1.
Prepare materials.
Shred the onion, cut the tomatoes in half, and slice the cucumbers. Squeeze the lemon juice and set aside, and slice the rest. Cut the egg in half.
2.
Remove the bones of the chicken legs, and use a toothpick to make small holes in the meat and skin. Chop the thicker side with a knife and smooth it out as much as possible.
Spread the chicken thighs with lemon juice on both sides, then a layer of salt, sprinkle a layer of black pepper, and marinate for 1 hour to taste.
3. Put cucumbers and tomatoes in a salad bowl, squeeze in a little lemon juice, a little salt, and olive oil and mix well.
4.
Heat the oil pan, add the chicken thighs, slowly fry both sides until cooked, the edges are slightly zoomed, and the chicken skin is golden brown. Fry the shredded onion and garlic cloves with remaining oil to brown.
Put it on a plate, add salad and boiled eggs.
Tips:It can be garnished with other vegetable salads.
