How to make Japanese teriyaki chicken rice

The same dish will definitely taste different when cooked by different people. In addition to the differences in the human body, it is actually more of a difference in cooking methods. In fact, everyone wants to eat delicious food. So, let me introduce to you the specific method of making Japanese teriyaki chicken leg rice.

1. Wash and bone the chicken legs, marinate with chicken leg marinade for more than 30 minutes

2.1 Add a little oil to the pan, put the marinated chicken legs in with the skin facing down, fry over medium-low heat until golden brown, turn over and fry the other side for about 5 minutes on each side

3.2 Cut carrots into small pieces and blanch them in boiling water. Cut onions into strips and stir-fry with a small amount of salt and soy sauce. Slice cucumbers.

4. After frying, add the sauce (mix all ingredients except honey) and simmer for 3-5 minutes. Take out the chicken, add honey to the sauce, simmer until it becomes thick and then turn off the heat.

5. Put the rice in a larger bowl, add carrot slices, cucumber slices and onions, cut the chicken legs into small pieces and put them on top, then pour the sauce on it.

Today’s introduction to Japanese teriyaki chicken leg rice ends here. Have you learned it? In fact, the overall process is quite simple and easy to learn. Take some time to follow the steps above.