Except for a few people who like to eat roast chicken head, chicken legs, chicken gizzards and chicken feet can be used. I really benefited a lot from this lazy artifact, especially thanks to Boma's help. It's as simple as that. Roast the chicken leg just right, especially the meat inside is tender and simple. There is no way to roast it without kitchen fumes. Come again! All right! Eat!
A plate of roast chicken saves time and effort, and easily takes care of the nutrition of the whole family. Combed melons and potatoes are full of satiety, and there is a root dish? With the blessing of chicken breast oil, the flavor is full, the chicken skin is crisp and the chicken breast juice is fresh and tender. Can't help but go to another one? The more you eat, the more delicious it is, and there is an irrationality that you can't stop!
Food: about 850g of five chicken legs, 400g of cockscomb melon, 1 green lemon (not put), 450g of potato, 250g of onion, 7 peeled garlic and 200g of carrot. Seasoning for pickling chicken legs: 5 tablespoons of Pleurotus ostreatus, 1 teaspoon of thick black pepper.
Step 1: Seasoning for roast chicken leg: 2 tablespoons olive oil, 1/4 teaspoons salt, 10cc lemonade, 1/4 teaspoons sugar, 1/2 teaspoons coarse black pepper, 1 teaspoon Turkish guava vinegar.
Step 2: Clean the chicken leg, drain the water, insert the back of the chicken leg into the small round hole with a fork, add the seasoning for curing the chicken leg, mix well, cover the fresh-keeping bag and put it in the quick-freezing refrigerator for about 2 nights, and cut the cockscomb melon, potatoes, onions and carrots into pieces.
Step 3: Take the marinated chicken legs out of the freezer, thaw them, steam them in a rice cooker for about 8 to 10 minutes, put the steamed chicken legs in a baking tray, add the melon, potatoes, onions, carrots and fish paste, mix with seasonings, brush them with edible olive oil, and bake them in a small oven at 2 10 degrees Celsius for about 40 minutes.