1. Break one side of the chicken legs apart, remove the bones and leave the meat. In a large bowl, add the chicken legs and the marinade, stir evenly with your hands. It is best to massage the legs a few times, then put them in a compact box and put them in the refrigerator overnight;
2. In a saucepan, put a little oil, put a few star anise, and burn until it smells good;
3. Fry the chicken drumsticks on both sides over low heat until golden brown;
4. Put it in the wok, add the seasoning for the chicken thighs, cook on a slow heat until it tastes good. If you find that there is not enough water, heat the water in the middle. It is best to put it in a single pass, and cook until the juice is thicker, but don't boil it dry and leave the juice. 1/2 of the meat, scoop up; slice the chicken thighs into thin slices;
5. Slowly fry potato chips in the frying pan where the chicken drumsticks have been fried, and fry until golden brown;
6. Pour potatoes on the remaining sauce in the wok so that the potatoes can absorb the juice, remove the saucepan, add a little water starch to the remaining sauce, burn it, then use it to pour on the chicken legs, and then spread it on the plate. At the bottom, slice the chicken drumsticks and place them on the potato chips, and you're done.
Tips:1. Considering that honey juice is a relatively plump juice, it is best to have vegetable foods that are easy to absorb water to absorb the juice. Naturally, I think of potatoes. The materials are cheap and common;
2. Add aniseed (star anise) to cook the chicken legs more fragrantly and to remove the fishy smell of snow chicken.
