In this way, the drumsticks are for children and husbands, fresh and juicy, and they are eaten in a big bowl in 3 minutes! All my family like noodles, but only my daughter likes rice. In the past, she only liked to eat fish-flavored shredded pork for rice. Even if the delicious braised pork was put in front of her, she didn't even look at it. A large plate of fish-flavored shredded pork can be eaten by yourself. But after a while, she fell in love with the rice covered with potato meat foam, and poured the soup on the rice covered with rice, which was delicious and sometimes lasted for three days.

On Children's Day, I took her out to play and had a roast chicken leg rice, and she fell in love with this delicious food again. Soft and rotten chicken and rich sauce made her want to stop, and even her husband, who often doesn't like rice, ate a large portion in one breath. In the past two days, my daughter and husband have been thinking about this delicious food every day. They always want to order takeout, so I will make it myself, lest they spend money indiscriminately. After all, a takeaway is only 25 yuan.

Actually, it's not complicated to cook chicken leg rice. To taste delicious, you must master two things. First of all, the chicken should be tender and not fishy. Second, the proportion of sauce should be well controlled, not too salty or too sweet, so that the salty is sweet and the fragrant is fragrant.

Zhaoshao chicken leg rice

Ingredients: chicken leg rice

The first step is to cut the meat off the washed chicken leg with scissors, and then slowly remove the meat. Pay attention to safety when cutting, so as not to hurt your hands. After all the treatment, cut off the fat of the chicken so that it won't get tired of eating.

Step 2: Add a spoonful of salt, a spoonful of cooking wine, a proper amount of pepper and a spoonful of cooking oil, and marinate for 20 minutes.

Third, while curing the chicken, we prepare some rice. This kind of seawater rice has been eaten in my family all the time. It tastes sweet and slippery, which is very good. Wash the rice several times with clear water first, don't rub it hard, just scrape it, and then soak it in clear water for a while, which will make it softer and glutinous.

Step 4: Pour the soaked rice into the rice cooker, add a proper amount of water, usually just at the first knuckle, add a spoonful of sesame oil, and the steamed rice will be more fragrant.

Step five, prepare some broccoli and carrots and boil them in water for later use. After they are cooked, put them in clear water, then mix a sauce, and add 2 tablespoons of cooking wine, 3 tablespoons of soy sauce and 1 tablespoon of soy sauce to the bowl. Add 1 spoon honey and mix well for later use.

Step six, add more oil to the pot. When the oil is hot, add the chicken and fry it slowly. Shake the pot to prevent the chicken from sticking to the bottom of the pot. After the bottom is slightly golden yellow, turn over and continue frying until the chicken is brown on both sides and cooked.

Step 7: Then pour in the prepared juice and half a bowl of starch water, boil over high fire, cover the pot and cook for about 3 minutes, with the chicken skin facing down, so that the color is better.

Step eight, just take it out and cut it into small pieces. First, put broccoli and carrots on steamed rice, then put the cut chicken pieces on it and pour the juice on it.

The delicious roast chicken leg rice is ready. Do you have a special appetite? The chicken is tender, full of gravy, shining in the light, and the rice is mixed with sauce, which is especially delicious. # What to eat in June #