First of all, when choosing chicken legs, you must use fresh chicken legs, not frozen ones. Because hens are oily, I prefer to stew soup with drumsticks, which will be less oily. This practice is based on the practice of stewing crucian carp soup. After the crucian carp soup is fried, it is stewed in cold water, which is not only white and delicious, but also has no fishy smell. So I think the chicken legs should be the same according to this method. I tasted it and it tasted really good. Not only is there no oil, but the chicken soup is also very thick. You can also add some mushrooms or corn, which tastes sweet and has a faint fragrance.
Ingredients required: 2 chicken legs, shallots 1 root, ginger 1 slice, cooking wine and salt.
Production steps:
1: Cut the chicken leg first, take out the bones, wash them and dry the water.
To remove the bone from the chicken leg, first put the chicken leg on the chopping board and row it from bottom to top with a knife. The incision must be deeper to ensure contact with the bone. Then, peel the cut chicken to both sides by hand, and then cut the meat connected with the bone bit by bit with a knife, so that a complete piece of chicken leg meat can be cut. The cutting process must be slow, don't worry, the smaller the knife, the more convenient it is. There is a lot of blood in the freshly cut chicken. You can soak it in the basin for a while to let all the blood come out, and then take it out to control the water, so that the chicken legs will not smell fishy.
2: Fried chicken and stewed bones.
This step is very important. Whether this step is done well or not will determine the success or failure of this soup.
Prepare a non-stick pan,
Don't put oil in the pot.
Turn down the heat and put the chicken in when the pot is hot. Put the chicken skin at the bottom, and don't turn it over in the middle. Slowly, the oil in the chicken skin came out. When the chicken skin turns golden yellow, it can be cooked. Let it cool and cut it into small pieces with a knife. Put the chicken bones in clear water, add two slices of ginger and stew directly without seasoning.
3: Fried chicken stew.
The fried chicken leg needs no oil. Add a few slices of ginger to stir fry, add the chopped chicken to stir fry, then pour half a spoonful of cooking wine, and finally pour the chicken bone soup that is being cooked. When the water boils, you will find that the chicken soup has turned white. Simmer 15 minutes, the soup is white and tender. Just add some salt to taste. At this time, the chicken is also very tender and tastes very elastic. Unlike the chicken in the chicken stew we usually eat. It tastes very thick and firewood, and even the chicken skin is not greasy and chewy. Although the preparation time of this soup is short, it is not inferior to the chicken soup stewed for two hours.
You can put some mushrooms in the middle and stew them together, which will taste better. It is best to choose dried mushrooms, cut them into thin slices after soaking, and put some chopped green onion on fresh mushrooms, so that a bowl of simple and nutritious chicken soup is ready, which is loved by adults and children. You can put more water in the stew. Cooking a bowl of chicken noodle soup with endless soup is also a good choice. Female friends can put some pepper in it when they drink it, and it will get hot after drinking it.
Tips:
1: Be careful when deboning the chicken leg, don't chop the chicken skin, and try to ensure the integrity of the chicken leg meat, which will make it easier to fry.
2. When frying chicken, you must turn on a small fire and fry slowly. Never fry it. You don't need to put oil when frying, and the pan should not be too hot. Be careful of sticking to the pan. Fried chicken, it is best to choose a pot with a thick bottom.
3. If you don't like the taste of cooking wine, you can put more ginger slices appropriately, which can effectively remove the fishy smell.