Teriyaki Wing Root Rice
1.
First prepare to pickle the wing roots and thaw the wing roots.
2.
Use a knife to remove the bones inside.
3.
Use a toothpick to poke some small eyes on the chicken to make it easier to taste.
4.
. Put the chicken in a bowl, add onion, 10g oyster sauce, 2ml soy sauce, chicken powder, salt, black pepper, cooking wine and brown sugar.
5.
Stir well and marinate for about 1 hour.
6.
Next, prepare the side dishes. Wash the carrots and broccoli.
7.
Peel the carrots and cut into small thick sections, and pick the broccoli into small florets.
8.
Make water in the pot, add the carrots and broccoli after the water is boiled, and cook for about 4 to 5 minutes before taking them out for use.
9.
Next, prepare the teriyaki sauce, put bayberry wine, 10g oyster sauce, light soy sauce and 2ml dark soy sauce into a bowl, add a little water and stir well. (If you don’t have bayberry wine, you can use low-alcohol liquor instead.)
10.
Pour oil in the pot.
11.
Fry the chicken skin side down on low heat until golden on both sides.
12.
Then pour in the prepared teriyaki sauce and cook on low heat.
13.
Finally, turn off the heat to save a little soup for the rice.
14.
Take out the finished wing roots and cut them into small pieces.
15.
Put a bowl of rice and place broccoli and carrots on top of the rice.
16.
Put the wing root meat on top, and then pour the soup on it.
17.
Sprinkle some white sesame seeds for decoration. O(∩_∩)O haha~ Let’s eat~
Tips:
1. When frying the chicken, keep it on a low heat.
2. If you don't have bayberry wine, you can use low-alcohol white wine instead.
