I'll cook chicken
By VicentaLakin
The chicken-cooked rice is Japanese food, which is fresh, tastes good and tastes good in rice. It's already delicious, but it's also on the Internet. It's very simple, but it tastes good enough to conquer your taste buds。
Recipe Recommendations
- chicken legs of 3
- oil appropriate amount
- salt 1g
- Jiang 3g
- cooking wine 15g
- soy sauce 10g
- soy sauce 5g
- oyster sauce 10g
- honey 10g
- sugar 12g
- water 45G
- salty and fresh
- burn
- ten minutes
- simple
Steps for I'll cook chicken
1
Get your chicken legs ready
2
When the chicken leg is washed, the bone starts to break. First, a knife is drawn around the root of the chicken leg, separating the chicken's skin, flesh, neck from the bone
3
One more knife and you'll be able to chop the chicken out of the bone. Open
4
Slash it down with your hand, and you can cut it open with a knife until the bone is completely separated
5
The chickens that go to the bone spread out and put a toothpick or a fork in their eyes so they can taste it
6
put it in the bowl and bring in salt, 5g wine, ginger and a little bit of white pepper powder, with hand scratching for more than 30 minutes
7
make sauce during pickle: 10 g of wine, raw, old, platinum oil, honey, sugar, water, evenly mixed
8
A little edible oil in a non-clubber pan
9
Put it in the pickled chicken leg. Production
10
I'm gonna fry it up to two sides of the gold and yellow juice in step 4
11
If you burn the juice as thick as you can, you can turn it off
12
Cut into small pieces, mixed in rice, deliciousI'll cook chicken Make Tips
One, you can't put too much oil in the chicken leg, because the chicken skin is rich in grease, it's made to make chicken oil out of two, it's not too dry for the juice, and it's delicious to have proper soup and gravy