Chicken Teriyaki照烧鸡腿

Method做法

1. Pour the oil into the skillet and lay the chicken in smooth-side down — skin-side down if it has skin. Leave it alone.

   锅里倒油，鸡腿光滑面朝下放进去（带皮就皮朝下），先别动它。

   Medium · 5–6 min中火 · 5–6分钟

   The underside is golden and releases from the pan.底面金黄、能轻松离锅。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Flip the chicken, cover the skillet, and turn the heat down. Check the thickest part with a food thermometer — it needs to hit 165°F (74°C). Move the cooked chicken to a clean plate.

   把鸡腿翻面，盖上锅盖，火调小。用食物温度计戳最厚的地方，要到165°F (74°C)。熟了的鸡腿先夹到干净盘子里。

   Medium-low · 5–7 min中小火 · 5–7分钟

   Chicken is safely cooked, not merely browned outside.鸡肉内部熟透，不只是表面上色。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If browned outside but below 165°F (74°C) inside, lower the heat, cover briefly and recheck with a clean food thermometer.外面上色而里面未到165°F (74°C)时，调小火稍盖锅，再用干净食品温度计测温。

3. Spoon off the extra chicken fat, leaving just a thin film in the pan. Pour in the mixed sauce and let it bubble gently, stirring, until it turns glossy.

   小心把多余的鸡油舀掉，锅里只留薄薄一层。倒入调好的汁，一边搅一边轻轻煮到发亮。

   Medium-low · 2–3 min中小火 · 2–3分钟

   The sauce lightly coats a spoon but is not sticky candy.汁能薄薄挂勺，不是硬糖浆。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

4. Put the chicken back in and turn it in the glaze for 1 minute. Slice it on a clean board and scatter the scallion on top.

   鸡腿放回锅里裹汁1分钟，然后拿到干净砧板上切条，撒上葱。

   Low · 1–2 min小火 · 1–2分钟

   Every piece has a thin shiny glaze; sauce still flows.鸡肉均匀裹薄亮汁，酱汁仍可流动。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。