Chinese Food
Braised chicken leg with rice
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Two years ago, we took a travel time. Xiaopang and I arrived in Tokyo on a typhoon night. Qi Qi, the newly bought umbrella, was destroyed by the wind. We couldn't bear to look back on the cold and hunger along the way. Finally, he hid in a very humble small restaurant. Maybe the warmth I get in extreme environment will be remembered. But I really think it's the best meal I've ever had. Later, I tried it several times myself. I couldn't duplicate the sweet and gentle feeling until I ate what Lao Wan made. Speaking of Lao Wan, it's also a magical fate. Actually, Xiao Pang met him when he helped me to buy food -) Lao Wan is a retired old man who loves to mix with young people with childlike innocence. He once worked as a cook in Japan for several years. He can't reduce his fat because his cooking is too delicious. After knowing us, he began to harm us from time to time. No blowing, no black. I tasted his XO sauce. It's so delicious that I kneel For zhaoshao chicken chop, Lao Wan said zhaoshao sauce is
Cooking ingredients
Cooking Steps
Step1:Add 90g soy sauce, stir well and turn to low heat. Continue to boil until the sauce is 1 / 3 concentrated. The color is thick and has the smell of burnt sweet. Remove and cool.
Step2:Chicken leg meat is boneless and degreased. Marinate with Japanese soy sauce and ginger for about 1 hour. Spread on a tin paper plate.
Step3:In the oven. Bake at 180 degrees for about 15 minutes.
Step4:After baking, cut into pieces.
Step5:Spread the chicken chop on the rice. Sprinkle with white sesame. Match with some hot vegetables. It's better to add a small spoon of sauce.
Cooking tips:There are skills in making delicious dishes.
