Rice with chicken leg(zhao shao ji tui fan ji tui ti gu tu jie )

Rice with chicken leg

Introduction:

"To tell you the truth, one's food is really hard to do: it's too much waste, and you have leftovers from one meal to the next. It's less. Many dishes are more complicated to make, and they don't taste when the quantity is too small. Let's talk about this platter. I have to decorate it for myself. Sometimes I wonder if it's too fussy. But, make do with it and feel sorry for yourself. Why don't you make the most of the same ingredients, which are not only delicious but also pleasing to the eye? As for me, cooking is not just a skill to satisfy my stomach. What's more, enjoy the fun in the process of operation, and feel the sense of achievement after making a plate of works with complete color and fragrance from your own hands. Cooking is an attitude towards life. So, make your own rice, make your own plate, let others say it ~ I want to make zhaoshao chicken leg rice for a long time. I've never been to the famous "Yoshino family", but when I look at all kinds of dishes made by us, I feel that they must be delicious. I have to sigh that it's true that I have enough food and clothing by myself. If you can't go to Yoshino's house, make it yourself; if you can't buy zhaoshao juice, make it yourself. What you eat is not only a plate of zhaoshao chicken leg rice, but also a full sense of achievement. "

Production steps:

Step 1: wash chicken legs

Step 2: cut the chicken leg from the middle with the tip of the knife.

Step 3: cut from the bone end of the chicken leg and cut it in a circle to completely separate the bone end from the meat above (this part is mainly the rubber band. It will be slippery when cutting. Be careful with your hands.)

Step 4: pick up the small bone at the bottom and use a knife to separate the meat and bone along the bone.

Step 5: finally remove the tendon, crisp bone and yellow fat from the root.

Step 6: boned chicken leg

Step 7: use a fork to fork the boneless chicken leg on the skin (convenient for taste and prevent the skin from retracting during frying)

Step 8: marinate the chicken with marinade (cooking wine, five spice powder, black pepper and salt) for 20 minutes.

Step 9: wash the rape, remove the old leaves from the outside, and cut it 2-3cm from the root

Step 10: cut cauliflower and wash, slice carrot and cut flower, wash mushroom and draw cross knife.

Step 11: boil water in a pot, add a little salt, and blanch the side dishes.

Step 12: 2 spoons of cooking wine + 2 spoons of soy sauce + 1 spoonful of honey, mix well into zhaoshao juice.

Step 13: just put a little oil in the pot, and put the pickled chicken skin down.

Step 14: gently press it with a spatula and fry it over medium low heat until the skin is golden.

Step 15: turn over and continue to cook the chicken. (about 4-5 minutes per side)

Step 16: pour in the sauce.

Step 17: continue to fry the chicken with a small fire, and keep stirring with a shovel in the middle to prevent burning.

Step 18: the soup doesn't need to be dried, just close to thick.

Step 19: cut the fried chicken into pieces.

Step 20: rice, side dishes and chicken Platter

Step 21: pour the remaining soup on the chicken.

Materials required:

Chicken leg: 1

Rape: 2

Lentinus edodes: 2-3

Cauliflower: moderate

Carrot: right amount

Cooking wine: moderate

Five spice powder: appropriate amount

Black pepper: moderate

Salt: right amount

Soy sauce: 2 teaspoons (30ml)

Honey: 1 teaspoon (15ml)

Note: 1. Be careful when picking the bone of chicken leg. The skin and bones of chicken are very slippery. Cut your hands carefully. 2. When frying chicken legs, it's best to use a non stick pot to prevent the skin from sticking to the bottom of the pot, affecting the taste and appearance. Ordinary frying pan, you can put a little more oil at the beginning, with a spatula constantly stirring. 3. When frying chicken leg, don't use too much heat. The chicken leg is thick and needs low heat. 4. Cooking wine: soy sauce: Honey = 2:2:1, which is the most traditional homemade juice ratio. Light flavor can put less raw soy sauce. Do not like too sweet can put a little less honey, add a little salt. You can also use white wine or brandy instead of cooking wine to change the taste. 5. After pouring the zhaoshao juice, keep stirring with a spatula to prevent paste. You don't need to dry the juice when you collect it. Just leave a little more sauce for mixing rice. It's very fragrant. PS: I don't have broccoli at home. I use rape and cauliflower instead. Optional side dishes: broccoli, cucumber, carrot, onion Be sure to blanch it first.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Zhao Shao Ji Tui Fan Ji Tui Ti Gu Tu Jie