Japanese chicken
By VicentaLakin
it's been a long time since i've learned how to make yoshino's fried chicken, but i couldn't figure out what to do until one day, when i thought that yoshino's japanese, and the most distinctive japanese sauce was the kebab, and then i went to the east suburbs to buy a big bucket of sauerkraut, $60.2 pounds, and at first i thought it was a little expensive, and then i figured that it would be a little cheaper to buy $1,100 for the cook 100. when i bought the sauna, i saw the hot sauce, and i bought a bottle. so i did it with a taste, and it made me happy, and i really did make chicken, which tastes like yoshino's, and i'm so happy that i don't have to go to yoshino's again to eat chicken, and i want to eat at home. the practice is now shared。
Recipe Recommendations
- chicken leg meat of 2
- cabbage half a piece of
- carrots a
- broccoli 4 flowers
- cauliflower 6 flowers
- teriyaki sauce a small bowl
- barbecue sauce a small bowl
- white sugar appropriate amount
- yellow wine appropriate amount
- sweet and sour
- fried
- three-quarters of an hour
- simple
Steps for Japanese chicken
1
The chicken legs are washed, the bones go, the water is drained. The cabbage is rinsed in pieces. Carrot slices, broccoli, cabbages made into spares, ginger slices。
2
No sticky pots, no oil, hot fever, straight into the chicken leg, with the chicken skin coming down, and with the fried chicken leg。
3
It'll be two minutes after the chicken skin turns yellow. It's already fried a lot of oil, so we can pour some。
4
Then the pot pours a proper amount of water, and the water is not without the chicken skin。
5
Then they pour a proper amount of old smoke, yellow wine, barbecue sauce, kebab and sugar。
6
Then put in the ginger blade and continue with the little turkey stew for 10 minutes, turn the fire and gather the juice, and when the soup is thick, the fire will stop。
7
We can cook chicken while we cook. Another pot of bouquets in the open water for two minutes
8
Two minutes to get it out. Put the water down。
9
A proper amount of salad was poured into the pot, and the fire was set in carrots。
10
It is then put in a cabbage to turn it on, a little smaller before the size ratio, and a proper amount of salt to turn off the fire。
11
Combining all the materials: prepare the big bowl, lay the rice on the bottom floor, pour a pot of stewed soup, then put on the made carrot cabbage, put on the vegetables, orchids, chicken, and then start eating on the chicken。Japanese chicken Make Tips
Happy Tears: A Little Ramblings:
1. There are three types of chicken leg meat: whole leg meat, drumsticks, and a size in between. You can choose the latter. Drumsticks are too small, and whole leg meat is meant for stewing and doesn't have the right texture for this, while the third size is just right and tastes tender.
2. When stewing the chicken legs, be sure the water poured in does not submerge the chicken skin; otherwise, once the water touches the skin, it won't be crispy.
3. The ratio of BBQ sauce to teriyaki sauce is 1:1.
4. I didn't add salt to this dish because the BBQ sauce is sufficient.
5. When pan-frying the chicken, you must use a non-stick pan, otherwise the chicken skin will stick to the pan and affect the quality of the dish. If you don't have one, add a little oil to prevent the skin from sticking. If you aren't particular about the quality, then any pan will do.
6. The addition of side dishes when cooking at home is up to personal preference. I prefer cabbage, so I stir-fried some and put it in; the crunchy texture tastes delicious.