Teriyaki Chicken Drumstick Rice

Name: Teriyaki Chicken Drumstick Rice
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Chicken leg; Some Rice; 1 carrot; 1 Cucumber; Some Soy sauce; Some salt; a little pepper; a little Cold vinegar; a little sesame oil; a little Corn oil; 4 tablespoons Very Fresh Soy Sauce; 4 tablespoons Rice wine; 1.5 tablespoons honey; 3 tablespoons water

by Flying swallows

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Teriyaki chicken drumstick rice was promised long ago to make his son. They are now entering the third grade of junior high school. They have to go to classes six days a week, and they don’t end school until 7:20 every night. Even if they want to eat, they have to wait until Sunday. The chicken thighs were bought a few days ago. On Sunday morning, the chicken thighs were washed, deboned and marinated. It was already 5 o’clock in the afternoon. After taking a few photos, my son took it away and enjoyed it. After eating this one in the picture, he hadn't eaten enough, so he had another one, and he ate two of the three chicken drumsticks. That's it. I also told me that next time I buy that big chicken thigh and eat it, this meat is too little, but it is addictive, this child is not happy with meat~! "

Teriyaki Chicken Drumstick Rice

1. Wash the drumsticks;

2. Remove the bones and take a few more shots with the back of the knife to make the meat loose and tasty. Use toothpicks to poke holes in the chicken skin to prevent the chicken skin from shrinking during frying;

3. Put the chicken thighs in a container, add an appropriate amount of light soy sauce, a little pepper, an appropriate amount of rice wine, and an appropriate amount of salt. Mix well and marinate for more than 2 hours;

4. Take another bowl of teriyaki sauce, 4 spoons of soy sauce, 4 spoons of rice wine, 1.5 spoons of honey, 3 spoons of water;

5. Wash cucumbers and cut flowers, peel carrots and wash cut flowers;

6. Blanch the carrots in a pot of boiling water and remove them to cool;

7. Put cucumber and carrot in a bowl, add sesame oil, cold vinegar, and sesame oil, mix well and set aside;

8. Put a little oil in the frying pan and fry the chicken skin down;

9. Fry the chicken skin slightly yellow, turn it over and fry until the chicken is slightly yellow;

10. Pour in the prepared teriyaki sauce, 4 spoons of soy sauce, 4 spoons of rice wine, 1.5 spoons of honey, 3 spoons of water;

11. Cook over medium heat for five minutes and turn the noodles once every five minutes until the soup is thick and the chicken is cooked through. You can leave more soup for bibimbap;

12. Put a bowl of cooked rice, invert it on the plate, put the sliced chicken on top, put carrot slices, cucumber slices, pour some soup on the rice, and you can start eating~!

Tips:
There is no salt in the teriyaki sauce. You can add a little bit for heavy mouth. I don’t use dark soy sauce. If you like the heavy color, you can add half a teaspoon of dark soy sauce. If you don’t like too sweet, you can reduce the amount of honey. If you don’t have honey and rice wine, you can Use the same amount of cooking wine, rice wine, brown sugar or white sugar, and add the taste according to your preference.