Shiyaki chicken leg and lettuce roll
By TyraWuckert
This is a healthy dish with meat and vegetables. The two ingredients are well complemented. lettuce can remove the greasy meat. Very suitable for summer consumption.
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Shiyaki chicken leg and lettuce roll
1
Wash the leg meat.
2
Remove the bones from the chicken legs.
3
Use the back of the knife to pat the chicken loose.
4
Use a fork to make some holes in the chicken skin.
5
Add 1 tablespoon of soy sauce, onion, ginger, black pepper and salt to the chicken leg meat, grab and mix well, and marinate for 20 minutes.
6
Take a bowl of water and add 1 tablespoon of cooking wine and 1 tablespoon of soy sauce, honey, oyster sauce and sugar to blend into teryaki sauce.
7
Put a little oil in the frying pan.
8
Put the marinated chicken leg meat into the pan, skin side down.
9
Scab one side, turn over, and fry the other side.
10
Pour in the ariyaki juice. Bring to a boil and turn to low heat until the soup becomes thick and serves.
11
Cool the chicken legs and cut them into strips.
12
Roll up the Teryaki chicken leg meat with lettuce and serve.Shiyaki chicken leg and lettuce roll Make Tips
The chicken legs are pierced with a fork before marinating for better flavor, and the chicken skin can be kept intact during frying.