Ingredients: 5 chicken wings, purple lettuce, cabbage, carrots, cherry tomatoes, brown rice, purple rice, and half corn.

Accessories: braised pork soy sauce, cooking wine, rock sugar, salt, garlic, ginger.

Operation method editor

1. Remove the bones and marinate with cooking wine and ginger for one hour

2. Fry skin side down until brown, add garlic Ginger

3. Turn over

4. Add the prepared sauce and 150ml purified water

5. Slowly reduce the juice

6. Place in a bowl filled with mixed rice and decorated with side dishes

7. Other nutritious dishes

300 grams of boneless chicken thighs

Shiitake mushrooms , green pepper, and red bell pepper

Sans pepper powder and sesame seeds

100 grams of soy sauce

50 grams of white sugar

Rice wine/sake 50 grams

Preparation steps

1. Mix the seasonings, heat, and cook until thick. When about 2/3 of the amount is left, the juice is ready.

2. Remove the excess skin and fat from the chicken [1] and trim the tendons with a knife to prevent the meat from shrinking when heated; cut off the stems of the mushrooms, wash the green peppers and red bell peppers and cut them into pieces Standby.

3. Sprinkle the chicken with a little salt and marinate it for 10 minutes, then wash it with wine (1:5) to remove the fishy smell, drain the water, and dip a little sauce on both sides for color.

4. Put a little salad oil in the pot, turn to low heat and fry both sides until golden brown, then remove from the pot, add mushrooms, green peppers, and red bell peppers and stir-fry.

5. Add the chicken legs into the pan and continue to fry until cooked. Add the sauce and fry until the juice is reduced.

6. After the chicken is out of the pot, cut it into bite-sized pieces with a knife, pour sauce on the surface, sprinkle with sansho pepper and sesame seeds, and top with vegetables to create a delicious teriyaki chicken.

Method 2 Edit

Materials

Chicken thighs, white onions, mirin, soy sauce, water,

Production process

1. Prepare sauce: water, soy sauce, mirin (ratio 2:1:1).

Teriyaki Chicken Group Pictures

Teriyaki Chicken Group Pictures (14 photos)

2. Dry the pot and fry the chicken legs with the skin side down first.

3. Sprinkle a thin layer of salt on the chicken legs.

4. Fry until golden brown on both sides and cooked for 8 minutes.

5. Remove from the pot and set aside.

6. Use the remaining oil in the pot to sauté the white onions until fragrant and soft.

7. Add the pre-mixed sauce and bring to a boil.

8. At this time, add the fried chicken legs into the sauce and cook until the soup thickens, and it is ready to serve.

9. Take it out of the pot and put it on the plate.