Name: Teriyaki Chicken Drumsticks and Black Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Bama Momi; 2 pcs Big lute leg; A carrot; 4s rape; Some salt; Some pepper; 1 clove garlic garlic; Some water; a little Vegetable oil; A tablespoon honey; 2 tbsp Soy sauce; 2 tbsp Cooking Wine

Teriyaki Chicken Drumsticks and Black Rice

1. Momi 200g

Teriyaki Chicken Drumsticks and Black Rice recipe

2. Rinse and soak in water for 20 minutes

3. Pour it into the rice cooker, and use the amount of water to simmer the rice. The braised rice is a bit greasy.

4. Wash two big lute legs

5. Use scissors to remove the bones

6. Scrape the meat a few times to make it easy to taste when marinated

7. Use a fork to poke one side of the chicken skin a few times to prevent it from shrinking when it enters the pot

8. Add salt, pepper, and cooking wine to marinate for 20 minutes

9. Wash the small rapeseed, cut off the leaves and leave the stems for later use

10. Carrot slices

11. When the water in the pot is boiled, add a little vegetable oil and salt for the bottom taste, and blanch the carrots and rapeseed heads in the pot.

12. Fish into the plate and set aside

13. Mix teriyaki sauce: 1 tablespoon of honey, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, mix thoroughly (if you like sweet, you can add a small crystal sugar)

14. Heat oil in the pot and add garlic rice until fragrant and slightly yellow

15. Put the chicken drumsticks into the pan with the skin side down, fry on low heat, and press with a spatula

16. Fry golden brown on both sides, pour in the prepared teriyaki sauce, add a little water, turn to medium high heat and continue frying

17. Turn off the heat when the soup is thick (don’t keep it too dry, leave a little bit of soup bibimbap)

18. Serve a bowl of rice, cut the chicken thighs, place the ingredients, and drizzle with the soup.

19. The finished picture of Teriyaki Chicken Drumsticks and Ink Rice!

20. Finished picture!

21. Finished picture!

22. Finished picture!

Tips:
1 The taste of this black rice is similar to that of purple rice. It is more mature than purple rice and more glutinous than rice.
2 The skin of the chicken leg should be pierced with a fork, or if the chicken leg is in the pan, the skin part will shrink very much
3 When marinating chicken thighs, just master the amount of salt, and cut the thighs a few times for quick taste
4 Finally, don’t collect the juice too dry, leave some soup to pour on the chicken legs and rice, so that the flavor will be strong