Teriyaki Chicken Drumstick Rice

 

Super simple and quick teriyaki chicken wing rice, the skin of the

chicken legs is fragrant and tender, the sauce is rich and delicious,

the rice is invincible and delicious, it is not too much to eat three

bowls!

Materials~

two chicken legs

7 small broccoli

1 baby corn

3 to 4 slices of carrot

Cooking wine (marinated chicken legs) 1 spoon

Black pepper powder (marinated chicken drumsticks) 1/2 tsp

1/2 tsp cooking oil (marinated chicken drumsticks)

A pinch of salt (marinated chicken legs)

Cooking wine (teriyaki sauce) 2 tablespoons

1 tsp light soy sauce (teriyaki sauce)

Dark soy sauce (teriyaki sauce) 1 spoon

1 tsp oyster sauce (teriyaki sauce)

Honey (teriyaki sauce) 1 spoon

1 bowl of rice

practice:

1. Soak the chicken legs for half an hour in advance to remove blood and rinse.

2. Shave the bones of the chicken legs.

3. Add cooking wine, cooking oil, black pepper powder and salt to the chicken thigh meat, lightly turn and marinate for 10 minutes.

4. Make the teriyaki sauce, mix cooking wine, light soy sauce, dark soy sauce, oyster sauce and honey and set aside.

5. Cut the broccoli, carrots and baby corn.

6. Blanch in a pot of boiling water.

7. Heat the pan and spread a layer of oil, put the chicken skin side and fry it first, then turn it over and fry until both sides are slightly yellow.

8. Pour over the teriyaki sauce, cover the pot and simmer for 5 minutes on low heat to taste.

9. Cook the rice in advance and put it in a bowl.

10. Cut the teriyaki chicken legs into pieces and put them in a bowl with all the vegetables.

Cooking Tips:

1. It is recommended to use a non-stick pan for frying chicken legs, frying on low heat.

2. After pouring in the sauce, turn it over several times to make it more flavorful.

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