Shiyaki chicken leg rice

Recipe Recommendations

• rice 1 bowl
• broccoli Several flowers
• salt appropriate amount
• soy sauce 20g
• Weilin 20g
• cooking wine 15g
• honey 10g

• salty and fresh
• burn
• ten minutes
• ordinary

Steps for Shiyaki chicken leg rice

1

Various raw material drawings

2

Use a bowl to mix the Teryaki sauce in the ingredients well

3

Blanch broccoli with boiling water and drain for later use

4

Sprinkle with a little salt on the boneless chicken leg, let stand for 15 minutes, soak in wine and water for 5 minutes, and drain dry the water. Set aside

5

Heat the pan with oil, put the chicken legs with the skin down, and fry over medium heat until both sides change color.

6

Reduce heat to low and add sauce

7

Cover the chicken leg with hole-cut tin foil and cook until thick and turn off the heat

8

Cut the cooked chicken legs into the appropriate size, place them on a plate filled with rice and broccoli, and then pour the remaining sauce in the pan onto the rice arbitrarily

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