Teriyaki chicken legs - lazy version

Teriyaki chicken legs - lazy version

Overview

This "Teriyaki Chicken Legs" doesn't use teriyaki sauce, honey, or water, but it tastes really good...it's totally a lazy version of teriyaki chicken legs...╮(╯▽╰)╭

Tags

Ingredients

Steps

  1. Wash the chicken legs and soak them in water for a while; cut the soaked chicken legs with scissors, as shown in the picture. You can also remove the bones at this step. I removed the bones after marinating.

    Teriyaki chicken legs - lazy version step 1

  2. Marinate the cut chicken legs with ginger slices and cooking wine for 1-2 hours, or overnight.

    Teriyaki chicken legs - lazy version step 2

  3. Peel the garlic and cut some ginger slices. Prepare the sauce: 1 and a half spoons of cooking wine, 1 and a half spoons of light soy sauce, 1 and a half spoons of oyster sauce, and 8 pieces of rock sugar. Mix well.

    Teriyaki chicken legs - lazy version step 3

  4. Remove the bones from the marinated chicken legs, skin side down, make two cuts with a knife and cut off the tendons, as shown in the picture.

    Teriyaki chicken legs - lazy version step 4

  5. Heat the pot on the fire, pour in the oil, immediately add the ginger slices and garlic to the pot and stir-fry over low heat until fragrant.

    Teriyaki chicken legs - lazy version step 5

  6. Put the chicken legs into the pan and fry over low heat until golden brown. When frying the chicken, place it skin side down, forcing all the fat out of the chicken skin.

    Teriyaki chicken legs - lazy version step 6

  7. When the chicken legs are cooked, pour in the sauce prepared in the third step.

    Teriyaki chicken legs - lazy version step 7

  8. Bring the soup to a boil over high heat, then reduce to low heat and simmer until the soup thickens. After the chicken legs are plated, you can garnish them with vegetables or not. Don’t waste the soup, the bibimbap is a must-have.

    Teriyaki chicken legs - lazy version step 8