3 chicken legs

A little spiced powder

A little salt

Four tablespoons cooking wine

Three tablespoons of soy sauce.

A tablespoon and a half of honey.

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Step 1

Wash three chicken legs. If there is subcutaneous fat, cut it off with scissors.

Second step

Bone the chicken leg, then pat it loose with the back of a knife, and then stick a few holes in the peeled side of the chicken leg with a toothpick to taste it.

Third step

Enlarge the chicken leg in a bowl, add a tablespoon of cooking wine, a little salt, sprinkle some spiced powder, mix well and marinate for about 20 to 30 minutes.

Fourth step

In the interval between curing chicken legs, mix three tablespoons of soy sauce, three tablespoons of cooking wine and one and a half tablespoons of honey to make a sauce.

Step five

Pour a small amount of salad oil into Zliren STAUB enameled cast iron pot preheated by low fire. When the oil is hot, put the peeled side of the chicken leg down.

Step 6

Fry until golden brown, then turn over and fry again. When frying, keep pressing the chicken leg with a shovel, otherwise the chicken leg will tilt up and become very thick.

Step 7

After the chicken legs are fried until golden on both sides, pour in the sauce from the fourth step, turn to low heat, and pour the seasoning juice in the pot over the chicken legs while cooking.

Step 8

When the juice in the pot is thick, you can take it out.

skill

1. It is actually more convenient to remove the bones from the chicken leg with kitchen scissors. I'll cut the chicken leg vertically with scissors first, and then the meat will fade down. Just cut the lower part of the bone with scissors. I feel that it is more convenient and safer to take out the bone than to use a knife.

2. The third step is to use less salt when curing chicken leg meat, because there is light soy sauce in the sauce behind. Honey is added to the sauce instead of sugar to make the chicken leg more shiny.

3. After the chicken leg is boned, chop the chicken leg with the back of a knife and loosen the tight chicken tissue, so that the meat won't feel hard when eating. When frying, press the chicken leg with a shovel from time to time, so that the chicken leg will be flat, otherwise the chicken leg will curl into a meatball after being heated.

4. You don't need to dry the juice completely when you collect it, but leave some soup slightly, so it won't be easy to paste, and the extra juice is delicious when poured on the rice.