Teppanyaki chicken leg
I handed in my paper and finished my class, so I took the time to make this teppanyaki chicken leg meat, which was served with my own baked whole-wheat bread and a piece of melted cheese. It was delicious. What I make myself is healthier, without putting in any oil, and the ingredients are fresh.
Recipe Recommendations
- chicken legs of 4
- garlic 1
- salt appropriate amount
- black pepper appropriate amount
- cooking wine 1 bottle cap
- soy sauce 2 tablespoons
- oyster sauce 2 tablespoons
- honey 2 tablespoons
- salty and fresh
- burn
- half an hour
- simple
Steps for Teppanyaki chicken leg
1
Prepare materials.
2
Remove the bones of the chicken leg, spread the meat evenly on a plate, and use a fork to make small holes in the skin.
3
Marinate with salt and black pepper for 2 hours.
4
Heat the pan without adding oil, add the chicken legs and fry the skin until fragrant.
5
Beat the garlic into pieces, and mix with a bottle of cooking wine, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of honey with hot water to make sauce.
6
Reheat the pan and saute the minced garlic in the oil from the chicken legs until fragrant.
7
Add the chicken leg meat and pour in the juice from step 5.
8
Simmer over medium heat until the juice thickens.