How to make teriyaki chicken leg rice

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  1. Clean the chicken legs and prepare a handful for the kitchen Use scissors, and then remove the chicken bones to ensure that the boned chicken legs are still in a complete fan shape

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  2.Use a meat mallet to pound the chicken legs to break the tendons.

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  3.Add cooking wine, salt, pepper and ginger slices, mix well and marinate.Refrigerate overnight

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  4. Barbecue sauce: 40 grams of honey, one spoon of oyster sauce, cooking wine One spoon, two spoons of soy sauce, two spoons of dark soy sauce, and one bowl of water, stir well.

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  5. Heat a thin layer of oil in a pan, add chicken legs and fry until golden on both sides

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  6. Pour in the cooking sauce made in the four steps and bring to a boil, then reduce to low heat and simmer for 10 minutes.

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  7.Take out the chicken legs and cut them into strips

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  8. Pour in the rice and pour the remaining sauce in the pot.

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  9. Blanch vegetables in boiling water for 30 seconds

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  10.Cooked and sliced ​​eggs

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  11. Put everything into a lunch box, sprinkle with a little white sesame seeds, and pack it up.

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  12.Finished product picture

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  13.Dooling