Braised chicken legs is a very delicious and not greasy delicacy. Now I will teach you a more traditional method of braised chicken legs. It tastes good and the preparation method is very simple. After you learn it, you can definitely make it at home. No worse than what a hotel does.

Step one: Wash the chicken legs and put them into a pot of cold water to boil. When the water boils, skim off the foam on the surface, then take the chicken legs out and soak them in cold water.

Tip: Many friends reported that the chicken skin rots easily when cooking chicken legs at home. In this way, the chicken skin will not rot when it is cooled in cold water. There is no need to cut off the skin of the chicken legs here, but put the whole chicken legs directly into the pot to cook. The subsequent flavor depends entirely on soaking in the soup for a long time. Novice friends should pay attention.

Step 2: Put the chicken legs in another pot and pour hot water until the hot water completely covers the chicken legs. Add the chopped green onions, ginger slices, peppercorns, star anise and 60g of light soy sauce. Boil 10g dark soy sauce, 10g mature vinegar, and 20g oyster sauce over high heat.

Tip: The role of mature vinegar here is to relieve the greasiness of chicken legs, and it also has a good flavor-enhancing effect. Adding a little mature vinegar can make the chicken legs taste better.

Step 3: After boiling over high heat, wipe off any foam on the surface, then cover the pot and simmer over low heat for about 40 minutes.

Step 4: After the chicken legs are cooked, add chopped millet and turn on high heat again to collect the juice. Note that during the juice collection process, use a spoon to continuously pour the soup onto the chicken legs. Let the chicken legs absorb more of the flavor of the soup, and turn off the heat after the chicken legs are evenly colored.

Tip: In this step, you don’t need to wait until the soup is completely dry. Instead, pay attention to the changes in the chicken legs. The key is to allow the chicken legs to fully absorb the delicious taste of the soup.

For those who don’t like spicy food, you can skip adding millet chili in the last step and just turn on high heat to collect the juice. The prepared braised chicken legs will not go bad if placed in the cold storage room of the refrigerator for 3 days. Dropped, so friends can make more braised chicken legs at one time and eat enough at one time.

This traditional method of braised chicken legs is particularly simple. Not only are the steps simple, but the entire cooking process is not technically difficult. As long as you make it a few times, you can remember how to make it.