How to make braised chicken legs in rice wine sauce

We must develop the habit of cooking, so as to prevent disease and promote health. For the sake of everyone's health, I will now talk about how to cook braised chicken legs in rice wine sauce.

1.12 Peel the skin off the chicken legs and cut the tendons between the meat and bones. (Sounds a bit bloody, right? Cutting the tendons will prevent the meat from shrinking together when heated later.) If you like chicken skin, you can leave it out. Massage the chicken legs with 3 spoons of cooking wine and 1 spoon of salt and let it sit for 10 minutes. (You can cook the rice and steam the corn on top of the rice at the same time)

2.21 Prepare the sauce. Mix 3 spoons of rice wine, 2 spoons of dark soy sauce, 1/2 spoon of sugar and 100ml of water.

3.Cut the corn into small pieces after it is cooked

4. After the pan is heated, pour in a proper amount of oil, add ginger slices, dried chili segments, and chicken legs, turn the chicken legs back and forth and fry for 2-3 minutes

5. Pour in the prepared sauce and water, the amount of water should almost cover the chicken, sprinkle in 1 spoon of chopped herbs, bring to a boil, turn to low heat, cover and simmer for about 15 minutes

6. After 15 minutes, the chicken will feel a little boneless. Taste it and add some salt if it is not salty enough.

7. Add corn and green onion segments, turn to medium heat and cook until the sauce thickens.

8. When the sauce is collected, take a spoon and pour the sauce on the chicken continuously, so that the sauce will cover the chicken legs after it is out of the pot.

After reading the editor’s introduction, you should be very interested in this dish of braised chicken legs in rice wine sauce! Don’t be afraid of failure. Let’s go to the kitchen and try it. If it fails, you can try again a second time!