Chinese Food
Braised chicken leg rice (simple version)
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This dish is improved from the Japanese style braised chicken leg. It omits the step of curing the chicken leg. It also omits flavoring, Japanese soy sauce, sake and other spices that may not be easy to buy. Basically, all the chicken legs bought in the market are boned by the shopkeepers. Save production time. But make sure it will taste. In the sauce modulation, the taste can change as you like. You can add some Pixian bean paste to the salty taste. You can add some black pepper to the heavy taste. You can add more honey to the sweet taste. In short, there will be a taste for you. The difficulty coefficient of this dish is not high. Even the kitchen Xiaobai can succeed once
Cooking ingredients
Cooking Steps
Step1:Choose two big chicken legs. Remove the bones. Don't throw away the chicken bones. They can be frozen and kept for boiling soup. Cut off the extra tendon and fat. Repair the thick part of the meat. Make a few cuts in the direction perpendicular to the texture of the chicken. Don't cut. Break the chicken fiber. It won't curl when frying. Try to keep the thickness of the whole chicken leg the same. It will be cooked together only after frying. There is no need to marinate the whole chicken leg. The kitchen paper sucks up the water on the surface of the chicken leg. Open the skin of small and medium-sized turkeys and fry them face down first. Do not put in oil. The chicken leg will give out oil. Do not turn over the surface in a hurry. Fry the chicken leg on the same side and make it brown. The model is determined. And you can see that half of the chicken leg has turned white before turning ove
Step2:As shown in the picture, one side is fried and the other side is fried
Step3:There will be a lot of oil during this period. You will smell it very fishy. It doesn't matter. Use kitchen paper to dry the excess oil. Only in this way can the fried chicken legs be fresh. The finished product won't be greasy
Step4:When frying, we'll mix the sauce. According to the given proportion, we can make it. Water lake powder will not be put in the first step, but will be kept in the last step. Pixian Douban sauce or black pepper sauce can be added in the sauce in this step. If you don't like it, you can't add it. It doesn't matter. It's just a personal taste. Don't add too much. These things are salty. You can taste them constantly and then deal with them as you like. But other spices are not recommended to increase or decrease. Otherwise, they will be tasteless.
Step5:Add water or soup. It's OK without chicken legs. Beat the scallions, garlic cloves and ginger slices to stew. In this step, you can taste the taste. Look at the color. Add salt, soy sauce and honey as appropriate. It'll burn for a while in the middle of the fire. It won't look good without turning over the chicken leg. Because the chicken leg has been fried, it doesn't need to be stewed for a long time. This process is about 20 minutes. During this period, spoon soup to the chicken skin to help color. Of course, you can not do this. It's just that the appearance value will be worse. The soup gradually becomes less and less. When there is only about a small bowl left, take out the chicken legs and put them in other places. Add the water starch to the remaining soup in the pot. Add a little until the consistency is satisfactory. Sliced chicken leg. Sprinkle with sauce and sesame. Serve ho
Step6:When stewing chicken legs, you can stir fry some vegetables in another pot. I fried garlic and oyster sauc
Cooking tips:There are skills in making delicious dishes.
