How to cook boiled chicken legs

In life, many people like to eat chicken legs, because chicken legs have the most meat, especially children. When eating, parents don’t have to worry about their children being choked by chicken bones. In addition, chicken legs are rich in nutritional value and have a relatively high nutritional value. For some people with weak bodies, you can eat some chicken legs to nourish the body. Boiled chicken legs in plain water are very nutritious. Here are some methods to make it.

Method 1

raw material:

3 chicken legs, appropriate amount of water, 1 slice of ginger, scallion segments, a few peppercorns, 1 star anise, 2 tablespoons of light soy sauce, 1 tablespoon of Shanxi aged vinegar, and appropriate amount of salt.

step:

1. Rinse the chicken legs with clean water.

2. Put an appropriate amount of clean water in the pot, turn on the fire and heat until the pot makes a sound and the water is almost boiling.

3. Add the cleaned chicken legs and bring to a boil over high heat. Turn off the heat when the water boils, the chicken legs change color, and a lot of foam floats in the pot. Take out the chicken legs and rinse them immediately with cold water.

4. Pour appropriate amount of water into the soup pot. Add the blanched chicken thighs.

5. Add ginger slices, star anise, peppercorns, and scallion segments. Pour in 2 tablespoons of soy sauce. Pour in 1 tablespoon of Shanxi aged vinegar, bring to a boil over high heat, then simmer over medium-low heat.

6. Cook until the chicken thighs are soft and the skin begins to crack. Add a small amount of salt. Cover and simmer on low heat for about 10 minutes until the chicken thighs are well-seasoned.

   Method 2

   raw material:

   Chicken drumsticks, cooking wine, onion, ginger, garlic, salt, dark soy sauce, chili sauce

   step:

1. Rub a little salt/cooking wine on the chicken legs and marinate for about 25 minutes.

2. Put three bowls of water in the pot, add ginger slices/garlic/scallions, a tablespoon of cooking wine, and half a tablespoon of salt and bring to a boil.

3. Add the chicken legs, wait for the soup to boil again, then turn to low heat and cook for eight minutes, then turn off the heat and soak for ten minutes.

4. This makes the chicken very tender and juicy.

5. Dipping sauce 1. Place minced garlic/ginger/chopped green onion/chili slices on a plate, add a little salt, and drizzle with three tablespoons of boiling oil. Dipping sauce 2. Two tablespoons of dark soy sauce and one teaspoon of balsamic vinegar. Dipping sauce 3. Garlic chili sauce.