Marinated Chicken Drumsticks
by Hua Ruo Qingcheng
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare the required materials;
2. Wash the chicken legs, put it in cold water, turn on high heat, pour in the green onion, sliced ginger, aniseed, a spoonful of cooking wine, boil and remove the froth to remove;
3. Rinse the chicken thighs after they are taken out, and then use a toothpick to pierce countless small holes on the chicken thighs to make it more delicious; prepare 5 small pieces of green onion, 3 slices of ginger, 3 aniseed pieces, 3 slices of bay leaves, and a small bag of stewed meat. spare;
4. Put the chicken legs and wing roots into the pot, add half of the pot of water to the pot, pour in the prepared spices, add a little salt, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 3 tablespoons of soy sauce, 3 tablespoons of braised soy sauce . Bring to a low heat and simmer for 1.5 hours. Sprinkle the chicken essence and leave the pot.
Tips:1. It tastes better if it is soaked in the marinade for a while before eating;
3. It can be left without the marinade for the first time;
2. Put the stewed chicken leg soup into the freezer and freeze it, and you can use it as a marinade next time;
4. If you make it for the first time, you can add more braised soy sauce and soybean paste, otherwise the taste will be weak;
5. Many people cook this dish until the soup is dry. I put more water and the seasoning is a little heavier. The purpose is to save the soup until the next time the chicken is stewed. The taste will be more fragrant, hehe ...
