2 chicken legs

1 carrot

Tomatoes 1

Coprinus comatus 1

1 persimmon pepper

condiments

pepper

1?o'clock

Chinese prickly ash powder

1?o'clock

salt

1?o'clock

olive oil

1?o'clock

oyster sauce

Proper amount

Method of Roasting Chicken Leg Rice with Seasonal Vegetables

1.

When the chicken leg is split in two, poke it with a knife a few times to taste. Sprinkle pepper, pepper and salt for 20 minutes.

All tomatoes, carrots, Coprinus comatus and green peppers are diced for use.

2.

Preheat the pan, add a little olive oil, and the bottom of the pan is thin. Don't use too much olive oil, because chicken oil will flow out when frying.

3.

When the oil is hot, add the chicken legs, fry them at medium and low temperature, and fry the reverse side five minutes later.

4.

Put the drumsticks in a baking tray, cover them with foil paper and bake for 10 minutes.

5.

The purpose of wrapping tin foil paper is to make the inside of the chicken leg easier to heat and cook, and the surface will not be burnt. In the last 5 minutes, uncover the tin foil, open the oven door and coat the chicken leg skin with soy sauce.

6.

Add diced tomatoes directly into the pot where the chicken legs have been fried, and stir fry over medium heat.

7.

Add carrots and continue to stir fry.

8.

Stir-fry diced Coprinus comatus, add a little water, season with green pepper and oyster sauce before taking out, and collect the soup over high heat until it is thick.

Cooking tips

The chicken leg is baked to give oil, so it won't feel greasy when you eat it. It's not only cold outside, but also tender and juicy. Why not just fry it? Because frying may lead to the loss of gravy in chicken and make the meat taste very dry. So choose fried lock juice and put it in the oven to heat it to remove oil. It tastes super cool.