Teriyaki Chicken Drumstick Rice

Name: Teriyaki Chicken Drumstick Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Big drumstick; Some Broccoli; Some carrot; Some salt; Some Cooking Wine; Some White pepper; Some Soy sauce; Some honey; Some ginger; Some Vegetable oil; Some Sugar

by Eyebrow delicacy

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The simple home-cooked version of Teriyaki Chicken Drumstick Rice. I learned how to cook it a few years ago and shared it on the Internet, and it has been liked by many people. I will make it almost every other time, and now it has been improved a bit. Both the color and the taste are better.

This is a very simple and quick meal. I sometimes make this for breakfast for my children. As long as I marinate the meat before going to bed the night before, make an appointment for the rice cooker, and make it very quickly when I get up early the next day. It will be done in half an hour. If it can be done, the child will go to school with enough food. "

Teriyaki Chicken Drumstick Rice

1. Remove the bones of the chicken legs, then stick a toothpick on the skin of the chicken a few times, and smash it with the back of a knife a few times on the meaty areas, so that it can taste better.

2. Add ginger slices, 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 1/2 teaspoon white pepper, 1 teaspoon sugar, 2 tablespoons cooking wine, and marinate for more than 2 hours.

3. At this time, first prepare a bowl of teriyaki sauce. Add 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of salt, 1 tablespoon of honey, 4 tablespoons of water to a small bowl and mix well stand-by.

4. Cut the broccoli florets and carrots into thin slices and cut them with a flower knife. After blanching the water, let the water cool.

5. Put a little oil in a wok or pan and fry the chicken skin side down for a while until the chicken skin turns golden brown.

6. Then turn it over and fry until golden brown and discolored.

7. Fry on both sides until golden brown and half-ripe, add the teriyaki sauce to a boil, turn to medium heat and cook for a few minutes.

8. Then heat to high heat until the soup is sticky and turn off the heat.

9. Remove the chicken thighs and cut into small pieces.

10. Put a bowl of rice, add broccoli, carrot slices, add chicken thighs and pour in the soup.

11. Finished picture

Tips:
1. I usually ask the seller to help the chicken leg bones. If you do it yourself, you can use kitchen scissors to slowly remove the chicken leg bones. It feels more convenient.
2. The marinating time should be as long as possible to be more tasty.
3. In the end, the soup does not need to be too dry, it is better to pour it on the rice.