Chinese Food
Braised chicken leg in Japanese style
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It can be made with the ready-made zhaoshao juice. But because it's not often made, it's wasteful to buy a bottle. So I made a zhaoshao juice with the raw wine honey according to the recipe on the Internet. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredient
Step2:Clean the chicken leg and remove the bone. Cut the fascia from the root with scissors and cut the chicken leg
Step3:Carefully remove the bone where it's connecte
Step4:The fascia on the chicken leg should be removed so as not to affect the taste when eating
Step5:Use the back of the knife to gently pat it loose. Then cut the fiber horizontally to 1 / 2 of the shape, but never cut it. Cut three or four knives. In order to prevent it from shrinking when fryin
Step6:Make a hole in the skin of the chicken leg with a toothpick to taste i
Step7:Spread the salt on the chicken legs by hand. Sprinkle the seasoning wine with spiced powder and marinate in the refrigerator for three or four hours
Step8:Raw wine and honey in the proportion of 3-3-1 to make their own burning juic
Step9:Heat up the pan. Add a little oil. Fry the chicken skin downward
Step10:When frying, use a spatula to press flat to prevent retraction
Step11:After about two minutes, the chicken skin turns yellow and then turns over. On the other side, it's fried for about two minutes
Step12:Pour in the sauce just mixed. Add a little wate
Step13:Spoon on the chicken le
Step14:I found that the color was too light. I added a little old soy sauce and a little sugar. When I received the thick soup, I could get out of the pot. First, take out the chicken legs. Cut them with a clean and sharp knife and put them into a plate. Then pour the soup on the
Step15:Out of the pot.
Cooking tips:Chat casually - 1. It's more convenient to use scissors to remove the bone of chicken leg. Cut the fascia from one end, then cut it into the middle. Carefully separate the bone and meat. Then do the same from a short start. It's very convenient to remove the bone. If it's Pipa leg, it's more convenient. 2. After the chicken leg is removed from the bone, it's necessary to remove the white fascia inside. Otherwise, it's hard to eat and can't move. 3. It's necessary to use a knife to gently pat it loose. Gently cut a few knives crosswise. The knife edge is about half deep. Don't be too deep. The purpose is not to shrink back when frying. Otherwise, it will become very thick after retraction. It's not good-looking or delicious. 4. Use fork or toothpick to kill some holes on the chicken skin. It's for better taste. 5. The curing time can be longer. In fact, in some ways, add some old soy sauce when curing. Try it next time. 6. If you often do it, you can buy the ready-made sauce. But if you do it occasionally, you can make it yourself. I'm doing it this time
