Rice 1 bowl is the main material.

condiments

2 chicken legs

Cucumber half root

1 carrot

Two eggs

condiment

3 grams of salt

2 tablespoons cooking wine

2 tablespoons soy sauce

A little spiced powder

Vegetable oil 10g

1 tbsp honey

1 tablespoon sugar

1 tbsp water

The method of Japanese roast chicken rice

1. Debone the chicken leg, pat it with a knife a few times, then fork it evenly on the chicken skin (this is to prevent the chicken skin from shrinking), put it in a container and marinate it with cooking wine, salt and spiced powder for half an hour.

2. Cut carrots and cucumbers into the shape you want for use; Put a few drops of cooking oil and a little salt in the water, add eggs and cook; Then blanch the carrots while they are hot, take them out and cool them immediately.

3. Pour a little oil into the pot, heat it, add the marinated chicken legs and put down the chicken skin. When frying, keep pressing the meat with a shovel. When the chicken skin is fried to golden brown, fry the other side in the same way.

4. After both sides are golden, pour in the sauce, collect the juice on low heat, and keep stirring in the middle to avoid burning. There is no need to collect all the juice, it would be better to leave some on the rice. Take out the cooked meat, let it stand for a while and cut it into pieces. And put it on a plate.

Common sense of diet

Chicken shouldn't be overcooked.