Shiyaki chicken leg rice

Recipe Recommendations

• chicken legs one
• broccoli appropriate amount
• carrots appropriate amount
• cucumber appropriate amount
• cooking wine appropriate amount
• spiced powder appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• honey appropriate amount

• salty and sweet
• fried
• ten minutes
• simple

Steps for Shiyaki chicken leg rice

1

After washing the chicken legs, control the moisture and remove the bones with a knife. Beat the chicken with the back of the knife a few times, and then use a fork to fork evenly on the chicken skin to prevent skin shrinkage.

2

Put the processed chicken legs into a bowl and add cooking wine, salt, and five-spice powder to marinate.

3

Wash broccoli and cut it into small pieces. Cut carrot and cucumber flowers.

4

Add 2 tablespoons of cooking wine, 1 tablespoon of honey, and 2 tablespoons of light soy sauce into a bowl and mix well to mix well with the Hiyaki sauce. (Not liking sweet things can reduce the amount of honey)

5

Pour a little oil into a frying pan, heat the oil, add the pickled chicken legs, with the skin side down

6

Fry on low heat, and press on the chicken with a shovel from time to time. When the skin is fried until golden brown, turn and fry.

7

After frying both sides until golden brown, add the Teryaki sauce and collect the sauce over low heat.

8

It is best not to collect all the juice. Leave a little and pour it on the rice to taste better. Remove the cooked meat and let it sit for a while and cut it into slices.

9

Put broccoli, carrots and cucumbers in boiling water with salt and a little cooking oil and blanch them. Remove and control to dry, add salt, and stir well with sesame oil.

10

Put the rice on the plate, place the chopped chicken leg meat, pour a little gravy on it, and add the mixed vegetables.

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