Coconut Chicken Leg(ye xiang ji tui rou )

Coconut Chicken Leg

Introduction:

Production steps:

Step 1: wash and drain the chicken leg with skin

Step 2: add garlic slices, 3 tbsp sugar free coconut milk, 2 tbsp soy sauce, half tbsp coarse granulated sugar (the yellow one is the best), half tbsp sesame oil, and a few drops of lemon juice. Stir well. Seal with plastic wrap and refrigerate for 24 hours to let the coconut fragrance seep into the meat

Step 3: rub butter on the frying pan, heat the pan and put the chicken leg on medium heat. First of all, the chicken skin side down, from time to time with a shovel pressure a few times, easy to appear good-looking baked grain

Step 4: add soy sauce to the marinated garlic slice coconut juice, mix well, sweep it on the chicken leg, and give it some color. Don't worry about the salinity, because there is no salt in the whole process. Fry until one side of the skin turns golden. Turn over and fry the other side. Then color the up side of the brush.

Step 5: fry the chicken on both sides until it is slightly burnt. Poke it with chopsticks. If there is no blood, it will be fully cooked. If the chicken is too thick and not yet cooked, put it in the oven and bake it at 200 ℃ for 8-10 minutes. We have to observe in the middle, the chicken will shrink and become smaller when it is cooked.

Materials required:

Chicken leg: 6 pieces

Coconut milk: 3 teaspoons

Soy sauce: 2 teaspoons

Garlic: 4

Sesame oil: 0.5 tbsp

Sugar: 0.5 spoon

Note: marinate with coconut milk, the taste is strong, and the juice is thick, and the water is not much; don't use coconut juice, the chicken is soaked in liquid and absorbs water, when frying, it will produce a lot of water and lose the meat flavor. Garlic slices, not garlic, because garlic will stick to the chicken, fried when garlic easy to coke.

Production difficulty: simple

Technology: decocting

Production time: one day

Taste: Original

Chinese PinYin : Ye Xiang Ji Tui Rou