Soy chicken leg rice

Soy chicken leg rice

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。