Autumn winds, chestnuts, and the season of eating chestnuts. This year, I have done a lot of chestnut rice. Today I have a piece of teriyaki chicken. The sweetness of the sauce and the sweetness of the chestnuts are very delicious. It is really delicious.
First soak the chestnuts for 20 minutes, cut the chestnuts into two halves, and then peel off the skin (soaking water is to make the skin better peeled);
Rice is clean, add chestnuts, and add the same amount of water when cooking.
I cook it in a casserole, first turn the steam on the steam and turn it to a small fire. It takes about 20 minutes for a pot of chestnut rice to be cooked.
Start to cook the chicken legs, first remove the chicken legs, this time I use the chicken legs, you can also use the big chicken legs, eat more enjoyable;
Boneless chicken legs with ginger, pepper, cooking wine for 15 minutes, or marinated overnight;
Make a photo of the sauce. The soy sauce + cooking wine + honey is about 3:3:1 ratio. After the adjustment, you can taste it and adjust it according to the taste.
Add a little oil to the pan, first fry the chicken skin until it is oily, then fry until both sides are browned;
Add the adjusted simmered sauce;
Cook for about three minutes, then simmer the juice;
The teriyaki chicken legs are covered on chestnut rice, perfect.