Soy Sauce Chicken
1.
Clean the drumsticks
2.
Put lemon zest, star anise, cinnamon, green onion, ginger and bay leaves in a small pot
3.
Add a little water, and then pour in the right amount of light soy sauce. The amount used here depends on the amount of chicken you own. Because light soy sauce has replaced the use of salt, the amount can be a little more.
4.
Add rock sugar, braised soy sauce, sesame oil, etc
5.
Then put the chicken legs in the pot
6.
Cover the lid and turn on high heat. When the pot is boiling, turn to medium and low heat
7.
Remember to turn the sides from time to time, so that the chicken legs are fully colored on both sides and cooked
8.
When the soup in the pot has gradually thickened and the chopsticks can easily penetrate the thickest part of the chicken, it indicates that it has matured and can be taken out and served on the table.
Tips:
1. When cooking chicken thighs, do not heat too much to avoid breaking the skin;
2. Don't use too much water, so that the water is not easy to dry. At the same time, if the cooking time is too long, the chicken will dry up and lose its fresh and tender taste;
3. Light soy sauce has replaced the use of salt, so give it as much as possible;
4. It is best to choose the thicker subcutaneous fat for chicken. This kind of chicken has a fresh and tender entrance. Don't worry about excessive fat, because during the cooking process, part of the fat will be lost. It's fatty.
