Different Teriyaki Chicken Drumstick Rice
1.
Teriyaki sauce chicken drumsticks.
2.
After the chicken thighs are washed, the thigh bones are removed.
3.
Pat the chicken loose with the back of a knife.
4.
Use a fork to pierce the skin of the chicken to prevent it from curling when it is fried.
5.
Add the COOK100 teriyaki sauce to the chicken.
6.
Add green onion and ginger cooking wine and mix well. Marinate for more than 1 hour.
7.
Wash and blanch the green cauliflower and carrots.
8.
Add salt chicken essential oil and stir well for later use.
9.
Heat an appropriate amount of oil in the frying pan.
10.
Put the marinated chicken thighs into the pot, skin side down.
11.
Fry until one side is crusted, turn it over, and then fry the other side.
12.
Mix the marinated chicken broth with a little water.
13.
Pour into a frying pan, bring to a boil and simmer until low.
14.
Simmer until the sauce thickens.
15.
The blanched green cauliflower and rice carrots are topped, and the teriyaki chicken legs are topped with teriyaki sauce. The delicious teriyaki chicken drumstick rice is ready. . .