Barbecue Sauce Chicken Chop Rice
1.
Wash the drumsticks and deboning with a small knife from the tip of the leg.
2.
Culled chicken thigh bones
3.
Use the back of the knife to loosen the skin of the chicken thigh
4.
Chop purple onion and set aside
5.
Put the chicken thighs in a basin, add white pepper, daughter Honghuadiao wine, barbecue sauce, purple onion chopped and stir for pickling
6.
This is what it looks like after stirring, the skin is facing down when pickling, for a good taste
7.
Wash the rapeseed and cook it in boiling water
8.
Marinate the blanched rapeseed with a little salt for later use
9.
Put oil in the pan, don’t use too much oil, more than usual for cooking, and the oil temperature should not be too high 60% hot. Put the marinated chicken thigh skin down and fry it on one side and then fry on the other side until it is cooked.
10.
This is what it looks like after it's cooked
11.
The fried chicken thighs are placed on the absorbent paper and cut into one-centimeter-wide thick slices.
12.
Here I have omitted the process of making rice. The rice is placed in a bowl upside down on a flat plate, and then the chicken thighs and vegetables can be served on the table.
Tips:
For the pickled wine here, I use daughter red. I personally feel that the cooking wine is not as good as my daughter’s Honghuadiao wine. The barbecue sauce I use is Daxi Da barbecue sauce.
