Making rice with teriyaki chicken
It is a meeting between sweet and salty teriyaki sauce and savory chicken leg meat, and making teriyaki chicken over rice.
2 serving
Within 60 minutes
에코즈
Ingredients
  • a drumstick
    350g
  • onion
    1/2ea
  • Sesame leaf
    4piece
  • instant rice
    2serving
  • thick soy sauce
    2spoon
  • Oyster sauce
    1spoon
  • Sugar
    1spoon
  • crushed garlic
    1ts
  • Water
    2.5spoon
Cooking Steps
STEP 1/12
Slice the onion thinly.
STEP 2/12
Dip shredded onions in cold water for 10 minutes to remove the Arin flavor.
STEP 3/12
Cut chicken legs into bite-size pieces.
STEP 4/12
Make sure that the skin is attached to the meat.
STEP 5/12
Parboil perilla leaves in hot water for 1 minute.
STEP 6/12
Prepare well-boiled perilla leaves by washing them in cold water and squeezing them.
STEP 7/12
Mix all the ingredients for the sauce.
STEP 8/12
Grill well-prepared chicken legs until golden brown.
You don't need to put cooking oil.
STEP 9/12
When the pink color disappears back and forth and starts to turn golden, pour the sauce and cook it until it boils down.
STEP 10/12
As time goes by, this visual comes out. The point here is what kind of rice you want.
If you want a soupless bowl like grilled rice, boil down the sauce closely, and if you want something soft and moist, turn off the heat with a little sauce left.
STEP 11/12
Place shredded onions on top of the rice.
STEP 12/12
Then, put the well-cooked chicken leg meat and shredded perilla leaves and sprinkle sesame seeds!
If you want a soupless bowl like grilled rice, boil down the sauce closely, and if you want something soft and moist, turn off the heat with a little sauce left.
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