Red chicken leg rice
By VicentaLakin
Recipe Recommendations
- chicken legs appropriate amount
- Yuba appropriate amount
- eggs appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- Orleans cured meat sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- slightly spicy
- stewed
- half an hour
- simple
Steps for Red chicken leg rice
1
Let's get the chicken leg out of the bone, slice it up, onions, ginger, slice it up。
2
And then you put the cut chicken leg in the skin box, with a proper amount of pickled meat, chicken, salt, and water。
3
Put the lid on the meat and all the sauce and put it in the fridge for about 12 hours. The longer it takes, the more it tastes
4
It's a small piece of dried mackerel, and it bubbles in the water。
5
I usually pick them up the night before, the next day, and then I pick them out of the fridge。
6
First, put the proper amount of oil in the pot and boil the eggs in the pot。
7
Then you put a proper amount of oil in the pot, and you put the pickled chicken skin down the fire。
8
It's a long way to go. And when they're made of both sides, they're cut into small pieces。
9
Then put the ginger in the pot and blow it up。
10
Then put it in the corset。
11
And then we'll add chicken to the fried chicken。
12
Then the rest of the pickled gravy from the box is added to the proper amount of water to be poured into the pot and covered with casserole. (Because the pickles are already good, so no more sauce.)。
13
When the soup's thick, it'll shut down。
14
Prepare a large plate of rice for a small bowl of rice, then put it on a plate, set the chicken, and put the fried eggs on it