Chinese Food
Chicken leg rice in New Orleans
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This Orleans chicken leg rice was made a few days ago. There are three big chicken legs in the refrigerator. Take them out, defrost them, wash them, remove the bones and marinate them with Orleans barbecue. After marinating, fry the frying pan in a small heat until it is slightly burnt. Put in the Orleans barbecue, rice wine, water and the flavored sauce mixed with delicious soy sauce and stew them slightly. Then match with a bowl of white rice. An Orleans chicken leg rice will definitely give you a big appetite. Would you like to have one.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Wash the chicken legs and remove the grease. Prepare the New Orleans barbecue.
Step2:Three chicken legs should be boned. The skin of chicken should be pricked with toothpick or knife so as not to shrink when frying. The meat should be made with cross flower knife. It tastes good when marinating.
Step3:Take out 30g of New Orleans barbecue and mix with 30g of water.
Step4:, put the sauce into the boneless chicken leg meat. Massage with hands to help taste. Cover with plastic wrap and refrigerate for about an hour.
Step5:After the chicken legs are marinated, prepare a bowl of sauce. 20g rice wine, 5g New Orleans barbecue, 100g warm water, two spoons of delicious soy sauce and mix well.
Step6:Put a little oil in the frying pan. Fry the marinated chicken legs over low heat. The skin of the chicken is facing down.
Step7:Turn the chicken skin over and fry it for about two minutes. 7
Step8:Put in the prepared sauce and stew slightly. Stew each side for about 3 to 5 minutes.
Step9:Take out the cooked chicken legs and cut them into strips on the cooked vegetable board.
Step10:, put a bowl of rice on the plate. Put the chicken leg meat beside the plate. Pour on the soup for boiling the chicken leg. Sprinkle black sesame on the top for decoration. You can choose the fresh dishes you like. I put the fried bean sprouts.
Step11:Finished product drawin
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Cooking tips:For boneless chicken leg, use toothpick or knife to prick the chicken skin for a few times, so as not to shrink the chicken skin when frying. It's easier to marinate the chicken skin with flower knife. It's easier to ripen when cooking. There are skills in making delicious dishes.
