Teriyaki Chicken Leg Rice

Overview

After breaking down a whole chicken, the first reaction when seeing the whole chicken leg is teriyaki, so let’s make teriyaki chicken leg rice, which is convenient and delicious. Big chunks of sweet chicken paired with a mouthful of hot rice, super satisfying o(*￣︶￣*)o

Tags

• hot dishes
• home cooking
• lunch
• dinner
• braised eggs
• chicken legs
• cooked sesame seeds
• rice
• rice wine
• salad oil
• shanghai qing
• teriyaki sauce
• white sugar
• cracked pepper
• ginger
• salt
• water

Ingredients

Steps

1. 1 Prepare a whole chicken leg and wash it.

   

2. 2 Remove the bones, leaving a bone attached for the sake of appearance. Score the cut meat without cutting into the skin to facilitate the flavor.

   

3. 3 Add ginger slices, salt, white sugar, black pepper and rice wine, mix well, and marinate for five minutes.

   

4. 4 Add another two spoons (15ml/scoop) of teriyaki sauce.

   

5. 5 Knead well and marinate for 10 minutes.

   

6. 6 Heat oil in pan.

   

7. 7 Place the chicken legs skin side down and fry until lightly browned,

   

8. 8 Add appropriate amount of water, cover and simmer.

   

9. 9 Cook until the soup thickens and serve. Add rice and blanched Shanghai greens, add half a braised egg, and sprinkle with appropriate amount of cooked sesame seeds.