Teriyaki Chicken Drumstick Rice
1.
Chicken thigh chops with bones removed
2.
Wash and control water, add cooking wine and spiced noodles to marinate for about 30 minutes
3.
Put a little bit of chicken fat or no oil in the pan and fry the chicken leg with the skin side; the chicken fat is cut from the chicken leg
4.
After turning over, continue to fry until 2 sides are yellow. During frying, press the chicken thigh steak with a spatula to avoid shrinking and rolling.
5.
The fried chicken steak is served
6.
Using the oil in the bottom of the pan, add the shredded onion and stir fry until the shredded onion becomes soft, turn off the heat, and set aside the onion
7.
In another pot, add the fried chicken chops, add teriyaki sauce and appropriate amount of water, and boil on high heat
8.
After boiling, turn to a low heat and simmer slowly, turning the chicken chops in the middle to make it easier to taste
9.
About 25 minutes or so, collect the thick soup on high heat, and you can start the pot
10.
Cut the chicken steaks and place them on a plate, pour the soup, sprinkle a little white sesame seeds, put on the shredded onions, and put a bowl of rice
Tips:
The teriyaki sauce is prepared by yourself, and the saltiness is sufficient, so there is no need to add salt.
The teriyaki sauce will be served separately
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