Teriyaki Chicken Drumstick Rice

Name: Teriyaki Chicken Drumstick Rice
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Chicken leg; 1 tbsp Cooking Wine; Some pepper; 1 teaspoon salt; 40g Teriyaki sauce; 40g Broccoli; Several segments Asparagus Tip; 2 tablets Purple cabbage; 1 piece carrot

by Sago Fiona

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Teriyaki is a way of cooking Japanese dishes. It means to apply a lot of soy sauce, sugar water, garlic, ginger and sake (or mirin) to the outer layer during the roasting of the meat. After being introduced to European and American countries, the cooking method has been improved and has a lighter taste, while teriyaki meat products from Mainland China, Hong Kong, Taiwan and Korea have a heavier taste. The teriyaki sauce used can be called yakiniku sauce or teriyaki sauce.

To me, teriyaki is like braised pork with sauce. It's quite suitable for popular tastes. When there is no teriyaki sauce, we use a mixture of cooking wine, honey, light soy sauce, chicken essence, and sugar. It is sometimes that the amount is not well controlled, and it may not be delicious. So, now I buy teriyaki sauce directly. It's a lot easier. A lunch like this is enough.

Ingredients

1 piece Chicken Leg
1 tbsp Cooking Wine
Some Pepper
1 teaspoon Salt
40g Teriyaki Sauce
40g Broccoli
Several segments Asparagus Tip
2 tablets Purple Cabbage
1 piece Carrot

Teriyaki Chicken Drumstick Rice

1. Wash the drumsticks and set aside.

2. Cut the chicken thighs with kitchen scissors, pull out the bones, and lightly pat the grouse thighs with the back of a knife.

3. Put it in a bowl, add 1 tablespoon of cooking wine, salt to taste, and pepper to remove smell. Grab evenly and marinate for about 30 minutes.

4. The vegetables are replaced with a knife, and all the vegetables are blanched by boiling water for later use. What kind of vegetables you like depends on personal preference.

5. A moderate amount of oil in a frying pan. The marinated chicken thighs are first laid out with the skin facing down. Fry in a small fire to set the shape and brown. Turn it over until 2 sides are slightly browned