Roasted Chicken Legs with Black Pepper and Potatoes
Overview
It was the first time I cooked potatoes with chicken legs. The taste was not that good. I wanted to eat it a second time after I tried it. Let me share with you how to do it. . .
Tags
Ingredients
Steps
-
Peel and wash potatoes and carrots respectively, and cut into chunks
-
Wash the chicken legs, drain the water, and chop into pieces
-
Use a large bowl to scoop up the chicken drumsticks, add black peppercorns, salt, chicken powder, light soy sauce, sweet sauce, and rice wine and mix well
-
Add the chopped green onions and marinate for about 20 minutes
-
Heat an appropriate amount of oil in the pot, pour in the marinated chicken legs and keep frying over high heat. During this period, the chicken legs will gradually fry out fat, and the skin will shrink and turn brown
-
Flip the other side and cook in the same manner until the chicken thigh pieces have completely changed color, stir-fry for a while
-
Pour over the chopped potatoes and carrot pieces
-
Keep stirring over high heat. At this time, the fat from the fried chicken legs will be absorbed by the potatoes, and the aroma will begin to permeate the entire kitchen
-
Add appropriate amount of water
-
The amount of water and ingredients should be equal, mix well with a spatula, cover the pot and simmer for about 10 minutes
-
Simmer until a little juice remains, pour in the abalone juice and stir-fry evenly (remember to pour the abalone juice and stir-fry evenly when the juice is reduced, do not add it too early during frying, as it will burn the bottom of the pot)
