The marinating time of braised chicken legs usually takes at least about an hour. Because the time is short, the flavor of the marinade cannot penetrate into the chicken, so the chicken will not taste very delicious.

How to braise chicken legs

Prepare ingredients: 200 grams of chicken legs, appropriate amount of oil, 10 grams of dried chili peppers, 1 teaspoon of cooking wine, 5 grams of Sichuan peppercorns, 5 grams of star anise, and 5 grams of cinnamon soy sauce 1 teaspoon, 1 teaspoon dark soy sauce, 5 grams of sugar, 1 green onion, 1 teaspoon salt.

Wash the chicken legs and pat them with a knife. Chop green onions. Cut dried chilies into sections.

First, boil water in a pot. When the water is hot, add chicken legs and cooking wine and blanch them for 2 minutes, remove and set aside.

Then add oil to the pan, heat the oil to 60%, add sugar and stir-fry until the color turns brown, then add the chicken legs and stir-fry until the color turns brown.

Then put the fried chicken legs into a casserole, then add Sichuan peppercorns, star anise, cinnamon, light soy sauce, dark soy sauce, dried chili peppers, and salt. Pour in an appropriate amount of water, bring to a boil, turn to medium heat, and marinate for 30 minutes. . Turn off the heat and let the chicken legs soak in the brine for 1 hour to fully absorb the flavor.

Lastly put it into a plate, pour in a little marinade and sprinkle with chopped green onion.

Applicable people for braised chicken legs: Most people can eat it. When the elderly, sick, infirm, and anemic patients eat chicken legs, it is recommended to stew them so that they can absorb more nutrients.

Contraindicated groups for braised chicken legs: People with colds and fever, strong internal fire, and heavy phlegm and dampness, obese patients, people suffering from heat poisonous boils, patients with high blood pressure, people with high blood lipids, and patients with People with cholecystitis or cholelithiasis cannot eat chicken legs, let alone braised chicken legs!

Taboos for pairing chicken legs: chicken legs and carp are in conflict with each other: their properties and tastes are not opposite but their functions are multiplied; chicken legs and mustard are in conflict with each other: the two are incompatible with each other and may contribute to heat and are not good for health; chicken and chrysanthemum are in conflict with each other. : Eating the same food will cause poisoning; Chicken and glutinous rice will conflict with each other: Eating the same food will cause physical discomfort; Chicken and dog kidneys will conflict with each other: It will cause dysentery; Chicken and sesame seeds will conflict with each other: Eating the same food together will cause death.

Chicken meat is tender and delicious. Because of its light taste, it is often used in various dishes. The protein content in chicken legs is very high. Among meats, it can be said to be one of the meats with the highest protein. It is a high-protein and low-fat food. Chicken thigh meat is the meat from the feet to the legs and the roots of the legs. The meat is quite hard. When eaten together with the skin, it contains more fat. It is also the part with the highest iron content in the whole chicken.

In addition, chicken leg meat has a high protein content, many types, and high digestibility. It is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body. Chicken contains phospholipids, which play an important role in human growth and development. It is one of the important sources of fat and phospholipids in the Chinese dietary structure. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia, weakness, etc.