Crispy chicken leg

Crispy chicken leg

Introduction:

"Last night, when the child came home from school, he saw someone selling fried chicken wings at the gate of the community. Maybe he was too hungry and felt very fragrant. When he got home, he discussed with me to buy them. I stopped him. Really, I can't imagine the food from those vendors. The child's idea is to order her husband to buy chicken legs today and make her this delicious "crispy chicken leg" in the evening. Crispy chicken leg is tender inside and scorched outside. It tastes very fragrant. The crispy skin is very crispy. Because the chicken leg is relatively large, I stew it first and then fry it for better taste

Production steps:

Step 1: wash chicken thighs and remove grease.

Step 2: prepare the accessories.

Step 3: blanch the chicken legs.

Step 4: add appropriate amount of scallion, ginger, ice sugar, wine, salt, star anise, dried pepper, soy sauce and bring to a boil.

Step 5: put the chicken leg into the boiling water.

Step 6: bring to a boil, turn to low heat and cook for 30 minutes.

Step 7: marinated chicken leg, take out and drain the soup.

Step 8: pour a little soy sauce on the surface of the chicken leg.

Step 9: Apply evenly with a brush.

Step 10: take another pot, add oil and heat it for 50%.

Step 11: add the marinated chicken leg, deep fry until the skin is colored, then remove and deep fry until golden.

Step 12: take out the oil absorption paper, absorb the excess oil, cut it into sections and put it on the plate.

Materials required:

Chicken thighs: 2

Scallion: right amount

Ginger: right amount

Large ingredients: 2

Rock sugar: 5g

Soy sauce in soy sauce

Salt: 4 g

Old soup: 500ml

Cooking wine: moderate

Dried pepper: 1

Note: when frying, it should be re fried, so that the chicken skin will be more fragrant and crispy, and taste better with pepper and salt.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: Original