1. Remove the bones of the chicken legs, wash and marinate in teriyaki sauce for 2 hours
2. Steam the rice in advance, make a bowl of water, put salt in the water, add a little oil and water to heat, then blanch the vegetables in cold water, and place them on the rice.
3. Put a little base oil in the pan and heat it up, and then fry the chicken skin side down on a low heat. Then turn it over and continue to fry for about 3 minutes. Add the marinade in the previous bowl to half a bowl of water and stir well, then pour it into the pan.
4. After the chicken is cooked, take out the cut strips and spread on the rice. At this time, collect the soup in the pot until it is sticky and pour it on the meat.
Tips:1. I often freeze the marinated chicken drumsticks and eat them quickly. 2. During frying the chicken drumsticks, a large amount of oil will be released from the chicken skin, which should be filled in time to reduce oil splashing 3. Putting oil when blanching vegetables can make the vegetable oil brighter. Better looking
