Pan-fried chicken steak (two dishes for one meal)

Overview

This dish is a reserved dish in our family. You can make two dishes at a time, which is very convenient. Moreover, the chicken steak fried in this way not only has a golden skin, but also has a particularly fragrant and tender gravy.

Tags

• hot dishes
• home cooking
• children
• late night snack
• dinner with friends
• winter recipes
• chicken legs
• onions
• pizza grass
• rosemary
• carrot
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Ingredients: chicken legs, carrots and onions

   

2. 2 Wash the chicken legs and remove any remaining hair from the chicken skin.

   

3. 3 Hold the two bones of the chicken leg with your hands and break the joints between the bones. According to the position of the joints, separate the pipa legs and the lower part.

   

4. 4 Remove only part of the chicken legs and separate the bones.

   

5. 5 Spread the chicken flat and tap the chicken lightly with the back of a knife to loosen the meat.

   

6. 6 Prick some small holes on the surface of the chicken with a fork to enhance the flavor while marinating.

   

7. 7 Wash one carrot.

   

8. 8 Cut the carrots into evenly sized beef eye slices.

   

9. 9 Cut off the head and tail of the onion and peel off the skin.

   

10. 10 Cut the onion into thick uniform pieces.

    

11. 11 Sprinkle appropriate amount of salt evenly on the surface of the chicken.

    

12. 12 Sprinkle appropriate amount of white pepper evenly on the surface of the chicken.

    

13. 13 Place chicken legs in a container.

    

14. 14 Add carrot and onion cubes.

    

15. 15 Add appropriate amount of soy sauce.

    

16. 16 Add appropriate amount of rosemary and pizza grass.

    

17. 17 Mix the chicken and seasoning with your hands and massage the chicken for two minutes.

    

18. 18 Evenly distribute the chicken and vegetables in the box. Cover and refrigerate for one day. Pick the chicken cutlets away from the vegetables.

    

19. 19 Heat the pot, add a little less oil to moisten the pot. When frying meat, a lot of fat will come out, so a small amount of oil is enough. When the oil is 70-80% hot, put the chicken skin side down into the pot and fry over medium heat.

    

20. 20 When the skin of the chicken is golden brown and a lot of oil has seeped out, turn it over. The lower part is fried until golden brown, and you can clearly feel the juice oozing out. Turn off the heat when the oil in the pan starts to spatter slightly.

    

21. 21 Let the chicken fillet sit for 15 minutes to allow the juices to return to the meat. Paired with lettuce and tomatoes, it can be eaten directly or dipped in salad dressing. It is delicious no matter how you eat it.

    

22. 22 Prepare a head of lettuce, peel and cut into equal-sized beef eye slices.

    

23. 23 There is a lot of oil oozing out of the pan for frying the chicken. Pour some out and heat it up.

    

24. 24 Add the onions and carrots used to marinate the chicken chops into the pot and saute until fragrant.

    

25. 25 Add lettuce and sauté until fragrant.

    

26. 26 Stir well.

    

27. 27 Remove from the pan.