Shiyaki chicken leg rice
By StevieStokes
After rummaging through the refrigerator, I found two big chicken legs. I thought it would be too late to make grilled chicken legs. The grilled chicken would have to be marinated 6 hours in advance. A few days ago, I discovered the method of Teryaki when I was wandering online. It didn't take a long time to marinate because the juice was boiled in, and my father didn't seem to hate Dexos 'Teryaki chicken leg rice, so he decided to make Teryaki chicken leg rice.
Recipe Recommendations
- chicken thighs two
- cooking wine appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oil appropriate amount
- black pepper appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Shiyaki chicken leg rice
1
Cut two pieces of chicken thighs from the back and remove the leg bones.
2
Add 1 spoonful of cooking wine and 1 spoonful of salt, wipe well and marinate for 5 minutes. While marinating, add 4 spoonfuls of cooking wine and 4 spoonfuls of light soy sauce (it is best to use soybean soy sauce. If not, use 3 spoonfuls of ordinary light soy sauce and 1 spoonful of Meiji umami sauce instead), half a spoonful of soy sauce, two spoonfuls of honey, and half a spoonful of salt, stir well to make Sunyaki sauce.
3
Pour appropriate amount of oil into the frying pan, heat until 80% heat, change to medium heat, add in the chicken leg meat and fry, frying the chicken skin side first.
4
Fry until golden brown, turn over and fry on the other side.
5
When frying until both sides are golden brown, remove the excess oil, leaving only a small amount of base oil in the pan, then pour in the Riyaki juice, sprinkle with a small amount of shredded black pepper, add appropriate amount of chicken essence, half a bowl of water, cover, and slowly collect on low heat. Let the chicken fully absorb the soup. When the soup is halfway received, turn the chicken to make both sides of the chicken evenly absorb the soup. Finally, turn it over high heat, and stir fry from time to time until the soup is thick and evenly wrapped on the chicken legs. Just, the soup does not have to be completely dried. This kind of rice requires a small amount of juice to be left for bibimbap.
6
Put the steamed rice at the bottom of the bowl, place the fried chicken on the surface, place your favorite vegetables as decoration, and finally cook the unfinished Teraki sauce to prepare a bowl of fragrant chicken leg rice. It's ready.