1. Cold lemon shredded chicken
Peel the chicken leg, blanch it in cold water, tear it into strips or small pieces by hand, add shredded onion+lemon slices+coriander into the cold sauce, mix well, and let it stand for half an hour in cold storage.
2. Cold lemon hand fried chicken
Peel the chicken leg, blanch it in cold water, tear it into strips or small pieces by hand, add shredded onion+lemon slices+coriander into the cold sauce, mix well, and let it stand for half an hour in cold storage.
3. Chicken leg with garlic and double pepper
Dice chicken leg meat and marinate. After the garlic is not fragrant, stir-fry the chicken leg until most of it changes color. Add the double pepper segments and stir-fry until broken. Stir a few times before taking out the pot.
4. Low-fat mushroom slippery chicken
Marinate the chicken leg in advance, stir-fry the chicken leg in a hot pot with cold oil until most of it changes color, then take it out, saute garlic, millet and spicy food, stir-fry mushrooms to soften the chicken leg, and finally add light soy sauce to taste.
5. Baked chicken leg with Bochi rice.
Boned chicken legs and marinated for half an hour. The fried chicken skin is facing down, both sides are cooked, miscellaneous grains rice is used as the bottom, favorite side dishes are put on the table, and finally vinegar sauce is poured on it.
6. Steamed chicken legs with oil-free garlic
Peel the chicken legs, marinate for more than 3 hours in advance (marinate for one night is the best), put Flammulina velutipes as the base, add chicken legs and garlic, steam for 20 minutes, and sprinkle with chopped green onion.
7.lemon crispy chicken chops
The chicken leg meat was marinated with 1% salt for about 48 hours. Fry the chicken skin in a pan without oil until brown, then turn it over and cook it.
8. Baked popcorn without oil
Cut the chicken leg into small pieces and marinate for half an hour. Spread the bread crumbs evenly, and preheat the oven to 180 degree baking 10 minute, 200-220 degree baking 10 minute.