Sun-roasted pineapple chicken legs

I searched the Internet for beautiful Japanese bento boxes, and I was moved again. I suddenly realized that no matter how many lunch boxes I bought, I could use up, but I could save on plastic wrap at home. The response to Locks Glass LG was quite good, saying that my colleague's plastic lunch box would take more than 10 minutes to heat, and Locks would be ready in 5 or 6 minutes at most, so he insisted not let me buy plastic ones. The lunch box I just found was said to be exported to Japan, or made of porcelain. It was white in color, with patterns of lavender and celery, which was very rare.

Recipe Recommendations

chicken legs appropriate amount
soy sauce 2 tablespoons
soy sauce 1 scoop
cooking wine 2 tablespoons
white sugar 2 tsp
ginger slices appropriate amount

salty and sweet
burn
a day
ordinary

Steps for Sun-roasted pineapple chicken legs

Put 2 tablespoons of light soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, and 2 tablespoons of white sugar into a crisper box to make ariyaki sauce, and cut into ginger slices.

Bone the chicken leg, flatten a little bit of the chicken leg meat and place it in the Teraki sauce, dipping both sides in the sauce.

Refrigerate overnight.

Brush a frying pan with oil and wipe off excess oil with kitchen paper.

Fry the marinated chicken legs with skin side down to remove oil.

Turn over again and use a spatula to press the chicken legs and fry them to heat them more evenly.

Put a piece of pineapple on the inside of the chicken leg meat, and use a shovel to press the pineapple and the meat until cooked.

Pour the remaining sauce from the crisper into the pan, add the chopped carrot slices and stir fry until done.

Thicken the remaining sauce in the pan and pour it over the chicken leg meat.