1. Collection of ingredients.
2. Wash the chicken legs, spread them flat on the chopping board, remove the excess chicken fat, and insert them with a fork.
3. Soak the chicken thighs for 20 minutes, then rinse under running water for 5 minutes.
4. Drain the water.
5. Marinated chicken legs: sliced ginger, scallion, 3 grams of salt, 3 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of dark soy sauce, 2 grams of white pepper. Grab it well and massage for 5 minutes. Leave to marinate for 2 hours.
6. Put the right amount of peanut oil in the wok, the cold oil into the rock sugar, fry the rock sugar on a low fire until brownish red, and fry the chicken legs and skins down into the pan for fragrant color, and then turn it over to color.
7. Remove the green onions from the marinated chicken thighs and pour it into the pot. Add boiling water that has not covered the chicken thighs. Add dried chili, shallot knots and star anise. Boil on high heat for 5 minutes, then turn to low heat and simmer for 20 minutes.
8. Turn the chicken legs over after 20 minutes, and continue to cover and simmer for 20 minutes.
9. Pick out all the accessories.
10. Turn on high heat to collect the juice, and while collecting the juice, pour the soup on the chicken thigh with a soup spoon until the soup receives only one bottom of the pot, and the deliciousness is complete.
11. Finished picture.
12. Finished picture.
13. Finished picture.
Tips:1. Before soaking the chicken legs, use a fork to penetrate the small holes, so that the blood in the chicken legs can be soaked, and the pickling will add more flavor. At the same time, it can also keep the chicken skin from shrinking and full and full during pan-frying and coloring.
2. The marinating time is guaranteed for at least 2 hours. It can also be marinated in the refrigerator at night and then braised the next day for better taste.
3. Add boiled water after the chicken legs are fried and colored, not cold water. The amount of water is less than that of the drumsticks, not too much.
4. Braised chicken drumsticks don't need too many spices. Too many spices will suppress the fragrance of the chicken.
5. This method is also suitable for braised chicken wings, braised chicken wing roots, braised chicken feet and other dishes.
