Teriyaki Chicken Drumstick Bento

Name: Teriyaki Chicken Drumstick Bento
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 small bowl Rice; 1 piece Chicken leg; 1 Green cabbage heart; 3 slices Ginger (shred); 1 clove Garlic (sliced); 1 Shallots (cut into sections); 1 tablespoon Cooking oil; 1 tablespoon Oyster sauce; 1 tsp Soy sauce; 1 tablespoon Balsamic vinegar; 1 tablespoon Cooking Wine; 1 tablespoon honey; 2 tablespoons Shimizu; a little salt; a little black pepper powder

by Eyebrow

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

The bento I made for my daughter today is Teriyaki Chicken Drumsticks Rice. Teriyaki is a Japanese style dish. In my opinion, it is soy sauce chicken drumsticks. It's just that teriyaki sauce is a blend of soy sauce, sake, ginger, garlic, and sugar. I used oyster sauce instead of soy sauce, cooking wine instead of sake, and honey instead of sugar; I also added a little balsamic vinegar, which is more refreshing (I forgot to write cooking wine in the video, and the list of materials is subject to this article).
The method of deboning a chicken leg is quite simple. You can do it with a pair of scissors. If you don’t, you can go to my homepage to see this recipe "Two Methods of Deboning a Chicken Leg".
The side dishes used green cabbage heart and black pepper beef pleurotus eryngii. Due to space limitations, this time I only introduce the method of teriyaki chicken drumsticks.

Teriyaki Chicken Drumstick Bento

1. The chicken legs are boneless. In order not to shrink too small when cooking, the tip of the knife is used to poke a bit against the texture of the chicken fiber to cut off the chicken fiber.

2. The same operation is turned over. Another advantage of this is that it is easy to taste.

3. Pat the chicken with the back of the knife, slapping it horizontally and vertically, and repeatedly pat in different directions to make the chicken wider and flattened.

4. Sprinkle with a little salt and black pepper, as well as ginger and green onions, massage and knead for about 1 minute, cover with plastic wrap and marinate for more than 15 minutes.

5. Make a teriyaki sauce: oyster sauce, balsamic vinegar, cooking wine, honey, add 2 tablespoons of water, and stir well.

6. Pour 1 tablespoon of oil in a pan to heat, and fry the skin side of the chicken legs first.

7. Fry until browned, turn it over and fry until browned.

8. After frying on both sides, add the previously cut garlic slices to fry until fragrant, add 3 tablespoons of teriyaki sauce, and add some water as appropriate.

9. After being covered and boiled, collect the juice over high heat. Don't collect the soup too tightly, save some for pouring on the rice.

10. The rice is on the bottom, the chicken legs are cut into pieces and lie on the rice, and boiled choy sum is placed next to it, and a large spoonful of teriyaki sauce is poured on it. In addition to other side dishes (black pepper beef pleurotus eryngii), it is quite rich.

Tips:
1. The basic teriyaki sauce recipe on the Internet for reference: sake 3600cc, sugar 2000g, malt 1000g, mirin 1800cc, thin mouth soy sauce or nectar soy sauce 3500cc
2. If the chicken legs are not beaten or cut off, the chicken fibers will shrink very little after being cooked, the meat will be very tight, and the taste will not be good. Although it will shrink after such treatment, it will not shrink so much.
3. The teriyaki sauce I prepared is not used up, so you can adjust the amount according to your taste.
4. Other side dishes can be more thoughtful on the color. I only think about my daughter’s favorite taste. If the side dishes are not black pepper beef, broccoli and carrots, it should look better visually.