Here are six ways to share, which are simple and easy to use, and have a classic taste. I'm sure the children will like it very much.
Roasted potato with chicken leg meat
It can be made into a dish alone or bibimbap. The soup is delicious, the chicken is tender and the potatoes are full ~
Prepare ingredients:
3-4 drumsticks (I used 4) and 1 big potato.
1 ginger, 3 shallots, 2 star anises.
2 tbsp soy sauce, 1 tbsp oyster sauce, appropriate amount of soy sauce, appropriate amount of salt.
Operation method:
1. Wash chicken legs, remove bones, cut into dices, add light soy sauce, oyster sauce, salt and starch, stir well, and marinate for 15 minutes.
2, potatoes peeled, washed, diced, soaked in a bowl to remove starch.
3. Heat oil in the pot, add ginger and star anise and stir-fry until it changes color.
4. Pour in diced potatoes and stir-fry until the diced chicken turns completely white, then add half a shovel of soy sauce and stir-fry and color.
5. Add the right amount of water to boil, turn to low heat and cook until the potatoes are cooked. Sprinkle a handful of chopped green onion and mix well.
Production skills:
1. Chicken leg meat is not as easy to cook as bones. Don't cut potato pieces too big, and don't stew chicken for too long.
2, the soup is very good, you can leave more for the children.
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Braised chicken
A classic Shandong dish, famous for its smooth and tender chicken, there are many braised chicken shops on the street, but they are just as delicious. Can be made spicy, slightly spicy, not spicy.
Prepare ingredients:
2-3 drumsticks and 1 dried mushrooms.
4 snail peppers, half a red onion and 3 millet peppers.
3 pieces of ginger, star anise 1 piece.
Operation method:
1. Chop the chicken leg into small pieces in advance, soak it in clear water, and change the water several times to remove blood.
2. Soak mushrooms in advance, and cut onions, green peppers, ginger and millet peppers.
3. Heat oil in the pot, add ginger and dried mushrooms and stir-fry until fragrant.
4. Pour in the chicken and stir fry until it changes color.
5, add a shovel of soy sauce, half a shovel of soy sauce, stir fry and color.
6. Add no more than 2/3 of the water of the chicken, add 1 star anise, bring to a boil, cover and simmer for about 3 minutes.
7. Add green pepper, millet pepper and onion and stir well. Add some salt to taste and stir fry.
Tips:
1. Chicken leg meat for braised chicken is not easy to make firewood, so it is more suitable for children.
2, chicken legs must be washed many times to remove blood, so as not to be jealous.
3, with snail pepper, not spicy, can be given to children; Don't put it if you are afraid of spicy food! If you can eat spicy food, add more millet pepper.
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Kung Pao Chicken?
Classic Sichuan cuisine and Shandong cuisine have their own figures. It is easy to appetize and cook.
Prepare ingredients:
3 drumsticks, 1 plate of alcohol peanuts, 1 root cucumber.
2 pieces of ginger, 5 pieces of garlic, onion 1 segment, 5 pieces of dried pepper and appropriate amount of pepper.
Operation method:
1, boneless chicken leg, cut into small dices, add appropriate amount of soy sauce, oyster sauce, salt, starch and cooking wine, stir well, and marinate for more than 15 minutes.
2. Take a small bowl, mix the Kung Pao juice: cooking wine 15g+ soy sauce 10g+ soy sauce 2g+ balsamic vinegar 3g+ sugar 5g+ starch 3g+ a pinch of pepper +2 spoonfuls of water, and mix well together.
3. Heat oil in a pan, add minced garlic, Jiang Mo, chopped green onion, pepper and dried Chili, and stir-fry until fragrant.
4. Pour in diced chicken and stir fry, then pour in the Kung Pao juice in front and continue to stir fry evenly.
5. Pour in peanuts and diced cucumber and stir well.
Production skills:
1. If you like darker colors, you can add a little soy sauce according to the situation; If the taste is heavy, you can add a proper amount of salt; If you like more soup, add some water and stir fry for half a minute ~
2, diced meat is easy to cook, don't fry for too long.
③ The prepared Kung Pao juice can not only stir-fry kung pao chicken, but also stir-fry Pleurotus eryngii and shredded potatoes, and make different Kung Pao dishes!
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Stewed chicken leg
Chicken legs can be marinated separately or together with chicken legs, chicken wings and chicken feet. A cauldron is enough for children.
Prepare ingredients:
Chicken legs, eggs, quail eggs, chicken wings, chicken feet
5 pieces of rock sugar, about 15g, ginger and onion.
3 star anise, 2 tsaoko, 5 dried peppers, 2 fragrant leaves, 2 small pieces of cinnamon, and pepper 1 pinch.
50g soy sauce, 25g soy sauce, 20g mature vinegar, oyster sauce 15g, 5g salt.
Specific practices:
1, chicken legs, chicken wings and chicken feet, put them into a pot, add cold water to boil, blanch them, and remove the floating powder.
2. Take out and rinse with cold water.
3. Put all the meat and eggs in a rice cooker or casserole, add all the materials, seasonings and enough water, boil over high fire, and simmer for 40 minutes until cooked.
Production skills:
1. If you want to put eggs, remember to cook them first and shell them!
(2) It can be directly cooked in a rice cooker, and all seasonings and ingredients can be thrown into the rice cooker with one key.
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Fried chicken leg
Marinate overnight and fry in a pan. It's fast and delicious, as delicious as baking in the oven.
Prepare ingredients:
9 drumsticks, 4 slices of ginger,
Soy sauce, oyster sauce, cooking wine, salt, barbecue materials (not necessarily)
Specific practices:
1, wash the chicken legs, cut several knives on each chicken leg, put them into a large bowl, add 4 slices of ginger, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, half a spoonful of oyster sauce, half a spoonful of salt and half a spoonful of barbecue material, grab them together and marinate for more than 30 minutes.
2. Pour oil into the pan and fry the marinated chicken legs until golden on both sides.
Tips:
1. It will be more delicious if marinated for one night.
2. don't put it without barbecue ingredients, it will be more fragrant if you put some.
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Zhaoshao chicken leg rice
Classic chicken leg rice, fresh and tender, full of flavor, the focus is on the method. In other words, you can change it into black pepper juice and sauce, both of which are delicious ~
Prepare ingredients:
2 chicken legs
Light soy sauce, cooking wine, ginger, honey
Operation method:
1, Pipa legs, washed, boned and filled with toothpicks.
2. Put the chicken leg meat into a large bowl, add 25g soy sauce, 25g cooking wine, 50g clear water and 3g Jiang Mo, stir well, and marinate overnight (at least 30 minutes if you are in a hurry).
3. Prepare the boiled juice (ready-made) in advance.
4. Take out the pickled chicken legs and put them on the baking tray; Leather face down; Put in a preheated oven and bake at 200 degrees 10 minute; Take out the chicken leg and turn it over, with the chicken skin facing up; Brush a layer of boiling juice; Then put it in the oven to bake for 10 minute; Take it out and cut it into pieces.
5. Put the rice upside down in the bowl, put the chicken pieces, brush the sauce, add some vegetables, and the chicken leg rice will be ready ~
Tips:
(1) Self-made baking juice: stir 30g honey +30g soy sauce +30g cooking wine +20g rice wine into juice; Pour into a small pot and simmer until the soup is thick.
2. If there is no oven, you can fry the skinned side in a pan first. Fry until golden, then turn over and fry.