Teriyaki Chicken Leg Bento

Overview

The bento I made for my daughter today was teriyaki chicken drumstick rice. Teriyaki is a Japanese term for cooking. In my opinion, it means chicken drumsticks roasted in soy sauce. It's just that Japanese teriyaki sauce is just soy sauce, sake, ginger, garlic, and sugar mixed together. I used oyster sauce instead of soy sauce, cooking wine instead of sake, and honey instead of sugar; I also added a little balsamic vinegar, which is more refreshing (I forgot to mention cooking wine in the video, the list of ingredients is subject to this article). Deboning a chicken leg is quite simple. You can do it with a pair of scissors. If you don’t know how to do it, you can go to my homepage or my personal gourmet public account Meiji to look at this recipe "Two Methods of Deboning Chicken Legs". The side dishes include green cabbage hearts and black pepper beef and king oyster mushrooms. Due to space limitations, this time I will only introduce the method of teriyaki chicken legs.

Tags

• hot dishes
• preparing meals
• japanese food
• lunch
• dinner
• balsamic vinegar
• chicken legs
• clear water
• cooking wine
• edible oil
• garlic
• green cabbage heart
• honey
• old soy sauce
• oyster sauce
• rice
• black pepper
• ginger
• green onions
• salt

Ingredients

Steps

1. 1 Debone the chicken legs. In order to prevent them from shrinking too much when cooking, use the tip of the knife to cut off the chicken fibers against the texture of the chicken fibers.

   

2. 2 Flip over and do the same thing. Another advantage of doing this is that it is easier to taste.

   

3. 3 Use the back of a knife to pat the chicken, horizontally, vertically and diagonally, and repeatedly in different directions to make the chicken wider and flattened.

   

4. 4 Sprinkle a little salt and black pepper, as well as shredded ginger and green onions, massage and knead for about 1 minute, cover with plastic wrap and marinate for more than 15 minutes.

   

5. 5 Prepare the teriyaki sauce: oyster sauce, balsamic vinegar, cooking wine, honey, add 2 tablespoons of water, and stir evenly.

   

6. 6 Heat 1 tablespoon of oil in a pan and fry the skin side of the chicken legs first.

   

7. 7 Fry until browned, then flip over and fry again until browned.

   

8. 8 After browning both sides, add the pre-cut garlic slices and stir-fry until fragrant, add 3 tablespoons of teriyaki sauce, and add some water if necessary.

   

9. 9 After covering and boiling, turn to high heat to reduce the juice. Don't let the soup get too tight. Leave some of it to pour on the rice.

   

10. 10 Put the rice on the bottom, cut the chicken legs into pieces and lay them on the rice. Place the boiled cabbage next to it and pour a large spoonful of teriyaki sauce on it. Coupled with other side dishes (black pepper beef, king oyster mushrooms), it is quite rich.