Japanese Style Fried Chicken Rice-made Yoshinoya Taste
1.
Wash the chicken thighs, remove the bones, and drain the water for later use. Break the cabbage into pieces, wash and set aside. Cut carrot slices, broccoli, and cauliflower into several pieces and set aside, and slice ginger.
2.
Don't put oil in a non-stick pan, put the chicken thighs directly after heating, and put the chicken skin side down, and fry the chicken thighs over medium heat.
3.
Fry until the chicken skin turns golden brown, then turn over and continue to fry for 2 minutes. A lot of oil has already been fried at this time, so you can pour out some of it.
4.
Then pour an appropriate amount of water into the pot so that the water does not cover the chicken skin.
5.
Then pour in the right amount of dark soy sauce, rice wine, barbecue sauce, teriyaki sauce, and sugar.
6.
Add the ginger slices and continue to simmer the chicken for 10 minutes. Turn to high heat to collect the juice. When the soup is thick, turn off the heat.
7.
We can prepare the side dishes while the chicken is stewed. Put another pot of cauliflower in boiling water and blanch for 2 minutes.
8.
Add the broccoli and blanch for 2 minutes to remove. Pour the water away.
9.
Pour an appropriate amount of salad oil into the pot and fry the carrots over high heat until softened.
10.
Then add the cabbage and stir-fry until the color changes and the volume becomes slightly smaller than before. Add an appropriate amount of salt to taste and turn off the heat.
11.
Combine all the ingredients: prepare a large bowl, spread the rice on the bottom layer, pour a layer of stewed meat soup, and then spread the fried carrots and cabbage on top, then put cauliflower, broccoli, chicken, and finally pour the chicken on top A layer of juice can be eaten.
Tips:
Happy tears are a little windy:
1. There are three types of chicken thighs: large chicken thighs, lute legs, and chicken thighs with sizes between these two. The latter is fine. The drumstick leg is too small, and the big chicken thigh meat is stewed and tastes not good, while the third type is just right, and the taste is tender.
2. When stewing the chicken legs, pour the water into the chicken skin, or the skin will not be crispy when the water touches the chicken skin.
3. The ratio of barbecue sauce to teriyaki sauce is 1:1.
4. I didn't add salt to this dish because the barbecue sauce is enough.
5. When frying the chicken, you must use a non-stick pan, otherwise the chicken skin will stick to the pan and affect the quality of the dish. If not, add some oil, and don't let the chicken skin get on the pan. If you don't require quality, then of course nothing will be a problem.
6. The addition of the side dishes I make at home is up to my personal preference. I prefer to eat cabbage, so I fried some cabbage and put it in. The crunchy taste is delicious.
