Braised Chicken Legs
When I was a kid, I remember coming home from school very hungry, and my mom made braised chicken legs, and I could smell it from the entrance of the alley, and my mouth was watering at the smell, and I jumped up and down and rushed into the kitchen, and watched my mom make braised chicken legs. Mom usually puts a few eggs in when she makes braised chicken thighs. Mom's braised chicken thighs are what I used to look forward to when I was a kid. The thick sauce wrapped around the chicken thighs, and the meat inside was incredibly tender. I could eat a big bowl of rice with that sauce alone, or just have fried rice with the leftover soup. Now that I have kids of my own, I think of making it for them as well, and I smile happily as I watch my babies eat the chicken thighs with such satisfaction.
Ingredients: 8 small chicken thighs, 3 eggs, a small bowl of soy sauce, a bowl of water, 20 grams of rock sugar, 3 star anise, four - five slices of ginger, 3 garlic cloves, 1 dry red pepper;
Practice: 1. Prepare the ingredients;
2. Eggs into the pot of cold water, boiled;
3. Ginger, garlic slices, star anise rinsed clean;
4. Heat the oil in a hot pan and add the dried chili peppers, ginger and garlic slices when it gets to 5 degrees Celsius;
5. Add the chicken thighs and fry them over medium-low heat;
6. Fry the chicken thighs until they are slightly charred;
7. Add a small bowl of light soy sauce;
8. p>11. high heat boil and then turn to medium heat has been cooking, halfway with chopsticks turn over, more uniform color, do not have to cover the lid to facilitate evaporation of water; (the process of cooking about 20 minutes)
12. has been until the water is almost dry, turn off the fire;
13. out of the pot to plate, sprinkle with sesame seeds;