Chinese Food
The sequel of yesterday
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Yesterday, I used my own ingredients - the front body of the local chicken to make the white cut chicken . In line with the principle of zero waste of raw materials. Make the best use of everything. Today, I will continue to develop the raw materials of local chicken - chicken leg to make rice with chicken leg. Chicken body chopped stew (spring bamboo shoot chicken soup). Chicken breast to make rice with chicken. I like to make full use of the ingredients. I once made four kinds of dishes for the gorgeous turn of a Chinese cabbage - the same Chinese cabbage. It's a famous sauce in Japanese dishes. It should be soy sauce, flavored rice, and Japanese sake in the proportion of 1-1-1. Add a spoonful of honey. That housewife like me usually has her own light burn recipe. It's especially suitable for Chinese stomach-
Cooking ingredients
Cooking Steps
Step1:Deduct the title. Because it is yesterday's sequel. It is necessary to explain the next - yesterday with the chicken's front body to do white chop chicken. There is a recipe.
Step2:Sequel - chicken's back body
Step3:As shown - select the drumstick. (the rest. Chop to make soup; you can also pick some chicken breast
Step4:Chicken nugget
Step5:The main point - clean the chicken legs and control the water content, then remove the bones with kitchen scissors
Step6:The meat on the bone doesn't need to be very clean. You can make soup later.
Step7:Pat the chicken with the back of the knife. Then fork it on the chicken skin for several times. It can prevent the chicken skin from retracting when frying for a while.
Step8:Marinate cooking wine, salt and white pepper for half an hour. (if it's a chicken leg bought, put some scallion and ginger slices to remove the smell when marinating
Step9:In the process of curing, you can turn it over more.
Step10:The bones can be stewed together.
Step11:Prepare the sauce - cooking wine 2 tbsp, honey 1 tbsp, soy sauce 2 tbsp (like the color of the finished product is darker, just 1 tbsp, soy sauce 1 tbsp), oyster sauce half tbsp, mix well, it is the sauce suitable for Chinese stomac
Step12:Pour a little oil into the pot. Heat the oil and put in the marinated chicken legs. Put the chicken skin downward. (if the oil content of the chicken leg is large, you don't need to put salad oil. Use a small fire to force out the subcutaneous fat of the chicken leg.
Step13:Cut and sow - chicken stewed for an hour. Add the boiled bamboo shoots and stew them together
Step14:Fry over low heat. Squeeze chicken with shovel from time to time. Turn over when the skin is golden.
Step15:Fry both sides into golden yellow, then pour in the sauce. Medium heat. Stir constantly in the middle. Watch the maturity of the chicken in the pot. Add a small bowl of water. Cover and heat for 5 minutes. Open the lid of the pot. Slowly collect the juice on a small fire. Don't dry it all. Leave some on the rice.
Step16:Carrots, broccoli and other vegetables. Blanch for us
Step17:Carrots can be moulded into lovely shapes.
Step18:Cut in - chicken soup with bamboo shoots. Do you see the chicken leg bones? Add a lot of color to chicken soup.
Step19:The bowl is full of rice. Put the diced chicken legs and vegetables into the bowl. Pour some sauce on it
Step20:Finished produc
Step21:A successful braised chicken leg rice. The skin of the chicken is scorched yellow. The chicken is fresh and tender. The sauce shines under the light. It can mix most of the rice just right, but not the ric
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Cooking tips:1. Pour a little oil into the pot. Heat the oil and put in the marinated chicken legs. Put the chicken skin downward. (if the drumstick itself has a large oil content, you don't need to put salad oil. Use a small fire to force out the subcutaneous fat of the drumstick.) 2. When frying the drumstick, you should not stop using the shovel to squeeze the chicken, so that the chicken can be cooked inside and outside together. 3. According to the amount of each seasoning, it can be adjusted according to the taste of your family. There are skills in making delicious dishes.
