1.
Debone chicken legs.
Put the chicken thighs on the side of the skin with a fork, add [Group A], put them in a sealed bag and marinate them evenly, put them in the refrigerator, and marinate for at least 30 minutes.
2.
Oven version ●-3. Brush the bottom of the tin foil with some oil, then put onion shreds, put the chicken thigh skin upwards, and pour the excess soup evenly on the chicken skin.
●-4. Preheat the oven to 200°, heat up and down, and bake for 30 minutes.
3. ◆Frying pan version add a drop of oil to the pot, fish out the marinated chicken thighs (the sauce should be drained, otherwise it will burn off easily), fry the chicken skin down, cover both sides for a total of 6-8 minutes, halfway through Turn it over and fry the chicken.
4. Pour in the excess soup and onion, turn the heat to medium-low to collect the juice, turn it over, so that both sides are covered with juice.
