Chinese Food
Braised chicken leg rice
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The sauce is full-bodied. The chicken is tender, smooth and tasty. The rice with soup is delicious to burst. Never learn. Learn to eat two more bowls of rice. Zero failure. It's 100 times better than takeout. -
Cooking ingredients
Cooking Steps
Step1:Wash two thighs of chicke
Step2:Drumsticks are boned.
Step3:Boneless chicken leg. Add a spoonful of salt, a spoonful of cooking wine, a small amount of black pepper, a spoonful of cooking oil, and marinate for ten minutes.
Step4:Start making the gravy. A spoonful of hone
Step5:Two spoonfuls of cooking win
Step6:A spoonful of raw soy sauc
Step7:A spoonful of laosha
Step8:A scoop of oyster sauc
Step9:It's also the soul of this dish.
Step10:The carrots are pressed into hearts. Blanching in boiling water for more than ten second
Step11:Vegetables are cooked in boiling wate
Step12:Put the bottom oil in the pan. Put the marinated chicken legs in the pan. Fry slowly over medium and low heat
Step13:Turn over and fry it to make golden yellow on both side
Step14:Drizzle the sauce, add some water, cover it and simmer for ten minutes. Leave the pot in ten minutes. Don't dry the soup. It's really delicious to leave some soup with rice.
Step15:Gulu Gulu. The chicken leg is wrapped in thick sauce and out of the pot.
Cooking tips:1. Fry chicken legs slowly on medium heat. Don't worry. 2. Increase or decrease the amount of ingredients according to the cooking sauce. Add more honey to the sweet ones. Add more soy sauce or oyster sauce to the salty ones. There are skills in making delicious dishes.
