Ingredients

Rice100g

3 chicken legs

ingredients

Seafood mushroom

50 grams

broccoli

50 grams

salt

a little

Oil (for frying seafood mushrooms)

5 grams

Aoerliang barbecue Liao

35 grams

The practice of chicken leg rice in Orleans

1.

Prepare chicken legs and bacon.

2.

Boning chicken leg

3.

Pick the chicken leg, turn it over, and cut the chicken slightly with a knife. Don't cut the chicken skin to avoid shrinking when frying, which is not good-looking.

4.

Three chicken legs are about 500 grams, so add 35 grams of Orleans barbecue material.

5.

Add another 35 grams of water. If it is baked in the oven, you don't need to add water. Anyway, it will be stewed later, and finally some soup will be left for bibimbap.

6.

Mix well, cover with plastic wrap and marinate for half an hour.

7.

When pickling chicken legs, stew a pot of rice.

8.

No oil is put in the wok, and the chicken skin is facing down. Add the chicken legs and fry for a while, and some oil will be precipitated from the chicken skin itself.

9.

Re-turning scissors

10.

Add the seasoning of marinated chicken legs just now and stew for a while on medium heat, but add water as appropriate.

1 1.

Stewed for about 5 minutes.

12.

Take out the chicken legs first, and don't throw away the soup, so we can have bibimbap later.

13.

Cut the fried chicken leg into pieces.

14.

Break the broccoli into small flowers, add water to the soup pot, and after boiling, add a few drops of oil and appropriate amount of salt and water 1 min. Don't take too long, or it will be too bad and taste bad.

15.

The seafood mushrooms were slightly fried, and I added some chopped black pepper.

16.

Put it on a plate and you can eat it. Remember to add some soup to the rice. It's an absolute rice killer.

knack for cooking

Use barbecue ingredients skillfully, and because you fry first and then stew, you don't have to marinate for too long.