Home-cooked Braised Chicken Legs

Overview

It is said that braised chicken and rice, which has quietly emerged nationwide in the past two years, has replaced fish-flavored shredded pork and kung pao chicken and become the number one new fast food choice in the hearts of the masses. Braised chicken rice is also called fragrant chicken claypot and thick sauce chicken claypot rice. Originated from Jilingyuan, a famous store in Jinan. It is one of the famous traditional dishes of the Han people in Jinan, Shandong. The main ingredient of braised chicken is chicken leg meat, which is stewed with green peppers, mushrooms, etc. It has a wonderful taste and is characterized by delicious and tender meat. Braised chicken is a relatively mild food that contains relatively high calories and is suitable for all ages. The chicken juice of Braised Chicken is fried first and then braised, creating a unique flavor. The juice is rich and fragrant, and the chicken is tender and appetizing. The braised chicken served today is a home-cooked version. The operation is simple and the ingredients are common. Everyone can try it. The chicken is juicy and tender, and the chicken and shiitake mushrooms are poured on top of the rice with thick juice. It makes people want to stop eating. Even I, who usually only eats half a bowl of rice, finished a whole bowl of rice and said it was so satisfying.

Tags

• hot dishes
• chicken legs
• dried chili pepper
• dried fungus
• dried shiitake mushrooms
• garlic
• ginger powder
• light soy sauce
• lotus root
• old soy sauce
• onions
• oyster sauce
• rapeseed oil
• rice wine
• rock sugar
• star anise
• ginger
• white pepper

Ingredients

Steps

1. 1 Wash onions, ginger and garlic and set aside

   

2. 2 Peel, wash and cut the lotus root into cubes (today’s lotus root was not very good, a bit dark inside, it took me a long time to scrape it)

   

3. 3 Wash and soak dried shiitake mushrooms

   

4. 4 Fungus foam

   

5. 5 Wash the chicken legs and chop them into pieces. The chicken is easy to cook. Don't make it too small to avoid the meat falling apart during cooking. Boil water, boil the water, blanch the chicken legs, and remove the blood, water and dirt

   

6. 6 Remove the chicken legs and wash them. Add light soy sauce, oyster sauce, rice wine, ginger powder, and white pepper to the chicken legs. Mix well. Then add ginger slices and scallions. Mix well and marinate for more than half an hour

   

7. 7 Heat the pan with cold oil, add a little more oil, add the marinated chicken pieces and stir-fry until the surface of the chicken pieces is browned, leaving the bottom oil to serve out. The traditional method is to fry first and then braise. For the sake of health, it is also delicious to stir-fry.

   

8. 8 Add ginger slices, garlic slices, dried chili pepper and one star anise to the original pot and saute until fragrant. Do not burn the dried chili pepper

   

9. 9 Add lotus root cubes and stir-fry over high heat

   

10. 10 Add the shiitake mushroom pieces and stir-fry over high heat evenly

    

11. 11 Add fungus and stir-fry evenly

    

12. 12 Add the fried chicken legs and stir-fry evenly

    

13. 13 Add dark soy sauce and stir-fry evenly

    

14. 14 Add rock sugar and stir-fry evenly

    

15. 15 Heat the water for soaking the mushrooms in the microwave and add it to the pot. If there is little water, add some boiling water to cover the ingredients.

    

16. 16 Bring to a boil over high heat and taste. If the soup is light, add some light soy sauce and oil for seasoning. Cook on high heat for 5 minutes, then reduce to low heat and simmer for 15 minutes. Then turn to high heat and stir-fry until the juice is reduced. At this time, you can add green pepper cubes. I made a mistake and forgot to add it while I was busy today, =_=. The amount of remaining juice is based on personal preference. If you like rice with soup, you can leave more juice. Oops, the whole kitchen smells so delicious, it’s so delicious, don’t forget to have a bowl🍚^_^