♪ The fragrance makes my legs ♪
By VicentaLakin
Recipe Recommendations
- chicken leg meat of 2
- mango appropriate amount
- garlic 20g
- Beijing onion 10g
- dried chili 4 pieces
- ketchup 1 tablespoon
- soy sauce 1 tablespoon
- oyster sauce 1/2 teaspoon
- rice wine 1 tablespoon
- salt 1/4 teaspoon
- rock sugar 20g
- water
- chicken powder 1/4 teaspoon
- coarse black pepper grains 1/4 teaspoon
- Self-pressed mango juice 4 tablespoons
- salty and sweet
- braised
- half an hour
- simple
Steps for ♪ The fragrance makes my legs ♪
1
Garlic shredding, onions to pick up onion slices, dry pepper washing back up; mango cut-up meat with a little bit of water to extract mango mud, with mango mud prepared for at least 3-4 spoons
2
Get four spoons of squeezed mango juice and add all the sauce to the sauce. Bones
3
Get the knives and scissors ready, and cut them around the bone and separate them from the flesh above
4
Scissors to open up the bone from the bottom
5
Cut the flesh with bones slowly
6
Just cut the top of the chicken leg
7
Get all the chicken legs
8
Hot oil in the pot. First, fry the chicken skin down
9
When you're out of oil, you'll have to turn it over, until the chicken legs are golden
10
Keep the right amount of oil in the pots
11
When the scent comes out, put it in the fried chicken leg and the pre-made sauce
12
I'll make a little kettle for about 20-30 minutes until the soup is dried up
13
I'll make a little kettle for about 20-30 minutes until the soup is dried up【途中记得给鸡腿肉翻面】
14
I'll just have a slicer♪ The fragrance makes my legs ♪ Make Tips
1. Pan-fry with the skin side down to render the fat for a richer aroma;
2. Pan-fry the chicken thigh as a whole piece and cut it after searing; this prevents the skin from shrinking and makes it look more presentable. Cutting into small pieces before frying is also okay, which makes it cook a bit faster;
3. Braising the pan-fried chicken until the sauce reduces makes it quite flavorful; even if there are leftovers and they are reheated, the texture remains excellent;
4. Using scissors to debone chicken thighs is faster and safer than using a knife alone, so having a pair of kitchen scissors is very convenient;
5. The flavor can be completely adjusted to your liking