日式蒜米饭与炸五香盐芝麻鸡腿 Japanese Style Garlic Rice w/Deepfried Five Spices Sesame Chicken Leg

- japanese style garlic rice
- use normal rice to fried ( better if overnite )
- kikkomann ( a little bit will do , very salty ) ajinamoto , egg , spring onion , garlic ( chopped , use more )
- when almost done put some shao xing wine before serve , if you got japanese wine the taste will be better but expensive

- five spices seasoning
- five spices powder ( 200gm ) salt ( 70 gm ) chicken stock ( 50gm ) white pepper powder ( 50gm) mix all together & early preparation
- use around 1tsp ( flat ) for a chicken leg & rub it all around ( your chicken leg must cut open a little bit at the back side ( just follow the bone )
- after marinated leave it aside for 1/2dys

- prepration before fried
- use some egg white only to rub through your chicken leg
- then sprinkle some sesame on both side before you coat with corn flour / A1starch
- your chicken leg is ready to be fried ( medium heat & turn low when golden colour )

- 日式蒜米炒饭
- 使用普通饭（ 隔夜最好 ）
- 日本生抽 / kikkomann（ 一点点就够 ，很咸 ）味精 ，鸡蛋 ，青葱 ，蒜米（ 切碎多 ）
- 炒好前加一些绍兴酒才上菜 ，如果你有日本酒的味道会更好 ，但是很贵

- 五香调味料
- 五香粉 （ 200gm ） 盐（ 70gm ） 鸡精粉 （ 50gm ） 白胡椒粉 （ 50gm ） 混合在一起 , 早准备
- 擦一个鸡腿前后约1茶匙 （ 平 ）（ 您的鸡腿切开一点点在背面（ 顺骨切 ）
- 腌制好后放它在一边1/2天 

- 炸之前准备
- 使用一些蛋白擦在鸡腿前后
- 再撒上一些芝麻两侧才帖玉米粉 / A1署粉
- 鸡腿已经准备好要炸（ 中热转低时色泽金黄 ）