Fragrant and tender copper hammer chicken leg

The method of making copper hammer chicken legs comes from Taoyuan copper hammer chicken legs. It is said to be Hunan cuisine and is named because its shape resembles a copper hammer. Because Taoyuan chicken legs are thick and the meat is delicate, the copper hammer chicken legs are fragrant and delicious.

Recipe Recommendations

chicken legs 6 rats
ginger slices appropriate amount
onion appropriate amount
dry starch appropriate amount
eggs of 2
oil appropriate amount
pepper 20 grains
white sugar 1 tablespoon
cooking wine 2 tablespoons
white pepper a little

salty and sweet
fried
three-quarters of an hour
ordinary

Steps for Fragrant and tender copper hammer chicken leg

Use a knife to cut the side of the chicken leg that connects the thigh and cut off the tendons. For this step, you can refer to my previous detailed explanation of bone removal on the chicken leg, but you don't have to separate the chicken and the bones completely.

Put the chicken legs into a basin, add cooking wine, spring onion, ginger slices, pepper, white sugar, salt, and white pepper, massage with your hands and marinate for 20-30 minutes (Figure 3).

After the chicken is marinated, remove the seasoning inside, leaving only the chicken, sprinkle with a large tablespoon of dry starch, add half of the egg white, and mix well with your hands.

Add another egg white to the remaining half of the egg white and stir to foam.

Pour a lot of oil into the pan, wait for the oil 3 to mature, and wrap the chicken legs one by one with a layer of dry starch

Then wrap the egg foam with a layer of egg foam

Put it in an oil pan, change to medium heat and slowly fry until the surface is golden yellow. After everything has turned golden yellow, you can pick up the pot and plate it up. You can eat it directly, or you can use a dipping plate: ketchup or a dry plate (pepper noodles, chili noodles, etc.) according to your taste.