Shiyaki chicken leg rice
By VicentaLakin
Recipe Recommendations
- chicken legs of 4
- onion half a
- color pepper half a
- oyster sauce a tablespoon
- pepper a small spoonful
- pepper powder a small spoonful
- chicken essence two spoonfuls
- edible oil appropriate amount
- Cola a tablespoon
- soy sauce a small spoonful
- honey a small spoonful
- dry red two spoonfuls
- water starch appropriate amount
- salt appropriate amount
- salty and sweet
- burn
- half an hour
- simple
Steps for Shiyaki chicken leg rice
1
Wash the pipa legs, soak in all the blood, deboned, and make into chicken leg chops
2
Marinate the chicken legs for half an hour with water starch, pepper powder, chicken essence and dry red
3
Use dry red oyster sauce, honey, pepper powder, cola, chicken essence, soy sauce, salt to make a ariyaki sauce
4
Pan hot oil
5
Fry the skinned side of the chicken leg steak in the pan
6
Use a spatula to press the chicken leg steaks until they are fully fried
7
Fry the chicken skin to slightly charred, turn
8
Pan-fry the other side to slightly charred, and pour in the Teryaki juice
9
Bring to the boil over high heat, collect the soup. Don't collect the soup dry, leave a small bowl
10
scoop rice
11
Cut the cooked chicken leg steak into pieces and spread it on the rice
12
Shred onion and pepper, add to the pan and stir fry
13
Xiazhao Saucai and Collect Soup
14
Turn off the heat when the soup is almost ready and pour the soup next to the rice