Home-style braised chicken legs
Overview
How to cook Home-style braised chicken legs at home
Tags
- hot dishes
- home cooking
- autumn recipes
- lunch
- dinner
- balsamic vinegar
- chicken essence
- chicken drumsticks
- clear water
- cooking wine
- dried red chili pepper
- dried shiitake mushrooms
- garlic
- light soy sauce
- onions
- potatoes
- star anise
- white sugar
- zanthoxylum bungeanum
- fragrant leaves
- ginger
- green pepper
- red pepper
- salt
- vegetable oil
Ingredients
- Balsamic vinegar Appropriate amount
- Chicken Essence Appropriate amount
- Chicken drumsticks Appropriate amount
- Clear water Appropriate amount
- Cooking wine Appropriate amount
- Dried red chili pepper Appropriate amount
- Dried shiitake mushrooms Appropriate amount
- Garlic Appropriate amount
- Light soy sauce Appropriate amount
- Onions Appropriate amount
- Potatoes Appropriate amount
- Star anise Appropriate amount
- White sugar Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- fragrant leaves Appropriate amount
- ginger Appropriate amount
- green pepper Appropriate amount
- red pepper Appropriate amount
- salt Appropriate amount
- vegetable oil Appropriate amount
Steps
-
Soak chicken legs in clean water and wash
-
The auxiliary ingredients are cut and ready
-
Soak dried shiitake mushrooms and cut into thick slices
-
Wash and cut green and red peppers into pieces
-
Peel and slice potatoes and soak them in water to prevent oxidation and discoloration
-
Cut the chicken legs into small pieces, rinse them with water several times to remove the blood, drain them and set aside
-
Heat oil in a pan, add in ingredients and sauté until fragrant
-
Add chicken drumsticks and stir-fry to dry out the water
-
Add a little sugar, cook in cooking wine, light soy sauce, and balsamic vinegar and stir-fry until fragrant
-
Add the mushrooms and stir-fry evenly
-
Pour in water, bring to a boil over high heat and skim off any blood foam
-
Pour into a casserole and simmer over low heat
-
When there is still one-third of the soup, add the potato slices and simmer until cooked
-
When the soup is thick, add green and red peppers. Turn off the heat and use the residual heat of the casserole to break the green and red peppers. Add a little chicken essence to season and serve
-
Plate it, finished product!
-
Let’s start enjoying the delicious food!
