Chicken Drumsticks in Red Oil
1.
Prepare 2 chicken drumsticks
2.
Chopped green onion, minced garlic, small red oil, roasted peanuts, mashed with a garlic mortar, and prepare a large bowl of cold boiling water, you can use it later
3.
Put water in a pot to boil, put a little green onion and ginger in the water, put in the chicken legs, turn over, take it out and control it a little
4.
Put the chicken drumsticks back in the pot and cook for ten minutes on a very low fire. The stove turns on the smallest circle of fire. The water in the pot is bubbling very slowly, and the bubbling speed is very slow. After ten minutes, use the chopsticks to insert it. Easily penetrate, but can seep bleeding, close the lid and turn off the heat, continue to simmer for a few minutes
5.
When braising the chicken thighs, prepare the red oil seasoning, light soy sauce, rice vinegar, balsamic vinegar, white sugar, chopped green onion, and mix thoroughly. Add red oil and chopped peanuts and mix thoroughly. Important, fragrant but not spicy
6.
Remove the chicken drumsticks and put them in the cold boiled water prepared in advance
7.
Lower the temperature and chop the chicken legs
8.
Pour the adjusted red oil seasoning on the chicken thighs
Tips:
1. It's more enjoyable to eat with chicken thighs. There is a lot of meat, but there is not much meat on the lute leg.
2. Don't pour out the soup for cooking chicken thighs, it's best to eat noodles with it
