Shiyaki chicken leg rice

I remember the last time I participated in the recipe exchange gift, I saw a friend from the world of delicious food writing in his diary that he had to cook a few dishes and had no time to spare for a day. This time, after seeing the event and clicking to participate, I also wondered, in order to get a prize, would I also learn from other people's experiences and fight against the kitchen all day, like hosting a family banquet, and the necessary dishes would come out of water.
I was still quite conflicted inside.
Without rules, there is no circle. If you take the initiative to participate in other people's activities, you naturally have to follow their requirements. Activities focus on quantity and speed, so you can only work hard in this direction.
Food World is the first food website I have joined after cooking food. Although I am not a highly active member here, my loyalty has not decreased over the years. Try to participate in every food World event. This is a good learning opportunity.

Recipe Recommendations

chicken legs of 3
rice a bowl
cucumber 1 piece
garlic appropriate amount
Jiang appropriate amount
onion appropriate amount
oyster sauce a little
cooking wine 1 tablespoon
soy sauce 2 tablespoons
honey 1 tablespoon
white sugar 20 grams
soy sauce 1 tablespoon

other
fried
half an hour
ordinary

Steps for Shiyaki chicken leg rice

1. Wash 3 chicken legs and set aside.

Wash the onions, ginger and garlic, cut the onions into small pieces, shred the ginger, and chop the garlic for later use.

Remove the bones from the chicken leg and set aside.

Beat it a few times with a knife, then use a fork to fork evenly on the chicken skin. This is to prevent skin shrinkage and process all chicken legs in turn.

Put it into a container and add cooking wine, oyster sauce, onions, ginger, garlic, white sugar, soy sauce, and soy sauce to season. Pick up the container and shake it to pickle the chicken legs evenly for about half an hour or more.

Preparation of Terariyaki sauce: 2 tablespoons of cooking wine, 1 tablespoon of honey, 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of water, mix well and set aside.

Heat the frying pan until it is warm, add the marinated chicken legs one by one, with the chicken skin side down, and use a shovel to constantly press on the body while frying.

After the chicken skin is fried until golden brown and turned, fry the other side in the same way.

When both sides are golden brown, pour in the diyaki sauce and collect the juice over low heat. Keep stirring in the middle to avoid burning. The juice does not have to be completely drained. It will be more delicious to pour a little on the rice.

Remove the cooked meat and let it sit for a while and cut it into slices. Pour in the rice, take some chicken sauce and pour it on the rice, and place a few pieces of chicken and vegetables.