Tools/raw materials

more

3 chicken legs

A little five-spice powder

A little salt

Four tablespoons of cooking wine

Three tablespoons of light soy sauce

One and a half tablespoons of honey

Steps/methods

1/8 step by step Read

Wash three chicken legs. If there is subcutaneous fat, cut it off with scissors

2/8

Debone the chicken legs and cut them with the back of a knife. Pat the chicken legs loosely, and then use a toothpick to poke some small holes on the skin side of the chicken legs to facilitate the flavor

3/8

Put the chicken legs into a bowl, add a tablespoon of cooking wine, and a tablespoon of cooking wine. Sprinkle some salt, then sprinkle some five-spice powder, mix well and marinate for about 20 to 30 minutes

4/8

While the chicken legs are marinating, use three tablespoons of light soy sauce and three tablespoons of light soy sauce. Mix cooking wine and one and a half tablespoons of honey to make teriyaki sauce

5/8

Preheat the Zwilling STAUB enamel cast iron pan over low heat, pour a small amount of salad oil, oil After heating, place the chicken legs skin side down

6/8

Fry over low heat until one side is golden, then flip and fry again.

When frying, use a spatula to keep pressing the chicken legs, otherwise the chicken legs will curl up and become very thick

7/8

After frying the chicken legs until golden brown on both sides, pour in For the teriyaki sauce in step 4, turn to medium-low heat and cook. While cooking, use a spoon to pour the sauce in the pot onto the chicken legs

8/8

Wait for the sauce in the pot When it is thick, you can take it out of the pot

Notes

1. Remove the bones from the chicken legs. It is actually more convenient to use kitchen shears. I use scissors to cut the chicken legs vertically. , and then pull the meat down, and use scissors to cut the place where the bones are attached. I feel that it is more convenient and safer to remove the bones than using a knife.

2. Step 3 of marinating the chicken legs. When cooking, use less salt because there is light soy sauce in the teriyaki sauce later. Add honey instead of sugar to the teriyaki sauce to make the chicken leg meat more shiny.

3. After removing the bones from the chicken leg, Use the back of a knife to chop the chicken leg meat and loosen the tight chicken tissue, so that the meat will not feel hard when you eat it. When frying, you should also use a shovel to press the chicken leg meat from time to time, so that the chicken leg meat will be flat. Otherwise, the chicken leg meat will curl up into a meat ball after being heated.

4. When collecting the juice, you don’t need to completely dry it up. Leave a little bit of the soup, so that it will not burn easily and the extra juice will not be burned. The juice is also delicious when poured on top of rice.