Teriyaki Chicken Drumstick Rice
1.
Wash the drumsticks
2.
Remove bones
3.
Take a few shots with the back of a knife, then use a toothpick to make a small hole to prevent it from shrinking when frying
4.
Put the processed chicken drumsticks in a container and pour 1 tablespoon of cooking wine
5.
1 tablespoon soy sauce
6.
Add a spoonful of brown sugar and spread well
7.
Add garlic and ginger slices and marinate for more than 30 minutes
8.
Mix the teriyaki sauce and place the ingredients: (2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 2 tablespoons of honey) in a bowl
9.
Put the mixed teriyaki sauce into a pot, cook on low heat until the liquid is half concentrated. When the sauce is thick, remove from the heat and set aside.
10.
Take out the marinated chicken legs and fix them with toothpicks on several places to prevent heat shrinkage
11.
Heat the pan with cool oil, and fry the chicken skin down on low heat until the chicken skin is golden.
12.
Turn it over and fry the other side until golden, and press the chicken while frying. This is good for forming and cooking.
13.
When the chicken is fried, pour in the teriyaki sauce
14.
Harvest the sauce over medium heat
15.
Blanch a few rapeseed flowers
16.
Take out the fried chicken legs and cut into strips
17.
Put rice on the plate, put the cut chicken thighs on top, pour the teriyaki sauce in the pot, and serve with vegetables.
Tips:
Xiaoyingzi's words:
1. After the chicken legs are washed and deboned, tap the back of a knife for a few times to loosen the chicken, and then use a toothpick to fork the chicken skin to prevent the skin from shrinking due to heat.
2. When frying, be sure to use a low fire and press the chicken with a spatula, which can help prevent the chicken skin from shrinking into a tuo when heated.
3. It's not just the chicken that is delicious and the sauce on the rice tastes great!
