I'll cook chicken
By VicentaLakin
The burning is a Chinese translation of the Japanese version of Teriyak, which, in short, is a sauce and sugar sauce, which is hung on the surface of the food and forms a bright paste。
Recipe Recommendations
- salty and fresh
- fried
- an hour
- simple
Steps for I'll cook chicken
1
Two chicken legs ready
2
Vertical Cut
3
Slice the flesh around the little bones and use your hands to take it to the big bones. Open
4
And cut the flesh off the bones with a knife, and the two chicken legs will be removed
5
Chicken goes into the tub and pours in sauce, platinum, sugar, black pepper, wine, salt
6
It's fully mixed, pickled for more than an hour and can be turned over a few times to make it taste good
7
When the pickles come to an end, a few broccoli orchids and carrots can be replaced with cold water
8
Put a little oil in the frying pan, get caught in the fire, then head down on the chicken skin, fry it out, then fry the other side; the two sides are fried in turn until the chicken is mature enough to take it out, and then it can be cut out or not cut
9
Pickle juice in the pot, the little fire boils
10
I'm gonna put a good chicken bar back in the pot, and I'm gonna put the sauce in it
11
Put the rice on the plate, and put it on chicken legs, broccoli, carrots
12
The fragrance of chicken legs. Let's eatI'll cook chicken Make Tips
The chicken leg is pickled early and can taste more easily; the sauce can be adapted to the human taste; the chicken leg can be sliced and mixed with sauce, or a complete piece can be placed on rice, and boiled sauce can be poured on meat and rice。