1. Chicken leg boneless
2. For boneless chicken thighs, cut the thick parts of the meat a few times to make the chicken thighs evenly thicker and easier to cook.
3. Line it up gently with the back of a knife to make the chicken thighs tender and tender.
4. Prepared chicken drumsticks, add a little pepper, 1/2 teaspoon sugar, 1 teaspoon rice wine
5. Add 1 teaspoon light soy sauce
6. After adding the seasoning, grab well and marinate for 2 hours
7. When marinating chicken legs, make a bowl of teriyaki sauce: 1 part brown sugar, 2 parts rice wine, 1 part light soy sauce, 1/2 teaspoon dark soy sauce,
8. Add 1 teaspoon of oyster sauce
9. Add 1 part of honey, add a little water and mix thoroughly to form a teriyaki sauce for later use.
10. Put 1 teaspoon of cooking oil in the pot, add the marinated chicken drumsticks, and fry the skin side down. (It is not necessary to put cooking oil in a non-stick pan)
11. Fry until it's ripe and put it in the prepared teriyaki sauce.
12. Bring to a boil over medium-low heat, simmer for a few minutes.
13. Use chopsticks to easily pierce through and no juice comes out, just reduce the soup to thicken over the fire.
14. Cook out, cut into pieces, serve on a plate, come to a bowl of rice, and start eating!
Tips:The teriyaki sauce can be adjusted according to your taste and the amount of ingredients.
