Shiyaki ( It usually refers to the roasting process of meat, applying a large amount of soy sauce, sugar water, garlic, ginger and sake (or meizao) on the outer layer. After it was spread to European and American countries, the cooking method has been improved and has a lighter taste, while the teriyaki meat from China, Hong Kong, Taiwan and South Korea has a heavier taste.
There are a wide variety of meat commonly used in Terariyaki, including chicken, beef, pork, and tight meat fish (eel, tuna, mackerel). In addition, in recent years, there have been sauces that have been prepared specifically for Teryaki, generally called "Teryaki Sauce".
Sun-roasted chicken legs
By EfrenHoeger
Recipe Recommendations
- chicken legs of 4
- Jiang appropriate amount
- garlic appropriate amount
- salt appropriate amount
- cornflour appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- sweet and sour
- burn
- half an hour
- ordinary
Steps for Sun-roasted chicken legs
1
Wash the chicken legs (one is lying on the chopping board, haha).
2
Remove the bones from the chicken legs.
3
Marinate the chicken with salt, soy sauce, and cornflour.
4
Marinated.
5
Cut shredded ginger and garlic slices, and mix the sauce.
6
Heat the oil in the pan, add garlic slices and shredded ginger and saute until fragrant, add the marinated chicken leg meat, and fry the side with the skin first.
7
Turn over and fry the other side.
8
Pour in the Teryaki juice and cook.
9
Out of the pot.