Braised chicken legs with rice

First remove the bones from the chicken legs, cut them into pieces, add green onions and ginger, and slice them.

Then put the cut chicken legs into the crisper, add an appropriate amount of marinated meat, chicken essence, salt, and water and mix well.

Mix the meat and all the seasonings well, cover it, and put it in the freezer for about 12 hours. (The longer it takes, the more delicious it becomes)

Break the dried yuba into small pieces and soak in water.

I usually marinate the meat the night before and cook it the next day. After the meat is marinated, take it out of the refrigerator.

First, put an appropriate amount of oil into the pot, crack the eggs into the pot and fry until cooked.

Then put an appropriate amount of oil into the pot and fry the marinated chicken skin side down over medium heat.

Fry one side until golden, then flip and continue frying. After frying both sides, remove and cut into small pieces.

Then put the onion and ginger into the pot and sauté until fragrant.

Then add the yuba and stir-fry.

Then add the chicken and stir-fry.

Then add the remaining marinated meat juice in the crisper, add an appropriate amount of water, pour it into the pot, cover the pot and simmer. (Because the marinated meat is already seasoned, there is no need to add any additional seasoning).

When the soup is thickened, turn off the heat.

Prepare a large plate, put the rice into a small bowl and press it firmly, then place it on the plate. Arrange the cooked chicken and the fried eggs and it's done~

Braised chicken legs with rice

Overview

Tags

Ingredients

Steps