Braised chicken leg with black pepper and potato

Braised chicken leg with black pepper and potato

Introduction:

"The first time I used chicken legs to cook potatoes, the taste was not generally good. I tried it and wanted to have a second meal. I'd like to share with you the practice

Production steps:

Step 1: peel and wash the potatoes and carrots, and cut them into pieces

Step 2: wash chicken legs, drain water and cut into pieces

Step 3: use a large bowl to fill the chicken leg, put in the black pepper, salt, chicken powder, soy sauce, sweet sauce and rice wine, and stir well

Step 4: marinate the shallots together for about 20 minutes

Step 5: put proper amount of oil in the pot and heat it. Pour down the pickled chicken legs and fry them in high heat. During this period, the chicken legs will slowly fry out oil, and the skin will shrink and turn into a burnt yellow

Step 6: turn over the other side and fry until all the chicken legs turn color. Stir fry for a while

Step 7: pour down the cut potatoes and carrots

Step 8: keep the fire stir fry, then fried chicken leg exudation of oil will let potatoes absorb, fragrance began to diffuse throughout the kitchen

Step 9: add some water

Step 10: just keep the water level with the ingredients, mix well with a spatula, cover and simmer for about 10 minutes

Step 11: stew until there is a little juice left, then pour down the abalone juice and stir fry evenly (remember that the abalone juice can be poured down and stir fry evenly when it is collected, and don't add it too early when frying, it will paste the bottom of the pot)

Materials required:

Drumsticks: 3

Potatoes: 1

Carrot: half

Onion: 5

Salt: right amount

Oil: right amount

Soy sauce: 2 tbsp

Abalone juice: 2 tbsp

Sweet flour paste: 1 tbsp

Rice wine: 3 tbsp

Black pepper: right amount

Chicken powder: a little

Note: marinate chicken leg in advance for more than 20 minutes. Fried chicken first, and then add potato stew, potato stew time should not be too long, about 10 minutes is enough, in order to avoid rotten not forming sticky pot bottom. Rice wine or cooking wine is OK when marinating chicken legs. It's very good to remove fishiness and freshness.

Production difficulty: Advanced

Process: firing

Production time: half an hour

Taste: salty and fresh