Shiyaki chicken leg rice
By LoriSchumm
There has been a chicken leg in the refrigerator for several days. It should be eliminated as soon as possible! Looking up books, surfing the Internet, and finally decided--to have a new experience--to burn! Since it was the first time I made it, the heat was not well controlled and the color was a little dark. But don't believe me, the taste is still first-class! The baby ate a lot, and LG said, I will do it again next time. Make two! Haha! When they eat happily, I am happier, more happy than I eat myself!
Recipe Recommendations
- chicken legs in 1
- broccoli 1 flower
- rice 1 bowl
- soy sauce 2 tablespoons
- honey 1 tablespoon
- cooking wine 1 tablespoon
- white sugar 1 tablespoon
- water 1 tablespoon
- salt a little
- spiced powder a little
- salty and sweet
- fried
- an hour
- ordinary
Steps for Shiyaki chicken leg rice
1
Remove the frozen chicken and put it in a preservative layer to slow it for 24 hours. This thawing will make the frozen chicken as delicious as ever.
2
Remove the bones of the chicken and retain the skin.
3
Remove the chicken meat and pat the back of the knife loosely, and then use a fork to fork out the chicken skin into even small holes. This will prevent the skin from shrinking. At this time, mix in the ariyaki juice (forget to pat this step) ariyaki juice: 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of sugar, and 1 tablespoon of water.
4
Put the oil in a hot pan and cook until it is 50% hot. Add the chicken to remove, and fry over low heat. While frying, keep pressing the chicken with a spatula.
5
Pan-fry until golden brown on both sides, add in the ariyaki juice and stir constantly until the soup becomes thick.
6
Put rice, chicken chopped and blanched broccoli on your plate. Pour the remaining hot sauce on the rice.