I'll cook chicken

By VicentaLakin

I'll cook chicken
It may not be true, but it does taste good, and at least it's safe to cook its own chicken。

Recipe Recommendations

  • chicken legs 600 grams
  • broccoli appropriate amount
  • carrots 1 piece
  • onion half a
  • onion 1 tree
  • garlic 5-merous
  • white sugar 10 grams
  • white pepper 1 gram
  • pretzel 2 grams
  • soy sauce 40 grams
  • rock sugar 20 grams
  • soy sauce 4 grams
  • oyster sauce 20 grams
  • honey 10 grams
  • low-alcohol liquor 15 grams
  • Jiang 2 tablets

Steps for I'll cook chicken

  • Make I
    1
    Chicken legs clean off bones
  • Make I
    2
    Put some eyes on the chicken skin with a bamboo stick or a fork, so it can prevent skin contraction
  • Make I
    3
    Turn the chicken leg down and beat the chicken with a knife. Please don't miss this step. It's for the sake of soft meat
  • Make I
    4
    It'll be fine
  • Make I
    5
    Chicken leg in the pot, with onions, garlic, 20 grams of raw, 1 gram of white pepper powder, 10 grams of sugar, 2 grams of pepper salt
  • Make I
    6
    Grab a little more, grab all the liquid sauce and eat it in the flesh, and make it pickle for one to two hours
  • Make I
    7
    Let's start with the chicken broth: first, with cold water, and then with fresh water, onions, ginger, onions, and then a little fire will get chicken leg soup in about 30 minutes
  • Make I
    8
    And then we'll prepare the cuisine: carrots to wash out the pelts and broccoli to make small
  • Make I
    9
    Water in the pot, salt in the pot, a few drops of edible oil, 2-4 minutes in the carrot
  • Make I
    10
    Join the orchids until the pot starts
  • Make I
    11
    It's time for the chicken soup to be ready, to make a silhouette: chicken soup filtration, about 300 grams of chicken soup, 20 grams of ice cream, 5 grams of old, 15 grams of low white wine, and a little fire to get two-thirds of the juice left, 20 grams of bee oil and 10 grams of honey
  • Make I
    12
    It's hot, it's hot, it's hot. Production
  • Make I
    13
    It's a little fire to the surface of the chicken skin
  • Make I
    14
    The same can be done to the surface of gold, and the midway can be increased several times to achieve a level of maturity。
  • Make I
    15
    And then you pour in the sauce, and you turn the fire, and you remember the chicken leg
  • Make I
    16
    Finally, the soup is a little thick, the juice is not dry. It's the best on chicken legs and rice
  • Make I
    17
    Finally, a chicken leg with rice and vegetables can come to the table

    • I'll cook chicken Make Tips

    1: Pounding the chicken loosens and breaks the tendons in the chicken legs, making the meat smooth and tender while allowing it to absorb flavors more quickly. 2: The chicken should not be marinated for too short a time; it is best to marinate for 1 to 2 hours or more.

    Recipe Categories

    Recipe recommendation