Recipe for Coconut Shredded Chicken Legs

Health benefits

Chicken Legs: Protecting the Nervous System

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

400g chicken leg

10 grams of curry sauce

30g Sweet and Spicy Sauce

Coconut shreds 20g

20 grams of coconut milk

20g breadcrumbs

5 grams of soy sauce

10 grams of cooking wine

5 grams of ginger

5 grams of vinegar

20g onion

A little spice

Recipe for Coconut Shredded Chicken Legs

1. Close up.

2. Prepare all the ingredients, clean the chicken legs, cut the onions and ginger into thin strips, add soy sauce, vinegar, and spices, and stir well.

3. Cover with plastic wrap and marinate for 4 hours.

4. Prepare the necessary materials for coconut sauce.

5.When peanut oil is heated to 6 minutes, add breadcrumbs and deep fry.

6. When the breadcrumbs turn slightly yellow, take them out and set them aside for later use.

7. Put shredded coconut and coconut paste together in a pan and stir fry.

8. Add sweet and spicy sauce, stir over medium heat, and dilute with a spoonful of water.

9. Add curry sauce and stir continuously.

10. Cook until a dark brown color, paying attention to maintaining a moderate thickness.

11. Add fried breadcrumbs before serving.

12. Once the coconut silk sauce is made, put it in a bowl and set it aside for later use.

13.Preheat the oven at 180 ℃ for 10 minutes, place the marinated chicken legs in the middle layer of the oven, with upper and lower tubes at 180 ℃, and bake for 35 minutes.

14. Place the grilled chicken legs on a plate.

15. Pour coconut sauce over the chicken legs on a plate, and garnish with cucumber, scallions, and peppers.

16. Elegance from different angles.

17. Take another one.

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