material
Whole leg 1 chicken; Crushed peanuts; Onions; Ginger; Cooking wine; Vinegar; Original pumping; White sugar; Salt; Cooked white sesame; capsicol
working methods
Wash the drumsticks, put cold water in the pot, add ginger slices and cooking wine, bring to a boil, turn to low heat, cook for 10 minute, then turn off the fire and stew for 5 minutes.
After the braised chicken legs are too cold, soak them in ice water prepared in advance and cool them quickly.
Take out the chilled chicken legs, drain the water, coat the surface with sesame oil, and dry slightly.
Mix vinegar, soy sauce, sugar and a little salt into juice.
Cut the chicken leg into pieces and put it on a plate. Sprinkle peanuts and cooked white sesame seeds.
Sprinkle with fruit juice and red oil, sprinkle with chopped green onion.
Fried Chicken Rice
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material
Big chicken leg; Broccoli; Cauliflower; Carrots; Onions; Original pumping; Cooking wine; Sugar; Salt; oyster sauce
working methods
Wash and slice carrots, and trim small flowers on the sides.
Break broccoli and cauliflower into small flowers and shred onion.
Add water to the pot, add a little butter and salt, and cook broccoli, cauliflower and carrots.
Marinate chicken legs with Meijia soy sauce, miso, cooking wine, salt and sugar.
Marinate the chicken legs with seasoning for more than half an hour (you can put more, so that you can get rid of the fishy smell and color. )
Put oil in the pan. When the oil is hot, add the marinated chicken leg meat. First, fry the chicken skin face down (note: fry it for a while on low or medium fire until the chicken skin looks good.
Turn the chicken leg over, continue to fry, and fry the other side over medium heat until it is sauce-colored.
Add some water (don't skip the chicken leg), a little soy sauce and sugar (this must be put more! ), add some cooking wine (you can also add some white wine, but some people don't like the taste)
Then add in and cook for ten minutes on medium heat.
Take out the chicken leg, put it on the chopping board and cut it into small strips with a knife.