Five chicken legs

It's a family dish for all ages, a real five cups of chicken-cooked, patient food, a whole hour of work around the pot and chicken, can't even sneak, but when you can't find a chicken of the right size, you can't use a chicken leg, you can't eat as well as the whole chicken。

Recipe Recommendations

chicken legs 4 pieces
ginger 3 large films
red onion 2 capsules
Shaoxing wine 1/2 cup
soy sauce 1/2 cup
rock sugar 8 grams
brown sugar 1 tablespoon
qingshui 1 cup
Zhejiang vinegar 1/2 cup

salty and sweet
halogen
an hour
ordinary

Steps for Five chicken legs

The chicken leg chamber is warmed into the basin, cold water and salt, mixed, immersed in chickens for 20 minutes, before water is filtered and dried with kitchen paper。

Ginger and red onions。

Wine, water, raw, ice cream, red sugar powder。

Burn the juice for 10 minutes and be jealous if it's too acidic and sugary, and next time it's down, it's a small fire。

Put down the chicken leg and start the fire。

Turn off the fire when the juice's out, don't boil, make small bubbles, and leave the foam behind。

From time to time, the chicken leg will be partly sank, and can be absorbed into the soup juice for about 10-15 minutes, mainly looking at the size of the leg, which will take longer. If the flesh of the leg bone is turned on, it will prove to be almost ripe, with chopsticks stuck in the deepest part of the body, feeling unobstructed and without blood water, it will be fine, of course, with roasting needles。

It's about 15 minutes of fire when the legs are ripe, and it's only a matter of time before it's over, and if you like, you don't cut them in the heat, and you keep the soup for halogenated eggs, quail eggs and tofu, etc。