Braised Chicken Legs
Overview
Today I am going to make a pot of delicious chicken drumsticks. They are all attractive in color and delicious in taste. The addition of potatoes as an ingredient enriches the taste of this dish. It is perfect for rice. There are so many ways to make chicken legs. Today's braised chicken can be said to be the simplest and most delicious, but the prerequisite for delicious food is to handle the chicken legs well so that they are not fishy and only retain the umami flavor.
Tags
Ingredients
Steps
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Clean the chicken legs, make small holes with toothpicks, then add cooking wine, black pepper and salt and marinate for 30 minutes.
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Put an appropriate amount of water into the pot, boil it, and put the marinated chicken legs into the pot and blanch them to remove the fishy smell.
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Cook for a while, take it out and put it into cold water, rinse it repeatedly, drain it and set aside.
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Put an appropriate amount of cooking oil in the wok, first put the peppercorns and star anise into it to bring out the aroma.
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Then add onion, ginger and garlic and sauté until fragrant.
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Then put the chicken legs into the pot and stir-fry until the chicken legs are golden brown.
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Then add soy sauce, light soy sauce, dark soy sauce, cooking wine, salt and sugar and stir-fry until the chicken legs are evenly colored.
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Add an appropriate amount of water. It is advisable to just cover the chicken legs in the water. Because the potatoes will be stewed later, the amount of water is a little more. If you do not add other ingredients, the water here can be reduced.
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Cover the lid and bring to a boil over high heat. Peel and cut the potatoes into cubes. Put them into the pot and stew them together. Bring to a boil over high heat first, then turn to low heat and simmer until the potatoes are cooked and the flavor is tender. Remove from the pot.
