Roasted chicken steak is a famous home-cooked dish in Guangdong, and its preparation is very simple. The practice is as follows.

materials: 2 chicken legs, 2g onion, 1g shredded ginger, 5g black pepper, 2 tablespoons cooking wine, 5 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon soy sauce.

color matching accessories (optional ingredients, depending on personal preference): 3g sesame seeds, 3g shredded onion.

1. Cut a knife in the middle of the chicken leg, take out the chicken bones and spread the chicken leg evenly. Chop a few sides of chicken with the back of a knife, and puncture some holes in the chicken skin with a toothpick to facilitate pickling and savoring.

2. Add onion, ginger, shredded cooking wine and black pepper to the chicken, grab it evenly and marinate it for 2 minutes.

3, stir-fry the juice. In a clean bowl, add honey to soy sauce and soy sauce, melt with warm water, stir well, and cook the juice according to the light.

4. Remove the pan and heat the pan to cool the oil. When the oil temperature is 8% hot, the skin is facing down, put the chicken leg into the pan, and fry it slowly over low heat. After 2 minutes, turn it over and fry it again until both sides are golden brown.

5. Pour in the cooking sauce, cover the lid, simmer for 5 minutes on low heat, boil, turn over again, turn to high heat to collect the juice, and then collect the thick soup.

6. Take out the pot, change the knife, set the plate, and sprinkle with shredded green onion and sesame seeds for ornament.

Tips:

Teiyaki (Teiyaki, Teiyaki) is a Japanese dish and cooking method. It refers to the sauce mixed with soy sauce, sugar water, garlic, ginger and sake (or glutinous rice) during barbecue. Zhao Shao juice can be mixed with all kinds of meat and made into various Zhao Shao dishes, such as Zhao Shao ribs and Zhao Shao beef. Chinese and Korean-style teriyaki juice tastes heavier, while Japanese-style teriyaki juice tastes lighter.