Ingredients: 2 chicken legs, 20g onion, 10g shredded ginger, 5g black pepper, 2 tablespoons cooking wine, 5 tablespoons honey, 2 tablespoons soy sauce, 1 tablespoon soy sauce.
Color matching accessories (optional ingredients, depending on personal preference): 3 grams of sesame and 3 grams of shredded onion.
1, cut a knife in the middle of the chicken leg, take out the chicken bone, and spread the chicken leg evenly. Chop a few sides of the chicken with the back of a knife, and poke holes in the chicken skin with a toothpick to facilitate pickling and tasting.
2. Add onion, ginger, shredded cooking wine and black pepper to the chicken, grab well and marinate for 20 minutes.
3. Adjust the boiled juice. In a clean bowl, add honey to soy sauce and soy sauce, melt with warm water, stir well, and cook the juice according to the light.
4. Take out the pan and cool the oil in a hot pot. The oil temperature is 80% hot and the skin is facing down. Put the drumsticks on a flat place and fry them slowly over low heat. Turn over after 2 minutes and fry again until both sides are golden brown.
5. Pour in the boiled juice, cover the lid, simmer for 5 minutes on low heat, then turn the pot over, turn to high heat to collect the juice, and then collect the thick soup.
6, out of the pot, change the knife, set the plate, sprinkle with onions and sesame seeds for embellishment.
Tips:
Braised pork is a Japanese cuisine and cooking method. Refers to the sauce made by mixing soy sauce, sugar water, garlic, ginger and sake (or glutinous rice) during barbecue. Zhao Shao juice can be mixed with all kinds of meat to make various Zhao Shao dishes, such as Zhao Shao ribs and Zhao Shao beef. Chinese and Korean-style Zhao Shao juice tastes heavier, while Japanese-style Zhao Shao juice tastes lighter.