Teriyaki Chicken Leg Rice
Ingredients
- Chicken legs 3 pieces
- Oil Appropriate amount
- Salt 1g
- Ginger 3g
- Cooking wine 15g
- Light soy sauce 10g
- 老草 5g
- Oyster sauce 10g
- Honey 10g
- Sugar 12g
- Water 45g
Steps
1. Prepare chicken legs
2. After washing the chicken legs, start to remove the bones. First, use a knife to make a circle at the base of the chicken legs to separate the skin, meat, tendons and bones of the chicken
3. Make another vertical cut to expose the bones and then cut the chicken apart
4. Use your hands to dig down. If you encounter any tendons, you can use a knife to cut them until the bones are completely detached
5. Spread the boneless chicken flat and pierce numerous holes with toothpicks or forks for better flavor
6. Put in a bowl, add salt, 5g cooking wine, ginger strips and a little white pepper, mix well with your hands and marinate for more than 30 minutes
7. Make the sauce during the marinating period: put 10g of cooking wine, light soy sauce, dark soy sauce, oyster sauce, honey, sugar, and water in a bowl, stir well and set aside
8. Pour a little cooking oil into the non-stick pan
9. Add the marinated chicken legs (skin side down) and fry over medium-low heat
10. Fry until both sides are golden brown and pour in the sauce from step 4
11. Boil the sauce until thick, then turn off the heat and serve
12. Cut into small pieces and mix into rice, very delicious!
13. Finished product
Tips
- 1. Do not add too much oil when frying chicken legs, because chicken skin is rich in fat, and the chicken fat will boil out after frying
- 2. The sauce should not be too dry, and some soup should be reserved to make the rice very delicious
