Roasted chicken leg rice takes chicken legs, green peppers, cucumbers and rice as main ingredients, and oil, salt, oyster sauce, sugar, black pepper, soy sauce and cooking wine as auxiliary materials.
Have a roast chicken leg rice for breakfast and live up to the delicious food and the morning light!
A delicious roast chicken leg rice needs tender chicken, full gravy, brown chicken skin, shiny sauce in the light, and rich sauce to just mix most of the rice together without getting wet. The sauce is moderately sweet, not too salty, and has a slight fragrance, but not too much. Side dishes are also important. If paired with a marinated egg, it will add a lot more points than boiled eggs. Of course, the more vegetables the better. Of course, rice must be soft and elastic.
working methods
Ingredients: two chicken legs, green pepper 1 piece, half cucumber, hot rice 1 bowl.
Seasoning: soy sauce, sugar, yellow wine, ginger slices, garlic slices, shredded onion, salt, honey 1 spoon, and 3 tablespoons of cooking wine.
Steps:
1. Cut the chicken leg from one end with kitchen scissors.
2. Slowly fade to the other end and carefully cut the connection with scissors. Remove or cut the tendons from the chicken after bone removal.
3. Put a little oil in the pot, saute ginger slices and garlic slices.
4. Put the chicken on both sides and fry it slightly.
5. Pour in soy sauce, sugar and Lin Wei (wine), cover and simmer with low heat.