material

Raw material: broiler1000g,

Accessories: lean pork 100g,

Seasoning: 5g of yellow rice wine, 40g of bean paste, 3g of sesame paste, 3g of monosodium glutamate, ginger 10g, onion 10g, and coriander 10g.

working methods

1. Slaughter the tender chicken, air-dry, cut off the chicken feet, and cut off the neck bone, wing bone and foot bone of the chicken with the back of a knife;

2. Pour out Puning bean paste, mash the bean paste residue, add it to the sauce, add sesame paste and monosodium glutamate, stir well, then smear it inside and outside the chicken and marinate for 30 minutes;

3. Put coriander and ginger onion into the chicken cavity;

4. Slice the fat meat for later use;

5. Take a flat-bottomed casserole, add 100 ml clear soup, use bamboo grates as the bottom, spread fat, then put the chicken on the fat, and drop yellow wine on the chicken;

6. Drag a piece of toilet paper in clear water, seal it on the casserole, and then close the lid. After the fire boils, use a small fire to keep the soup in the pot from drying up. Cook for 30 minutes;

7. Disinfect the chopping block, cut the chicken into pieces after it is slightly cold, then pour the original soup and serve it with sterilized coriander.

Practice 2, bean paste chicken legs

material

Ingredients: skinless chicken leg, 5 onions, 200g coriander powder, 2 tablespoons, thin soy sauce 1 tablespoon, soy sauce 1 tablespoon, 60g Asian ginseng sauce, 300ml water, sugar 1 tablespoon, and salt 1 teaspoon.

working methods

Wash the chicken legs, drain the water, cut them vertically from the middle, but don't cut them off, and then add some salt to taste.

Grind onion into onion paste, stir ginseng cake into juice with clear water, take out ginseng seeds and throw them away, and bake coriander powder for 2 minutes.

Heat a wok, add some oil, stir-fry onion paste over high heat, then add soy sauce and stir-fry evenly, and then add coriander powder.

Add salted chicken legs and soy sauce, stir fry together, then pour in the mixed Asian ginseng juice without chicken legs, and finally add sugar.

Stir-fry, cover the pot, simmer for about half an hour, and stir from time to time.

skill

1. If you can't buy skinless chicken legs, cut a knife from the chicken skin and tear it off. All chicken skin can be used as another dish, such as roast chicken skin and spicy chicken skin.

2. There are two kinds of soy sauce, one is whole bean bean paste, and the other is completely crushed paste bean paste. This dish uses the second kind.

This dish tastes sweet and sour, and it is more appetizing, especially after cooking for one night, the chicken legs are more delicious and can be enjoyed better the next day.