Zhao Shao Chicken Leg bento

2024-04-05 17:40:53 1073

The bento I made for my daughter today is Zhao Shao chicken leg rice. Zhao Shao is a Japanese style dish, which in my opinion means braising chicken legs with soy sauce. It's just that Japanese Asayaki sauce is a mixture of soy sauce, sake, ginger, garlic, and sugar. I used oyster sauce instead of soy sauce, cooking wine instead of sake, and honey instead of sugar; In addition, I added a bit of vinegar, which is quite refreshing (I forgot to mention cooking wine in the video, the material list is based on this article)< Br>

Details of ingredients

rice1 small bowl
Chicken legs1 unit
Green vegetable heart1 tree
ginger3 pieces (shredded)
Garlic head1 petal (slice)
Scallion1 tree (cut into sections)
edible oil1 tablespoon
Oyster sauce1 tablespoon
Old smoking1 small spoon
Vinegar1 tablespoon
Cooking wine1 tablespoon
honey1 tablespoon
Clear water2 tablespoons
salta little
black pepper a little

Technique

difficultybeginner
workmanshipburn
tastesalty and savory
timeThree quarters of an hour

Steps to make Zhao Shao Chicken Leg bento

1. Chicken legs are boneless. In order to avoid shrinking too small during cooking, the blade is used to poke and cut the chicken fibers against the texture of the chicken fibers.
2. The same operation applies to flipping the face, and another advantage of doing so is that it is easy to taste.
3. Use the back of the knife to pat the chicken horizontally, vertically, and diagonally, repeatedly tapping in different directions to make the chicken wider and flatter.
4. Sprinkle a little salt and black pepper, as well as shredded ginger and scallions, massage and knead for about 1 minute, cover with cling film and marinate for more than 15 minutes.
5. Mix a light soy sauce: oyster sauce, vinegar, cooking wine, honey, and 2 tablespoons of water, stir well.
6. Pour 1 tablespoon of oil into a frying pan and heat it up. First, fry the skinned side of the chicken legs.
7. Fry until golden brown, then flip over and fry until golden brown.
8. After frying both sides until yellow, add the pre cut garlic slices and stir fry until fragrant. Add 3 tablespoons of light sauce and add some water as needed.
9. After covering and boiling, collect the sauce over high heat. Do not collect the soup too tightly, leave some to pour over the rice.
10. Place the rice on the bottom, cut the chicken legs into pieces and lie on top of the rice. Next, place boiled vegetable hearts and pour a large spoonful of Zhaoshao sauce. Plus other side dishes (black pepper beef and apricot mushroom), it's quite rich.