Prepare one chicken leg, one compact bag
Chicken leg bone removal
Pickles: 1/4 cup water, 1 tablespoon cooking wine, 1 tablespoon brown sugar, 1 tablespoon Japanese soy sauce. Mix evenly in the bag
Chicken legs with a knife tip or bamboo sign for a few times to taste
Also plan a little ginger mud
Put the processed chicken leg meat with pickles and ginger into a compact bag, drain excess air, and marinate in the refrigerator for at least 30 minutes.
Teriyaki sauce practice: 2 tablespoons honey, 2 tablespoons sake, 2 tablespoons cooking wine, 2 tablespoons Japanese soy sauce, first mix in the bowl, then slowly simmer in the pot
Slowly simmer in the pot
When the liquid is concentrated to half, the sauce is full of caramel and it can be served. You can do a little more bottling at a time.
The oven is preheated to 200 degrees, the pickled chicken is taken out, the chicken skin is down, and the upper layer is baked for about 5 minutes until the surface is golden.
Turn over, chicken skin facing up
Brush a layer of teriyaki sauce and continue to bake in the oven until the chicken skin is browned
Remove the cut strips and place them on the rice, then brush the appropriate amount of teriyaki sauce, sprinkle the fragrant white sesame seeds, and eat.