Chicken leg in oyster sauce

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