Chicken leg meat has high content of protein, many kinds and high digestibility, which is easy to be absorbed and utilized by human body, and has the functions of strengthening physical strength and keeping fit. Chicken contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people. Some people like to remove the skin of chicken legs when they eat them, because the fat content on chicken skin is too high. In fact, chicken legs are burned with skin, so it won't be so easy to get fat if you are a little fatter.
Braised chicken leg meat
Ingredients: four chicken legs, half carrot, half onion, one ginger, a few garlic grains, a spoonful of salt, a spoonful of sugar, a spoonful of cooking wine, a spoonful of light soy sauce and a few drops of light soy sauce.
Steps:
1, clean the drumsticks.
2. Chop the chicken leg, put cold water in the pot, add a few slices of ginger, boil the water for a long time, turn off the fire and blanch the blood in the chicken leg.
3. Take out the chicken legs and rinse them.
4, onion slices, carrots cut into pieces about the size of chicken legs, garlic pat, convenient to taste.
5. Heat the oil pan, add garlic, onion and carrot, and stir fry.
6. Stir-fry the coriander, don't pour the oil out of the pot, and keep it for later use.
7. Add a spoonful of sugar to the base oil, stir-fry the sugar, then pour the chicken legs, stir-fry and color, add cooking wine, soy sauce and soy sauce and continue to stir-fry.
8. Add a proper amount of boiling water and cook for five minutes, then pour in the fried carrots and onions and stew for 15 minutes.
9. Open the lid of the stewed chicken leg, sprinkle some salt and collect the juice over high fire.
10, when the soup is thick, take it out and plate it. The black background and the chicken legs displayed in the container turn red, but not red, it is a beautiful braised color.