Japanese style roasted chicken leg rice

1. Take out the chicken leg meat, pat it with a knife, and gently scratch it a few times to prevent it from retracting

2. Mix 1 tablespoon of cooking wine, a little salt, five spice powder, and chicken leg meat together and marinate

3. Mix soy sauce, honey, cooking wine, and chicken powder into a bowl of sauce for later use

4. Heat the electric pancake pan with a little oil

5. Place the chicken leg meat in the middle of the electric pancake pan and fry the upper and lower plates

6. Flip the chicken leg meat once in the middle and continue frying until golden brown

7. During the frying process of chicken leg meat, slice the ingredients carrot and cucumber, take a container and add water, a little salt, and oil. Blanch the carrot in water, then remove and drain the water for later use

At this point, the chicken leg meat should be almost fried. Add the prepared soup ingredients and stir them occasionally in the middle

9. Heat until slightly reduced in sauce, remove from the pot and cut into small pieces for serving on a plate. Place the ingredients on the plate, sprinkle with some vanilla, and drizzle with the remaining sauce from the pot

10. Put the rice into a shaped container and flip it onto a plate, and it becomes a delicious and fast roasted chicken leg rice!