Materials

1 rooster, 1 lotus leaf, 2g of onion and ginger, 1 medicine bag (containing 15g of Cynomorium songaricum, 15g of Rosa laevigata, 15g of Dioscorea opposita, 15g of dodder and 15g of Schisandra chinensis), 3g of clove, 3g of star anise and 3g of cinnamon, 2g of cooking wine and 1g of soy sauce (soy sauce).

Practice

1. Cut the onion into sections. Slice ginger. Wash lotus leaves. Clean the young cock, chop off the chicken feet, shape it, put it in a boiling water pot, blanch it thoroughly and take it out.

2. put 1g of octa-water in the pot, add the medicated bag, ginger slices and shallots, boil for about 2 minutes, and add cooking wine and refined salt.

3. Add rooster, soy sauce, clove, star anise and cinnamon to boil, marinate until cooked, remove, drain and brush with sesame oil. Put the lotus leaves into the soup pot, cook them out slightly, spread them on a plate, and then add the braised chicken.

marinated chicken method 2,

materials

half a chicken, 5g water, appropriate amount of pepper, anise, tangerine peel, cinnamon, licorice, Amomum tsao-ko, ginger, onion, light soy sauce, light soy sauce, rock sugar and ginger powder

1.

2. Put the chicken, seasoning and water into a casserole and cook for 1.5 hours.

method 3, marinated chicken

material

"appropriate amount of diced chicken leg meat", "appropriate amount of garlic", "appropriate amount of umami fried hand", "appropriate amount of soy sauce", "appropriate amount of rice wine", "appropriate amount of rock sugar", "appropriate amount of water" and "appropriate amount of pepper",

method 1: Add chicken leg. Then add the savory sauteer, rice wine and soy sauce and stir-fry for about 3-5 minutes

3: Pour all the ingredients into the extraction pot, add a proper amount of water, crystal sugar and seedless pepper (just for fragrance enhancement), and set it for 2 hours to finish!

4: Serve the table

Method 4: Braised chicken legs

Material

"6 chicken legs", "about 3 slices of ginger", "about 3 pieces of garlic", "about 2 shallots", "15ml of soy sauce", "5 spoons of sugar (about 15 ml of spoons)" and "appropriate amount of boiled water.

2: after turning to a small hot pot, put a proper amount of oil and 5 tablespoons of sugar > Stir-fry until it melts and has caramel fragrance (low heat to avoid burning)

3: Add onion, ginger and garlic and stir fry

4: Add 15 ml of soy sauce > Add the chicken leg, with the reverse side up > Add boiling water to cover the chicken legs.

5: cover the lid and turn it to medium fire and boil it (smoke comes out of the lid seam and then roll it) > Turn to low heat (rice fire at 11 o'clock) and continue to cook for about 4 minutes (during cooking, the pot is opened twice, and the chicken legs are turned over to make the marinade evenly colored) > Finally, the reverse side is facing up. After marinating, turn off the fire and leave it for about 2 hours to make the chicken legs more colored. (This picture shows the front side facing up, and the front side with a large chicken skin area)

6: The chicken legs are marinated ~ The color is very beautiful!

7: The chicken leg is marinated to be super soft, tender and juicy, and very tasty ~ There is an extra sugar frying step, which makes the chicken leg colored and adds sugar flavor, which is really full of color and flavor ~ The taste is not lost to the marinated chicken leg outside! ! Focus! ! ! Home halogen is healthy and secure ~