Braised chicken leg rice
Zhao Shao chicken leg rice belongs to Japanese cuisine. Its meat is tender and tastes delicious. It is very delicious when mixed with rice.Although there is no burning sauce, the sauce made by myself is already very delicious. Of course, this is also found on the Internet, hehe. Although the method is very simple, the taste is enough to conquer your taste buds.1. You can't put too much oil in the frying of chicken legs, because the chicken skin contains rich oil, which will be boiled out after frying2. The sauce should not be too dry. It is also very delicious to keep some soup and rice bibimbap properly
Step 1 . Prepare chicken legs
Step 2 . After washing the chicken leg, begin to remove the bone. First, draw a circle with a knife at the root of the chicken leg to separate the skin, meat and tendon of the chicken from the bone
Step 3 . Then draw a knife vertically to expose the bones, and then you can peel off the chicken
Step 4 . Dig down with your hand. If you encounter a tendon, you can cut it with a knife until the bone is completely detached
Step 5 . The boneless chicken is spread out flat, and countless eyes are pierced with toothpicks or forks to taste
Step 6 . Put it into a bowl, add salt, 5g cooking wine, ginger sticks and a little white pepper, and marinate it for more than 30 minutes
Step 7 . Make seasoning juice during pickling: put 10g cooking wine, raw soy sauce, old soy sauce, oyster sauce, honey, sugar and water into the bowl, and stir well for standby
Step 8 . Pour a little cooking oil into the nonstick pot
Step 9 . Add the marinated chicken leg meat (chicken skin down) and fry it over medium low heat
Step 10 . Fry until both sides are golden. Pour in the sauce in step 4
Step 11 . Boil the sauce until thick, then turn off the heat and take out of the pot
Step 12 . Cut it into small pieces and mix it into rice. It's very delicious
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