Chicken leg with soy sauce

Chicken leg with soy sauce

Introduction:

"I've been married to Guangdong for many years, and I've learned a lot about the dishes here. Regardless of whether they are authentic or not, I still have a good command of the taste. Cantonese like to eat chicken should be known to the Chinese people, whether salt baked, ginger onion, soy sauce Can not do without a fresh word! I learned this dish from my mother-in-law. I searched the Internet in my spare time. There are many ways to do this dish, and I haven't tried them one by one. But I think it's quite delicious. "

Production steps:

First step: 3 spoons of soy sauce, half spoon of soy sauce, 1 tablespoons of Baijiu, 3 spoons of water and mix up.

Second step: wash the chicken legs and dry the water. Evenly spread the Baijiu, ginger juice and a few drops of soy sauce for 20 minutes.

Step 3: heat the oil in a pan and stir fry the ginger slices.

Step 4: pour in the soy sauce and bring to a boil.

Step 5: put the pickled drumstick skin down in the pot, cover it and simmer for 5 minutes.

Step 6: turn over and simmer for 5 minutes, then turn off the heat and simmer for 3 minutes.

Materials required:

Chicken thigh: 1

Ginger: moderate

Ginger juice: 1 teaspoon

Baijiu: 1 scoops

Soy sauce: 3 teaspoons

Soy sauce: 1 / 2 spoon

Note: the specific time depends on the thickness of the chicken body to do adjustment, meat thick words to extend the corresponding time.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Maotai flavor