Grilled chicken legs with mushroom

The shape of mushroom round mound is very popular. Although mushroom round appearance is round, it is a good slimming and beauty food. It contains a large amount of plant fiber, which has the effects of preventing constipation, promoting detoxification, preventing diabetes and colorectal cancer, and reducing cholesterol content. Moreover, it is a low-calorie food that can prevent weight gain.
Mushrooms can be used to stew, braise, or make soup. They are fragrant and delicious and have always been a delicacy on the table. The mushroom meat is thick, fine, fragrant, delicious and has high nutritional value. Mushrooms and meat have always been a wonderful combination.
In this dish, mushrooms are both a side dish and a seasoning role.

Recipe Recommendations

chicken legs in 1
Tricholoma 6 flowers
chicken feathers 1 small pinch
honey 20ml
oyster sauce 20ml
soy sauce 15ml
white granulated sugar 5 grams
salt 5 grams
black pepper 3 grams
water starch appropriate amount
garlic 2 cloves
cooking wine 15ml

salty and fresh
stewed
three-quarters of an hour
ordinary

Steps for Grilled chicken legs with mushroom

Wash the chicken legs on both sides, cut them in a few places with a knife, and marinate them with cooking wine, salt, and chopped garlic for 30 minutes. If you want to taste better, marinate in advance.

Wash and slice mushrooms, wash chicken feathers and set aside.

Use a bowl to add oyster sauce, soy sauce, white sugar, salt, black pepper powder, 15ml of honey, and appropriate amount of water to mix well. Mix well with water and starch.

Spread the chicken legs with the remaining honey and fry them in a hot oil pan over low heat until 70% ripe.

Pour the mixed juice into the pan, cover and bring to a boil.

Add mushrooms, stir fry well, simmer until done over low heat, collect juice with water starch to thicken the soup.

Put the chicken legs on a plate, pour the soup and mushrooms on top, and blanch the chicken feathers with boiling water and place them on the plate.