1. Boiled eggs, peeled and set aside
2. Cut the chicken leg from the joint and use only the lower half
3. Use kitchen scissors to stick the lower part into the bone, cut off the part where the tendons and flesh are attached to the bone, and keep the meat intact. Turn the cut meat over to form an empty flower bud shape.
4. Mix the chicken powder, salt, cooking wine and black pepper, and marinate the chicken legs for ten minutes
5. Carefully stuff the boiled egg into the flower bud
6. Dip a little egg liquid on the outer layer, roll it in the breadcrumbs, and evenly sprinkle a little vegetable oil on the surface
7. Put it into the oven preheated to 170 degrees, the upper and lower heat of the middle layer, bake for about 20 minutes, the specific time depends on the size of the chicken legs
Tips:1. Choose a slightly smaller egg, if it is too big, you can cut off a part.
2. After stuffing the eggs, there is no need to worry that the chicken will be squeezed out due to heat shrinkage. On the contrary, cooked chicken will wrap the eggs tightly.
