Teriyaki Chicken Drumstick Rice-differently Delicious!
1.
Wash the drumsticks and control the moisture.
2.
Remove the bones with a knife, and pat the chicken with the back of the knife a few times.
3.
Use a fork to spread the chicken skin evenly to prevent skin shrinkage.
4.
The processed chicken legs are marinated in a bowl with cooking wine, salt and five-spice powder.
5.
Add 2 tablespoons of cooking wine, 1 tablespoon of honey, and 2 tablespoons of light soy sauce in a bowl and mix well to prepare the teriyaki sauce.
6.
Pour a little oil into the frying pan. After the oil is hot, add the marinated chicken drumsticks, with the chicken skin facing down.
7.
Fry on low heat, press the chicken with a spatula from time to time, turn it over and fry when the skin is golden brown.
8.
Fry both sides until golden brown, then pour in teriyaki sauce.
9.
Collect the juice over low heat, stirring constantly in the middle.
10.
It is best not to collect all the juice, it will be more delicious if you save a little bit and pour it on the rice. Take out the cooked meat and cool it slightly and cut into four even pieces.
Tips:
1. Take your time when the chicken thigh bones are deboned, being careful not to cut your hands.
2. If the taste is light, the light soy sauce in the teriyaki sauce can be appropriately reduced.
3. It's best to leave a little more teriyaki sauce. Mixing rice with this sauce is very fragrant.
