White Chop Chicken Drumsticks
by Eat no end
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. First prepare a pot of cold boiled water, and the local tyrants directly put mineral water in the freezer compartment of the refrigerator to make ice water for later use. After the chicken legs are washed, put in a boiling pot with the amount of water that has passed the chicken legs, wash the chives and put them in a circle in a circle, and then add the ginger slices.
2. Add 1 scoop of cooking wine.
3. Cook on high heat for about 10-15 minutes.
4. When cooking the chicken legs, prepare the dipping sauce, mince the ginger and garlic, and chop the chives.
5. Take a rice bowl, add two spoons of light soy sauce and one spoon of soy sauce.
6. Add the chopped green onion, ginger and garlic.
7. After the chicken legs are cooked, add a spoonful of chicken broth.
8. A pinch of salt and a teaspoon of sugar.
9. Finally, add chicken essence and sesame oil, stir well, and keep in refrigerator.
10. Poke the drumsticks with chopsticks after cooking for ten minutes, and cook for another five minutes if there is blood on the side.
11. If not, just take it out and put it in the prepared ice water and soak it for about 10 minutes.
12. Remove and chop the pieces and serve as a dipping sauce.
Tips:1. Choose tender chicken drumsticks. If it is a whole chicken, choose a boy chicken that is less than 2 catties and is easy to cook.
2. Don't cook for too long, otherwise the meat will get old and become firewood.
3. After the chicken legs are cooked, put them into ice water while they are hot, so as to ensure the meat is tender and not burnt.
