Chicken meat in New Orleans
By VicentaLakin
It's a good time to eat. Even though the classics are not bad, they want to get fresh. It's new, like chicken in New Orleans. How about that? Learning the sauce, the yogurt, putting salted chicken legs in the middle, feeling little rice, big meat, and then cooking it up, it's almost completely covered with meat, and it's good to see a little New Orleans red, with tomato sauce。
Recipe Recommendations
- chicken legs of 2
- New Orleans Seasoning 15 grams
- water 15 grams
- glutinous rice 500 grams
- salt 5 grams
- eucalyptus leaves
Steps for Chicken meat in New Orleans
1
Fuel: 2 chicken legs, 15 grams of New Orleans sauce, 15 grams of water, 500 grams of rice, 5 grams of salt, 25 leaves。
2
Chicken leg to bone。
3
Cut Ding and add New Orleans spices and water。
4
Smash it, cover it and put it in the fridge for hours。
5
The rice is immersed with water for several hours, until the suction rises。
6
Roll in the net and control dry moisture。
7
Add salt, mix back up。
8
Take one and a half laps of a leaf and form a thin cone。
9
Put in the rice, about one third full, and press it tight。
10
Put a couple of pickled chickens。
11
And fill the cone with rice。
12
Put the leaves on top and fold them down。
13
It folds to one side into a triangle。
14
With a thin rope, between the top and the waist。
15
All packed。
16
Cut out the leaf handles。
17
In the pot, the water is empty and the fire boils for about two hours。
18
Scrambles get soft and ripe, turn off the fire。
19
Out of the pot to control the water。
20
Take off the leaves and eat with tomato sauce。Chicken meat in New Orleans Make Tips
1. Chicken leg may also be replaced with chicken chest. 2. The amount of spices may be adjusted according to their own taste. 3. Cooking times will need to be adjusted according to the size of the sap。