Name: Teriyaki Chicken Drumstick Rice Burger
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 250g Panjin Rice; 1 Lute leg; 4 slices Lettuce leaves; 3 slices Cucumber; 1/4 onion; 2 cloves Garlic cloves; 2s Shallots; 2 tablets ginger; 1 small piece Cinnamon; 1 piece star anise; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1 tablespoon Cooking Wine; 0.5 tablespoon White sugar; a little salt; 1 tablespoon starch; a little Cooked black sesame

Teriyaki Chicken Drumstick Rice Burger

1. Prepare the ingredients, thaw the chicken legs, shred the onion, cut the thick ginger, cut the shallots into sections, and pat the garlic cloves; wash the lettuce leaves and soak in light salt water for 10 minutes, pick up and drain the water; wash the cucumbers and peel them Use a knife to cut out 3 cucumber slices for later use; weigh the soy sauce and other seasonings.

2. Wash the rice, add water to the height of a knuckle of rice noodles, or the ratio of rice to water is 1:1.2, soak for more than half an hour, boil or steam into rice.

3. Debone chicken legs. If you don’t, you can refer to my "Two Ways to Bone Chicken Legs". Pat the chicken with the back of a knife and pierce the holes with a toothpick to make it delicious.

4. Sprinkle a little salt on the chicken thighs, massage them slightly, and marinate for more than 15 minutes.

5. Put light soy sauce, dark soy sauce, oyster sauce, cooking wine, and sugar in a small bowl and mix well.

6. Add 1 large bowl of water to boil the onion, shallots, ginger, garlic, cinnamon, and star anise, and simmer for 3 minutes.

7. Add the adjusted sauce, boil it again, taste it, and adjust if you don't like it.

8. Strain out the soup, discard the green onion and ginger. This is teriyaki sauce.

9. Pick up a frying pan (non-stick pan), and fry the chicken skin down on a low fire.

10. Fry until the surface is golden, turn over and fry the chicken side, brown on both sides.

11. The fried chicken drumsticks are cooked in teriyaki sauce. During the process, you can constantly scoop the soup onto the surface of the chicken drumsticks. The color will look better. You can also turn it over halfway and cook it again.

12. Cook the chicken drumsticks when they are cooked, and don't cook them too old.

13. Add a little water to the starch to make water starch, pour it into the remaining teriyaki sauce and cook it into a thick sauce.

14. This is cooked teriyaki sauce.

15. Started to combine. Take a mold (I am a hamburger mold, but I think it is too big, so I can use a small bowl instead), cover it with plastic wrap, and sprinkle with cooked sesame seeds.

16. Fill the rice and press it tightly with a spoon dipped in water, or it will spread out easily. The "burger" embryo is ready, make a total of two.

17. My lettuce leaves are small, and 4 pieces are stacked on top of the hamburger embryo and spread with teriyaki sauce.

18. Put the chicken drumsticks on and spread the teriyaki sauce.

19. Spread the cucumber slices on top and still apply teriyaki sauce.

20. Cover with another hamburger embryo, and the rice burger is complete.

21. Originally, my daughter heard that I wanted to make a chicken leg burger, and told me not to eat it, so I just made one. Unexpectedly, she snatched it to eat after it was done, and told me that when I was making burgers, she smelled the aroma on the 3rd floor.

22. Safe, green and pollution-free, Panjin rice is loved by everyone

Tips:
Step 1 looks like a lot, but it's actually very easy to do. If there is a ready-made teriyaki sauce, it can be easier.
2 The rice must be compacted, otherwise it will easily fall apart. I think about it now. It might be better to mix the rice with a colorless salad dressing to make the rice a little sticky.