Burning sauce, shining with touching luster, makes people's appetite open. Come and learn how to fry chicken with crispy outside and soft inside in a pot!

Materials (2 persons)

Chicken leg meat … (large) 1 slice (300 ~ 350g) … 2 tablespoons soy sauce … 1 2/3 tablespoons wine … 1 tablespoon sugar … 1 2 tablespoons ginger juice …1teaspoon salad oil.

The way of doing things

1 Take the chicken out of the refrigerator about 30 minutes before cooking and heat it. Remove excess fat, and then draw 4 ~ 5 shallow knife marks to remove tendons. Mix the raw materials evenly for later use.

Recommended reading: The recipe is simple and easy, and it is served in two steps: steamed clams with wine.

2 Pour salad oil into the pot, heat it over medium heat, and then put the chicken skin down into the pot. Fry the whole chicken for 3-4 minutes while holding it down with a spatula (a). Turn over after coloring, then cover the pot and steam for 5-6 minutes (b).

3 Turn off the fire, add the material A(c) which was stirred evenly in advance, and cook while shaking the pot until the sauce is thick.

4 Keep the stem of turnip 5cm, cut off the leaves, cut the skin into 6 equal half-moon shapes, then soak it in water for about 5 ~ 10 minutes and wash it thoroughly. Take out the chicken from Step 3, cut it in half longitudinally, and slice it into 1cm thickness. Serve with turnips and pour the remaining sauce on it.

This article is excerpted from "Grandma Takagi's Pan Cooking Recipe: NHK Super Popular Japanese Cuisine Masters Teach You to Make 80 Delicious Private Cuisine Simply" by Taiwan Province Merchants.