Prepare chicken leg rice in advance: chicken wings, 3 slices of ginger, broccoli and carrots, pickled chicken leg meat: rice wine, oil consumption, pure honey, soy sauce, black pepper sauce: oil consumption, light soy sauce, soy sauce, pure honey, clear water and starch water.
The first step is to prepare three chicken wings in advance, and use kitchen scissors to separate the flesh and blood. Using scissors is much better than using a knife, and the chicken skin is not broken and the meat is neat. The following is the marinated chicken leg, cut appropriate amount of ginger slices, stir-fried with 2 tablespoons of yellow wine, 2 tablespoons of soy sauce, 1 spoon of fuel consumption, half a small dish of water, and appropriate amount of black pepper. Those who like the taste of black pepper can grind more.
In the second step, if there is no pure honey, it is suggested that the old rock sugar be melted in boiling water, and then cooled to replace the semi-small plate of warm water used in process 2. The chicken leg rice made in this way is more delicious than white sugar.
The curing time is suggested to be more than 4 hours, and it is better to freeze and marinate overnight, so that the chicken wings can be fully flavored. If you eat at night, it is recommended to marinate the chicken wings in the morning, so that you can prepare a proper amount of broccoli and carrot slices in advance when you come back, and you will be very relieved after saving water.
In the third step, the juice of pickled chicken legs should not be used as cooking juice, because a small amount of meat flavor will appear in the pickled material, which will damage the taste. Mix two spoonfuls of oil consumption, two spoonfuls of pure honey, a small amount of soy sauce, one spoonful of soy sauce and five spoonfuls of water to make sauce, and then prepare a small amount of glutinous rice flour in advance. In order to prevent the skin from shrinking when the chicken wings are marinated, two wooden sticks are used to fix them around.
Step 4: fry the chicken leg meat without touching the pan, and put less vegetable oil. Just pour a thin layer into the pot and fry the chicken leg on a slow fire for 5-6 minutes. When frying, gently press the chicken leg with a frying spoon. Single-layer frying should not be less than 2min, and it can be turned several times during the period. If the time is short, it is likely that the golden noodles are not cooked yet.
Step 5: Cut the fried chicken legs into strips and spread them on the white rice with the cooked broccoli and carrot slices. Continue to cook the sauce in the wok where the chicken legs have just been fried. You don't need to add some oil to the wok, just pour in the prepared juice immediately. Stir fry quickly with a frying spoon, add a small amount of starch, and let the juice turn off when it is a little thick.
Just pour the sauce on the chicken leg! Don't think there are too many processes. In fact, after the chicken leg meat is cured, the rice is steamed, the vegetables are blanched, and then the chicken leg and the sauce are done in one go, and the time is very short. For a family of three, it is more appropriate to prepare 4-5 pieces of chicken legs in advance and then make them into cold dishes to eat together, which is more nutritious and tastes better.