Teriyaki Chicken Rice
1.
A. Chicken marinade: salt, cooking wine, five-spice powder. B Teriyaki sauce: half a spoon of oil, half a spoon of dark soy sauce, two spoons of light soy sauce, two spoons of cooking wine, one spoon of sugar (more fragrant with honey), plus five spoons boiling water
2.
Debone chicken legs, pat loose on the back of the knife, and marinate with appropriate amount of marinade A; cut a little ginger and garlic slices; prepare teriyaki sauce
3.
Pour oil in the wok (the pan is better), when the oil is hot, add the ginger and garlic to saute slightly, add the chicken thigh with toothpicks (toothpicks can prevent the skin from shrinking, you can omit it), and fry the chicken skin down
4.
Stir on medium and low heat until the skin is golden brown, turn over, then stir until slightly yellow (about 10 minutes), pour in the pre-prepared teriyaki sauce
5.
Heat over a medium-to-small heat, cover the pot and simmer. You can turn it over during the cooking process to allow the teriyaki sauce to penetrate the chicken evenly
6.
When the juice thickens, turn off the heat and cut directly with a knife (you can also cut it on the plate or leave it uncut)
7.
Add rice, blanched seasonal vegetables (you can make it while the sauce is being collected), and serve
Tips:
1. The spoon I use is a 15ml tea spoon. For specific problems, we need to analyze it in detail. The ratio of teriyaki sauce is approximately (light soy sauce: cooking wine: sugar = 2:2:1). 2. Note: If you use oil, Reduce the amount of soy sauce! ! Otherwise, it may be salty, and the fuel consumption itself has a salty taste! ! !
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