Teriyaki Chicken Leg Rice
Overview
My daughter’s favorite lunch, she said she often orders this takeout at work. After tasting what I cooked, my daughter said it was more delicious and hygienic than takeout.
Tags
Ingredients
Steps
-
Main raw materials.
-
Wash and debone the chicken legs and set aside.
-
Add cooking wine, black pepper, and salt to the chicken legs and marinate for 2 hours.
-
Cut broccoli into small florets, blanch and drain. Add sesame oil and salt and mix well to taste.
-
Place the marinated chicken legs in the pan and fry skin side down.
-
Fry the chicken until the skin is golden brown, then fry the other side.
-
Mix light soy sauce, oyster sauce, honey, cooking wine, and appropriate amount of water to prepare the teriyaki sauce.
-
Pour the teriyaki sauce into the pot and cook the chicken legs until cooked through.
-
Collect the thick soup and cut the chicken legs into cubes for easy consumption.
-
Steam the rice, put the teriyaki chicken legs on it, pour the soup on it, and add the broccoli.
