Japanese chicken leg radish
By VicentaLakin
It's a saying that you don't need a doctor to give you a prescription. It's dry in the northern winter, and radish is a cure for the venom
Recipe Recommendations
- chicken legs one
- onion 1/4 of
- white radish 100g
- carrots 1/3 root
- Jiang 5 pieces
- Stock or clear water 400 grams
- salt appropriate amount
- soy sauce 2 tablespoons
- qingjiu 50ML
- Weilin 50ML
- salty fragrance
- stewed
- half an hour
- ordinary
Steps for Japanese chicken leg radish
1
Material ready. Chicken leg unfrozen。
2
Carrot, onion cuttin。
3
Chicken leg to bone. Thirty minutes of salt salt。
4
Hotten the kettle, spicy ginger。
5
Put it in the chicken leg and fry it on both sides。
6
Put it in radish. Onion bumps。
7
Add the wine and the smell to the boil。
8
Add soup or fresh water to boil。
9
When you add soy sauce, you put a lid on it, and the soup is so thick, there's not much left
10
Just put onion silk on the surface or fragrance on the surfaceJapanese chicken leg radish Make Tips
No high soup for water. Or with a big soup! You can also use four chicken legs。