Stewed chicken legs
By VicentaLakin
Recipe Recommendations
- chicken legs of 8
- white sugar 2 tablespoons
- ginger slices 4 tablets
- dried chili of 5
- pepper appropriate amount
- cumin appropriate amount
- salt appropriate amount
Steps for Stewed chicken legs
1
Wash 8 chicken calves and drain them with water.
2
Add oil to the frying pan and heat it for 5 minutes. Turn off the heat to low heat, add sugar, stir with a shovel, until the sugar bubbles, stir until the color is brownish. When it feels like it is about to burn, add chicken legs, ginger slices, and chili strips, stir fry, then use medium heat. The sugar juice must be boiled until it is in place. It is too sweet early, but it has the bitter taste of sugar when it is late. The step of boiling the sugar juice is very critical. (Because the chicken legs were in a hurry to be put into the pot, there was no time to take pictures of sugar.)
3
The color of the sugar juice reaches the meat, and the leg meat shrinks and becomes tight. Pour in water, add pepper, cumin, and salt (you can also add salty salt when you are finally out of the pan. I like to add salt early, and the salty taste can enter the meat) Cover the pot and cook. (You can also add other ingredients according to your personal taste. I don't like the ingredients to have too strong flavor, so I only put these ingredients in it.)
4
Nowadays, the chicken legs sold outside are all raised for a short period of time and are easy to cook, unlike local chickens that are not easy to rot. It will be almost in 20 minutes. My foodie commented that the appearance and color are better than those bought outside, and the taste is fresher.