Rice with chicken leg(zhao shao ji tui fan )

Rice with chicken leg

Introduction:

Production steps:

Step 1: chicken legs are thighs, not Pipa legs. I forgot to deal with the meat. I forgot to cut the tendons and tendons after removing the bones. I also forgot to make a flower knife when the meat is thick. I directly sealed it with fresh soy sauce, oyster sauce, five spice powder, cooking wine, chicken essence and a little salt, and threw it in the refrigerator for a day.

Step 2: instead of using Yoshino's method, the side dishes were soaked in bagged spring bamboo shoots for 2 hours, then boiled in boiling water for 3 minutes, and then soaked in cold water for 10 minutes; broccoli (good failure... Hard after blanching...) fresh mushroom spatula was cut into large pieces and blanched in cold water; the above vegetables were mixed and dried in water, with a little salt, a lot of olive oil, a little chicken essence, Wanzi soy sauce, and a toss Toss pepper oil and mix well.

Step 3: Japanese sushi for rice: mix the rice with sushi vinegar after warming and put it on one side of the plate; put the vegetables on the other side;

Step 4: fry the whole raw chicken leg in a pan with butter on both sides, about 1 / 3 of the size will be reduced, fry the finished product according to the sauce, add water to dilute the mixture, pour it into the pan, cover it, boil and steam it, turn it over once in the middle, take it out and cut it into pieces about 5 minutes later, put it on the rice and vegetables, pour the juice, OK.

Materials required:

Chicken legs: 2 (not Pipa legs)

Mushroom: 150g

Bagged bamboo shoots: 150g

Other vegetables: whatever

Zhaoshao juice: 120g

Fresh soy sauce: 100g

Olive oil: 100g

Salt: a little

Zanthoxylum oil: a little (or sesame oil)

Butter: 30g

Oyster sauce: a little

Five spice powder: a little

Cooking wine: a little (or beer)

Note: it's better to prepare chicken leg one day in advance, and it's more delicious after marinating.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Zhao Shao Ji Tui Fan