Roasted chicken legs
By VicentaLakin
A simple and delicious dish. Mother Zeri has done it many times. Do it again
Recipe Recommendations
- chicken legs 2 only
- shallots 2 trees
- umami soy sauce appropriate amount
- cooking wine 2 teaspoons
- Gardenia one
- peppercorns 1 small
- Jiang appropriate amount
Steps for Roasted chicken legs
1
Two chicken legs, two onions, 10 grams of ginger, one tarts, two tea spoons for wine, three tea spoons for sauce, and a small pile of peppers。
2
Treatment of clean and cold chicken legs in the pot, with two tea spoons of wine, onion onions, ginger chips, accelerants and accelerators, forcing impurities and blood from the chicken leg。
3
When the fire boils, it is fluffed, covered with a lid and boiled for about 15 minutes, and shut down for 10 minutes. For a northerner, Zerry's mother likes to be soft, but she can't take blood silk. She'll cook. You like a younger one that can cut the cooking time properly。
4
During the cooking process, small holes were placed in the thickest part of the chicken leg with bamboo sticks or forks. When Mother Zare cooks the chicken leg, she often sees it boiled, there will be blood stains in the joints of the chicken leg. The chicken leg will be thicker, with small holes to release the silt, and it will be more evenly and faster。
5
Hot chicken legs are extracted and dry water is dryed to the ground. Cut into strips, or rip off the chicken leg directly (which tastes better than the slices)。
6
Cut the onion。
7
Encoded on the plate, covered in onions。8
Two tea spoons of oil have been put in the pot, peppers have been put in the pot, and little fire smells of peppers。
9
When the paprika smelled out of the fire, the fried paprikas were taken out, and the remaining hot oils sprung up on onions。
10
Add steamed fish oil, then mix it。Roasted chicken legs Make Tips
1. If you like to cut a piece, you can put a chicken leg in cold water, and a cooled chicken leg can be cut off easily. It is difficult to determine whether the chicken leg is ripe, but it is possible to apply chopsticks to the thickest part of the chicken leg。