked chicken-cooked chicken-cooked chicken-cooked rice. Japanese chicken-cooked rice is actually delicious and easy to cook, and if the sauce is ready, the chicken-cooked rice is half as successful. But many people don't have the proper mix of sauce, and sometimes even professional chefs have difficulty in mastering the technique, and it's not rational to make it. Today you will be presented with a authentic Japanese sauce -- most of which is good sauce, you don't need any adjustments, you just have to cook with a proper amount of good sauce to make sure that your chicken leg is strong, colourful and pure, so that you can easily make delicious Japanese food at home

Recipe Recommendations

  • chicken thighs 2 only
  • Steaming rice 1 bowl
  • chives appropriate amount
  • okra appropriate amount
  • tomatoes one

Steps for Japanese chicken

  • Make Japanese chicken step 0
    1
    Main: chicken thighs, two ingredients: a bowl of vealed rice, a proper onions, a proper amount of acreage, a medium of tomatoes: a 100 grams of sauce for most of them
  • Make Japanese chicken step 1
    2
    The chicken's legs are washed away and the chicken's legs are left
  • Make Japanese chicken step 2
    3
    Put the boned chicken leg in the pan. Production
  • Make Japanese chicken step 3
    4
    Once the fat in the chicken leg is made, when the two sides are made of gold, the onions are put into the pot, and the most beautiful sauce is cooked in the pot
  • Make Japanese chicken step 4
    5
    Scrambling into the proper amount of open water, covering the pan, making a ten-minute beam, and finally the fire will fill the soup with a thickness; rice will fill the bowl, cedar slices will burn in the bowl, tomato slices in the bowl, and then the roasted chicken legs will be cut into the rice, with onions and white sesame to eat

    • Japanese chicken Make Tips

    1. Debone the chicken leg. Place the thigh flat, cut along the bone surface towards the bend, and chop through the joint. 2. When pan-frying the chicken thigh, place it skin-side down. No oil is needed in the pan; use medium-low heat to pan-fry slowly and render the fat from the meat. 3. When adding the Da Du Fu Xi Huan sauce, be sure to use low heat. Stir-fry it slowly with a spoon until fragrant, then add boiling water.

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