Braised chicken legs recipe

We all know that the nutritional value of chicken is particularly high, and chicken is also relatively common in life. It is a warming food, so many people choose to cook with chicken. Braised chicken is a well-known dish, and you can add a lot of side dishes when cooking. You can also use chicken legs to cook, because chicken legs have more meat. The following is a complete recipe for braised chicken legs.

Method 1

Ingredients:

2 chicken legs, some dried black fungus, 4 dried chilies, 1 scallion, 2 tablespoons cooking wine, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 1 teaspoon sugar

step:

1. Wash and chop the chicken legs into large pieces, and slice the onions and garlic.

2. Add seasoning, onion and garlic slices to the chicken legs and marinate for 20 minutes. Soak the fungus in warm water;

3. Pour the marinated chicken legs and seasonings into the Elite WiFi Cooker, add the soaked black fungus, cover the lid, select the "Nutritional Stew" function, and stew for about half an hour.

Method 2

Ingredients:

2 large chicken legs, 1 bell pepper, 1 carrot, 4 mushrooms, some scallions and ginger, 1 gram of salt, 4 spoons of light soy sauce, 2 spoons of dark soy sauce, 2 spoons of oyster sauce, a little rock sugar

practice:

1. Wash the chicken legs, soak them for about 20 minutes, and cut them into pieces about 4 cm in size.

2. Prepare side dishes. Wash and slice the bell pepper and carrot, slice the ginger, and cut the green onion into sections. Remove the stems of the mushrooms and slice them.

3. Prepare the sauce. Add 4 teaspoons of light soy sauce, 2 teaspoons of dark soy sauce, 2 teaspoons of oyster sauce, 1 gram of salt and some water to a bowl.

4. Boil water in a pot, add the chicken pieces and blanch them, then drain and set aside

5. Put oil in the pot, turn on low heat, add rock sugar (it is best to use crushed rock sugar as it is easy to melt) and stir-fry the sugar color. Cook until the rock sugar melts and turns dark brown, but don't use too high a heat.

6. Add scallion and ginger slices and sauté until fragrant.

7. Add chicken pieces and stir-fry.

8. Add enough water to cover the chicken, bring to a boil over high heat, then simmer over medium-low heat.

9. When less than half of the soup is left, add carrots and bell peppers and stir-fry. Remove from the pan.