The chicken legs I made today are a little more fancy. In fact, I just fry them first, and then cook them. Collect the soup from the breakfast bar and pour it on the chicken legs. It looks beautiful and good. Later, I found that putting less pickled peppers and peppers will not be too spicy ~~~~ Moreover, the spicy aroma of pickled peppers after frying is very strong and special. People like me who are afraid of spicy food can also try it ~~~~~~
Eat!!!
Chicken leg with sauce
Recipe Recommendations
- chicken legs appropriate amount
- pepper appropriate amount
- pickled pepper appropriate amount
- slightly spicy
- burn
- an hour
- ordinary
Steps for Chicken leg with sauce
1
Remove the bones from the chicken legs. Rub the processed chicken leg meat with 1 teaspoon soy sauce and 2 teaspoons cooking wine and marinate for 20 minutes.
2
Heat a flat-bottom non-stick pan, add the chicken leg meat without adding oil, and fry the chicken leg meat over low heat until golden yellow. This process is relatively long and can process other ingredients in this time.
3
Fry the chicken legs on one side, turn over and fry the other side. After frying, take out and set aside.
4
Cut soaked peppers, ginger, onions, and garlic into fine powder, and cut red and green peppers into small dices.
5
Heat the wok and add a little oil, add in the soaked pepper powder and stir fry until fragrant, and stir fry until red oil.
6
Add the spring onions (leave some chopped spring onions for final decoration), ginger, and minced garlic until fragrant, add the red and green pepper and stir-fry together.
7
Add soy sauce and sugar and stir well. Add the broth (or boiling water), season with salt and vinegar, and bring to a boil.
8
Add the fried chicken legs and cook them together. Use a spatula to scoop up the soup and pour it on the chicken legs to make the chicken legs fragrant. Cook for 1 - 2 minutes.
9
Pick up the chicken legs, change the knife into pieces of the right size, place them on a plate, add appropriate amount of water to mix the starch to make wet starch, pour into the soup and leave off the heat to thicken. Pour the sauce on the chicken legs, and finally sprinkle with chopped green onion for decoration.