Shiyaki chicken leg rice
It's a very good dish, and naturally it tastes naturally ~~
Recipe Recommendations
- chicken leg meat appropriate amount
- cooking wine 2 tablespoons
- honey 1 tablespoon
- soy sauce 2 tablespoons
- salty and sweet
- fried
- three-quarters of an hour
- simple
Steps for Shiyaki chicken leg rice
1
Remove the bones of the chicken leg, beat it a few more times with the back of the knife, and then use a toothpick to fork evenly on the chicken skin (in order to prevent skin shrinkage, it can also taste better). Marinate the processed chicken leg meat, cooking wine, and salt for 30 minutes.
2
Preparation of Terariyaki sauce: 2 tablespoons cooking wine, 1 tablespoon honey, 2 tablespoons soy sauce
3
Pour a little oil into the pan, heat it, and add the marinated chicken leg meat, with the chicken skin facing down. When frying, use a shovel to constantly press on the body. When frying, fry the chicken skin until it is golden and turned over, use the same method to fry the other side.
4
After both sides are golden, pour in the Teryaki sauce and collect the juice over low heat. Stir constantly in the middle. The juice does not have to be completely drained. Leave a little and pour it over the rice to taste better.
5
Use a rice bowl to hold the rice, tighten it slightly, buckle the rice upside down and serve it on a plate, forming a semicircle, place a few pieces of chopped chicken and green vegetables, and add carrots as a decoration. Pour the remaining Tiaraki sauce on the rice. It's OK.