The recipe for braised chicken legs

Health benefits

Chicken legs: protecting the nervous system

Coriander: anti-cancer and anti-cancer

Jiang: Reduce nausea and vomiting, dissolve phlegm and cough, dispel cold and relieve external symptoms

Ingredients

500g chicken legs

10 grams of coriander

Scallion 10g

Ginger 10g

Garlic 10g

Salt 15 grams

Fuel consumption of 15 grams

15 grams of cooking wine

10 grams of white sugar

5 grams of pepper powder

15 grams of chicken powder

10g Sichuan pepper

Big ingredient 5g

10 grams of monosodium glutamate

10 grams of dark soy sauce

10 grams of light soy sauce

Starch 15 grams

The recipe for braised chicken legs

1. Wash the chicken legs, add water to the pot and bring to a boil. Blanch the chicken legs in water, skim off any foam, blanch the blood and water, remove and set aside.

2. Slice scallions, ginger, and garlic, wash cilantro and cut into small pieces.

3. Take a small bowl, add 15 grams of starch, and mix well with a little water.

4. Add 15 grams of salad oil to the pot, heat the oil over high heat until 70% hot, add 5 grams of seasoning and 10 grams of Sichuan pepper, and stir fry until fragrant.

5. Then add 15 grams of oyster sauce, add scallions, ginger, and garlic until fragrant, add 1000 grams of water, and bring to a boil over high heat.

6. After the water boils, add 15 grams of salt, 15 grams of cooking wine, 10 grams of white sugar, 15 grams of chicken powder, 10 grams of dark soy sauce, 10 grams of light soy sauce, 10 grams of monosodium glutamate, and 5 grams of pepper in sequence. Put in the blanched chicken legs and cook over medium heat for 15 minutes.

7. Take out the chicken legs and cut them into pieces before placing them on a plate.

8. thicken the soup in the pot with starch and pour it over the chicken legs.

9. Finally, sprinkle some cilantro slices.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/446.html