1, stewed chicken legs with potatoes
Raw materials: frozen chicken legs, potatoes, soy sauce, edible salt, green onions, ginger, cooking oil, sugar, cooking wine and carrots.
Production method:
(1) After the frozen chicken leg is thawed, remove the skin and bones.
(2) Cut the chicken leg meat into small pieces and put it in a bowl. Add cooking wine and white sugar and marinate for 10 minutes.
(3) Wash, peel and cut carrots into small pieces, and peel and cut potatoes into small pieces for later use.
(4) Ginger is cut into ginger slices for later use, and scallion is cut into scallion segments for later use.
(5) Put cooking oil into a pot, heat it, add the marinated chicken leg meat and a little sugar, and stir-fry for five minutes on low heat.
(6) Add potato pieces and carrot pieces into the pot and stir them evenly, then add a proper amount of water to stew.
(7) Put the onion, ginger slices, soy sauce and edible salt into the pot and boil it over high fire.
(8) When the soup in the pot is sticky, take it out of the pot.
2. Chicken with garlic and dried tangerine peel
Raw materials: frozen chicken legs, colored peppers, garlic, Coprinus comatus, ginger, green onions, dried tangerine peel, chicken essence, cooking wine, starch, edible salt and oil consumption.
Production method:
(1) Wash and cut colored peppers into small pieces for later use, wash and cut Coprinus comatus for later use, and wash and cut green onions for later use.
(2) After the frozen chicken legs are thawed, cut the chicken legs into small pieces. Peel garlic and set aside.
(3) Add edible salt, chicken essence, ginger slices, oyster sauce and onion slices to the chicken leg meat and marinate for 10 minutes.
(4) Put cooking oil into a pot, add garlic and stir-fry until fragrant.
(5) Stir-fry the marinated chicken leg meat in a pot, and the fried chicken leg meat is golden in color.
(6) Add Coprinus comatus and water, cover and stew for a while.
(7) Add colored pepper, oyster sauce and water starch into the pot and stir well.
(8) Add a little edible salt and chicken essence, and collect the juice over high fire.