I used to rent a house when I went out to work. In the afternoon, I order takeout in the enterprise, and I like Japanese convenience. Because this convenience usually goes well with all vegetables and fruits, such as roast chicken leg rice, fat beef rice and so on. At present, I am at home every day, so I don't need to order takeout any more. Sometimes I miss eating this set meal. Then I decided to make myself a set meal at home.
In this Japanese set meal, it is easy for everyone to cook chicken leg rice. The raw material is very simple, just need a chicken leg, and then mix the sauce. Although there are few raw materials, the roast chicken leg rice is really delicious. Every time I eat roast chicken leg rice, I can't help but drink soup with white rice.
This time I cooked chicken leg rice at home, I have to say it was really successful. I didn't lose the delivery. Let's take a look at the detailed method with our favorite friends. Food needed: a chicken leg, garlic, rice wine, salt, roast juice, soy sauce, oil consumption and pure honey.
When the chicken leg is completely melted, give him a knife to cut it from top to bottom and pick out the tendons a little bit, so that the whole chicken skeleton falls off and the chicken leg meat becomes a whole piece of meat. Wrap the whole garlic, cut it into powder, then poke three holes in the chicken skin of the chicken leg with a bamboo stick, add a spoonful of salt and a spoonful of rice wine, and finally cover the chicken leg with garlic paste and marinate it for about an hour.
Today, we are going to make the soul sauce of roast chicken leg meat: 2 tablespoons of roast chicken leg juice, 2 tablespoons of soy sauce 1 tablespoon, 2 tablespoons of pure honey, oil consumption 1 tablespoon, salt 1 tablespoon, and all the warm water is melted. Pour a little oil into the pot, put the chicken leg meat into the pot and fry it slowly over low heat. Fry the chicken skin until it is golden and crisp, then turn it over and fry it.
Until the chicken legs are fried on both sides, put our core juice into the pot, cover it and stew for ten minutes. Until the soup in the pot is obviously reduced, everyone will fry him with sugar, but don't boil the soup dry. We can't turn off the fire until there is a little soup left. Take out the chicken leg meat, cut the developing strip with a knife, put it next to the white rice prepared by everyone in advance, and then pour the soup left in the pot on the chicken leg meat. If you have any extra, you can pour it on white rice. It's delicious.
Recipe tip: Bones must be removed after the chicken legs are completely melted. Frozen chicken legs are not easy to debone. Punching holes in the wooden stick can make the chicken breast taste better under the condition of curing, and can also prevent the chicken skin from shrinking during frying. If you don't cook juice at home, you can put two spoonfuls of soy sauce and two spoonfuls of oil consumption directly, and then pour in the remaining seasoning.