Shiyaki chicken leg rice
By ElijahJacobs
Nutritional lunch for one person
Recipe Recommendations
- salty and sweet
- fried
- ten minutes
- ordinary
Steps for Shiyaki chicken leg rice
1
Wash the pipa legs one by one and use a knife to debone and dissect them. Haha, pat them with the back of the knife.
2
Add cooking wine and pepper powder and marinate for a while to add to the flavor.
3
Soy sauce, cooking wine, and honey in a ratio of 2:1:1, add water to mix the ariyaki sauce.
4
Blanch broccoli and carrot in water for later use, add salt in the water. The cold water is too cold after serving.
5
Saute garlic kernels until fragrant.
6
Add broccoli and carrot, stir fry, season with salt chicken essence. Serve it out for use.
7
Heat the pan, fry the chicken legs on the side with the skin on the side down until brown, and fry the back for a while.
8
Pour in the ariyaki juice. Simmer slowly over low heat for a while to gain the flavor.
9
Turn the dough frequently after making bubbles to avoid getting burnt. Finally, the fire collects the juice, don't collect it too dry, it's perfect to soak the rice!
10
Remove the pan and change the knife to plate.
11
Serve with broccoli and rice, and eat well alone.