Teriyaki Chicken Drumstick Rice

Name: Teriyaki Chicken Drumstick Rice
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Chicken leg; 30g Broccoli; 20g carrot; 20g Green bamboo shoots; 3 spoons Soy sauce; 1 spoon Fuel consumption; 1 spoon Cooking Wine; 5g Five spice powder; 5g pepper powder; 1 piece ginger; 2 spoons Sugar; Some Garlic slices; 2 pieces Shallots; 50ml Cold water; 5g salt

by Xiao Bao E Niang 131425

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Braised pork rice, barbecued pork rice, and pork ribs are all zero-failure lazy rice. Each type of lazy rice has its soul, and the soul of teriyaki chicken drumstick rice is the bowl of teriyaki sauce.
Teriyaki originates from Japan. It has a mellow taste and bright color. It is named Teriyaki because it is as bright as the sun shines. Teriyaki dishes need to be made with special teriyaki sauce, and professional teriyaki sauce has more ingredients and is relatively complicated to make.
However, there is nothing difficult for us as a foodie! With the most common condiments, you can secretly make a bowl of professional teriyaki sauce and make a gorgeous teriyaki chicken drumstick rice.
The prepared teriyaki chicken drumstick rice, the juicy tender chicken drumsticks and a good white rice, is absolutely invincible! The teriyaki sauce with mellow taste and attractive aroma, bibimbap is really not too delicious.

Teriyaki Chicken Drumstick Rice

1. 200 grams of chicken drumsticks are soaked in clean water to remove blood, and rinsed with rice water for later use

2. Wash broccoli, carrots, green bamboo shoots, ginger and set aside

3. Peel chicken thighs, add five-spice powder, pepper powder, salt

4. Grab well with disposable gloves and marinate for about 20 minutes

5. Carrots and green bamboo shoots cut into diamond-shaped slices

6. Boil the water in a pot of boiling water, remove it in the cold water and let it over

7. Put salt in the pot and blanch the broccoli

8. Put the oil in the hot pan and wipe it with ginger to better prevent it from sticking to the pan. Add the marinated chicken thighs and fry them until golden on one side, turn them over and fry them until golden, set aside for later use

9. While frying, take a small bowl, put light soy sauce, dark soy sauce, fuel consumption, cooking wine, two tablespoons of sugar, 50ml water, and make the teriyaki sauce

10. Put oil in the original pot, add ginger, garlic slices, and shallots to burst the fragrance

11. Pour the teriyaki sauce and cook until tumbling, add the chicken thighs, cover the pan and simmer for about one minute.

12. In another pot, heat the oil, add the green bamboo shoots, carrot slices, and broccoli, stir fry, add salt, and season with soy sauce

13. Take a bowl of rice inverted into the plate, put the finished product into the plate and place it

14. Let’s enjoy the delicious teriyaki chicken thigh rice

Tips:
1. Teriyaki chicken thigh rice was originally fried with skins, but none of my three people like skins, so I just removed them.
2. The white sugar in the sauce can be replaced by brown sugar or hanging sugar-colored juice
3. Vegetables can be freely selected according to their own tastes,