Recipe: Teriyaki chicken legs - Laoheng and wine version

Home Cooking Recipe: Teriyaki chicken legs - Laoheng and wine version

Notes:

When you make a home-cooked dish at home, you need to use cooking wine to cook the sauce. This time, I used the old Henghe's cooking wine to make the teriyaki sauce. The finished product is rich and soft, and it is very suitable for use in the production of meat dishes. Tips: The Japanese style soy sauce with a light and sweet taste is used in the recipe. If you use ordinary soy sauce, please reduce the amount of soy sauce according to your taste, or shorten the curing time. Otherwise, you will get it out. Very salty.

Ingredients:

Steps:

  1. Home Cooking Recipe: First, give the chicken legs bones: as shown in the figure, follow the direction of the bones and draw a deep mouth to cut the chicken legs.

    First, give the chicken legs bones: as shown in the figure, follow the direction of the bones and draw a deep mouth to cut the chicken legs.

  2. Home Cooking Recipe: Then separate the chicken legs near the bones along the bones, and then cut the meat on both ends of the bone with a knife to get a clean leg bone and a complete chicken leg.

    Then separate the chicken legs near the bones along the bones, and then cut the meat on both ends of the bone with a knife to get a clean leg bone and a complete chicken leg.

  3. Home Cooking Recipe: Add cooking wine and a little salt to the chicken leg meat, and massage evenly with the hand to let the cooking wine infiltrate into the chicken.

    Add cooking wine and a little salt to the chicken leg meat, and massage evenly with the hand to let the cooking wine infiltrate into the chicken.

  4. Home Cooking Recipe: Add ginger and a little bit of soy sauce and marinate the chicken legs for at least half an hour. When marinating, you can use a fork to slightly fork to help you

    Add ginger and a little bit of soy sauce and marinate the chicken legs for at least half an hour. When marinating, you can use a fork to slightly fork to help you

  5. Home Cooking Recipe: Next, prepare the simmered sauce

    Next, prepare the simmered sauce

  6. Home Cooking Recipe: Mix cooking wine, honey, Japanese soy sauce and water, and cut the onion

    Mix cooking wine, honey, Japanese soy sauce and water, and cut the onion

  7. Home Cooking Recipe: Add the green onion to the mixed sauce, put it in a small milk pan and heat it on a low heat.

    Add the green onion to the mixed sauce, put it in a small milk pan and heat it on a low heat.

  8. Home Cooking Recipe: I’ve been licking until the sauce starts to become viscous, and only half of the portion is good.

    I’ve been licking until the sauce starts to become viscous, and only half of the portion is good.

  9. Home Cooking Recipe: A good simmered sauce can be stored in a small bottle. If the chicken leg meat is too late to be eaten, it can be put into a sealed bag like the picture and then refrigerated in the refrigerator, but it is best not to refrigerate for more than 24 hours.

    A good simmered sauce can be stored in a small bottle. If the chicken leg meat is too late to be eaten, it can be put into a sealed bag like the picture and then refrigerated in the refrigerator, but it is best not to refrigerate for more than 24 hours.

  10. Home Cooking Recipe: Do not put oil in the pot, put the chicken leg meat into the pot after the hot pot, the chicken skin side is facing down, and the oil is turned over after the oil is fried.

    Do not put oil in the pot, put the chicken leg meat into the pot after the hot pot, the chicken skin side is facing down, and the oil is turned over after the oil is fried.

  11. Home Cooking Recipe: Have been fried until the chicken legs are golden brown

    Have been fried until the chicken legs are golden brown

  12. Home Cooking Recipe: At this time, you can add the teriyaki sauce to the pot, and then continue to use the small fire to simmer the chicken leg with the simmered sauce.

    At this time, you can add the teriyaki sauce to the pot, and then continue to use the small fire to simmer the chicken leg with the simmered sauce.

  13. Home Cooking Recipe: You can cook a pot of water and cook the washed broccoli and carrots.

    You can cook a pot of water and cook the washed broccoli and carrots.

  14. Home Cooking Recipe: When you cook until the remaining sauce is not much, turn to the fire and collect the juice to make the sauce thicker.

    When you cook until the remaining sauce is not much, turn to the fire and collect the juice to make the sauce thicker.

  15. Home Cooking Recipe: Say good rice, put broccoli and small carrots, use a knife to cut the simmered chicken legs into small pieces, sprinkle with white sesame seeds, and cook a bowl of simmered chicken legs.

    Say good rice, put broccoli and small carrots, use a knife to cut the simmered chicken legs into small pieces, sprinkle with white sesame seeds, and cook a bowl of simmered chicken legs.

Tips:

1. The simmered juice can be simmered at one time. After simmering, the vial can be sealed and stored. 2. If the chicken leg meat is too late to be eaten, it can be put into a sealed bag like the picture and then frozen in the refrigerator. It will be bad at room temperature, but it should not be more than 24 hours. It will be salty. 3. The feeling of using this bottle of wine is that it tastes soft & soft. It is said that the base is a five-year pure grain brewing yellow wine, so the difference between the use feeling and the alcohol blending, the taste of this bottle will not be very irritating, and it is suitable for the production of teriyaki sauce.


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