New Orleans chicken leg corn
By VicentaLakin
Not very satisfied with last year's chicken meat in New Orleans, and this year we will do it again, adding corn grains and new Orléans to the rice grains, making the whole sling taste like New Orléans and still eating with tomato sauce, which seems to be better than last year。
Recipe Recommendations
- boneless chicken leg 230 grams
- New Orleans Seasoning 21 grams
- water 10 grams
- corn kernels 140 grams
- glutinous rice 400 grams
- salt 5 grams
- eucalyptus leaves
- salty and fresh
- cook
- several hours
- simple
Steps for New Orleans chicken leg corn
1
Material: 230 grams for bone chicken leg, 16 + 5 grams for New Orleans spices, 10 grammes for water, 140 g for maize, 400 g for corn, 5 g for salt and 25 foliage。
2
The chicken legs are cut into little ding and added to the New Orleans spices and water. Smash it, cover it and put it in the fridge for hours。
3
The rice is immersed with water for several hours, until the suction rises。
4
Roll in the net and control dry moisture。
5
Fall into a big bowl and mix with corn grains, salt and New Orleans。
6
Put it in the pickled chicken leg。
7
Mix and even。
8
Leaf wash, dry。
9
Take one and a half laps of a leaf and form a thin cone。
10
Fill in mixed and good stench, fill in tight。
11
Put the leaves on top and fold them down。
12
It folds to one side into a triangle。
13
With a thin rope, between the top and the waist。
14
All packed。
15
Cut out the leaf handles。
16
In the pot, the water is empty and the fire boils for about two hours。
17
Scrambles become soft and ripe, and the fire is out。
18
Take off the leaves and eat with tomato sauce。New Orleans chicken leg corn Make Tips
Chicken leg can also be replaced with chicken chest. The amount of spices may be adjusted according to its own taste. Cooking times will need to be adjusted according to the size of the sap。