Transform Chicken Legs for a Fresh and Flavorful Taste – More Refreshing and Delicious Than Fried Chicken
Let the chicken legs have a different fresh and flavorful taste, more refreshing and tear-jerking than fried, delicious to cry!
Don't fry the chicken legs anymore, stew them, save oil and absorb flavor, only stewed for three, and they were called stingy.
How did you make the chicken legs at home? A few days ago, we shared the crispy comparison of fried chicken legs, this time let's make stewed chicken legs, which is different from simply throwing it into the pot with a lot of ingredients. First, let's make a marinade to absorb flavor before stewing. It is said that this can make it delicious to cry!
My son doesn't like garlic flavor, this time I challenged myself to stew chicken legs with garlic. Don't think I'm willing to spend a lot of money on garlic, now garlic can cost more than eight dollars per pound. Adding garlic is one to remove the smell and enhance the flavor of the chicken legs, and the main purpose is to use its antibacterial effect to increase our body's resistance!
Only three Wushen legs were used for experimentation, and unexpectedly, after stewing, my son really participated and occupied it all, saying repeatedly that it was delicious. The chicken is juicy and tender, and he asked me why I only stewed three. It's impossible not to be stingy. I'll stew as many as you want to eat, and I have to be responsible for your holiday weight gain. By the way, stewing chicken legs like this is delicious whether it's hot or cold, you can try it. After the reopening, you can bring a lunch box and put a few chicken legs in it. It will definitely make your colleagues cry!
Used ingredients:
Wushen legs 3 pieces Garlic 8 pieces Liquor 2 spoons Light soy sauce 1 spoon Old soy sauce 1 spoon Oyster sauce 1 spoon Honey 1 spoon Black pepper as needed Green onion and ginger as needed
Specific process:
1 First, wash the Wushen legs and remove the blood water. Cut several knives on the front and back of the chicken legs, and rinse again. Carefully check if there are any chicken hairs remaining on the chicken skin, as not all chicken skins are very clean. If you have time, you can soak the chicken legs bought back in advance to remove the blood water, which is a better way to remove the smell.
2 Add garlic, liquor, light soy sauce, old soy sauce, oyster sauce, honey and grind black pepper.
3 Then add green onion and ginger and marinate for more than half an hour. When marinating, rub the chicken legs to make them easier to absorb flavor. If you have time, you can marinate for a longer time.
4 Put a little oil in the pot, and put the marinated chicken legs in, and sear both sides until golden. Be careful not to burn it over small fire.
5 Don't waste the marinade of the marinated chicken legs, add it to the pot.
6 Then add water that covers the chicken legs, bring to a boil over low heat and simmer for a long time.
7 Finally, when the marinade is almost finished, turn off the heat and take out the chicken legs. You can reserve a little juice to drizzle on rice, which is also quite good.
Enjoy it beautifully!
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