Chinese Food
Braised chicken leg
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I've sent this dish before. But the finished picture is too unclear. Originally I wanted to change the recipe. But I changed the recipe when I was cooking. So I passed on the recipe. The color is better. The chicken is fresher and tender. The steps are clearer. ^^Thank you for collecting my old recipes. I hope you can try to make this new recipe. It's simpler and tastes better.
Cooking ingredients
Cooking Steps
Step1:Chicken leg boneless; oyster sauce 75ml, low alcohol liquor 100ml, raw sauce 10ml, old sauce 10ml, sugar 50ml, mix well. Marinate 150g chicken drumsticks (it's better to cover with plastic film and put it in the refrigerator in summer) for at least 15 minute
Step2:Pour the oil in the pot. Put in the ginger slices. Smell them. Take out the ginger slices. Fry chicken skin down for 2 minute
Step3:Pour in the marinade. Cover and simmer for 2 minutes
Step4:Turn over. Heat for 5 minutes. Open the lid and turn to medium heat until the chicken is slightly burnt
Cooking tips:I use Pipa legs. They are really tender than big chicken legs. A friend asked me what to do without sugar. The answer is - white sugar can be sprinkled with fried sesame seeds after it is boiled into a plate with warm water ~ ~ many people ask me what is sugar. I can only say it is a kind of light yellow liquid. I don't know exactly. Some people ask me if I can use honey instead of sugar. I don't recommend honey. It's better to use white sugar. A lot of people give feedback that the salt made according to my proportion. I can only say that it may be the problem of your oyster sauce. Because my oyster sauce is not salty, so it is suggested to reduce the amount of oyster sauce to make dishes delicious.
