Healthy Teriyaki Chicken Drumsticks Black Rice
1.
Momi 150g
2.
Rinse and soak in water for 20 minutes
3.
Pour it into the rice cooker, and use the amount of water to simmer the rice. Stewed rice, a bit greasy
4.
Wash two big lute legs
5.
Use scissors to remove the bones
6.
Scrape the meat a few times to make it easy to taste when marinated
7.
Use a fork to poke one side of the chicken skin a few times to prevent it from shrinking when it enters the pot
8.
Add salt, pepper, and cooking wine to marinate for 20 minutes
9.
Wash the small rapeseed, cut off the leaves and leave the stems for later use
10.
Carrot slices
11.
When the water in the pot is boiled, add a little vegetable oil and salt for the bottom taste, and blanch the carrots and rapeseed heads in the pot.
12.
Fish into the plate and set aside
13.
Mix teriyaki sauce: 1 tablespoon of honey, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, mix thoroughly (if you like sweet, you can add a small crystal sugar)
14.
Heat oil in the pot and add garlic rice until fragrant and slightly yellow
15.
Put the chicken drumsticks into the pan with the skin side down, fry on low heat, and press with a spatula
16.
Fry golden brown on both sides, pour in the prepared teriyaki sauce, add a little water, turn to medium high heat and continue frying
17.
Turn off the heat when the soup is thick (don’t keep it too dry, save some soup bibimbap)
18.
Serve a bowl of rice, cut the chicken thighs, place the ingredients, and drizzle with the soup.
Tips:
1 The taste of this black rice is a bit similar to purple rice. It is more mature than purple rice and more glutinous than rice. 2 The skin of the chicken leg needs to be pierced with a fork, or the skin part of the chicken leg will shrink very much when the chicken leg is marinated. Just grasp the amount of salt, and the thigh can be easily tasted quickly. 4 Finally, don’t collect the juice too dry, leave some soup to pour on the chicken legs and rice, so that the taste is strong
