1. Chicken leg boneless
2. Change the knife and cut into 6-8 chunks
3. Put the processed chicken thighs into a large bowl, add 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon cooking wine, 1 teaspoon cornstarch, 1.5 tablespoon shacha sauce, and marinate. 15 minutes
4.
Heat oil from the pan, add the sliced ginger and spring onion to fragrant, put the chicken pieces with the skin side down in the pan, fry until the chicken skin is oily, slightly burnt and crispy, turn over and fry until the chicken turns white
· I deliberately chose a large-size pan and spread it out evenly at one time, which is super easy
5. Add 2 teaspoons of water to the pot, cover and turn to high heat and simmer until steam comes out, then turn to low heat and simmer for 2-3 minutes, then it will be out of the pot.
Tips:1. Shacha sauce is a blind condiment commonly used in Chaoshan, Southern Fujian, Taiwan and other places. It is salty and rich, with a slightly sweet aftertaste, and has a first-class effect in increasing fragrance and freshness. It is a perfect match with various meats. It can be used as a hot pot dipping sauce or as a seasoning for various dishes. The Shacha Sauce I use is the king of Shacha King. You can try it.
2. For meat dishes, the marinating process must not be less in order to taste delicious, and the longer the marinating time, the more delicious. Before making this dish, you need to use kitchen scissors to remove the bones of the chicken legs, and then cut into pieces for marinating. Students who want to save trouble can also directly buy the cut chicken thighs with skin.
