The first kind:

Ingredients: boneless chicken leg (for two people), one broccoli and one carrot.

Accessories: soy sauce, cooking wine, white wine, sugar, salt, chicken essence.

Production process:

1, the chicken leg meat is marinated in soy sauce and cooking wine for a while;

Divide broccoli into small flowers, peel and slice carrots, blanch with boiling water, and add salt to the water for later use;

2. Put the oil in the pan, add the marinated chicken leg meat after the oil is hot (note: the chicken skin is facing down), fry the chicken skin into a beautiful color, turn it over after frying, and continue frying (note: it is already medium fire);

3. Add a lot of white wine. If you are not used to the taste of white wine, you can use white water instead of some white wine, turn to low heat, cover and fry for three minutes (the purpose is to soften the chicken);

[Add red wine. Just as delicious (I use wine occasionally)]

4. Open the pot cover, add soy sauce, sugar (more) and chicken essence, and turn to medium heat to collect soup;

Don't drain it all. Save some chicken legs for bibimbap.

5. Pick out the fried chicken and put it on the chopping board.

6. This is the last step. Cut the chicken into strips with a knife, put a bowl of rice, half a yard of chicken, the other half a yard of broccoli and carrots like Yoshinoya in a sea bowl, and finally pour the chicken juice. Haha, you are finished!

note:

1) Add more sugar to the chicken and make sure there is enough soup.

2) When the vegetables are boiled, you can add some chicken essence and salt to the pot appropriately. Don't pour out the boiled water. It can be used as a backup when making soup.

The second type:

Ingredients: chicken legs

Seasoning: a. Chicken leg marinade: soy sauce 1/2 tbsp, soy sauce 1/2 tbsp, oyster sauce 1/2 tbsp, sesame oil 1/3 tbsp, cooking wine 1/3 tbsp, a little ginger and a little salt. )

B. Seasoning for Shao Shao sauce: light soy sauce+dark soy sauce 1/2 tbsp, oyster sauce 1 tbsp, sugar 1 tbsp, sesame oil 1/3 tbsp, cooking wine 1/3 tbsp, a little salt and black pepper, and white powder/. Including consistency can also be adjusted! )

Production steps:

1, boneless chicken legs, put them in the marinade of seasoning a, and marinate for more than four hours.

2. Boil seasoning B into sauce for later use.

3, put a small amount of cooking oil in the wok, fry the skin first in the middle fire, cover it (to avoid oil leakage and keep the oil temperature stable), fry for about 3 minutes, and fry for about 4 minutes in the same operation (the time for frying meat should be controlled according to the size and thickness of the chicken, and the firepower is best concentrated in the middle fire. )。

4, put the fried chicken leg for a while, so as not to get hot, then cut it into 5-6 pieces, put it on the rice, and pour the sauce ~!