The pipa leg is the part of the chicken leg between the chicken claw and the thigh. It is shaped like a pipa, so it is called pipa leg. Chicken legs move around a lot, so the meat from this part is juicy and delicious. When making this kind of braised food, I like to marinate it in advance so that it will be more flavorful when cooked.
Ingredients for braised pipa legs
3 pipa legs 1 tsp dark soy sauce
10 grams of white sugar 20 grams of rock sugar
Salt 1 tablespoon of cooking wine
Half green onion, 3 slices of ginger
10 peppercorns, 3 aniseed pieces
1 bay leaf, a pinch of fennel
How to cook braised pipa legs
Step 1
Wash the pipa legs and dry them with kitchen paper. Use a skewer to fry some small holes in the chicken legs for convenience. Delicious. When buying this kind of pipa leg in the supermarket, choose one with thick meat and bright color.
Step 2
Add sugar, dark soy sauce, salt, and cooking wine and knead with your hands until the seasonings are absorbed. Marinate in the refrigerator for one night to taste
Step 3
p>The next day, take it out and return it to room temperature, put it into the rice cooker, add green onions and ginger slices
Step 4
Add spices, rock sugar, salt and cooking wine
p>
Step 5
Pour in water that is level with the chicken legs. Do not add too much water. The rice cooker is different from stewing meat over fire, so there is no need to add more water.
Step 6
Close the lid of the rice cooker and start the cooking program. The program defaults to 35 minutes. If you are not in a hurry to eat, you can keep it warm and simmer for 15 minutes.
Step 7
No oily smoke without fire, no dry wood, no stuck teeth, simple and delicious
Cooking skills of braised pipa legs
1. Chicken legs Marinate it in advance for better flavor. 2. Don’t use too much water. The rice cooker is different from stewing meat over fire, so you don’t need to add more water.
There are skills in making delicious dishes. I have tips for each dish. You can search for "Douguo" to directly view my recipes!