2. Roast chicken leg rice. Step 1: Prepare the ingredients. 3 chicken legs, broccoli, carrots, ginger, garlic and roasted juice. (Zhaoshao juice can be bought at Juice or Tmall Supermarket, which is very convenient. Step 2: Start processing chicken legs. Cut off the ankle of the chicken leg with a knife to expose the bone. Step 3: cut a knife vertically to expose the chicken bone. Step 4: Peel the chicken along the bone and cut it with a knife when it meets the tendon. Step 5: Cut off the rest of the top. Bone and meat are completely separated. Step 6: Punch a few holes in the chicken with a toothpick. Step 7: Put the chicken in a bowl, then add 1 spoon of cooking wine and a little shredded ginger, grab it evenly with your hands and marinate it for 20 minutes. Step 8: When curing the chicken, start to deal with the side dishes. Cut broccoli into small pieces and slice carrots and garlic. Step 9: Pour the boiled juice into a bowl and dilute it with a little water. Step 10: Blanch broccoli and carrot slices for later use. Step 11: Pour a little oil into the pot. When the oil is hot, put the chicken in the pot and start frying on low heat. Step 12: fry until golden on both sides. Step 13: Pour the poured juice into the pot.
3, chestnut roast chicken leg rice. Step 1: Prepare the ingredients. 4 drumsticks, fresh chestnuts 1 50g, onions 1 piece, ginger1piece, and appropriate amounts of red pepper and green pepper. Step 2: Peel chestnuts first. Cut a small mouth on the chestnut with a knife. Step 3: Put all chestnuts in the microwave oven and heat them with high fire for 1 min. Step 4: Chestnuts are easy to peel after cooling. Step 5: Chop the chicken leg into pieces, slice the onion and ginger, and cut the red pepper and green pepper for later use. Step 6: Blanch the chicken for later use. Step 7: Pour the right amount of oil into the pot. When the oil is hot, put the onion and ginger into the pot and stir-fry until fragrant. Step 8: Stir-fry the chicken until the surface is slightly yellow. Step 9: Put 1 spoon of soy sauce and about10g of rock sugar into the pot, and then stir well. Step 10: Pour a large bowl of hot water into the pot, and then cover the pot. When the fire boils, turn to low heat and stew 15 minutes. Step 11: Put the chestnuts in the pot, and then add 1 spoon of salt to taste. Then cover the pot and continue to stew 1 min. Step 12: Put the red pepper and green pepper into the pot and stir-fry for 30 seconds. Step 13: Drain the excess soup in the pot, then sprinkle a little chicken essence and stir it evenly before taking it out of the pot.
4, lotus leaf glutinous rice chicken leg rice. Step 1: Prepare the ingredients. 1 bowl of glutinous rice, 3 chicken legs, 50 grams of dried mushrooms, a few pieces of dried lotus leaves, and appropriate amount of ginger and onion. Step 2: soak the lotus leaves in hot water in advance, and then clean them for later use. Step 3: soak the dried mushrooms in advance. Step 4: Start processing chicken legs. Here's a quick boneless method for chicken legs. Cut off the ankle of the chicken leg with a knife to expose the bone. Step 5: use scissors to stick to the bone from the opening and cut off the meat. Step 6: Cut all the meat connected around the bone to the top of the bone. Step 7: Cut off the rest of the top. As the picture shows, the bone and meat are completely separated. Step 8: Dice chicken legs, diced mushrooms and minced onion and ginger for later use. Step 9: Pour the right amount of oil into the pot. After the oil is hot, stir-fry the diced chicken in the pot until it changes color. Step 10: Stir-fry the onion and ginger in the pot to make them fragrant. Step 1 1: put the diced mushrooms in the pot and stir fry. Step 12: Add 2 tablespoons of soy sauce, 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 2 teaspoons of sugar and half a teaspoon of salt into the pot and mix well.
5. Stewed chicken legs with potatoes. Practice: 1, peeled potatoes, cut into hob shape; 2. Wash the chicken legs with water, cut them into small pieces, put oil in the pot, pour chopped green onion, stir-fry in Jiang Mo, and pour chicken pieces; 3. Stir-fry and add star anise, tsaoko, sugar, soy sauce, water and potato pieces; 4. When it is almost dry, add green pepper and salt, and collect the juice before cooking.
6. Japanese-style roasted chicken legs. 1, three chicken legs, washed, cut off with scissors if there is subcutaneous fat; 2. Bone the chicken leg, then pat the chicken leg loose with the back of a knife, and then stick some small holes in the peeled side of the chicken leg with a toothpick to taste; 3. Enlarge the chicken legs into a bowl, put a tablespoon of cooking wine, a little salt, sprinkle some spiced powder, mix well and marinate for about twenty or thirty minutes; 4. In the gap between the pickled chicken legs, mix three tablespoons of soy sauce, three tablespoons of cooking wine and one and a half spoons of honey into sauce; 5. Pour a small amount of salad oil into the pot. After the oil is hot, the peeled side of the chicken leg is facing down; 6. Fry on low heat until golden, then turn over and fry again. When frying, keep pressing the chicken leg with a shovel, otherwise the chicken leg will curl up and become very thick. 7. After the chicken leg is fried until golden on both sides, pour in the sauce of step 4, turn to low heat, and pour the seasoning juice in the pot on the chicken leg with a spoon while cooking; 8. When the juice in the pot is thick, you can serve it.
7. Baked chicken legs with sauce. Practice: The first step is to wash and drain the boneless chicken legs. Peel and slice ginger and garlic. Put the chicken legs into a large bowl, add ginger slices, garlic slices, rosemary, soy sauce, soy sauce, salt, olive oil, Chili powder and honey, stir well, cover with plastic wrap and marinate for 3 hours; 2. Preheat the oven to 220 degrees. Put the tin foil on the baking tray and put it on the lower floor. Put the marinated chicken on the baking net and bake it in the oven for 25 minutes. Brush a layer of marinated leg sauce every 5 minutes during baking.
8. Roasted chicken legs with sauce. Practice: The first step is to wash and drain the boneless chicken legs. Peel and slice ginger and garlic. Put the chicken leg in a large bowl, add ginger slices, garlic slices, rosemary (if there is no fresh one, you can replace it with dried one), soy sauce, soy sauce, salt, olive oil, Chili powder and honey, stir well, cover with plastic wrap and marinate for 3 hours (it is more delicious to marinate in the refrigerator for one night); 2. Preheat the oven to 220 degrees. Put the tin foil on the baking tray and put it on the lower floor. Put the marinated chicken on the baking net and bake it in the oven for 25 minutes. Brush a layer of marinated leg sauce every 5 minutes during baking.
9. Three cups of chicken legs. Practice: the first step is to cut a few knives after washing the chicken legs; 2. Put the mixed oil in the pot and fry the chicken legs with medium heat until the chicken skin is golden yellow; 3. Pour the soy sauce, liqueur, ginger slices and garlic into the pot and stew over medium heat until the soup is thick and bright.
10, stewed chicken leg with garlic and ginger sauce. Practice: Step 1, chop each chicken leg into two pieces, shred the onion and slice the ginger; China doesn't seem to sell ginger ale, but it doesn't matter. As long as the amount of ginger is increased and some sugar is added appropriately, it can be completely replaced. 2. Scald the chicken legs with boiling water and wash away the blood foam or something; 3. Except starch, pour all the ingredients into the pot, turn on medium-high fire, stew for 45 minutes, and then collect the juice; 4. Add some water to the starch and adjust it to water starch. When the juice is almost collected, add water starch, stir well to thicken the sauce, turn it over, and wrap the chicken pieces with sauce as much as possible.