Teriyaki Chicken Leg

Name: Teriyaki Chicken Leg
Prep time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: Asian Chinese
Ingredients: 1 piece Chicken Leg; Marinade; 1 tsp. Sea Salt; 2 tbsp. Corn Starch; 1 tsp. Light Soy Sauce; 1 tsp. Dark Soy Sauce; 4 tbsp. Hoisin Sauce; 1 tsp. Chinese Yellow Wine (Huangjiu); 0.5 tsp. Five Spice Powder; 2 tbsp. Honey; 4 piece Ginger Slices; 2 stalk Scallion; 0.25 count Onion; 0.5 cup Broccoli; 0.5 cup Cauliflower; 1 count Carrots; 1 count Celery; 1 tbsp. Oil; 1 tsp. Sea Salt; Garnish; 1 tbsp. Scallion, chopped; 1 tsp. White Sesame

Chef Luo Zizhao

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This delicious Teriyaki chicken leg is based with a savory teriyaki marinade sauce as it cooks. During hurried work weeks, it’s convenient to marinate the chicken overnight and then bake it the next day to save time.

Recipe

PRE TIME: 45 min

COOKING TIME: 0

TOTAL TIME: 45 min

1 SERVING

Ingredients:

1 piece Chicken Leg
Marinade
1 tsp. Sea Salt
2 tbsp. Corn Starch
1 tsp. Light Soy Sauce
1 tsp. Dark Soy Sauce
4 tbsp. Hoisin Sauce
1 tsp. Chinese Yellow Wine (Huangjiu)
0.5 tsp. Five Spice Powder
2 tbsp. Honey
4 piece Ginger Slices
2 stalk Scallion
0.25 count Onion
0.5 cup Broccoli
0.5 cup Cauliflower
1 count Carrots
1 count Celery
1 tbsp. Oil
1 tsp. Sea Salt
Garnish
1 tbsp. Scallion, chopped
1 tsp. White Sesame

Directions:

Step 1

Rinse and debone chicken leg. Blanch in hot water with ginger and scallion for a few seconds (the meat is still raw).

Step 2

Coat with cornstarch to locks in juices and allows sauces to coat better.

Step 3

Season with sea salt, cornstarch, light soy sauce, dark soy sauce, hoisin sauce, yellow wine, five spice powder, honey, ginger, scallion, and onion. Marinate 1 hour in the fridge.

Step 4