To introduce you to a unique way of eating chicken thighs: honey chicken thighs.

Honey chicken legs skin golden, will be added to the cooking of honey, chicken legs color translucent, very nice, honey chicken legs belong to a member of the Lu Cuisine, and the Japanese style of teriyaki chicken legs similar to the practice is also similar, honey chicken legs after the completion of the cut pieces of the plate, and a bowl of inverted plate rice, and then stir-fried vegetables, I believe that a lot of children will like.

See honey chicken legs people think, honey chicken legs must be used in the oven to do, in fact, not, honey chicken legs only with the usual frying pan can be done to master the recipe on the line, the finished product color golden, tender and juicy, everyone can eat children, especially at home with children, you can try.

Before we do the honey chicken legs, we first have to pick the chicken legs, chicken legs needless to say, refers to the chicken's feet to the legs of the parts of the market to sell the chicken legs are usually pipa legs, because one end of the big, one end of the small, the shape of the lute like the name of pipa legs, and the chicken wing root is not strictly speaking belongs to the chicken legs, the chicken wing root is a part of the chicken wing, the texture is not as tender as the chicken legs, to buy chicken legs, when you buy the chicken legs, pay attention to not buy the wrong! The first thing you need to do is to make sure that you don't buy the wrong kind of chicken.

Honey Chicken Legs home cooking: no oven, golden color, tender and juicy

Required Ingredients:

3 pipa legs

Required Ingredients:

4 spoons of soy sauce, 1 spoon of soy sauce, 3 spoons of honey, 4 cloves of garlic, a small amount of salt

Procedure:

The first: the pipa leg in a bowl, pour the water soaked in half an hour, if frozen. Half an hour, if it is frozen pipa legs, to thaw first, soaking water can soak out the blood in the chicken legs, remove the fishy flavor of the chicken legs, and at the same time can make the chicken legs more tender and smooth.

Second: After soaking the water, use a knife to cut one side of the chicken thigh to remove the bone inside, but be careful not to cut off the whole thigh meat, take down the thigh meat into a whole piece.

Third: chicken thigh meat with the back of the knife pat a few times, the meat of the chicken pat a little loose, easy to taste, and then with a bowl, start to season, first add 4 spoons of soy sauce, 1 spoon of dark soy sauce, chopped garlic and a little salt, then add 3 spoons of honey, with the hands of the ingredients and seasoning scrunching and kneading evenly, put into the fridge to marinate for between 1 hour and 4 hours. (- The longer you marinate the more flavorful it will be, but of course you can't marinate it too long to make the chicken taste bad.)

Fourth: After marinating the chicken thighs, add a small amount of cooking oil to the frying pan, place the marinated chicken thighs, skin-side down, into the pan and start frying over low heat for a few minutes. (- The skin side of the chicken will taste better if you fry it for a little longer, and don't fry the inside of the thigh meat for too long so that the chicken doesn't turn mushy in texture.)

Fifth: After both sides of the chicken thighs are fried, in the bowl of marinated chicken thighs (there is still a small amount of sauce left, do not lose) add a small amount of water, pour into the pot together with a lid and simmer for about 3 minutes, and when the soup becomes thick turn off the heat, and then the chicken thighs out of the bowl and cut into pieces can be opened to eat.