The teriya sauce is one of the specialty sauces of Japan. Use it to make delicious, sweet and tender taste that makes people want to eat a few more mouthfuls. The dishes made with the simmered sauce are like deep-sea fish such as squid squid, simmered salmon, etc., and can also be used for poultry. Today, we introduce the practice of simmering chicken ingots, according to my prescription. Come out of the chicken, you will thank me for eating.
The chicken legs are boneless and rinsed with water.
Put all the spices in a bowl and mix thoroughly.
Add the seasoning to the chicken, garlic and ginger. Cover with plastic wrap for at least two hours, preferably overnight. I put it directly in the sealed bag.
Pickled chicken is taken out, and the garlic sliced ginger in the juice is filtered out.
Pan a little oil, first fry the side with chicken skin, medium and small fire may be fried for about 2-3 minutes, then turn over, fry the chicken to light golden to cooked
Do not use the pan, add the sauce directly
Open the medium fire until the juice is thick. You can turn off the fire.
Remove the chicken, cut into pieces, and pour the soup