Roasted chicken legs with edamame rice
By VicentaLakin
Recipe Recommendations
- chicken legs a
- edamame rice appropriate amount
- potato pieces appropriate amount
- octagonal two pills
- pepper appropriate amount
- ginger a
- shisanxiang appropriate amount
- Pi County Douban appropriate amount
- soy sauce appropriate amount
- slightly spicy
- burn
- several hours
- ordinary
Steps for Roasted chicken legs with edamame rice
1
Wash and cut potatoes into slices and soak for later use
2
Cut the chicken legs into small pieces and soak them in blood3
Heat the oil in the pan, add the scattered ginger pieces, two star anise pieces, and a few pepper pieces and stir-fry until fragrant (the pepper was added later will not be patted), add a large spoonful of Pi County watercress and stir-fry the red oil (also not photographed)
4
Stir fry until fragrant, add the chicken legs and stir fry over high heat until color changes. Add in the edamame rice and potato pieces and stir fry together
5
Add soy sauce and stir well
6
Add water basically flush with the ingredients, bring to a boil over high heat, and turn to low heat to simmer for about 40 minutes
7
Until the soup is almost dry, add a little soy sauce and stir well
8
Turn to medium heat and collect the juice slightly
9
The photo was very poor, but the edamame, rice, potatoes and chicken legs were very good with the rice, and the soup was very thick.