Boneless chicken leg rice is delicious, and the chicken leg is very big. With white rice and fresh seasonal vegetables, the chicken legs are delicious, tender and juicy.

material

A. 1 drumstick, 2 shallots, 20g ginger, proper amount of salt and pepper, b. 200CC soy sauce, 500CC water, 40g sugar, 5g monosodium glutamate and 20CC cooking wine.

working methods

1. Chop onion and ginger; Wash the chicken legs for later use.

2. Take a pot, pour all the ingredients B, chopped green onion and Jiang Mo made by 1 into it, and cook until it boils, then turn to low heat and continue to cook for about 5 minutes until the fragrance overflows, and it becomes a marinade for later use.

3. Put the chicken leg made by 1 into the marinade made by 2, boil it until it boils, turn to the minimum fire marinade for about 15 minutes, scoop up and drain the grease, let it cool, and remove the bones.

4. Heat the oil pan, add the chicken leg meat of the third method, fry at the oil temperature of 150℃ until the skin of the chicken leg is crisp and golden yellow, and drain the oil.

5. Sprinkle the right amount of salt and pepper evenly on the chicken leg ribs in practice 4.