1. raw material
2. Wash the drumsticks and remove the bones. If you do not have this technique, you can ask the store to do it when you buy the drumsticks. Spread the whole piece of chicken thigh meat to remove the fat on the edge, and cut the chicken in the thick area. Soak ginger, shred and set aside.
3. Heat up a non-stick pan until slightly smoked, put the chicken skin side into the pan and fry on low heat until the oil comes out
4. Tilt the pan and spoon the oil out of the frying to keep the pan in a relatively dry state. Continue to fry over low heat until the chicken skin is browned and crispy. Turn the chicken face down and put it in the pan to continue frying.
5. Add shredded ginger, light soy sauce, dark soy sauce, mirin, white sugar and a little hot water in a small bowl and mix thoroughly. Pour into the pot along the side of the pot (not on the chicken skin) and cook until the meat is cooked through. Remove the chicken and cut into pieces. Block and put on the rice.
6. Continue to collect the soup in the dry pot until it becomes a thick, thin sauce. Pour the soup on the chicken nuggets and serve with ginger buds.
Tips:1. Friends who often eat Japanese food will find that ordinary restaurants will serve some red ginger next to the sushi. Red ginger slices can remove the fishy appetizer, the sour and sweet is very delicious.
2. Mirin is a fermented seasoning made of rice, which is a kind of cooking wine. Mirin is a sweet wine with a thick texture. It is especially suitable for teriyaki sauce and is often used in Japanese food.
