Teriyaki chicken legs is a Japanese dish made from chicken legs.

The preparation method of teriyaki chicken leg rice is very simple. My family will often make it because the children like it. It contains meat, vegetables and rice, and is topped with a thick sauce. It is really delicious. .

Speaking of teriyaki chicken rice, the thick teriyaki sauce is mixed with delicious rice. The chicken is tender and delicious. Even the rice with soup is so delicious that you will lick the plate. After you learn how to make it, , my husband wants to eat teriyaki chicken drumstick rice and he no longer has to go to a restaurant, haha, you can try it, if it doesn’t taste good, come to my house and I will cook it for you haha.

Ingredients:

Chicken legs, broccoli, carrots, cherry tomatoes, shiitake mushrooms, rice

Seasoning:

Edible oil, salt, white sugar, brown sugar, cooking wine, raw Dark soy sauce, oil consumption, pepper powder, honey, black sesame seeds

Making the sauce:

Light and dark soy sauce consumption, oil consumption, white sugar, brown sugar, pepper powder, water and dark soy sauce, mix well

Steps:

1. Wash the chicken legs and remove the bones.

2. Put the chicken legs into a basin, add salt, cooking wine, sugar, light soy sauce, oyster sauce, pepper, and honey and rub repeatedly to coat the chicken with the seasoning.

3. Marinate for more than 2 hours. The longer the marinating time, the more delicious it will be.

4. To prepare teriyaki sauce, mix light soy sauce, oyster sauce, brown sugar, pepper, honey and water, add a little dark soy sauce for color, and stir evenly.

5. When marinating chicken legs, blanch broccoli and carrots in water, add some salt and cooking oil to the water to keep them bright and not discolored.

6. Fry in a pan, add a little oil, medium-low heat, add marinated chicken legs, fry the skin side first, shake the pan halfway, generally non-stick pans will not stick end.

7. Don’t rush to flip over, fry until golden brown, then flip over and fry the other side.

8. Fry the mushrooms at the same time and set aside.

9. Add cooking wine and cook over high heat, pour in the prepared teriyaki sauce, cover and simmer for 8-10 minutes, turning the chicken legs over once in the middle to make the flavors evenly absorbed on both sides.

10. Reduce the juice over high heat, but do not completely dry up the soup.

11. Turn off the heat, take out the chicken legs, place them on the sticky board and cut them open.

12. Arrange on a plate, add vegetables, pour teriyaki sauce, sprinkle rice with black sesame seeds, and a simple, nutritious and delicious teriyaki chicken leg rice is completed.