Traditional Chinese medicine believes that chicken has the functions of activating blood and strengthening bones and muscles, especially for people with malnutrition, anemia and physical weakness. Many people like chicken very much, especially drumsticks. The meat quality of chicken leg is extremely tender, and it contains a high content of protein, which can reduce blood pressure and strengthen the spleen and stomach. Stewed chicken leg is a common dish on many family tables, especially stewed chicken leg, which is not only simple, but also fresh and tender.

First, the practice of stewed chicken legs

Ingredients: 750g chicken leg, mushroom100g, corn 200g, carrot (red) 50g, salt 3 teaspoons, ginger 20g, chives 50g, cooking wine 50ml, water1500ml.

Steps:

1. Choose pipa legs and wash them for later use. Stems of mushrooms are removed and washed.

2. The peeled corn must be washed and cut into sections, and the carrots should be washed and cut into hob blocks.

3. First spread the mushrooms on the bottom of the pot, and put the chicken legs on the mushrooms.

4. Add corn, add ginger slices, shallots, cooking wine and enough water.

5. Cover the pot and stew for 50 minutes. At this time, add carrots and salt and stew for another quarter of an hour.

Second, stewed chicken legs practice two

Ingredients:

step

1. Wash the chicken legs, put them in a pot with cold water, remove the floating foam after the water boils, remove the chicken legs and control the water onion, ginger and garlic, and pour the oil in the wok.

2. Add sugar, stir-fry the sugar color, stir-fry the sugar color until the sauce is red, pour in the chicken legs, stir-fry evenly, so that the surface of the chicken legs is completely covered with sauce.

3. Add onion, ginger, garlic and star anise, stir fry for a while, pour water, and add salt.

4. After the fire boils, turn to low heat and stew for 30 minutes, then drain the soup and take it out.

Tips

Boil the chicken leg in cold water, and blanch the bleeding water.

Third, stewed chicken legs practice three

Ingredients: 3 chicken legs, ginger 1 slice, onion segments, 2 tablespoons of light soy sauce, mature vinegar 1 tablespoon, and salt.

Steps:

1. Wash the drumsticks and blanch them in water until the surface becomes discolored. Take them out and take them out for a shower with cold water. Put a proper amount of water in the soup pot and add the drumsticks.

2. Add ginger slices and shallots, and pour in 2 tablespoons of soy sauce. Add 1 tbsp mature vinegar, bring to a boil over high heat, and simmer over low heat.

3. Cook until the chicken legs are soft and the skin is cracked. Add a little salt. Cover and simmer 10 minutes until the chicken legs are tasty.

Fourth, stewed chicken legs practice four

Ingredients: broiler 1 chicken, onion, ginger, coriander, star anise, salt, chicken essence and cooking wine.

Steps:

1. Wash the chicken and blanch it to remove blood foam. Slice onion, ginger and coriander. Put clear water on the wok, add star anise, onion, ginger slices and chicken pieces and bring to a boil.

4. Skim off the floating foam, sprinkle with salt and chicken essence, and simmer for half an hour. After the meat is rotten, sprinkle with coriander segments and serve.