【Teriyaki Chicken Leg Rice】Carefully cooked rice
Overview
What was your first feeling when you saw this picture? Do you have an appetite? (Too bright... so shiny!) The taste of this [Teriyaki Chicken Leg Rice] is definitely comparable to that of some fast food restaurants. The ingredients and methods are extremely simple, and even a novice in the kitchen can make it without fail. If you don’t believe it, try it, it’s delicious beyond your imagination. By the way, I was greedy and made another portion of sauce to brush the noodles when I took the photo. The result... is that the color is too heavy as you can see! ([Teriyaki Chicken Leg Rice] Cook the rice carefully - Try out the beautiful fragrant rice [Teriyaki Chicken Leg Rice] Cook the rice well - try out the beautiful fragrant rice [Teriyaki Chicken Leg Rice] Cook the rice carefully - try out the beautiful fragrant rice which is absolutely superfluous)
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Ingredients
Steps
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Prepare 200g of rice
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Gently rub the rice grains with your hands to clean them
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After repeating it several times, the rice water becomes clearer
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Drain the rice grains and put them into a casserole
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Pour 220-240ml water
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Flatten the rice grains and start steaming the rice (for details on cooking rice, please see the tips)
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Prepare chicken legs and side dishes, wash and set aside
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Boneless chicken legs, marinated in cooking wine, white pepper, salt and ginger
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To prepare the teriyaki sauce, pour 2 tablespoons of seafood soy sauce, white sugar, and water into the pot. Bring to a boil and the sugar will melt and a slight caramel aroma will appear. Add water starch and honey until it becomes thick (the amount is very small, it is recommended to use the smallest pot at home)
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Pour the teriyaki sauce into the marinated chicken legs and mix well
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Keep the cooked rice warm and store it
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In the middle rack of the oven, set the temperature to 200 degrees for about 15-20 minutes. During the baking process, apply the remaining marinated sauce to the chicken legs about 3-4 times
