Orange chicken leg(xiang cheng ji tui rou )

Orange chicken leg

Introduction:

"Orange drumsticks meat is another delicious dish with fruits and vegetables. It is also a killer of rice and a meat dish with rice. The fresh chicken is very delicious with a light orange smell. Especially when the soup is poured on the rice,,.. Think about it and leave saliva. "

Production steps:

Step 1: get the drumsticks and oranges ready.

Step 2: Debone the chicken thighs.

Step 3: prick a few holes on one side of the skin with a fork.

Step 4: cut the orange.

Step 5: stir the orange meat with a fork to produce more juice.

Step 6: add oyster sauce, salt, onion and ginger to the boneless drumsticks and squeeze half of the orange juice.

Step 7: stir and marinate for 20 minutes.

Step 8: pour a small amount of oil into the pan, then add the pickled chicken legs. Fry skin down.

Step 9: decoct one side and scab the other side.

Step 10: fry golden on both sides, add the soup sugar of pickled chicken leg and appropriate amount of water.

Step 11: squeeze on the other half of the orange juice.

Step 12: bring to a boil over high heat, turn to medium heat and simmer for 10 minutes.

Materials required:

Chicken thighs: 2

Navel Orange: 1

Ginger: right amount

Scallion: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Oyster sauce: right amount

Note: the best choice of chicken leg, chicken leg meat is tender, and less bone. The purpose of pricking the skin of chicken is not to curl the skin when frying, but also to taste better. It's better not to dry the soup. It's very delicious.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Fruity

Chinese PinYin : Xiang Cheng Ji Tui Rou