Japanese teriyaki chicken recipe 1,

Materials

Chicken legs, broccoli, carrots, cooking wine, allspice, salt, light soy sauce, honey

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Method

1. Remove the bones from the chicken legs, beat them a few times with a knife, and then use a fork to spread the chicken skin evenly. This is to prevent the skin from shrinking. Process all the chicken legs in turn and put them on the chicken skin. Put it into a container, add cooking wine, salt, and five-spice powder to marinate.

2. Preparation of teriyaki sauce: 2 tablespoons cooking wine, 1 tablespoon honey, 2 tablespoons light soy sauce; or 2 tablespoons soy sauce, 2 tablespoons cooking wine, 1 tablespoon sugar, 1 water Large spoon.

3. Wash the broccoli, break it into small florets, put a few drops of cooking oil and a little salt in the water, blanch the broccoli, take it out and cool it immediately, remove the water and add salt and sesame oil. Mix well.

4. Pour a little oil into the pan, heat it up and add the marinated chicken legs with the skin side down. Use a spatula to press the meat constantly while frying. Fry the chicken skin until golden brown. Fry the other side in the same way. When both sides are golden brown, pour in the teriyaki sauce. Use low heat to reduce the juice. Stir constantly in the middle to avoid burning. The juice does not need to be completely drained. Leave a little to pour on the rice. It will taste better. Take the cooked meat out and let it rest for a while and cut into pieces.

5. Take a container and put the rice in it, then pour a little of the roasted chicken juice on the rice, put a few pieces of chicken and vegetables on it and it's ready to eat.

Japanese Teriyaki Chicken Recipe 2

Ingredients

150g chicken skin, 2 bamboo skewers, 2 tablespoons teriyaki meat sauce

Method

1. Blanch the chicken skin in boiling water, remove the fat under the skin while rinsing it with cold water, drain and cut into about 3 cm squares for later use.

2. Use bamboo skewers to string up the chicken skin slices from Step 1, and repeat this step until all the ingredients are used.

3. Preheat the oven to 200℃ and set aside.

4. Spread the chicken skin skewers from Step 2 on a baking sheet and bake in the oven at 200℃ for about 5 minutes.

5. Take out the chicken skin skewers baked in step 4, evenly apply a layer of teriyaki sauce, turn it over and put it in the oven, bake at 200℃ for about 2 minutes, take it out and brush it with a layer of teriyaki sauce. Just cook the sauce.

6. Take an appropriate bowl of white rice, place the grilled chicken skin skewers on top of the rice, then add your favorite side dishes and soup, and you are ready to enjoy.