Shiyaki chicken leg rice
By AminaJacobs
Today, I competed with Yoshinoya's Toriyaki chicken leg rice. The children loved it. The taste is better than Yoshinoya's chicken leg rice. Making real materials at home is mainly to save money. Our frying pan is uncoated and makes it easy to paste. I have long wanted to exchange for a better one. Hehe, the [Double Festival Celebration] event has been announced, and I won an award... Saving money again... At this rate, I will definitely get rich...
Recipe Recommendations
- chicken leg meat 1 block
- rice appropriate amount
- broccoli appropriate amount
- potatoes appropriate amount
- qingshui appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- black pepper appropriate amount
- honey appropriate amount
- oyster sauce appropriate amount
Steps for Shiyaki chicken leg rice
1
Prepare the ingredients.
2
Wash the chicken leg meat and remove the chicken leg bones.
3
Use the back of the knife to pat the chicken loose.
4
Wash the cauliflower and break it into small flowers.
5
Add the cured meat seasoning to the chicken, grab and mix well, and marinate for 20 minutes.
6
Take a bowl and mix the ingredients of the Teryaki sauce and stir well.
7
Slice the potatoes into slices.
8
Put a small amount of oil in the pan and fry the potato slices on both sides until golden brown until cooked.
9
Put a little oil in the pan, heat the oil, add in the marinated chicken leg meat.
10
Fry until golden brown on one side and turn.
11
Fry the other side.
12
Pour in the Teryaki sauce.
13
Simmer until the sauce thickens and serves.
14
Put water into the pan and bring to a boil.
15
Add a small amount of salt and oil and blanch the broccoli in water.
16
Blanched broccoli and fried potato slices, rice and chicken are poured with teriyaki sauce. The delicious Tariyaki chicken leg rice is ready...