Boiled chicken legs

Ingredients: whole chicken legs, green onion, ginger, aniseed (star anise)

Seasoning: soy sauce, vinegar, monosodium glutamate, sesame sesame oil, sugar< /p>

1. Add an appropriate amount of water to the pot, add 2 whole chicken legs, put onions, ginger, aniseed (star anise), and nothing else. After the fire boils, cover and simmer over low heat. 8 minutes, turn off the heat and simmer for another 20 minutes. When the time is up, take it out and soak it in cold water. Add ice water to make the skin crispier.

2. After about 5 minutes, take out the chicken legs, dry the water on the surface, apply a layer of sesame oil, apply evenly on the front and back, massage every part of the skin in place, do both chicken legs OK, put it in the refrigerator to cool and dry.

3. Prepare a sharp kitchen knife. The knife must be steady and firm. Every cut must be precise. Cut out the chicken marrow. Don’t be afraid of a little blood. Move quickly and do it in one go.

4. Look at the smooth cut surface. Only when the chicken is cooked to this degree will it taste delicious and have a tender texture.

5. Prepare a small bowl, pour an appropriate amount of soy sauce, vinegar, sesame oil, sugar, MSG, onion, ginger and garlic, stir together, and the sauce is ready.

6. The chicken is dipped in seasonings. The skin is crispy and the meat is smooth. It is full of appetite. It is very, very delicious. The method is simple and very suitable for novice families. Friends who like it must try it.

This is how Uncle Yu Qian summed up how to eat white-chopped chicken. To me, it looks more like white-dipped chicken. Although it is not comparable to the authentic way, personal tastes are different. Just think it tastes good to you. It cannot represent everyone else’s taste. In terms of taste, all major restaurants in Guangdong and some delicatessens sell white-chopped chicken. It is made in a traditional way. It has a golden color, crispy skin and tender meat, and you will never tire of eating it.