Roasted chicken leg rice with Kwai Chi

Roasted chicken leg rice with Kwai Chi

Introduction:

"I'm hungry when I get home after class at noon, but I still want to eat something delicious. A big bowl of rice, vegetables, meat and eggs with full taste is undoubtedly the best choice. The most important thing is that the ingredients are simple, and it's really fast to make. After dinner, I can leave some time for you. As a bento, it's perfect and absolutely amazing for my colleagues."

Production steps:

Step 1: fry the eggs into poached eggs in an oil pan.

Step 2: clean asparagus and okra.

Step 3: blanch in boiling water with salt and oil.

Step 4: clean the chicken legs.

Step 5: soak the vegetables in cold water.

Step 6: dry with kitchen paper.

Step 7: mix Japanese soy sauce, Weilin and sugar to make sauce.

Step 8: add a little oil in the pan and fry the chicken legs until golden.

Step 9: add the sauce and cook until the sauce is thick. (some water can be added appropriately)

Step 10: put the rice into a bowl.

Step 11: put the vegetables in the bowl.

Step 12: add the poached eggs and chicken legs, pour in the sauce and sprinkle with sesame seeds.

Materials required:

Chicken leg: 5

Asparagus tip: 10

Okra: 2

Egg: 1

White rice: 1 bowl

Sesame: right amount

Japanese soy sauce: 15ml

Weilin: 10ml

Sugar: 10g

Caution: 1. no soy sauce can be replaced by ordinary soy sauce. The best is the old soy sauce: soy sauce =1:3.2. flavored is somewhat like Japanese cooking wine, and it can not be replaced by cooking wine or diluted baijiu. 33. You can change it to your favorite vegetable.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and sweet