Today’s Bowl of Fascinating Teriyaki Chicken Drumstick Rice, Eat All The Warmth
1.
Prepare ingredients.
2.
Wash the chicken thighs and remove the bones.
3.
Cut a few slices of ginger.
4.
Use bamboo skewers to make many small holes in the chicken thighs to make it easy to marinate and taste.
5.
Use a small half cup of water, a spoonful of cooking wine, a spoonful of brown sugar, a spoonful of Japanese soy sauce, and a spoonful of light soy sauce to make the sauce. Mix well.
6.
Pour the chicken drumsticks and sauce into the fresh-keeping bag, and put the ginger together, rub and massage with your hands for two minutes, so that the chicken and the sauce are fully integrated. Then squeeze out the air in the bag, tighten the mouth of the bag, and put it in the refrigerator for at least half an hour, preferably for one to two hours.
7.
Mix two spoons of honey, 2 spoons of sake, rum and white wine, 2 spoons of cooking wine, 2 spoons of Japanese soy sauce, and 1 spoon of light soy sauce in a bowl.
8.
Use a small pot to thicken the sauce just now and pour it out. The teriyaki sauce that has been boiled is probably reduced to half of its original size.
9.
Preheat the oven to 200 degrees, put the tin foil on the baking tray, put the chicken thighs up on the tin foil, brush with a layer of teriyaki sauce that has just been made, and bake it in the oven for 5 minutes, take it out and brush the sauce again, continue Bake for 3-5 minutes.
10.
Take it out, turn it over, the chicken skin is facing up, at this time the chicken skin is already golden.
11.
Brush with a thick layer of teriyaki sauce, continue to bake in the oven for 5 minutes, brush the sauce again, and continue to bake until the surface is golden and the edges are slightly browned. If there is still no color after 10 minutes, you can consider moving the baking tray to On the top layer, turn the heat to high and bake until the chicken skin is browned.
12.
Take it out, put it on a plate, and brush with a layer of teriyaki sauce.
13.
Slice, serve, and drizzle with chicken fat on tin foil for a better fragrance.