I'll cook chicken
By VicentaLakin
Roasted chicken-legged rice, soft and soft, full of gravy, sparkling under the light with sauce on it, full of enough sauce and a little fragrance without excessive taste. The combination of an egg and a vegetable has increased many points. Don't be stylish。
Recipe Recommendations
- chicken legs a
- cooking wine a little
- Orleans Marinade appropriate amount
- ginger appropriate amount
- honey 2 tablespoons
- oyster sauce appropriate amount
- soy sauce appropriate amount
- soy sauce a little
- water appropriate amount
- white sesame a little
- black sesame a little
- red wine a little
- eggs a
- salty fragrance
- roast
- an hour
- simple
Steps for I'll cook chicken
1
Chicken leg to bone2
The chicken's leg is stabbing with a sharp knife3
I'll put the well-treated chicken leg and Orléan's food, ginger aluminum, wine, old and raw, together in a fresh bag, salted in the fridge for at least 30 minutes4
Follow the sauce approach: two spoons of honey, one spoon of wine, one spoon of wine, one spoon of raw smoke, a little water, mixed in the bowl, then slowly in the pot5
Half the fluid is condensed, and when the sauce is caramel-rich, it's available6
The oven is preheated at 200 degrees, the roasted chicken is taken out, the upper roast is turned for about five minutes, and the top is baked for another five minutes, brushing one of the sauerkraut, and continuing to burn into the oven to the yellow of the chicken skin7
Remove the cut8
Make a plate, pour a proper amount of sauna sauce, soak it up9
With broccoli and eggs10
The rice bowls are attached to the plate11
Completed ChartI'll cook chicken Make Tips
The broccoli is then sprouted with salt, fragrance and a little perfume. Cooked eggs cooled and incubated into the Dragon Juice for 30 minutes。