Three Cups Chicken Shanks
1.
After the chicken shank (chicken wing root) is washed and drained, use a small knife to draw two diagonal blades on the front and back of the chicken shank. (Please refer to the logbook, the recipe "Golden Noodles with Chicken Drumsticks" is fine.) Marinate> Coarse salt, black pepper, and let stand for 20 to 30 minutes.
2.
Olive oil (or edible oil is acceptable)> moderate amount. Ginger, garlic, chili> Cut ginger into thin slices and then cut into thick strips. After beating the garlic with a kitchen knife, cut it slightly diagonally. Cut the pepper into diagonal slices. (Ginger, garlic and chili peppers can be cut into the same size.) Cinnamon basil branches and leaves> moderate amount. Soy sauce> 40 grams. Rock sugar> 10 grams. White wine> 20 grams. Cinnamon and basil leaves> moderate amount. Cinnamon basil branches and leaves (for decoration)> amount
3.
After heating the oil in a cold pan over a medium-to-small heat, arrange the chicken shanks (chicken wing roots) in line (the direction of the knife is facing down).
4.
Fry over medium heat (or medium to small heat), and the surface will be browned.
5.
Turn it over and fry until the skin becomes browned. When the skin on both sides becomes browned, turn off the heat and set aside.
6.
Prepare a cold pot and heat the oil on a low heat, then pour ginger, garlic, pepper, basil stems and leaves in sequence. (Or use a casserole.)
7.
Stir fragrant ginger, garlic, chili, and basil stalks over medium to low heat (or low heat).
8.
After sautéing, pour the chicken shank (chicken wing root) and chicken juice from step (5), and then slowly drizzle the soy sauce along the pot from the outside to the inside (or from the inside to the outside), add rock sugar to medium heat (Or medium and low heat) stir and fry with conditioned chopsticks to melt the rock sugar (this time it will boil, switch to low heat, wait until the white wine is topped, and then turn to medium heat).
9.
Slowly drizzle the white wine along the pot from the outside to the inside (or from the inside to the outside), and stir it slightly. (If you feel in a hurry, you can turn off the heat (or low heat) first. You can start the fire again after pouring the white wine.)
10.
After boiling, turn to medium to small fire (or low fire).
11.
Cover the lid and simmer until the chicken shank (chicken wing root) is delicious and the juice is collected.
12.
Open the lid and check it. After collecting half of the juice, use a toothpick to poke the chicken shank (chicken wing root) to see if there is any blood (you can simmer it slightly if there is blood). Sprinkle the basil leaves evenly if there is no blood.
13.
Stir slightly with low heat to turn off the heat.
14.
Before serving, use a clean damp cloth to wipe the upper edge of the pot along the shape of the pot, then put on the basil to decorate.
15.
Finished picture.
Tips:
Afterwords:
1: Basil can use other basil.
2: The pot in step (6) can be used in casserole, please consider it yourself.
3: The amount of chicken shank (chicken wing root), step (7, 8) likes a strong taste, please consider it yourself.
4: White wine or other alcoholic beverages are acceptable.
5: For cinnamon basil, please refer to the log "red basil in the garden & cinnamon basil".
6: Please refer to the log of "Three Cup Chicken Drumsticks", recipes are acceptable.
