The sauce is a straight count: two spoons of cooking wine, one each of light soy, dark soy, oyster sauce and honey, stirred cold and kept waiting. The trick worth keeping is the lid. Frying the leg skin-side down covered renders the fat without spitting and gives the skin color, and the same lid goes back on for the final five minutes while the sauce reduces.
Japanese-inspired · Main
Teriyaki Chicken Legs Over Rice With Blanched Broccoli
Deboned chicken legs marinate ten minutes, fry skin-side down under a lid, then sit in a five-spoon teriyaki sauce for five more minutes before landing on rice with blanched broccoli.
- Prep15 min
- Cook20 min
- Serves2
- LevelEasy
Ingredients
| 2 | deboned chicken legs |
| a pinch | salt , for the marinade |
| to taste | ground black pepper , for the marinade |
| 1 tbsp | cooking wine , for the marinade |
| half tbsp | cooking oil , for the marinade |
| 2 tbsp | cooking wine , for the sauce |
| 1 tbsp | light soy sauce |
| 1 tbsp | dark soy sauce |
| 1 tbsp | oyster sauce |
| 1 tbsp | honey |
| 5 small | broccoli florets |
| 6 | carrot slices |
| 2 bowls | cooked rice |
Method
- Rub the deboned legs with salt, black pepper, one spoon of the cooking wine and the half spoon of oil. Marinate 10 minutes.
- Stir the sauce together: two spoons of cooking wine, the light soy, dark soy, oyster sauce, honey and a little black pepper.
- Blanch the broccoli and carrot slices and set them aside.
- Wipe a pan with a thin coat of oil and lay the legs in skin-side down. Cover and fry over low heat.
- Flip and fry until both sides are lightly golden.
- Pour in the sauce, cover again and let it simmer over low heat for 5 minutes so the meat drinks it in.
- Serve the legs sliced over hot rice with the broccoli and carrot around them, and the pan glaze spooned on top.
Notes
- Keep the lid on for the first fry. Skin-side down uncovered spatters everywhere and the skin curls.
- The sauce thickens fast once the honey goes in, so have the rice already cooked.
Ratios and technique checked against 婧妞美食 on Douguo (照烧鸡腿饭). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.