Chinese Food
Braised chicken leg in Japanese style
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Cooking ingredients
Cooking Steps
Step1:Three chicken legs, wash, if there is subcutaneous fat, cut with scissor
Step2:Bone the chicken leg, then use the back of the knife to loosen the meat, and then use the toothpick to pierce some holes on the skin side of the chicken leg to taste
Step3:Put the chicken legs in a large bowl, a spoonful of cooking wine, a little salt, and then sprinkle some five spice powder, mix well and marinate for about 20 to 30 minutes
Step4:Marinate the chicken legs in the space. Mix three tablespoons of soy sauce, three tablespoons of cooking wine and one tablespoon and a half of honey to make the sauce
Step5:Pour a small amount of salad oil into the pan. When the oil is hot, turn the skinned side of the chicken leg down
Step6:Fry it over low heat until it's golden on one side and then turn it over. When frying, use a shovel to press the chicken leg meat constantly, otherwise it will curl up and become thick
Step7:Fry the chicken leg meat until golden yellow on both sides, pour in the light cooking juice of step 4, turn to medium and low heat, and pour the sauce in the pot onto the chicken leg meat while cooking
Step8:When the juice in the pot is thick, it will be out of the pot
Cooking tips:1. It's more convenient to cut chicken leg meat and bones in the kitchen. I use scissors to cut the chicken leg meat vertically first, and then I cut the meat down. The scissors can cut the place connecting the bone below. I feel that it's more convenient and safe to cut the bone than to use a knife. 2. Step 3: when marinating chicken leg meat, there is less salt, because there's raw soy sauce in the back of the photo. Add honey instead of sugar in the burn juice, It's to make the chicken leg meat more shiny. 3. After the chicken leg is boned, cut the chicken leg meat with the back of the knife and loosen the tight chicken tissue, so that the meat won't feel hard when eating. When frying, press the chicken leg meat with a shovel from time to time, so that the chicken leg meat will be flat, or the chicken leg meat will curl up into a meat ball after being heated. 4. When collecting juice, you don't need to completely dry the juice, Leave a little soup, it's not easy to cook. The extra juice is delicious when poured on the rice. There are skills in making delicious dishes.
