Three cups of chicken leg(san bei ji xiao tui )

Three cups of chicken leg

Introduction:

"The recipe for private dishes - three cups of chicken leg is coming early this autumn, and the weather is getting colder sooner or later. It's the season of appetite. Three cups of chicken is a simple home dish, and the taste of each family is somewhat different, but it is very popular, and it is also a good dish. Please share the recipe of "three cups of chicken leg" with my dear friends

Production steps:

Step 1: clean and drain the chicken leg (chicken wing root), then use a small knife to draw two lines of oblique knife on the front and back of the chicken leg. (please refer to the diary for the recipe "chicken leg Italian golden noodles") Marinate > salt, black pepper, let stand for 20 to 30 minutes.

Step 2: olive oil (or edible oil) > appropriate amount. Ginger, garlic, pepper > ginger cut into thin slices and then cut into thick strips. After beating the garlic with a kitchen knife, cut it slightly. Cut the pepper into diagonal slices. Cut ginger, garlic and pepper into the same size Cinnamomum Basil stem branches and leaves > moderate. Soy sauce > 40 G. Rock sugar > 10 G. White wine > 20 G. Cinnamon basil leaves > appropriate amount. Stems and leaves of Cinnamomum basilicum (for decoration) > appropriate amount

Step 3: after the oil is heated in a cold pan with medium and small heat, arrange the chicken legs (chicken wing roots) in a straight line (the direction of the knife is downward).

Step 4: to medium fire (or medium and small fire), the surface fried into brown.

Step 5: turn it over and fry it until the skin is burnt yellow. When the skin on both sides becomes burnt yellow, turn off the fire and set aside.

Step 6: prepare another cold pot, heat the oil in a small heat, and then pour in ginger, garlic, pepper, basil stem and leaves in sequence. (or use a casserole.)

Step 7: stir the ginger, garlic, pepper, basil stem and leaves with small fire (or small fire).

Step 8: after stir frying, pour in the chicken leg (chicken wing root) and chicken juice in step (5), then slowly pour soy sauce along the pot shape from outside to inside (or from inside to outside), add rock sugar, stir fry with conditioning chopsticks over medium heat (or medium heat), and let the rock sugar melt (it will boil at this time, turn to low heat, and then turn to medium heat after pouring white wine).

Step 9: slowly drizzle the white wine from outside to inside (or from inside to outside) along the shape of the pot, and stir fry slightly. (if you feel that you are in a hurry, you can turn off the engine first. After pouring the white wine, you can fire again.)

Step 10: after boiling, turn to small fire (or small fire).

Step 11: cover and simmer again, let the chicken leg (chicken wing root) taste and collect the juice.

Step 12: open the lid to have a look. After collecting half of the juice, use a toothpick to poke the chicken leg (chicken wing root) to see if there is blood (if there is blood, simmer it slightly). If there is no blood, sprinkle the basil leaves evenly.

Step 13: stir slightly with low heat to turn off the engine.

Step 14: before serving, first use a clean wet cloth towel, wipe the top edge of the pot slightly along the pot shape, and then place Basil for decoration.

Step 15: finished product drawing.

Materials required:

Chicken leg: moderate amount (chicken wing root)

Cinnamon basil leaves: moderate

Crude salt: appropriate amount

Black pepper: right amount

Extra virgin olive oil: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Stems and leaves of basil: moderate amount

Soy sauce: 40g

Rock sugar: 10 grams

White wine: 20 g

Note: after the experience: 1: Basil can use other basil. 2: Step (6) pot can use casserole, please consider it. 3: Chicken leg (chicken wing root) portion, step (7, 8) like strong taste, please consider it. 4: White wine or other wines are OK. 5: Cinnamon basil, please refer to the log "red basil in the courtyard & Cinnamon Basil". 6: Please refer to the diary of "three cups of chicken leg", the menu is OK.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: Vanilla

Chinese PinYin : San Bei Ji Xiao Tui