Teriyaki chicken legs with ink rice

Overview

Mo rice from Bama, Changshou Township, is a processed product of black rice and belongs to the glutinous rice category. It is a characteristic variety formed from the long-term cultivation of gramineous rice. Brown rice is black or dark brown, rich in nutrients, and has high food and medicinal value. It is known as the black pearl and the king of rice in the world! Modern medicine has confirmed that ink rice has the effects of nourishing yin and nourishing the kidneys, strengthening the spleen and warming the stomach, replenishing qi and activating blood circulation, nourishing the liver and improving eyesight. Regular consumption of ink rice is helpful in preventing and treating dizziness, anemia, loss of appetite, and constipation.

Tags

• staple food
• home cooking
• japanese food
• rice
• whole grains
• bama mumi
• big pipa legs
• cooking wine
• honey
• light soy sauce
• old soy sauce
• rapeseed
• carrot
• garlic
• pepper
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 grams of rice

   

2. 2 Wash and soak in water for 20 minutes

   

3. 3 Pour into the rice cooker and use the normal amount of water to simmer rice. The cooked rice is a little oily.

   

4. 4 Wash both legs of the big pipa

   

5. 5 Remove the bones with scissors

   

6. 6 Lightly score the meat side a few times to facilitate the flavoring during marinating

   

7. 7 Prick the skin side of the chicken a few times with a fork to prevent it from shrinking when placed in the pot

   

8. 8 Add salt, pepper and cooking wine and marinate for 20 minutes

   

9. 9 Wash the rapeseed, cut off the leaves, and keep the stems for later use

   

10. 10 Carrot slices

    

11. 11 After the water in the pot boils, add a little vegetable oil and salt to taste, then blanch the carrots and rapeseed

    

12. 12 Remove to a plate and set aside

    

13. 13 Adjust the teriyaki sauce: 1 tablespoon honey, 2 tablespoons light soy sauce, half a tablespoon dark soy sauce, 2 tablespoons cooking wine, mix well (if you like it sweet, add a small grain of rock sugar)

    

14. 14 Heat the oil in the pot, add garlic and sauté until fragrant and turn slightly brown

    

15. 15 Put the chicken legs skin side down into the pot, fry over low heat and press with a spatula

    

16. 16 Fry until both sides are golden brown, pour in the prepared teriyaki sauce, then add a little water, turn to medium heat and continue frying

    

17. 17 Turn off the heat when the soup is thickened (do not make it too dry, leave a little soup to mix with the rice)

    

18. 18 Serve a bowl of rice, cut the chicken legs, add the ingredients, pour the soup on it, and that's it.

    

19. 19 Picture of the finished product of Teriyaki Chicken Legs and Ink Rice!

    

20. 20 Finished product picture!

    

21. 21 Finished product picture!

    

22. 22 Finished product picture!