Braised Chicken Legs
Overview
Nowadays, braised chicken with rice is on the streets, but I rarely eat it outside. I can’t say what authentic braised chicken is, what does yellow mean, and what kind of chicken is braised? I haven’t figured it out after researching for a long time. But the chicken stewed in this general way is indeed very delicious. It was late at night, and I was craving carbs again. There happened to be two chicken drumsticks in the refrigerator, so I didn’t care, so I tried to make them. As a result, I was very surprised. The young master was able to create a light in one go. However, I feel that it is not perfect yet. I will continue to improve it later.
Tags
Ingredients
Steps
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Slice the pepper, onion and ginger, cut the green onion into sections, and cut the garlic in half.
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Wash the chicken legs and chop into pieces.
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Chop into pieces and then wash them repeatedly.
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Boil the water in a pot under cold water, add the green onions and ginger slices to remove the fishy smell.
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Boil water over high heat.
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Skim off the foam.
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tablespoon each of Pixian Doubanjiang, soy bean paste, and sweet noodle sauce.
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Add soy sauce, oyster sauce and cooking wine and stir evenly.
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Heat oil in a pan and sauté onions, ginger and garlic until fragrant.
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Pour into casserole.
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Leave the oil in the pan and fry the chicken pieces.
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After cutting the potatoes into pieces, add water several times to wash away the starch on the surface.
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Add the potato cubes to the pot and stir-fry with the chicken pieces.
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Add the green pepper segments and stir-fry together.
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Pour in the prepared soup, stir well, and transfer to the casserole.
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Cover and simmer over high heat for 15 minutes.
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Open the lid in the middle and take a look.
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The chicken is ready to be stewed.
