Roasted chicken leg with fresh vegetables and garlic

Pipa leg:3 carrot:2 potatoes:1 onion:1 broccoli:1 garlic:3 heads mushroom:half Jin string of tomatoes:half Jin salt:two spoons butter:50g red wine:50g oyster sauce:spoon black pepper:3G https://cp1.douguo.com/upload/caiku/4/9/0/yuan_497edac61f7537c51841856f75cab2b0.jpg

Roasted chicken leg with fresh vegetables and garlic

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Roasted chicken leg with fresh vegetables and garlic

Enamel pot is also a necessary artifact in the kitchen. With its help, the food will become more delicious. For example, this roasted chicken leg is more tender than the ordinary roasted directly. The fragrance and gravy are perfectly locked. It's amazing.

Cooking Steps

  1. Step1:Prepare the ingredients.

  2. Step2:Spread chicken wings with salt and red wine and marinate for half an hour

  3. Step3:Heat the butter in a pot

  4. Step4:Drain the water on the surface of the pickled Pipa legs with kitchen paper, fry them in a pot and make them golden yellow on both sides, then dish them out

  5. Step5:Cut the onion, mushrooms, potatoes, some tomatoes and carrots into small pieces. Put them in the oil pan and stir fry until fragrant

  6. Step6:Spread the fried chicken legs on the vegetables. Pour the sauce made of salt, red wine and oyster sauce into the pot evenly, boil it and turn off the fire

  7. Step7:Put the whole garlic and a bunch of tomatoes on the edge of the chicken leg. Sprinkle with black pepper

  8. Step8:Cover the pot. Preheat the oven for 200 degrees. Bake in the oven for 20 minutes. Take out the chicken legs and turn them over. Then put in small broccoli. Sprinkle some black pepper. Cover the pot and put it into the oven for another 10 minutes.

  9. Step9:Finished produc

  10. Step10:Finished produc

Cooking tips:There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Roasted chicken leg with fresh vegetables and garlic

Chinese food recipes

Roasted chicken leg with fresh vegetables and garlic recipes

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