1. Chicken leg with onion and ginger
Prepare ingredients: chicken legs, onions, ginger, garlic and onions.
Boil the chicken leg for 20 minutes, remove it, let it cool and tear it into small pieces.
Heat the onion, garlic cloves and onion segments in the pot, fry the onion oil, pour the hot oil on the ginger, garlic and onion foam (see the copy for the seasoning ratio), and pour the juice into the shredded chicken chops and mix well.
Burning chicken legs
Prepare ingredients: chicken legs, ginger.
Marinate the chicken legs with boneless ingredients for 30 minutes (see the copy for the proportion), mix the cooking wine, and put the chicken legs into the pot after they are golden on both sides.
Pour in the cooking sauce and simmer 10 minutes. Sprinkle sesame seeds on the pot.
3. Double pepper fried chicken
Prepare ingredients: chicken legs, green pepper rings, millet spicy, garlic slices.
Boneless chicken leg, cut into small pieces, stir well (see copy), add diced chicken when the oil is hot, fry until golden, pour in green pepper rings, millet and garlic slices, and add seasoning (see copy).
Stir-fry until the peppers are out of the pot.
4. Spicy saliva chicken
Prepare ingredients: chicken legs, millet spicy, ginger, green pepper.
See the copy for the ratio of material to juice. Boil the chicken leg in a pot for 20 minutes, cook it in cold water, cut it into small pieces, and pour in the sauce and juice.
5. curry potato chicken
Prepare ingredients: chicken legs, carrots, potatoes and onions.
Cut the chicken leg into pieces, add a spoonful of soy sauce and a spoonful of corn starch to marinate for 10 minute, fry the chicken leg until golden brown, and take it out for later use. Add onions, carrots, potatoes, curry pieces and a cup of coconut milk (see the copy for details), add a glass of water, then pour in chicken pieces, cover and stew for 15 minutes.
6. Braised chicken
Prepare ingredients: potatoes, mushrooms, onions, millet spicy, green peppers.
Cut the chicken leg into pieces, add seasoning, add potatoes, mushrooms and millet, cover with stew 15 minutes, pour in red pepper, green pepper and onion, add three tablespoons of salt (adjusted according to the actual salinity), and stir-fry until the pepper and onion are cut off.
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