This time, I introduce the 鶏照り焼き丼 (Japanese-style simmered chicken nuggets), and the original 鶏照り焼き (Japanese-style simmered chicken) has slightly changed.
Correct the edges of the chicken skin, remove the excess fat and chicken ribs, use a knife to cut a few knives on the thick part of the chicken, then prick the countless holes in the chicken skin with a bamboo stick or a fork, and marinate the chicken legs with 1 tablespoon of salt, salt and pepper. Meat about 10 minutes
Prepare a bowl, mix with sauce, 5 tablespoons of sake, 3 tablespoons of soy sauce, 1.5 tablespoons of みりん(味霖), and 1.5 tablespoons of sugar.
Remove the marinated chicken leg and use the kitchen paper to absorb the water. The chicken is covered with raw powder on both sides, and then the excess powder is taken by hand.
Take a pan, do not need to put oil, use a hot pot, wait for the pot to heat the chicken leg meat (the chicken skin face down), cover the lid and simmer for 7-8 minutes, fry the chicken skin in the middle. The oil is wiped off with kitchen paper
When the chicken skin is fried until it is browned, turn it over. At this time, pour the well-preserved sauce, boil for 2 minutes on medium heat, and take out the chicken leg. Cut the chicken leg meat into pieces and pour it into the original pot. Use a medium heat to cook until the juice is slightly thick.
Prepare a bowl of rice, add seaweed, chicken, pour the sauce, add a small onion and sprinkle with sesame seeds.
On the chicken skin, use bamboo sticks or forks to puncture countless small holes. One of them can fry the fat under the skin, and the two chicken legs will not shrink, which is relatively flat. Don't take too much soup, leave some to pour on the chicken. みりん(味霖) is a light yellow transparent sweet wine, which is actually a wine seasoning containing alcohol, polysaccharide and high sweetness. Mainly to go to the 腥, to enhance the taste.