Songhua chicken leg
In the past, my parents started to work hard during the Chinese New Year, such as stewed pork hearts, stewed pig trotters, stewed beef, pine chicken legs, stewed chicken feet... Busy food in the kitchen every day. At that time, one was busy to save money and the other was to show off! My mother brings food to work, and the workshop is full of aunts, so on New Year's Day, we will compete who brings the delicious rice and who makes the best dishes! But doing this now is nothing to do with saving money! Now it's for delicious food, for interest, and the most important thing is "authentic"
Recipe Recommendations
- chicken thighs of 3
- preserved eggs of 5
- onion appropriate amount
- Jiang appropriate amount
- cooking wine 1 tablespoon
- soy sauce 1 tablespoon
- pepper 1 teaspoon
- white sugar 2 tablespoons
- tea appropriate amount
- salt 3 tsp
- MSG 1 teaspoon
Steps for Songhua chicken leg
1
Prepare chicken thighs, preserved eggs, etc.
2
Bone the chicken thighs for later use
3
3 tablespoons of onion, ginger, salt, 1 tablespoon of monosodium glutamate, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of pepper, and 1 tablespoon of sugar. Mix with juice for later use
4
Soak the chicken thighs in the mixed juice for 2 hours. (No less than 2 hours, preferably 12 hours for more flavor)
5
Okay, spread the chicken thighs and start rolling the preserved eggs
6
Tie the rolled thighs with thread. Tie one with thread to shape and prevent cracking during steaming. But I'm not very good at tying, so I sew it with a needle first and then tie a loop of cotton thread
7
Put the tied thighs on the pan and steam for about 30 minutes
8
Spread the remaining white sugar and tea leaves on the bottom of the pot, place a lid on the chicken leg and smoke it for 5-10 minutes. (White sugar and tea leaves can be placed on aluminum foil and then put into the pan, which will prevent the sugar from sticking to the pan!)
9
Let it cool and you can slice and plate it