Extremely delicious braised chicken legsđŻEasy to makeâ¤ď¸Childrenâs favorite
Overview
Every 10 days or so, I make a pot of braised food for my children, including chicken wings, eggs, beef, and chicken legs. I make it at home, clean and hygienic, and the price is affordable. It tastes like the braised food in a braised restaurant. Because of the added rock sugar, it tastes like a country bumpkin. My son eats two of them in one meal. The child likes the mother and is happyđ
Tags
Ingredients
Steps
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Take four loquat chicken legs and soak them in cold water for 2 hours in advance. Change the water twice during this period. Soak the bleeding water to remove the smell. Add cold water to a new pot. Put the chicken legs in, add cooking wine and ginger slices. If you donât have green onions at home, you can add some green onions.
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Cook over high heat to remove foam and impurities (about 3-5 minutes).
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After blanching, immediately put it into cold water and rinse it several times so that the cooked chicken legs will not fall apart and become firm.
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Prepare aniseed (geranium leaves, peppercorns, cloves, star anise, licorice, cinnamon, grass fruit, fragrant sand).
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Use the old braised beef soup that was previously braised, put it in a casserole and heat it up (this step can be completed in advance).
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Add chicken legs, aniseed, ginger, then light soy sauce, dark soy sauce, oyster sauce, and rock sugar to taste. Because the stewed stew itself is salty, there is no need to add additional salt. If there is no stewed stew soup, add an appropriate amount of water, add some salt, and add seasonings.
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After the water boils, simmer over medium-low heat for 20-25 minutes, leaving some soup, and soak overnight or for six hours to let the chicken legs take in the flavor.
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Get up early and bring a casserole to heat it up, and the house will be filled with fragrance.
