I'll cook chicken

By VicentaLakin

I'll cook chicken
The chicken-legged meal was promised to his son, who is now in his third year, has six school days a week and leaves school at 7.20 p.m. every night, either to eat or to wait until Sunday. The chicken legs were bought a few days ago, the chicken legs were rinsed on a Sunday morning, and it was over 5:00 in the afternoon, and the son took a few photos and enjoyed it. It's just that he ate two of his three chicken legs before he had enough. And tell me that the next time I buy that big chicken leg and eat it, it's too little meat, but it's addictive

Recipe Recommendations

  • chicken legs of 3
  • rice appropriate amount
  • carrots 1 piece
  • cucumber 1 piece
  • soy sauce appropriate amount
  • salt appropriate amount
  • pepper a little
  • cold vinegar a little
  • sesame oil a little
  • corn oil a little
  • Weijixian soy sauce 4 tablespoons
  • rice wine 4 tablespoons
  • honey 1.5 spoon
  • water 3 scoops

Steps for I'll cook chicken

  • Make I
    1
    (b) Cleaning of chicken legs
  • Make I
    2
    Scratch the bones. Scratch them with the knife back. The meat is loose. Some holes to prevent chicken skins from receding during the frying
  • Make I
    3
    (b) The chicken leg is placed in a container, with an appropriate amount of raw, a modest amount of pepper powder, a proper quantity of yellow wine, a proper quantity of salt and a mix of salt for more than two hours
  • Make I
    4
    Get another bowl of hot sauce, 4 spoons of soy sauce, 4 spoons of rice wine, 1.5 spoons of honey and 3 spoons of water
  • Make I
    5
    - cucumbers to wash the cut flowers, carrots to wash the cut flowers
  • Make I
    6
    And the carrots shall be poured into the boiler, and the water shall be watered, and it shall be made cold
  • Make I
    7
    (b) Cucumber carrots in the bowl, perfumes, vinegars, oils in reserve
  • Make I
    8
    Put a little bit of oil in the frying pan, and the chicken skin is cooked down
  • Make I
    9
    - A little yellow in chicken skins, and a little yellow in chickens;
  • Make I
    10
    Inverted succulent sauce, 4 spoons of very fresh sauce, 4 spoons of wine, 1.5 spoons of honey, 3 spoons of water
  • Make I
    11
    (a) Five minutes to turn on the face in the middle of the fire, and once every five minutes, until the soup is thick and the chicken is ripe, so that some more can be left to eat
  • Make I
    12
    You can eat with a bowl of cooked rice on your plate, with the chicken cut on your plate, with carrots, cucumber chips, and some soup on your rice

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