Chinese Food
Rosemary - braised chicken leg
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It's the most commonly used cooking sauce in Japanese cuisine. Under the burnt, fragrant and crispy skin of braised chicken leg, the meat of chicken leg wrapped with soy sauce, salty and sweet is liked by almost many people. It's better to make it by yourself rather than buying a bottle of ready-made zhaoshao juice that doesn't know whether it suits your taste. It's up to you to control whether it's sweet or salty.
Cooking ingredients
Cooking Steps
Step1:Chicken leg, cooking wine, raw soy sauce, old soy sauce, honey and other ingredient
Step2:The chicken leg is placed on the chopping board. Fix the bone nodes at the foot of the chicken leg by hand. Use a knife to extend the direction of the chicken bone and cut it in the middle. Separate the chicken bone and the chicken
Step3:Chicken leg after bone removal is placed horizontally for standb
Step4:Put some cooking wine on the chicken, massage gently, marinate for 15 minute
Step5:According to the burning juice - pour in cooking wine, raw soy sauce, honey, old soy sauce. Add a little water and mix wel
Step6:Put the marinated chicken skin down into the pot. Fry until oily
Step7:Continue frying on the opposite side until both sides are golden. During the frying process, press the chicken with a shovel to heat it evenl
Step8:Pour the prepared sauce into the po
Step9:Pan fry for 3 minute
Step10:When the juice is collected in a big fire, the pot will come out
Step11:Cooked chicken leg slices with boiled broccoli and carrot
Cooking tips:In the process of frying, you can press with a shovel to make the chicken evenly heated and delicious.
