Vermicelli and chicken drumsticks in pot
Overview
So how can you bring out the flavor of this chicken pot? This is the key to this dish. Then put in all the seasonings. Light soy sauce and dark soy sauce are definitely indispensable for coloring. Soy sauce and oyster sauce are also indispensable for freshness. Guess what the finishing touch is? There is also the vermicelli, which is my favorite. The vermicelli usually absorbs the soup, causing the final dish to be dry. So in order to avoid this, the vermicelli must be soaked in advance, so that the vermicelli will not absorb too much soup. It tastes good and can retain part of the soup for soaking rice. It is so delicious that it is indescribable. Okay, without further ado, come and taste the delicious flavor of this pot.
Tags
Ingredients
Steps
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Clean the chicken legs, remove excess fat and chicken skin, and marinate them slightly with cooking wine to remove the fishy smell.
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Peel the potatoes and cut them into slices. The potato slices should be slightly thinner so they are more cooked and more flavorful.
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Clean the onions and cut into shreds.
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Soak the vermicelli in warm water in advance until soft.
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Cut red and green chili peppers into shreds and set aside.
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Put oil in a frying pan, heat it up and add peppercorns and star anise to bring out the aroma. Then put the chicken legs into the pan and fry them until both sides are slightly brown.
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Then add shredded onions and stir-fry until fragrant, then add seasonings, soy sauce, light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, rice vinegar, and salt and stir-fry until fragrant.
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Add the potato slices and water, bring to a boil over high heat, then reduce the heat to low and simmer until the chicken legs are cooked and fragrant, about 15 minutes.
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Then put the soaked vermicelli into the pot and boil together.
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Finally, add red chili pepper and green chili pepper to adjust the taste and it is ready to serve.
