Chinese Food
Stewed chicken leg with soy sauce
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The Mid Autumn Festival has made a table of good dishes at home and gathered with friends and relatives. The pork, fish, shrimp and crabs didn't excite everyone. Only this stewed chicken leg. Everyone kept asking me how to do it. They said that the chicken leg they ate before was totally different. The meat is tender, but the sauce is full of flavor. It's too enjoyable to eat. Today, I'll share this practice with you. It's very simple. You can learn it from kitchen Xiaobai. And the taste will definitely surprise you. -
Cooking ingredients
Cooking Steps
Step1:Wash the drumsticks. If you buy frozen drumsticks, soak them in hot water and defrost them. Then wash them thoroughly.
Step2:Put the cleaned chicken legs into the cast iron pot. Then put in 7 porcelain spoons of yellow wine, 5 porcelain spoons of raw soy sauce, 3 porcelain spoons of old soy sauce, 1 Chinese prickly ash, 1 dried pepper, 1 cinnamon, 2 anise and 3 fragrant leaves. The spoon is the common spoon below.
Step3:Bingtang 1 handful. As shown in the picture.
Step4:Put all the materials into the pot. Cover the pot. Turn on the heat. Simmer slowly.
Step5:About 10 minutes later, open the lid of the pot, turn the chicken leg over, and wrap the sauce around the chicken leg. Then close the lid and simmer for 10 minutes. The sauce is almost dried. Turn off the heat and keep simmering for 10 minutes.
Step6:The sauce is full of flavor. The meat is soft and tender. Mixed with the wine flavor of rice wine, the sauce flavor of raw and aged, coupled with the charming fragrance of spices, all kinds of flavors blend with each other but have distinct layers. The next bite is half a drumstick. In the blink of an eye, the drumstick has been nibbled clean all the time, and licks the fingers with endless aftertaste.
Cooking tips:1. The first step of thorough cleaning is very important. Hot water should be used for cleaning, because it can not only accelerate the thawing of chicken legs, but also remove the dirt and peculiar smell on the surface more effectively. Help us to save the step of blanching. 2. The proportion of seasoning is the key to good taste. The biggest difference between the marinated chicken leg and the common marinated chicken leg is that there is no salt or water in it. The flavor of the marinated chicken leg all depends on the three seasonings of rice wine, raw soy sauce and old soy sauce. So if you want salt and light, you can't change the proportion. Yellow rice wine - raw soy sauce - old soy sauce = 7-5-3. It's the proportion I made this time. It's very suitable for salty and light fragrance. It is better to submerge half of the ingredients. If you do a lot, you can adjust it on the basis of this proportion. In addition, as for the amount of sugar, if you like to eat something sweet, a little more can also be used. The main function of sugar here is to increase color, sweetness and freshness. 3. Use a well sealed pot and simmer on a low heat all the way. Because it doesn't drain water and other liquids
