It's a very popular fast-handed dish. It's easy to make and tastes good. Don't hesitate anymore, hurry up and make a bowl of your own Tariyaki chicken leg rice ~~~
Tips:
Don't collect all the soup, save some bibimbap. Don't leave the chicken leg bones either. I just store them in the refrigerator. When I save too much, I can make soup with the chicken feet, which has a cosmetic effect.
Japanese-style terrayaki chicken leg rice
Recipe Recommendations
- chicken legs two
- ginger slices appropriate amount
- garlic slices appropriate amount
- oyster sauce 1/2t of
- rock sugar 10 grams
- soy sauce 1 tablespoon
- yellow wine 1 tablespoon
- broth half a cup
- salty and sweet
- stewed
- ten minutes
- simple
Steps for Japanese-style terrayaki chicken leg rice
1
After the chicken leg is boned, use a knife to cut the chicken leg meat several times without cutting it, so as not to retract the chicken leg when frying.
2
Pour the oil into the pan, heat the oil, add the ginger and garlic slices and cook.
3
Place the chicken legs and skin down in the pan and fry them slightly.
4
Then turn over and fry until both sides are golden brown and crispy.
5
Pour in the sauce, simmer over low heat for 15 minutes, remove from the pan and cut into slices.