When you drag your tired body back home, if someone has prepared a delicious meal waiting for you, you will definitely feel happy. But if not, would you do it yourself? Now, let me teach you how to make braised chicken leg rice. 1. First, debone the chicken legs, cut them into pieces, and slice the green onions and ginger. 2.121Mix the meat and all the seasonings, cover with a lid, and place in the refrigerator for about 12 hours. (The longer it is, the more delicious it is) 3.212 Then put the cut chicken thighs into a fresh-keeping box, add appropriate amount of marinade, chicken essence, salt, and water and mix well. 4.1 I usually marinate the meat the night before and cook it the next day. I take the meat out of the refrigerator after it is marinated. 5.2 Break the dried bean curd sheets into small pieces and soak them in water until they swell. 6. First, put a proper amount of oil into the pan, then beat the eggs into the pan and fry them. 7. Then add appropriate amount of oil into the pan and fry the marinated chicken skin side down over medium heat. 8. Fry until one side is golden brown, then turn over and continue frying. After both sides are fried, remove from the heat and cut into small pieces. 9. Then add the scallion and ginger into the pot and stir-fry until fragrant. 10. Then add the bean curd sheets and stir-fry. 11. Then add the chicken and stir-fry. 12. Then add appropriate amount of water to the remaining marinade in the fresh-keeping box, pour it into the pot, cover the pot and simmer. (Because the marinated meat is already seasoned, there is no need to add any more seasoning). 13. Turn off the heat when the soup becomes thick. 14. Prepare a large plate, put the rice into a small bowl and press it down, then put it on the plate, put the cooked chicken on it, and then put the fried eggs on it and it's done~ The editor believes that after reading the above introduction to braised chicken leg rice, you will definitely gain something. Everyone must follow the steps above and go to the kitchen to make it. |
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