Orleans Braised Chicken Drumsticks

Name: Orleans Braised Chicken Drumsticks
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 Lute leg; 10 quail eggs; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 2 tablespoons Sugar; 1 tablespoon honey; 1 tablespoon Orleans Marinade; 2 tablespoons Cooking Wine; 500ml beer; 1 piece onion; 5 slices ginger; 3 cloves garlic

by Mom Nini

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The oily and fragrant braised chicken drumsticks make you have an appetite when you look at it. I remember the chicken drumsticks that my mother used to stew slowly in a big iron pot when I was a child. It was delicious and soft in a bite. It was really delicious. Every time I finished eating, I had to suck my fingers a few times. Now after I got married, I have been cooking like my mother, insisting on cooking in an iron pan. In fact, the cast iron pan does not contain chemical coating, it is evenly heated, and the stored heat can withstand high temperatures. It is especially suitable for quick frying or braising. The cast iron pot of Skent at home is very easy to use, so you don't have to worry about it with a shovel. "

Orleans Braised Chicken Drumsticks

1. Shred onion, garlic, ginger

Orleans Braised Chicken Drumsticks recipe

2. Wash the drumsticks and control water, add dark soy sauce, light soy sauce, oyster sauce, honey, sugar, Orleans marinade, cooking wine, shredded onion, garlic slices, and ginger slices

3. Grab it with your hands and knead thoroughly and marinate overnight. Use a small fork to insert some small holes on the surface of the chicken leg to make it more delicious

4. Boiled quail eggs, peeled and set aside

5. The skent cast iron wok should be heated on a low heat first, and it must be heated thoroughly so that the food will not stick to the skin when frying.

6. Add the chicken legs and fry until the skin is golden. Frying the chicken legs can remove the fishy smell of the chicken

7. Put the green onion and ginger slices into the bottom of the wok, then add the chicken thighs, and pour the soup and beer from the marinated chicken thigh

8. Pour in the quail eggs and bring to a boil, add salt and turn to a low heat to simmer for 30 minutes. The cast iron pan is heated evenly and simmered on a low heat.

9. It can be served until the soup is thick and viscous

10. A little knowledge about an edible cast iron pan: After receiving the scent cast iron pan, you must open the pan first. First, clean the pan with warm water, and place it on the fire to boil the water in the dry pan.

11. Then put in the pork fat with skin, use chopsticks to hold the fat while heating and apply the pot body, all to be smeared. You can also use lard or cooking oil. I personally feel that pig fat with skin is the best.

12. After the lard is completely melted, pour out the lard in the pot and rinse it with hot water, and then repeat the process of heating and spreading the lard once more. Then let the lard stay in the pot for one night. Then wipe the pot body clean with kitchen paper. Repeat the process of heating and applying lard 1-2 times. Normal maintenance of cast iron pan: After washing the wok, set the fire to dry it. Do not store water in the pan, and then add a few drops of vegetable oil to wipe it evenly. Cast iron pans cannot be used to cook acidic foods. Let the food stay in the pot overnight.