Teriyaki Chicken Drumstick Rice

Name: Teriyaki Chicken Drumstick Rice
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Chicken leg; 3 slices carrot; 1 piece potato; Some shallot; Some Soy sauce; Some Sugar; Some salt; Some ginger; Some garlic

by Personality is better than beauty

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The protein content of chicken thigh meat is relatively high, there are many types, and the digestibility is high. It is easy to be absorbed and utilized by the human body, and it has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids that play an important role in human growth and development, and is one of the important sources of fat and phospholipids in the Chinese diet."

Ingredients

1 piece Chicken Leg
3 slices Carrot
1 piece Potato
Some Shallot
Some Soy Sauce
Some Sugar
Some Salt
Some Ginger
Some Garlic

Teriyaki Chicken Drumstick Rice

1. Use a knife and kitchen scissors to remove the chicken thigh bones, and use a fork to repeatedly fork the chicken skin a few times to prevent the chicken skin from shrinking during the frying process. Spread an appropriate amount of salt evenly on the chicken, add five-spice powder, pepper, green onion and ginger to marinate for a while

2. While the chicken legs are marinating, you can start to fry potato shreds. Put a little oil in the pot, add pepper, chili, and minced garlic until fragrant

3. Pour in potato shreds that have been poached in hot water, quickly stir-fry, sprinkle with salt, five-spice powder, chicken essence, and serve.

4. Pour oil in the pan, add garlic slices and green onions after the oil is hot

5. Put the chicken thighs skin down in the pan and fry them slightly.

6. Then turn it over and fry until golden on both sides and crispy skin

7. Prepare teriyaki sauce: 2 tablespoons of cooking wine, 1 tablespoon of honey, 2 tablespoons of light soy sauce, half tablespoon of dark soy sauce, and mix thoroughly. Pour the sauce into the pot, simmer for 15 minutes on low heat, and cut into pieces.