Boneless chicken leg meat (appropriate amount)

condiment

Rice (moderate amount)

Tempura powder (appropriate amount)

Brew soy sauce (appropriate amount)

Lin Wei (moderate amount)

Thallus Laminariae juice (appropriate amount)

Garlic powder (moderate amount)

Jiang Mo (medium quantity)

Freshly ground black pepper (appropriate amount)

Vegetable oil (appropriate amount)

kitchenware

Wok, boiling pot, rice cooker

1

Cooking.

2

Marinate chicken legs with soy sauce, miso, minced garlic, Jiang Mo and black pepper for 25 minutes.

three

Add vegetable oil to another pot and fry garlic.

four

Stir-fry the broken chicken legs, season with soy sauce, miso and kelp juice, and add water to leave a little sauce.

five

Add vegetable oil to another pot and heat to 180℃.

six

Wrap the marinated chicken leg with tempura pulp and fry it in a pot until it is 80% cooked and light golden yellow.

seven

Fry the fried chicken legs again until golden brown. Stir the cooked rice and minced meat evenly, knead it into rice balls with a little force, and serve with refreshing side dishes.