Still according to the recipe of the chef, Mr. Iijima, it is much more delicious than the previous drums. Some steps are very subtle but it is the key to delicious. (The process map is on Weibo http://weibo.com/ Pp1104)
The chicken legs are boneless, the starch is stained on both sides, and the excess starch is taken. Don’t wrap it thick because it is not fried.
Don't fire, don't add oil, put the chicken skin down into the pot, and press it so that every part of the chicken skin is in contact with the pot.
Cover it and simmer for 5-7 minutes. (The chicken skin is a lot of oil. After a while, there will be oil running out.)
If you run out of oil, use a kitchen paper towel to suck it, know to fry the chicken skin to golden brown.
After turning over the chicken, when the chicken is cooked to 7 minutes, pour in the sauce (2 tablespoons of Japanese soy sauce, 2 tablespoons of wine, 1 spoon of sugar, moderate amount of soup). When the sauce is poured, do not pour on the chicken skin, so that the chicken skin is crispy. The crisp taste is gone.
Remove the chicken cuts after cooking
The remaining sauce is cooked until thick, and the cut chicken is put in. At this time, the whole sauce can be flipped.
Have a good meal, put the chicken on the rice and pour the sauce
Omelette and hot vegetables are also put up.
In fact, there are so many fats on the chicken skin, so the whole process is not using oil. It is all the fat of the chicken itself. It tastes very refreshing. Finally, the sauce should not be dried. It can be used for bibimbap. I still follow the sauce. Add the scallions to your own taste, or you can add the onions to cook. Of course, you don't need to put onions.