Stewed chicken leg with Caragana(xiang ning wei ji tui )

Stewed chicken leg with Caragana

Introduction:

"It's very suitable for summer. It's simple and appetizing. Lemon is different from sweet and sour. It's not as strong as vinegar. It's only mild and sour. It's great to use this soup for rice dressing

Production steps:

Step 1: peel the chicken leg and cut it into pieces.

Step 2: squeeze out the juice of lemon, remove the core and slice, and cut the ginger into pieces.

Step 3: heat the oil in the pan, stir fry the ginger until fragrant, and then fry the chicken until golden.

Step 4: pour in lemon juice and lemon slices, then add half a bowl of water, sugar and salt.

Step 5: simmer for 20 minutes, remove from pan and put on plate.

Materials required:

Chicken leg: 2

Chicken leg: 2

Lemon: 1

Ginger: 2 tablets

Sugar: 3-4 teaspoons

Salt: 1 teaspoon

Ginger: 2 tablets

Sugar: 3-4 teaspoons

Salt: 1 teaspoon

Note: 1, the chicken put lemon easier to absorb flavor, salt to put less. 2. Those who like to eat chicken skin don't need to be peeled.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Xiang Ning Wei Ji Tui