Preparation time: 5min Production time: 15min Difficulty: ★ Serving: 2 servings: Breakfast Lunch Dinner Bento
After the boneless chicken legs are washed, the surface is poked with a fork, placed in a sealed bag, and 30 ml of Japanese soy sauce, 15 ml of cooking wine, 15 ml of honey (or 15 g of white sugar), and 30 ml of water are added for pickling for more than half an hour. * You can marinate the night before, and do it the next day.
Prepare a microwaveable bowl, pour 60ml Japanese soy sauce, 15ml cooking wine, 30ml honey, microwave or high-fire micro-blog for 3-5 minutes, slightly viscous. * Different microwave ovens have different firepower, and the time is adjusted according to actual conditions. * If there is no microwave oven, it is also possible to heat it to a thicker pan.
No need to put oil on the non-stick pan, the chicken legs with marinated chicken legs are facing down, and the medium and small fires are fried until the skin is oily, slightly browned. * During the frying period, the chicken legs are pressed with a shovel, so that the fried chicken skin is delicious.
After the side of the chicken skin is fried, turn over the other side. Add 15 ml of water and pour the simmered juice of step 2. Juice to thick. * How to check if the chicken legs are cooked: poke the thickest part of the chicken leg with chopsticks, no blood can seep out.
Cut the chicken legs, put them on the rice, pour the soup in the pot and sprinkle a little sesame.
1. You can marinate the night before, and do it the next day. 2. When heating the sauce, the firepower of different microwave ovens is different, and the time is adjusted according to the actual situation. 3. If there is no microwave oven, it can be heated to thicken with a milk pan. 4. During the frying period, use the shovel to keep the chicken legs pressed, so that the fried chicken skin is delicious. 5. How to check if the chicken legs are cooked: poke the thickest part of the chicken leg with chopsticks, no blood can seep out.