Spanish Drunken Chicken

Name: Spanish Drunken Chicken
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Chicken leg; 200g High-gluten flour; 6g salt; 3 cloves garlic; Some Black pepper; 50g White wine; 1g Yeast (dry); 140g water; 10g olive oil

by House and road

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

This Spanish drunk chicken, listening to bluff, is actually a quick dish, and it can be served in half an hour with swift hands and feet.

Baguette is the staple food that goes with this dish, but I think it is the whole dish that lights up the dish. I wanted to buy ready-made baguettes, but the supermarket did not have it, so I had to bite the bullet and toss myself. It’s easy to make a stick. It’s just that the oven at home does not contain steam or a professional slate. I didn’t expect the improvised baguette to bring me an unexpected surprise. Perhaps I will toss on the baguette from now on? Haha, it's hard to say.

Ingredients

2 pcs Chicken Leg
200g High-gluten Flour
6g Salt
3 cloves Garlic
Some Black Pepper
50g White Wine
1g Yeast (dry)
140g Water
10g Olive Oil

Spanish Drunken Chicken

1. Bone and cut chicken thighs, add salt and freshly ground black pepper and marinate for 10 minutes

2. Coriander, garlic, salt and olive oil, use a food processor to make parsley garlic oil

3. Pour a little olive oil into the hot pan, and put the chicken skin down into the pan

4. Fry the chicken on both sides until golden brown and add white wine

5. Cook until the soup evaporates

6. Add parsley garlic oil, turn off the heat, mix well and serve

7. Yeast is dissolved in water, salt and flour are mixed evenly, and the water and flour are mixed to form a dough

8. Ferment at room temperature, fold the dough up, down, left and right several times per hour, repeat the operation about 3 times, cover with plastic wrap and put in the refrigerator to ferment overnight

9. Take it out and warm it up for about half an hour