Chicken leg in oyster sauce
Introduction:
"Chicken leg meat is rarely cooked in my house, most of it is fried. This time, the chicken leg made with Xinhe flavor delta oyster sauce tastes good. The main soup is not to waste. It's really delicious to mix with cold noodles."
Production steps:
Step 1: get the ingredients ready.
Step 2: wash chicken legs, add ginger slices and cooking wine. Bring to a boil with proper amount of water and simmer for about 5 minutes.
Step 3: wash and drain the scalded chicken legs, add ginger slices in the oil pan, and fry the chicken legs until the skin is golden.
Step 4: pour out the excess oil, then add oyster sauce, soy sauce and cooking wine.
Step 5: stir fry evenly
Step 6: add water, rock sugar and bring to a boil.
Step 7: bring to a boil and simmer on low heat for about half an hour, then add salt and chicken essence on high heat. When the juice is almost collected, add June fresh soy sauce and simmer for about two minutes.
Step 8: sprinkle some scallions.
Materials required:
Chicken leg: 5
Ginger: moderate
Oyster sauce: 3 tbsp
Soy sauce: 1 tablespoon
Old style: 1 teaspoon
Cooking wine: 1 tablespoon
Chicken essence: appropriate amount
Rock sugar: right amount
Note: 1. Fried chicken skin tastes tough and more fragrant. 2. Adding fresh soy sauce before cooking can better preserve the fresh flavor of soy sauce.
Production difficulty: simple
Process: firing
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Hao You Ji Tui
Chicken leg in oyster sauce
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