Teriyaki Chicken Leg Rice

Overview

A simple home-cooked version of teriyaki chicken drumstick rice. I learned how to make it a few years ago and shared it online, and it was liked by many people. I make it almost every once in a while, and now it has been improved a bit, and the color and taste are even better. This is a very simple and quick meal. I sometimes make this for my children's breakfast. I just need to marinate the meat before going to bed the night before and reserve the rice cooker. When I get up early the next morning, it is very quick to make. It can be done in half an hour and the children will go to school with a full stomach.

Tags

• staple food
• japanese food
• rice
• lunch
• dinner
• students
• big chicken legs
• broccoli
• cooking wine
• honey
• light soy sauce
• old soy sauce
• white sugar
• carrot
• ginger
• salt
• vegetable oil
• white pepper

Ingredients

Steps

1. 1 Debone the chicken legs, then prick the chicken skin with a toothpick a few times, and smash the meaty areas with the back of a knife a few times to enhance the flavor.

   

2. 2 Add ginger slices, 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1/2 teaspoon white pepper, 1 teaspoon white sugar, 2 tablespoons cooking wine to the chicken legs, mix well and marinate for more than 2 hours.

   

3. 3 At this time, first prepare a bowl of teriyaki sauce. In a small bowl, add 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 teaspoon of salt, 1 tablespoon of honey, and 4 tablespoons of water. Stir well and set aside.

   

4. 4 Break the broccoli into small florets, cut the carrot into thin slices and cut with a flower knife, blanch them and then drain them under cold water.

   

5. 5 Put a little oil in a wok or frying pan and fry the chicken skin side down for a while until the chicken skin turns golden brown.

   

6. 6 Then flip over and fry until golden brown.

   

7. 7 When both sides are fried until golden brown and medium-cooked, add the prepared teriyaki sauce and bring to a boil over high heat, then turn to medium heat and simmer for a few minutes.

   

8. 8 Then cook over high heat until the soup becomes thick and turn off the heat.

   

9. 9 Remove the chicken thighs and cut into small pieces.

   

10. 10 Pour a bowl of rice, add broccoli, carrot slices, chicken thighs and pour the soup.

    

11. 11 Finished product pictures