Ingredients: Chicken Legs, Soy Sauce, Honey, Dried Garlic, Wine Vinegar, Corn Starch, Side Dish, Potatoes, Pumpkin
Cooking method:
Heat soy sauce with honey and sugar in a ladle until completely dissolved.
Add vinegar (if there is no wine, you can use apple cider).
Add dried garlic (to taste).
Dissolve starch separately in water.
Stirring constantly, pour the starch into a ladle and bring the sauce to thicken.
Put slightly salted chicken legs in a saucepan, pour in cooled teriyaki sauce, mix thoroughly and leave for 4 - 6 hours (you can overnight) under a closed lid.
For a side dish, coarsely chop potatoes and pumpkin, salt, pepper to taste (you can sprinkle with aromatic herbs)
Place the pickled legs on a baking dish, and put the potatoes with pumpkin on a tray so that the juice from the chicken flows onto the side dish.
Bake for 40 - 45 minutes at 180 degrees.
If you don't have a baking dish, you can simply fold the legs onto the wire shelf and place the garnish on a baking sheet below.
Bon Appetit.