Braised chicken leg with lettuce(sheng cai ba ji tui )

Braised chicken leg with lettuce

Raw materials for making lettuce grilled chicken leg

500g chicken leg, 250g lettuce, 5g green onion and ginger, 15g cooking wine, 2G monosodium glutamate, 5g soy sauce, 5g refined salt and 5g sugar, 100g soup and 80g oil

Processing steps of braised chicken leg with lettuce:

1. Beat the chicken leg loose with the back of the knife and fry it in soy sauce until it is light red;

2. Add the base oil into the frying spoon, add onion and ginger to stir up the flavor, add wine, soy sauce, soup, sugar, monosodium glutamate and refined salt, put the chicken leg into the frying pan, when the water is dry, put the knife on the lettuce in the dish.

Braised chicken leg with lettuce

Braised chicken leg with lettuce is a famous traditional dish in Beijing, which belongs to Beijing cuisine. It is characterized by strong sauce flavor and tender meat. Loosen the chicken leg with the back of a knife and fry it in soy sauce until light red. Put oil in the frying spoon, add onion and ginger, stir fry to taste, add wine, soy sauce, soup, sugar, monosodium glutamate, put chicken leg in, water out of the pot when dry, change the knife code to put lettuce on the plate.

Ingredients needed

Chicken leg 500g, lettuce 250g, soup 100g, oil 80g.

Production method

Loosen the chicken legs with the back of a knife, add soy sauce and deep fry until light red. Put oil in the frying spoon, add onion and ginger, stir fry to taste, add wine, soy sauce, soup, sugar, monosodium glutamate, put chicken leg in, water out of the pot when dry, change the knife code to put lettuce on the plate.

Characteristics of dishes

Northern style dishes are characterized by strong juice and tender meat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Sheng Cai Ba Ji Tui