Quick-cooking Chicken Shank in Braised Sauce
1.
First we review the materials.
2.
We use 4 drumsticks to break down the action. [1] Locate the weak side of the chicken leg, and cut it with the meat part that is not wrapped in the skin (to cut until it touches the bone). [2] Use scissors to cut the chicken skin to the part. [3] Next, cut the skin to the meat along the incision. [4] Finally, spread the chicken thighs thoroughly until the chicken bones are exposed.
3.
Marinate the chicken thighs for 10-15 minutes with all the seasonings for better results overnight.
4.
Put the chicken skin down in a pan, and fry for 5 to 6 minutes on each side over a medium-low heat. Cover the lid during frying to speed up the cooking speed.
5.
Finally, after confirming that it is fully cooked, it can be installed on the plate.
Tips:
1. If the selected chicken legs are fatter, there is no need to put oil at all. On the contrary, when frying the second side of the chicken leg (that is, the side where the chicken bones are exposed), you may need to add a small amount of oil.
