How to make teppanyaki teriyaki chicken legs

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Next, I will teach you how to make teppanyaki teriyaki chicken legs.

1.12 Raw material picture.

2.21 Debone the chicken legs, marinate with 1.5 teaspoons of salt, 1 teaspoon of pepper, 1 tablespoon of honey, and shredded ginger for more than ten minutes.

3.1 Mix half a tablespoon of soy sauce, one tablespoon of oyster sauce, one tablespoon of sesame oil and two-thirds tablespoon of sugar into a sauce.

4.2 Cut potatoes and carrots into dice, cut cucumber into diamond-shaped pieces, soak mushrooms until soft and cut into dices.

5. Boil water in a pot, cook the pasta, potatoes and carrots for 8 minutes, remove and set aside.

6. Put oil in the pan and fry the chicken thighs until both sides are golden brown and half cooked.

7. Take out the fried chicken thighs and pour out all the oil.

8. Stir-fry the chopped mushrooms in the oil at the bottom of the pan.

9. After the mushrooms are fried and fragrant, add the prepared sauce and broth and bring to a boil.

10. Add the chicken thighs and cook over medium heat until they are browned.

11. Cook over high heat until the sauce thickens. Don't let it dry out completely, just make the soup thick.

12. Brush oil on the iron plate and heat it up. Place the pasta, potatoes, carrots, and cucumbers, and then beat the eggs into the iron plate. Cut the chicken thighs and add some soup.

First of all, reading the instructions for making teppanyaki teriyaki chicken legs shows that you are very patient. And this patience will inevitably lead to different achievements in this dish. So, you need to try it quickly while you are young.