A classic rice from the Yoshino family--- teriyaki chicken thigh rice. The wool was about to be poured into a sheep, and to be honest, I hadn't been to Yoshino's house in eight hundred years, and his family's meals could be cooked at home by himself
material:
Pipa legs, teriyaki juice
1. Thaw the lute legs and wash them.
2. Use a knife to draw along the bone and pull the bone out.
3. Cut off all the tendons.
4. Put a little oil in a non-stick pan and fry the chicken thighs and chicken skin downwards.
5. I usually cover the lid and fry for a while.
6. Look at the color of the chicken skin, all colored and turned over.
7. The other side is also fried with color.
8. Pour in some teriyaki juice.
9. I use this, other brands have also been used, the taste is similar, you can adjust it yourself, but it is more convenient to buy ready-made it, I am too lazy to adjust it myself.
10. I want to add some flavor to the chicken, so I add water and blunt it for a while.
11. Cook until the soup is thickened, feel that the color is light, you can add some dark soy sauce.
12. The side dishes are usually cold mixed vegetables, and I used cauliflower, hollandaise beans and water radish this time. You can also serve carrots, cabbage, etc., and love your own preferences.
13. Cook side dishes that cannot be eaten raw in water.
14. Again, my various sauces. Pour a little and you're fine, or put in vinegar and sesame oil.
15. Cook the red rice, cut the chicken thighs into pieces, put them on top of the rice, and put the side dishes on top. In fact, if you don't take a picture, you can just eat it