By The King of Vegetables
<h2>Royalties</h2>
Chicken pipa legs 3 pcs
Pepper to taste
1 scoop of cooking wine
1 scoop of salt
Light soy sauce 3 scoops
1 scoop of honey
1 scoop of dark soy sauce
1 scoop of oyster sauce
2 scoops of water
<h2>Practice steps</h2>
1. Deboned lute legs
2: Spread the chicken thighs with the back of the knife, spread the chicken thighs with cooking wine, pepper and salt, and marinate the chicken thighs for 10 minutes
3: Fry the marinated chicken thighs until golden brown on both sides
4: Pour in the prepared teriyaki sauce
5: Simmer for 5 minutes
6. Remove from the pot
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