Roasted chicken legs in barbecue sauce
By AlexaO'Keefe
Previously, I received a great joy seasoning gift package from the gourmand. I was so happy to see all kinds of colorful seasonings. Chicken essence is directly used for stir-frying and soups. I like the barbecue sauce most. Unfortunately, there is no oven at home, so I decided to use it directly to roast meat. It happened that there were newly bought chicken legs at home, so I changed the pattern and changed it to soy sauce. As a result, in my daughter's words, the chicken legs have a taste of roasted meat, which is very fragrant.
Recipe Recommendations
- chicken legs 2 only
- mushrooms 5 pink
- onion 3-4 section
- ginger slices 4-5 sheet
- Daxida spicy barbecue sauce Small half bag
- cooking wine 2 tablespoons
- white sugar 2 tablespoons
- salt 1 teaspoon
- chicken essence a little
- slightly spicy
- burn
- ten minutes
- ordinary
Steps for Roasted chicken legs in barbecue sauce
1
2 chicken legs, wash, chop into pieces, and set aside.
2
Put the chicken legs into boiling water and fly the water. Remove and set aside.
3
Prepare the Daxing Spicy Barbecue Sauce, pour out a small bowl of sauce for later use.
4
5 dried mushrooms, soak them in warm water, wash them, and open everything in all directions. Set aside.
5
Heat the pan with oil, add the green onion and ginger slices, and stir-fry until fragrant.
6
Pour in the chicken legs that have flown through the water and stir fry over high heat.
7
Pour the cooking wine to remove the fishy smell.
8
Pour in soy sauce and color.
9
Pour in Daxii Spicy Barbecue Sauce, season and color.
10
After stir-frying, pour in more than half a bowl of hot water, add mushrooms, cover the pan, bring to a boil over high heat, and turn to medium heat and simmer for 15 minutes.
11
Add 2 tablespoons of sugar.
12
Add 1 teaspoon salt.
13
Add a little chicken essence, collect the soup, and serve the pan.