Roasted chicken leg in oyster sauce

major constituent

500 grams of chicken legs? 30g of small mushrooms for 4 people.

Attachment others

20 grams of oyster sauce? Two dried peppers? Ginger 10g? 3 grams of refined salt? Chicken powder 1 g? Cooking wine10ml

Chicken legs have always been Amber's favorite meat. On weekends, we cook chicken legs with non-GMO gold blended oil and oyster sauce, and some mini mushrooms. The finished product is fragrant, not oily or greasy, and the meat is not firewood. Little darling chewed three directly, and finally ate bibimbap with soup, which scared me as a mother. I like it, as long as I don't eat it. . . It is my responsibility to use oil well, cook well and take care of my family. . .

Practice of roasting chicken legs in oyster sauce

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1

Chicken leg 500 g, thawed at room temperature.

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2

The thawed chicken legs are soaked in light salt water 1 hour, and the water is changed twice.

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three

Preparation of ingredients. The small mushrooms are soaked in advance.

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four

Boil water in the pot, add chicken legs, ginger slices and cooking wine. Rinse and drain after blanching.

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five

Sit in a pot and light it, and mix oil and gold in proportion in the pot.

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six

When it's 30% hot, blanch the chicken legs.

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seven

Fry over low heat until brown.

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eight

Put ginger slices and dried peppers into the pot.

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nine

Stir-fry and add oyster sauce.

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10

Stir fry until oyster sauce is covered with ingredients.

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1 1

The water and hot water for soaking mushrooms have not tasted the ingredients.

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12

Add the soaked and washed mushrooms.

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13

After the fire boils, simmer for 30 minutes.

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14

Season with salt.

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15

Season with chicken powder.

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16

Collect the juice over high fire, then put it on a plate and take it out of the pot.

Finished product drawing of roasted chicken leg in oyster sauce

Cooking skills of roasted chicken legs in oyster sauce

skill

1: The chicken legs are soaked first and then blanched, in order to get rid of blood.

2: Stir-fry first and then cook. Chicken is crispy outside and tender inside.

3. Oyster sauce is salty, and the salt should be added later.

4. Soak the mushrooms in water and precipitate impurities before use. It is a natural flavoring agent.