Chicken-leg rice with a sauce, extra charred, with carrots and broccoli. In autumn, when you're eating meat, you pick chicken and you're nutritious. It's very simple, but it's just a pack of sauce, fresh chicken, sweet juice, a bite, full of happiness! Chicken-legged rice. My kids like to eat it. At least once a week. The key to a good chicken leg is the chicken leg sauce, the choice of yellow shawl sauce, and white can be a chef. Chicken fire is purified to a microcosm, boiled in sauce for three minutes, and chicken legs are filled with fragrances, more than 20 fragrances, which make people spit. There are three techniques for a chicken-legged meal, the first being that the ratio of juice to chicken gold is 1:10.50 grams, which applies to 500 grams of chicken. Second: chicken legs go to bones, bone-defeating chicken legs, easier to taste. When the chicken's legs are fried, the chicken's skin is down and it's fried to a little yellow. And the fragrance of the skin, and the fragrance of the flesh, and the fragrance of the flesh. And the third: When it is poured into the sauce, make a small fire, and boil it slowly, and dry it。
Who would have thought that making delicious chicken legs would only require a sauce, plus electric rice. And there's no need to put up so many fragrances and stew bags that don't remember their names, and there's no need to watch the fire, fearing that they'll dry up! Turn on the rice table, pour the sauce in, and press the cook key to do something else. As soon as the son came in, he asked, "Mom, what's good for lunch today? It smells so good!" My secret weapon was the yellow Shawgrass sauce, which confected over 20 plants with a variety of basic spices, and made a delicious juice that would satisfy all the basic needs of the home food. It would be a lot less expensive. It's no longer difficult to eat with a pair of chicken legs, and it's delicious and salty, and it's really enough to eat。
