Food name: Huadiao Drunken Chicken

Ingredients: 2 chicken legs

Accessories: 8 grams of salt, 2 spoons of cooking wine, 3 grams of white pepper, Huadiao wine 500 ml, 6 slices of ginger, 2 aniseed, 3 bay leaves, 1 piece of cinnamon, 40 fennel, a small piece of tangerine peel, 2 grams of rock sugar, 4 grams of white sugar

Steps

1. Wash the chicken legs and soak them in cold water to remove blood stains.

2. Take it out and use kitchen paper to absorb the water directly. Check whether there are any hairs on the skin and pull them out.

3. First cut the meat on one side of the bone, scrape it in with a knife, and finally cut off the skin and meat, and the whole chicken leg meat will be removed. If you don’t know how to do it, you can just ask the chicken seller to help you do it.

4. With the meat side facing down and the skin facing down, cut the thick meat with a knife and try to make the meat as thin and thick as possible, which will make it more delicious.

5. Marinate the chicken legs with 4 grams of salt, 3 grams of white pepper, and 2 tablespoons of cooking wine for 5 minutes.

6. Pull a piece of tinfoil that is 4 times larger than the chicken leg, lay it flat, stick a piece of leg skin to the tinfoil, try to make it as tight as possible, and roll it into a roll. Pay attention to the skin covering all the meat as much as possible, and the thickness of both ends of the roll should be as consistent as possible. Then wrap the chicken rolls in tin foil and roll tightly.

7. Finally, tighten the two ends, put the tinfoil roll into the pot under cold water, use a toothpick to poke 4.5 holes in the tinfoil roll to vent, and then turn on high heat and cook.

8. Cook on high heat for 5 minutes, on low heat for 15 minutes, then turn off the heat and simmer for 5 minutes.

9. Take out the tin foil roll and pour it into cold water. I usually rinse two or three basins of water quickly, and it’s basically not too hot.

10. Put the tin foil roll into new cold water, seal it with plastic wrap, and refrigerate it for 2 hours. The ice will make the skin stronger.

11. We boil the cooking water, add 6 slices of ginger, 2 aniseeds, 1 piece of cinnamon, 3 pieces of bay leaves, a piece of tangerine peel, a handful of fennel, wash them, add 100ml of water and boil for 5 minutes .

12. Turn off the heat, add 4 grams of salt, rock sugar, and 2 grams of white sugar, and finally cool down.

13. After two hours, we remove the tin foil from the chicken legs, add filtered water and 500ml Huadiao wine. The Huadiao wine I used costs more than 30 yuan for a large bucket, then seal it and put it in the refrigerator. Refrigerate for 6 hours.

14. This is what it looked like the next day after I took it out of the pot. The skin was very elastic and chewy.

15. This is what one looks like. It looks very appetizing.

16. Cut it into 0.5cm pieces.

17. Arrange the plate as you like.

18. Make another sauce: Pour out 50ml of drunken sauce, add 2 grams of sugar, boil and let cool.

19. Sprinkle with chopped green onion and sauce, perfect~

The delicious Huadiao Drunken Chicken is ready. The reason why I recommend this method is because it is really delicious. A common dish on our family dining table.

Chicken is rich in nutritional value. Chicken is a good source of phosphorus, iron, copper and zinc. It is also rich in vitamin B12, vitamin B6, vitamin A, vitamin D and vitamin K, which are very beneficial to the human body. It’s very beneficial and everyone can eat more.