Garlic chicken drumsticks made in cast iron pot

Overview

A new year, a new beginning, just like your new enamel pot, we hope to bring you a new kitchen experience. The New Year's dish of 2016 is the exclusive enamel pot braised chicken drumsticks with seasonal vegetables. This is the exclusive enamel pot cooking method. It uses the characteristics of the enamel pot to combine all kinds of seasonal vegetables and chicken drumsticks in one pot.

Tags

• baking
• old man
• dinner with friends
• summer recipes
• lunch
• chicken legs
• garlic cloves
• mushrooms
• onions
• potatoes
• sauce
• carrot
• vegetable oil

Ingredients

Steps

1. 1 Wash the chicken legs, drain the water, and use kitchen towels to absorb the excess water. Poke small holes in the chicken legs with a fork or toothpick to add more flavor to the chicken legs during cooking.

   

2. 2 Wash and cut carrots, potatoes, onions, and mushrooms into pieces, and cut the skin of garlic and set aside.

   

3. 3 Add light soy sauce and dark soy sauce with a little water to make a sauce and set aside (you can also use barbecued pork juice instead).

   

4. 4 Preheat the enamel pot over medium heat for 1 minute and pour in a teaspoon of vegetable oil.

   

5. 5 Add the drained chicken legs and fry on both sides until lightly browned. Remove the fried chicken legs and turn off the heat at the same time.

   

6. 6 Using the residual heat of the enamel pot, pour the chopped vegetables into the pot with oil and stir-fry evenly, then add the chicken legs again.

   

7. 7 Pour in the prepared sauce, cover the pot, bring to a boil over medium heat, and turn off the heat.

   

8. 8 Without opening the lid of the pot, put the whole pot into the preheated oven, bake at 200 degrees for 20 minutes, take it out, turn the chicken legs over, put it into the oven again, and bake for another 20 minutes.