Orleans Grilled Chicken Legs with Rice

Chicken Legs

Orléans Chicken Legs with Rice

3 pieces

1 bowl of rice< /p>

50 grams of red onion

1/2 spoon of salt

30 grams of ginger

1 tablespoon of light soy sauce

40 grams minced garlic

1 tablespoon chili powder

1 teaspoon sugar

1/black pepper 2 tsp

1/4 tsp allspice

200 ml water

How to make Orleans Chicken Leg Rice

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1. Put all the marinade ingredients into a bowl and mix thoroughly and set aside

2. After deboning the chicken thighs, make a few cuts on them to prevent shrinkage

3. Put the chicken in a basin and marinate for more than 12 hours

4. Heat the pot without adding oil. Put the chicken in the pot and fry until golden brown on both sides

5 , Pour the filtered seasoning and a little water, bring to a boil over high heat, then turn to low heat and simmer until a small amount of soup remains

6. Cut the chicken and put it on a plate, pour the remaining soup over the chicken