Ingredients?

1 large chicken drumstick (if you want to buy small chicken drumsticks, you will need to buy 2)

2 tablespoons of five-spice powder

2 spoons of cooking wine

A little salt

Broccoli

Carrots

A little sesame oil

5 spoons of light soy sauce

5 spoons of honey

A little water

How to make Japanese teriyaki chicken chop with rice? Use scissors to cut the Japanese teriyaki chicken chop along the outside of the chicken leg. Step 1 of how to make rice: Remove the bones (be careful with your hands). Step 2 of how to make Japanese teriyaki chicken cutlet rice

Turn over the skin side of the chicken and beat it with the back of a knife to make the meat soft and tender. Step 3 of making chicken cutlet rice

Use a fork to pierce the chicken skin evenly to prevent the skin from shrinking (if you don’t have a fork, you can use the front of a pair of scissors, or a toothpick or something like that) Japanese Teriyaki Chicken Cutlet Step 4 of how to make rice

Sprinkle allspice powder, cooking wine, and salt on the prepared chicken legs, massage them gently, and marinate for 15 minutes. Step 5 of how to make Japanese teriyaki chicken chop rice

Bleach the broccoli and carrots with your hands, drain the water, add sesame oil and a little salt and mix well. Step 6 of Japanese Teriyaki Chicken Cutlet Rice

No need to add oil to the pan. Fry the chicken skin side down until the oil is released. Step 7 of the Japanese Teriyaki Chicken Cutlet Rice

Turn over and continue frying until the oil is released. Step 8 of the Japanese Teriyaki Chicken Cutlet Rice

Use a spatula. Keep pressing the chicken legs evenly to let the oil and remaining blood inside come out little by little. Japanese Teriyaki Chicken Cutlet Rice Recipe Step 9

Turn over and continue to fry until both sides are golden brown. , pour out the excess oil. Step 10 of Japanese Teriyaki Chicken Cutlet Rice

Use a new bowl to prepare teriyaki sauce and 5 tablespoons of honey. Step 11 of Japanese Teriyaki Chicken Cutlet

Add 5 spoons of light soy sauce to make Japanese Teriyaki Chicken Cutlet Rice, step 12

Add 2 spoons of cooking wine to make Japanese Teriyaki Chicken Cutlet Rice, step 13

Add A little water, stir evenly so that the honey does not sink to the bottom. Step 14 of Japanese Teriyaki Chicken Chops and Rice

Put the prepared teriyaki sauce into the pot. Japanese Teriyaki Chicken Chops and Rice. Step 15

Simmer the teriyaki sauce over low heat for 3 minutes, reduce the soup over high heat, leaving a small portion of the soup. Step 16 of Japanese Teriyaki Chicken Cutlet Rice

Place the fried chicken legs and drain the soup on the chopping board. Japanese Teriyaki Chicken Cutlet Rice Recipe Step 17

Cut the chicken legs into long strips, place them on the rice and pour them over Teriyaki sauce, and put the previously mixed broccoli and carrots on the side of the plate to enjoy Japanese teriyaki chicken cutlet rice. Step 18