Sun-roasted chicken legs
By AshleeWalsh
The soft and delicious chicken meat paired with the delicious vegetables is really delicious in the world. Although I don't like sweets, the aroma of honey in this dish still makes people can't help but yearn for it.
Recipe Recommendations
- chicken legs two
- broccoli appropriate amount
- carrots appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- honey appropriate amount
- salt appropriate amount
- pepper appropriate amount
- sweetening
- fried
- half an hour
- simple
Steps for Sun-roasted chicken legs
1
Two chicken legs, half carrot, and small broccoli. If there are too many, it will not look good on the plate.
2
Tear broccoli into small pieces and slice carrots. Wash it and boil it with boiling water until it breaks. Remember to add salt to the water.
3
Remove the bones from the chicken legs. Use the back of a knife to pat loose. Add appropriate amount of salt, pepper, and cooking wine and marinate for 20 minutes.
4
Mix the sauce. 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of honey. mix well5
Put a little oil in the pan. Pan-fry the chicken leg on both sides until golden brown. Then add the mixed sauce and simmer for 2 minutes over medium heat. When the soup is almost ready, remove from the pan.
6
Cut the chicken legs into small pieces, and place the vegetables in order. You can do whatever you want.Sun-roasted chicken legs Make Tips
1. Deboning the chicken leg is a hard job, so be careful with your hands. 2. Because I prefer the sweetness of this dish, I put 2 spoonfuls of honey. Friends who don't like sweetness can put less on it. 3. I didn't handle the chicken skin well, or it may be because of the frying pan. It might look better if I used a frying pan. 4. Before marinating the chicken leg meat, the meat must be patted loose so that it can taste and be easier to cook when frying. 5. If the color of the chicken leg meat is not deep enough, You can add a little soy sauce to the sauce to color it