Chicken leg in honey sauce

Chicken leg in honey sauce

Introduction:

Production steps:

Step 1: put a spoonful of oil into the pot and bring to a boil. Heat the pot to 180 ℃. Put the chicken leg and skin down into the pot.

Step 2: fry chicken oil and turn to low heat.

Step 3: turn over and fry the chicken with chicken oil.

Step 4: watch the skin change color slowly (you're right, it's the skin).

Step 5: add apple vinegar 3 + 2 / 3 of old soy sauce + 1 / 3 of raw soy sauce, cover the pan, and simmer over low heat.

Step 6: open the lid every three minutes and turn it over, then pour the sauce on the meat with a spoon.

Step 7: pour in honey and maltose. (it's better to use the ratio of 1:1. Here, it's OK to use ordinary maltose instead of water malt.)

Step 8: continue to simmer until fully colored.

Step 9: put the charred Tang lettuce on the plate, add the chicken, sprinkle the white sesame, and then pour the sauce in the pot.

Materials required:

Drumsticks: three big ones

Stir fried white sesame: 1 tbsp

Apple vinegar: 3 tbsp

Veteran: 2 / 3 teaspoons

Soy sauce: 1 / 3 tbsp

Honey: right amount

Maltose: right amount

Note: 1 maltose and honey why write the right amount, because this really need to be adjusted according to personal taste, I think the delicious taste for you may be too sweet, or not sweet at all, this can be done a few times to master the most suitable taste. Maltose, honey, soy sauce, soy sauce are easy to paste, so be sure to low fire and constantly turn. The key to this dish is to master the temperature.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sweet