How to make Japanese Teriyaki Chicken Rice?

Japanese teriyaki chicken rice is a common bento for white-collar workers. Because this chicken rice is easy to prepare and is rich in nutrition, it is more suitable for white-collar workers. Japanese teriyaki chicken needs to be marinated in advance so that the taste will be stronger and more fragrant after cooking.

Ingredients: chicken drumsticks, broccoli, carrots. Seasoning: cooking wine, five-spice powder, salt, light soy sauce, honey.

practice:

1. Debone the chicken legs, tap them a few times with a knife, and then use a fork to evenly spread the chicken skin. This is to prevent the skin from shrinking. Process all the chicken legs in turn, put them in a container, add cooking wine, salt, and five-spice powder to marinate.

2. Preparation of teriyaki sauce: 2 tablespoons cooking wine, 1 tablespoon honey, 2 tablespoons light soy sauce; or 2 tablespoons soy sauce, 2 tablespoons cooking wine, 1 tablespoon sugar, and 1 tablespoon water.

3. Wash the broccoli, break it into small florets, put a few drops of cooking oil and a little salt in the water, blanch the broccoli, take it out and cool it immediately, control the water and add salt and sesame oil and mix well.

4. Pour a little oil into a frying pan, heat it up, and put in the marinated chicken legs with the skin facing down. Use a spatula to constantly press on the meat while frying. When the skin is golden brown, turn it over and fry the other side in the same way. When both sides are golden brown, pour in the teriyaki sauce and simmer over low heat to reduce the sauce. Stir constantly in the middle to prevent it from burning. The sauce does not have to be completely dried up. It will taste better if you leave some to pour on the rice. Take out the cooked meat and let it sit for a while before cutting into pieces.

5. Take a container and put the rice in it. Then take a little of the grilled chicken sauce and pour it on the rice. Place a few pieces of chicken and vegetables on it and you can eat.