Materials:
Chicken leg (chicken crisp bone), onion, soy sauce, oyster sauce, chopped black pepper, sugar, salt, miso, oil and white sesame.
Exercise:
Draw a knife along the bones of the chicken leg, remove the bones inside, clean the chicken leg meat, or directly clean the chicken crisp bones for later use.
Cut the processed chicken leg into small pieces, and the chicken with skin will taste better. Friends who don't like skin can also take it off.
Wash the green onions and cut them into lengths almost as long as the chicken legs. I cut a length two fingers wide and it was just the right size.
Take an empty bowl, pour in 2 tbsps of light soy sauce, 1 tbsps of oyster sauce, 1 tbsps of sugar, a little salt, add 1 tbsps of essence and mix well. Finally, pour a little chopped black pepper and mix well.
You can burn bamboo sticks with hot water first, string a piece of chicken leg, then string an onion, then string chicken, and so on.
Pour oil into the pot, heat the oil until the chopsticks will bubble, add chicken skewers and fry over low heat.
When frying, you can press the chicken more with a shovel, so that the chicken can be fried more evenly and cooked faster.
Stir-fry the chicken and onion until the surface is yellow, brush a layer of sauce on the chicken, and finally pour the remaining sauce into the pot, so that the chicken surface can also get the sauce.
Continue to fry slowly on low heat, turn over more, so that the whole chicken is covered with sauce, and the soup becomes thick and clear.
If you are worried about being unfamiliar, you can poke the chicken cartilage with a toothpick. If there is no blood coming out, it is cooked.
Finally, sprinkle a little cooked white sesame seeds as an ornament, and this Japanese-style roast chicken skewer is ready. Does it look appetizing? Chicken with sauce is juicy, and it will be delicious with a bottle of beer.