Teriyaki Chicken Drumstick Rice
1.
Chicken leg boneless
2.
Use a sharp knife to pierce the chicken thighs a few times
3.
Put the processed chicken thighs together with Orleans feed, ginger, cooking wine, dark soy sauce and light soy sauce in a fresh-keeping bag, and marinate in the refrigerator for at least 30 minutes
4.
The method of teriyaki sauce: 2 tablespoons of honey, 1 tablespoon of cooking wine, 1 tablespoon of red wine, 1 tablespoon of light soy sauce, a little water, first mix well in a bowl, and then slowly simmer in a pot
5.
Boil until the liquid is half concentrated, and when the sauce is rich in caramel flavor, you can serve it for later use
6.
Preheat the oven to 200 degrees, take out the cooked chicken, bake the upper layer for about 5 minutes, turn over, bake for 5 minutes, brush a layer of teriyaki sauce, continue to bake in the oven until the chicken skin is browned and colored
7.
Take out the cut strips
8.
Put it on a plate, pour some teriyaki sauce and sprinkle with cooked white sesame seeds
9.
Serve broccoli and eggs
10.
Put the rice in a bowl and buckle in the plate, sprinkle with cooked black sesame seeds
11.
Finished picture
Tips:
Blanch the broccoli and remove it. Stir in a little salt, monosodium glutamate, and sesame oil. The boiled eggs are cooled and soaked in the dragon juice for 30 minutes.
