Shiyaki chicken leg rice

Recipe Recommendations

• chicken legs appropriate amount
• black pepper appropriate amount
• ginger powder appropriate amount
• cooking wine appropriate amount
• soy sauce appropriate amount
• honey appropriate amount
• oyster sauce appropriate amount
• salt appropriate amount
• chicken essence appropriate amount
• rice appropriate amount

• salty and sweet
• burn
• half an hour
• ordinary

Steps for Shiyaki chicken leg rice

1

Remove the chicken from the chicken leg and marinate with cooking wine, ginger powder, salt, chicken essence, and black pepper for half an hour.

2

Put oil in the pan, add more oil to prevent the chicken from sticking to the bottom of the pan. First put the skin side down and fry until the skin side is golden. You can turn over.

3

Turn it over and fry the side until golden brown

4

Mix the teryaki sauce. For almost two medium-sized chicken legs, use two tablespoons of honey, two and a half tablespoons of cooking wine, one spoon of soy sauce, one small spoon of oil consumption, and a little bit of chicken essence and salt. Honey is the secret of sun-roasting. It makes a beautiful color and helps maintain the moisture of the chicken and make the chicken tender and tender.

5

Put the sauce into the pan and change the heat to a low level. Be sure to use a guy to slowly cook the chicken.

6

Pour the remaining ariyaki sauce on the rice, add fried cabbage in sauce. This way, the combination of meat and vegetables is better.

Shiyaki chicken leg rice Make Tips

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