There is not a drop of oil in this chicken rice, because there is a layer of fat between chicken and chicken skin. If you fry it slowly with a small fire, the fat inside will melt away, and the chicken legs will be tender and smooth and low in fat!

Ingredients: 3 chicken legs, minced garlic 1 spoon, soy sauce 1 spoon, soy sauce 1 spoon, oyster sauce 1 spoon. Carrots and broccoli in moderation.

1. Boneless chicken leg, sliced carrot and chopped broccoli.

2. Cook carrots and broccoli and remove them for later use.

3. Take a small bowl, add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of soy sauce, a spoonful of minced garlic, pour half a bowl of water and make juice.

4. Do not brush the oil in a non-stick pan, turn on a small fire, fry the chicken skin downwards, and the chicken skin turns yellow and turns over.

5. Pour in the juice, turn the fire, and cover the pot, so that the juice of the chicken leg can be locked, and it will not dry or firewood.

6. Cook until the soup is thick, and you can go out. It is delicious to eat with blanched vegetables!