Shiyaki chicken leg rice
I used to post a blog about PK Yoshinoya's Teryaki chicken leg rice. I made the Teryaki sauce myself and the taste was okay. Today, I used the Japanese Teryaki sauce from COOK100, and it was really different. Professional is professional, but copycat is not good. I re-made the Teryaki chicken leg rice with COOK100D Teryaki sauce. The children love it. The roasted Teryaki chicken legs taste delicious, ruddy and bright, and look very attractive. COOK100 Teraki sauce not only tastes good, but is also very easy to use. It is a reliable barbecue sauce.
Recipe Recommendations
- chicken legs appropriate amount
- rice appropriate amount
- carrots appropriate amount
- COOK100 Japanese Teraki Sauce appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- sweetening
- fried
- ten minutes
- simple
Steps for Shiyaki chicken leg rice
1
Riyaki chicken legs in sauce.
2
Wash the chicken leg meat and remove the chicken leg bones.
3
Use the back of the knife to pat the chicken loose.
4
Use a fork to poke the skin into the eyes to avoid curling when frying.
5
Add the chicken with COOK100 Hiyaki sauce.
6
Add the onions, ginger and cooking wine, grab and mix well. Marinate for more than 1 hour.
7
Wash the green cauliflower and carrots and blanch them in water.
8
Add salt chicken essence sesame oil and stir well.
9
Heat the frying pan with appropriate amount of oil.
10
Put the marinated chicken leg meat into the pan, skin side down.
11
Fry until one side is scarred, turn over, and fry the other side.
12
Stir the preserved chicken soup with some water.
13
Pour into a frying pan, bring to a boil and simmer until.
14
Simmer until the sauce thickens and serves.
15
Serve with blanched green cauliflower and rice carrots, and pour Teryaki chicken legs with Teryaki sauce. The delicious Tariyaki chicken leg rice is ready...