Health benefits
Chicken legs: maintain healthy skin and mucous membranes
Rice: low in protein
Honey: nourish the spleen and stomach
Ingredients
Chicken legs ( 2 pieces ) | Rice ( A bowl ) |
Dark soy sauce ( half a spoon ) | Light soy sauce ( two tablespoons ) |
Fuel consumption ( half a spoon ) | Granulated sugar ( half a spoon ) | Honey ( One tablespoon ) | Garlic ( One clove ) |
Starch ( Half a spoonful ) | Water ( Two tablespoons ) |
Vinegar ( One tablespoon ) | Ginger ( Two pieces ) |
Carrot ( ) | Broccoli or leafy greens ( ) |
How to make Teriyaki Chicken Legs with Rice
1.Deboning chicken legs
2. Fork it with a fork, add cooking wine, and marinate with light soy sauce Ten minutes
3. Blanch the carrots and rapeseed for two minutes and remove them
4.Add teriyaki sauce, one tablespoon of honey, two tablespoons of light soy sauce, two tablespoons of water, and one tablespoon of rice vinegar Large spoonful, small spoonful of sugar, half spoonful of starch, half spoonful of dark soy sauce, half spoonful of oil consumption
5.Put a small amount of oil in the frying pan and fry the chicken legs until golden brown on both sides
6.Down Add teriyaki sauce, garlic, and ginger slices, stir-fry until the teriyaki sauce thickens
7. Put the rice on a plate, cut the chicken legs into strips, arrange the rapeseed, carrots, and chicken legs, it’s OK
Tips
I didn’t use the back of the knife to pound the chicken legs, as they shrank back a lot.Friends, be sure to use the back of the knife to pound them when cooking
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