Braised chicken leg rice recipe-Chinese Food-best chinese food recipes-cooking food

Braised chicken leg rice

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Zhaoshao juice comes from Japan. It has a mellow taste and excellent luster. It's as bright as the sun. So it's called zhaoshao juice. It can be used to cook snow fish, chicken leg and pork chop. Weilin, also known as Milin, is brewed from sweet glutinous rice and koji. It belongs to a cooking wine. It is rich in sweetness and wine taste. It can effectively remove the fishy smell of food. It is a kind of yellow and transparent sweet wine. It tastes like rice wine cooked with sugar. Its purpose is similar to Chinese cooking wine. It is an indispensable seasoning in cooking. Because the flavoring contains 30% alcohol, it must be boiled before using in large quantity. It can be cooked after the alcohol is burned. Although it is not as sweet as sugar, it can fully lead to the original taste of the ingredients. For example, when cooking according to the fire, it is an indispensable seasoning. Usually when cooking, adding wine can make the food soft. But the drenching has the effect of tightening the protein and making the meat hard. So if you want the food soft and tender, you don't

Cooking ingredients

drumsticks:1

rice:1 bowl

broccoli:moderate amount

carrot:pieces

Wei Lin:60g

vegetable oil:1 spoon

salt:1 spoon

cooking wine:moderate amount

Cooking Steps

Step1:Wash the chicken leg. Use kitchen scissors to cut it along the leg bone. Remove the bon

Step2:Mix the cooking wine, soy sauce, white pepper, sugar and salt. Pour them into the chicken. Mix with your hands. Marinate in the refrigerator for one night or several hours

Step3:To make the sauce of zhaoshao - Weilin (it can't be replaced by rice wine and brown sugar). Soy sauce 2 spoons (the color is heavier). White crane wine 40 grams (a kind of sake. It can't be dispensed with). High soup 25 grams. A little honey. Mix and heat. Filter