Teriyaki Chicken Leg Rice
Overview
Teriyaki Chicken Leg Rice is affordable if you make it yourself, with lots of chicken, red and green vegetables, finger-licking soup, and quick disc action!
Tags
Ingredients
Steps
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One large chicken drumstick. When you buy it, ask the merchant to debone it. It is very convenient to operate it directly at home.
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Prick the chicken skin with a toothpick, and add shredded onions, ginger, pepper, salt, cooking wine, and light soy sauce for an hour or two.
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You can mix and match the side dishes as you like, I used cabbage and carrots.
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Carrots are made into flower shapes.
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Cut into thin slices.
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Pour water into a small pot and bring to a boil, blanch the cabbage and take it out to cool.
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Blanch the carrot slices as well and take them out.
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Too cool.
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Steam the rice in an electric pressure cooker.
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Steam the rice in an electric pressure cooker and put it into a bowl.
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Invert onto plate.
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Make a teriyaki sauce: 2 spoons of honey + 2 spoons of light soy sauce + 2 spoons of cooking wine + 1 spoon of oyster sauce + 1 spoon of dark soy sauce + appropriate amount of water, mix well.
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This chicken leg is larger. I marinate it in the morning and put it in a sealed lunch box for storage. I will cut it in the middle before working on it after get off work.
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Put a little oil in a non-stick pan. When it is warm, add the marinated chicken. Fry the chicken skin side down over medium-low heat. Use a spatula to press the chicken skin to release the fat.
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Fry until golden brown and turn over.
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Fry the other side until golden brown.
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Pour in teriyaki sauce.
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Cook over medium heat until fragrant.
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When the soup thickens, be sure not to drain it dry. Leave some of the soup to pour on top of the chicken and rice to add flavor and brightness.
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Take it out and cut into thin strips.
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Code into the plate.
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Green vegetables on the plate.
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Pour in remaining teriyaki sauce.
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Let's eat.
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Beautiful color and great taste!
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Finished product picture!
