Many people know that this practice originated in Japan, but why is it called burning? Because in Japanese, this practice is called "り?き (てりやき/Teriyaki)". Zhao Shao just took the Chinese part of this name. Let me introduce you to the detailed practice of Japanese-style roast chicken legs. Welcome to read!

Detailed method of roasting chicken legs with Japanese ingredients

2 chicken legs

condiments

Cooking wine 1 spoon soy sauce 1 spoon

Half a spoonful of honey in soy sauce 1 spoon

Practice steps

1. Chicken legs, cooking wine, soy sauce, soy sauce, honey and other raw materials.

2. Place the chicken leg flat on the chopping board, fix the joint of the root of the chicken leg by hand, and cut it from the middle along the direction of the chicken bone with a knife to separate the chicken bone from the chicken.

3. Boneless chicken legs are laid flat for use.

4. Pour a proper amount of cooking wine into the chicken, gently massage and marinate for 15 minutes.

5. Heat the juice according to the light: pour in cooking wine, soy sauce, honey and soy sauce, add a little water and mix well.

6. Put the pickled chicken skin face down in the pot and fry until it is oily.

7. Continue frying the reverse side until both sides are golden brown. In the process of frying, press with a shovel to make the chicken evenly heated.

8. Pour the prepared boiled juice into the pot.

9. Fry on low heat for 3 minutes.

10. Take the juice out of the pot after the fire.

1 1. Cook chicken leg slices with blanched broccoli and carrots.

skill

In the process of frying, press with a shovel to make the chicken evenly heated.

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