Grilled Chicken Leg Rice

Overview

The juicy grilled chicken drumsticks served with white rice are so delicious. My children usually only eat one bowl of rice, but with this fragrant grilled chicken drumsticks, they asked for more rice. Both grilled and pan-fried chicken legs can be used, but I personally feel that it is more convenient to use the baking method. You don’t have to stand and fry all the time, and you are not afraid of burning. All you need to do is put the seasoned chicken legs in the oven and bake them. And you can cook other dishes during the baking time.

Tags

• staple food
• home cooking
• summer recipes
• lunch
• dinner
• abalone juice
• black beard powder
• carrot cubes
• chicken legs
• cooked white sesame seeds
• cooking wine
• edible oil
• honey
• jiang rong
• rice
• salt
• shallots
• soy sauce

Ingredients

Steps

1. 1 Debone the chicken legs. After removing the bones, remove or cut the tendons on the muscles, and then use kitchen paper to absorb the water

   

2. 2 Put the chicken legs into a bowl and poke some small holes in the chicken legs with a toothpick

   

3. 3 In another bowl, put the sauce made of soy sauce, salt, abalone juice, ginger paste, cooking wine, black pepper, honey and oil

   

4. 4 Pour the sauce into the bowl with the chicken legs and marinate for half an hour

   

5. 5 Turn the chicken legs over, add the diced shallots and carrots, and continue to marinate for half an hour

   

6. 6 Line a baking pan with oiled paper, place the chicken legs and half of the sauce into the baking pan, with the chicken skin facing up

   

7. 7 Put it into the Dongling K40C oven that has been preheated to 175 degrees, bake for 10 minutes and take it out

   

8. 8 Adjust the oven temperature to 200 degrees, use a brush to apply the sauce on the surface of the chicken skin, and continue baking for about 15 minutes

   

9. 9 After baking, sprinkle with white sesame seeds

   

10. 10 Fragrant grilled chicken legs served with white rice