Stir-fried Chicken Legs with Colorful Peppers and Corn

Overview

Today, it’s rainy in Beijing and I can’t whet my appetite. I wanted to make kung pao chicken to appease my stomach. When I saw the chicken legs again, I suddenly wanted to try making chicken drumsticks. I have never seen or eaten this dish. It is considered original. It is my first time to make it. The taste is surprisingly good, light and appetizing, and the color is light and bright, which is very suitable for eating in autumn

Tags

• hot dishes
• cantonese cuisine
• children
• spring recipes
• banquet dishes
• banquet
• chicken legs
• colorful pepper
• corn

Ingredients

Steps

1. 1 Shave off the bones of the chicken legs, making sure there is no cartilage~

   

2. 2 Chop the chicken leg meat into minced meat, as fine as possible~

   

3. 3 Turn chicken leg meat into chicken leg foam

   

4. 4 Put an appropriate amount of salt, pepper, a little oil, a whole egg, and three fingertip starches into the chicken thighs, and beat them evenly. The method I use is to open the five fingers into a grasping shape and stir quickly clockwise to allow air to quickly enter the meat filling, and it will taste more loose and fluffy

   

5. 5 Use two spoons to make chicken drumsticks. Boil water in a pot. When it boils, turn on low heat and cook until the chicken legs are smooth. Remove them after a second or two when the chicken legs completely float to prevent them from being overcooked

   

6. 6 Stir-fry the corn and bell pepper first, stir-fry until fragrant, add some stock, and add seasonings

   

7. 7 Then add the chicken drumsticks. After the stock is boiled, turn up the heat to reduce the juice. When the broth is almost dry, add a small amount of water, stir-fry quickly, and stir-fry until each chicken drumstick is coated with juice

   

8. 8 Finally finished ~ but I don’t know how to install it😓