Chicken leg rice with roasted sauce

Overview

How to cook Chicken leg rice with roasted sauce at home

Tags

• staple food
• home cooking
• broccoli
• chicken thighs
• cooking wine
• green onions
• light soy sauce
• mushrooms
• old ginger
• old soy sauce
• potatoes
• rock sugar
• seaweed
• yam
• carrot

Ingredients

Steps

1. 1 Wash the blood from the chicken thighs, put it into the pot with cold water, add the green onion slices, ginger slices and cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes

   

2. 2 While cooking the chicken legs, prepare the ingredients. Slice the yams, carrots and potatoes, and cut the mushrooms into cross-cut pieces. Soak in cold water to prevent oxidation

   

3. 3 After the chicken legs are cooked, drain the water, add the side dishes to the chicken soup, and cook over medium heat for 5 minutes

   

4. 4 Chop the broccoli and mix well with other side dishes

   

5. 5 Heat oil in a pan and lightly fry the chicken legs on both sides (you can also fry the mushrooms)

   

6. 6 Add rock sugar and stir-fry until the chicken legs are coated in sugar. Add light soy sauce, dark soy sauce, and 50ml chicken stock. Simmer over low heat for 5 minutes

   

7. 7 Reduce the juice over high heat and serve on a plate~

   

8. 8 Finished product ~