Roasted chicken leg rice is a dish made of chicken legs, green peppers, cucumbers and rice. Complete this dish according to the recipe steps. Let me introduce it to you.
A delicious way to cook chicken leg rice. 1.
Materials
2 chicken legs, 5 slices of ginger, 4 cloves of garlic, .5 tbsp of oyster sauce, 1.5 tbsp of Wei Lin, 1 tbsp of soy sauce, 1 tbsp of cooking wine and 1 ml of water
Practice
1. When buying chicken legs, please ask the seller to peel and boneless.
2. sit in a pan, pour oil, add ginger slices and garlic cloves, saute until fragrant, and add chicken legs;
3. Fry both sides to golden brown anyway; Stir all the seasonings evenly and pour them into the pot;
4. After the fire boils, cover the lid and simmer until only a small amount of juice is left.
The delicious way to cook chicken leg rice as usual. 2.
Materials
1 chicken leg, 6 grams of broccoli, 6 grams of cauliflower, 1 carrot, green onion and ginger
Method
1. Put the chicken leg meat into a bowl, add proper amount of cooking wine, salt and thirteen spices for pickling. Share the cutting method of carrot flower slices: after peeling carrots, cut five thin strips vertically with a knife, and then pick them up to see that the cross section is already five petals, so just slice them directly.
2. Chop the onion, shred the ginger and cut the carrot slices for later use.
3. remove the roots of broccoli and cauliflower and soak them in water.
4. Stir-fry sauce: I used 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of honey, and hot water to mix well with the sauce.
5. Pour a little peanut oil into the frying pan, heat the oil and add the pickled chicken leg meat. Be careful to put the chicken skin side down and fry the skin side first.
6. Turn down the fire and fry slowly. Press the chicken with a shovel to make the chicken skin firmer. When the chicken skin is fried to golden brown, you can turn it over and fry the other side.
7. After both sides are fried to golden brown, pour out the excess oil in the pan and pour in the prepared teriyaki sauce.
8. Add the onion and ginger and slowly collect the juice with low fire, stirring it from time to time to prevent it from sticking to the pot. Don't drain all the soup. Leave a little like this and pour it on the rice later. Bibimbap will taste better.
9. Take out the chicken and cut it into even strips.
1. Add a proper amount of water to another pot. When the water boils, add 1 teaspoon of salt and a few drops of vegetable oil, and then add cauliflower, broccoli and carrot slices in turn.
11. At this time, the rice is also steamed. Put the rice on it and code the cut chicken.
12. Place blanched broccoli, cauliflower and carrot slices, and pour the remaining soup in the pot to start.
Three delicious ways to cook chicken leg rice.
Materials
Three chicken legs, one piece of rice, one piece of ginger, one piece of garlic, a little salt and a few drops of wine
Practice
1. Cut the chicken leg vertically from the middle with a knife, and then cut it against the bone, so that the bone can be easily removed
2. Chop it lightly with the back of a knife
3. Put the chicken leg meat into a big bowl, sprinkle a little salt and a few drops of wine, grab it evenly and marinate for 15 minutes
4. Slice the garlic and shred the ginger
5. Coat a thin layer of oil on a non-stick pan, add the garlic slices and shredded ginger to saute until fragrant, and put the chicken leg meat skin down into the pan
6. Fry it slowly with low fire. Similarly, slowly fry on low heat
8. After frying until golden brown, fry the chicken legs on both sides to adjust the cooking sauce
9. Pour the adjusted cooking sauce into the pot
1. Cook on medium heat until the sauce is thick
11. Cut the chicken legs into pieces when they are slightly cool, and put them on a plate with rice. You can eat it with sauce.
Four delicious ways to cook chicken leg rice.
Materials
Ingredients: 2 chicken legs, 2 bowls of rice
Seasoning: 1 teaspoon of salt, 1/2 tablespoon of soy sauce, 1/2 tablespoon of soy sauce, 1/2 tablespoon of balsamic vinegar, 1/2 tablespoon of oyster sauce, 1/2 teaspoon of white sugar and 1 tablespoon of honey.
2. Remove the bones from the washed chicken legs.
3. break the boneless chicken leg with a meat loosening hammer.
4. Put the finished chicken leg meat into a fresh-keeping box, add oyster sauce and salt for curing.
5. Mix the chicken with seasoning evenly, cover it and put it in the refrigerator for more than 2 hours to taste.
6, prepare a black bean seedling, wash and remove the roots for later use.
7. Blanch the black bean seedlings in water.
8. Chill the cooked black bean seedlings in cold water, take them out and mix them with a little salt and balsamic vinegar for later use
9. Preparation of cooking sauce: salt, oyster sauce, white sugar, honey, soy sauce, fish sauce, white pepper and water.
1. Set the wok on fire, take out the marinated chicken leg and fry it in the wok.
11, small fire, force out the fat in the chicken leg, be careful not to burn it off.
12. Fry on low heat until golden brown on both sides, and then serve.
13. Take another wok, add the prepared baking sauce and bring to a boil.
14, put the fried chicken leg meat into the pot and stew.
15. Cook until the soup is thick, then turn off the heat.
16. One serving of rice, with vegetables and cooked chicken teriyaki, is served with teriyaki juice.