Follow the recipe for burning chicken legs

Health benefits

Chicken Legs: Maintaining Skin and Mucosal Health

Broccoli: Nourishing the Liver

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients and materials

4 chicken legs

2-3 cloves of broccoli

Moderate amount of edible oil

2 tablespoons of soy sauce

3 spoons of cooking wine

1 tablespoon of honey

1 tablespoon oyster sauce

Salt in moderation

Follow the recipe for burning chicken legs

1. Bone removal from chicken leg: This step is actually very simple. Make a small incision above the chicken leg and slowly cut it downwards along the direction of the chicken bone. Cut off the tendons and easily remove the bones

2. Use the back of a knife to pat the loose chicken leg meat, and use a toothpick to make small holes in the chicken skin to prevent the skin from shrinking during frying. Add a small amount of salt and 1 tablespoon of cooking wine, and marinate the chicken leg for half an hour or more

3. First, prepare a bowl of roasted sauce: soy sauce, cooking wine, oyster sauce, honey in a ratio of 2:2:1:1, and mix all the seasonings evenly

4. Put an appropriate amount of oil into a flat bottomed pan, heat it up, and slowly fry the chicken leg meat (fry the chicken skin side first)

5. Fry the chicken skin until it turns slightly yellow, then flip the other side over

6. Fry both sides until slightly yellow and set, then pour in the sauce and evenly wrap it around the chicken leg meat

7. Flip the dough over and simmer over low heat until cooked. Use high heat to collect the sauce, making sure not to burn it out (do not let the sauce dry, leave a little bit)

8. Arrange the dish and pour the remaining sauce onto the chicken legs. Let's start! It's so delicious and tempting! (I like the taste of biting the entire chicken leg, so I didn't chop it into pieces. If you like a smaller piece, you can chop it into pieces and serve it on the plate.)

Tips

1. When frying chicken leg meat, it is necessary to constantly squeeze it with a shovel to allow it to fully heat up and ripen quickly

2. When frying chicken legs, the heat should not be too high. If the chicken leg meat is thick, it should be fried over low heat for a while longer because the chicken leg meat is tender and there is no need to worry about the chicken aging

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