Braised chicken leg in brown sauce(hong shao ji tui )

Braised chicken leg in brown sauce

Introduction:

"Braised chicken leg is popular among the public. It's a home cooked dish. After frying, the sugar colored chicken leg is bright red and tastes salty and fragrant. It's very enjoyable to use the whole drumstick. Because of the rush of time, I cut the drumstick into small pieces, and the taste is still very good. "

Production steps:

Step 1: clean 6 Pipa legs and control the moisture.

Step 2: cut it into small pieces and wash off the blood.

Step 3: prepare fragrant leaves, star anise, ginger, star anise, dry red pepper and cinnamon.

Step 4: heat up the frying pan and add proper amount of salad oil.

Step 5: heat the oil and add 3 tbsp sugar.

Step 6: stir fry over low heat until the sugar melts. Stir until the juice turns brown.

Step 7: put in the chopped chicken, stir fry evenly, so that all the chicken are wrapped in sugar juice, the surface is golden.

Step 8: add all seasonings and stir well

Step 9: add yellow rice wine, soy sauce, soy sauce, add appropriate amount of boiling water, bring to a boil over high heat, turn to low heat, stew until the chicken is medium cooked, add appropriate amount of salt to taste. Continue to simmer until the chicken is completely cooked. Sprinkle some chopped chives out of the pot.

Step 10: the finished picture of braised chicken leg.

Materials required:

Pipa legs: 6

Zanthoxylum bungeanum: right amount

Star anise: 3

Ginger: moderate

Cinnamon: 1 small piece

Dry red pepper: 4

Fragrant leaves: 2 pieces

Chives: right amount

Salt: right amount

Sugar: 3 tbsp

Yellow rice wine: right amount

Soy sauce: moderate

Old style: moderate

Note: Fry sugar color to use a small fire, constantly stirring, fried coke will have a bitter taste.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Ji Tui