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

Stewed chicken leg with rice

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The love in winter in the north is like a hot pot in the yard. The burning is blazing. It is always going out. Think about it. It's just a moment of warmth at hand. A lot of love. I just saw it. No real experience. A lot of friends ask me. You write those stories and love words. Are they true? No matter whether the paragraph he asked is true or false, I will reply - false. When I was young, maybe it was just a look in my eyes. There would be thousands of reveries. It's not a good thing. That year, I was practicing in Harbin. In the winter when HA was angry, I looked at the blue sky. In the cold, I saw those beautiful eyes. Bright eyes are fond of gazing. We were washing our faces in the sink. She lowered her head. The tip of her hair accidentally dipped into the water in the basin. She got up and tied her black hair. In the sun, it was very rusty. She looked back at me. I thought it was love. Before the end of the internship, in the small courtyard where the senior brothers live, everyone cross legged on the Kang

Cooking ingredients

sesame:moderate amount

brown sugar:spoon

cooking wine:two spoons

Cooking Steps

Step1:Wash the chicken leg. Remove the bone.

Step2:Cut some ginger.

Step3:Use bamboo sticks to make many small holes in the chicken leg meat. It's convenient to marinate and taste.

Step4:Use a small half cup of water, a spoonful of cooking wine, a spoonful of brown sugar, a spoonful of Japanese soy sauce, and a spoonful of raw soy sauce. Mix well.

Step5:Pour the chicken leg and the sauce into the fresh-keeping bag. Put the ginger in the bag together. Knead and massage for two minutes with your hands. Let the chicken and the sauce fully blend. Then squeeze out the air in the bag. Tighten the bag. Put it in the refrigerator for at least half an hour. It's better to refrigerate for one to two hours.

Step6:Two spoons of honey and two spoons of sake can also be used instead of rum and white wine. Two spoons of cooking wine, two spoons of Japanese soy sauce and one spoonful of raw soy sauce. Mix well in a bowl.

Step7:Use a small pot to boil the sauce and pour it out. The cooked sauce will be reduced to half of the original.

Step8:Preheat the oven for 200 degrees. Put the tin paper on the baking tray. Put the chicken leg on the tin paper with the meat facing up. Brush a layer of the just made soy sauce. Bake in the oven for 5 minutes. Take out and brush the sauce again. Continue to bake for 35 minutes.

Step9:Take it out. Turn it over. The chicken skin is facing up. Now the chicken skin is golden.

Step10:Brush a thick layer of baked sauce. Continue to bake in the oven for 5 minutes. Brush the sauce again. Continue to bake until the surface is golden. There is some burnt yellow on the edge. If the color is still not on after 10 minutes, you can consider moving the baking tray to the top. Heat it up and turn it high. Bake until the chicken skin is burnt yellow.