Japanese glutinous rice 1 2 cup, soy sauce 1 cup, sake 1 cup, sugar1spoon, half a spoonful of Jiang Mo, a little sesame oil and a little black pepper.

Cooking practice of Japanese roast chicken

1. Boned chicken legs, cut tendons horizontally with two knives, and marinated with cooking wine.

2. Take out the chicken and put it on the baking tray (spread tin foil). Bake the chicken skin upwards at 200 degrees 18 minutes. Brush chicken skin with honey and sprinkle with white sesame seeds and bake for about 2 minutes. Tin foil is the key to not washing the pot.

3. Put the hot rice in a bowl and pour the roasted gravy on the rice. Then add the cut chicken pieces and sprinkle with some coriander. If you like light taste, you may not need to pour the juice.