Teriyaki Chicken Wing Root
1.
Wash the roots of the chicken wings and control the water, add the ginger slices of cooking wine, and sprinkle with the seasoning for the marinated steak (it tastes good). You don’t need to use it, just pickle it with a little salt and pepper.
2.
Add the teriyaki sauce.
3.
Hand with disposable gloves to grasp the roots of the wings. Marinate for 2 hours (you can marinate overnight if you have enough time).
4.
When the time is up, grab another 10 minutes, even if it is a massage to the wing roots.
5.
Put the marinated wing roots into the inner pot of the rice cooker. The marinated juice is also put in together.
6.
Put the inner pot into the rice cooker and press the cooking button. You can turn on the rice cooker in the middle to turn the wing roots. After the program is over, turn on the rice cooker, the wing roots have been deboned, and the juice has been drained.
7.
The wing roots are placed in the plate. Put about 10 grams of teriyaki sauce and water in the inner pot of the rice cooker to make it thick.
8.
Just pour the teriyaki sauce on the wing roots and you can enjoy it beautifully. Don't waste teriyaki sauce, it's a must for bibimbap.
Tips:
1. The proportion of teriyaki sauce is adjusted according to your own taste. I like the teriyaki sauce of Koke Yibai, which tastes good and has a filling texture.
2. You can also spread the onion on the bottom of the pot, which not only has a stronger fragrance, but also prevents the chicken skin from sticking to the bottom of the pot.
