Basil chicken leg
By JoanyStehr
Ingredients: soy sauce,chicken essence,perilla,cooking wine,broth,octagonal,ginger,dried chili,oyster sauce,chicken shank
Recipe Recommendations
- chicken shank of 6
- perilla 2 long branches
- ginger 1 small piece
- dried chili 10 grams
- octagonal 1 capsule
- broth 1.5 soup bowl
- soy sauce 2 tablespoons
- oyster sauce 2 teaspoons
- chicken essence appropriate amount
- cooking wine 2 teaspoons
- slightly spicy
- burn
- ten minutes
- simple
Steps for Basil chicken leg
1
Wash the chicken calves and marinate with 1 tablespoon soy sauce and 2 teaspoons cooking wine for 1 hour. Wash the perilla leaves and slice the ginger.
2
Remove the oil from the pan, add dried pepper, ginger slices, and dried peppers in turn over low heat and stir fry until fragrant.
3
After frying the seasoning until fragrant, add the marinated chicken calves, add 2 teaspoons of oyster sauce and 1 tablespoon of soy sauce, stir fry well.
4
Add 1.5 bowls of stock or water to the pan, cover the lid and simmer over low heat, turning halfway.
5
When the soup in the pot is almost dry, add the perilla leaves, simmer for a while again, until the water is completely dried, add 1/4 teaspoon of chicken essence, stir-fry well, and turn off the heat.
6
Load the plate in the way you like.