How to make Teriyaki Chicken Rice

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged. Today I will teach you the specific steps of making teriyaki chicken drumstick rice.

1. Debone the chicken thighs. You can cut the skin and flesh of the chicken leg along the lollipop mark, and then it will be easier to remove.

2. Chicken legs after removing bones. It was a bit of an effort to operate it for the first time. After deboning the chicken legs, add soy sauce, five-spice powder and a little salt and marinate for about ten minutes.

3. Put oil in the pan and fry the chicken legs on low heat. Fry the skin side first until both sides are golden brown. About 6 or 7 minutes. Add rock sugar and melt it, stir the chicken legs evenly, add water to cover the chicken, add black fungus and chestnuts (the chestnuts are the cooked chestnuts bought before, raw ones will take a while to cook), and cook over high heat.

4. Cook the cauliflower in another pot for a while

5. The chicken legs are basically cooked when the water is reduced. Take them out, cut them into pieces, and place them on a plate. Thicken the remaining soup in the pot and pour it over the vegetables. It looks appetizing, right? But it’s my first time making it, so the sweetness and saltiness aren’t to my liking. Next time improvement

Housewives, after reading the editor’s introduction, are you unable to hold back? So hurry into our kitchen and make your own teriyaki chicken leg rice in your own world.