Recipe: Teriyaki chicken leg rice

Home Cooking Recipe: Teriyaki chicken leg rice



  1. After washing the chicken legs, control the dry water and remove the bones with a knife. The chicken is beaten with a knife back, and then forked on the chicken skin with a fork to prevent the skin shrinkage.

  2. Processed chicken legs, put in a bowl of wine, salt, and allspice marinated

  3. Add 2 tablespoons of cooking wine to the bowl, 1 tbsp of honey, 2 tbsp of soy sauce and mix well with teriyaki sauce

  4. Pour a little oil into the frying pan. After the oil is hot, add the marinated chicken legs and place the chicken skin down.

  5. Simmer on a small fire, and occasionally use a shovel to press on the chicken. When the chicken skin is fried until golden brown, turn over the noodles. When all the sides are fried until golden, pour in the sauce, use a small fire to collect the juice, and keep the middle. Stirring, it is best not to drain all the juice, leaving a little poured on the rice will be better. Remove the burned meat and cool it to a uniform four pieces.

  6. Broccoli, carrots, washed and cut into small pieces, put in boiling water with salt and a little cooking oil, take out the salt and add salt, stir the sesame oil evenly.

  7. Put the rice in the plate, put the sliced ​​chicken leg meat and then pour a little gravy on it, served with the mixed vegetables.


1. Slowly come when the chicken legs are ticked, be careful not to cut your hands. 2. The taste is light, and the soy sauce in the teriyaki sauce can be reduced a little. 3. It is best to leave a little more on the sauce. It is very fragrant with this juice.

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