Chinese Food
Chicken leg in private kitchen
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The ancestors of Chang family escaped from Pingyao ancient city in Shanxi Province to the nearby Yanqi Lake in Huairou. There were only two uncles and nephews left. The local farmers saw them pitifully. They gave them a rooster. Uncle collected spices and borrowed some auxiliary materials from the farmers to make the chicken leg. Later, in order to repay the kindness of a rooster, Chang's ancestors worked as a private chef for farmers for several years.
Cooking ingredients
Cooking Steps
Step1:Blanch the chicken leg. Remove the blood. Change the knife. Marinate with rice wine and rice vinegar for more than 5 hour
Step2:Griddle. Add chicken soup or clear water. Add the grass, nutmeg, star anise, cinnamon, cilantro, onion, ginger, garlic and other auxiliary materials. Add the chicken legs. Heat to the boiling pot. Simmer on low heat until the chicken is mature.
Step3:Take out the boiled chicken legs, drench them with water, spare them, and put the eggs into the bowl. Do you want the yolk or not? Fill the dried chicken legs with the egg liquid, and then put them into the bowl of flour, which is covered with flour. Put them on a clean plate for standby. According to personal preference, you can dip in egg white and flour several times.
Step4:Put in the pot. A little oil. Oil temperature is 60%. Put in the drumsticks covered with egg liquid and flour. Fry until golden, change into flour. Until all golden comes out of the pot. Sprinkle with barbecue ingredients. OK.
Cooking tips:Use fresh drumsticks. The drumsticks should be cut in places with thick meat. There are skills in making delicious dishes.
