Xinjiang Large Plate Chicken
by Calm Medog
Favorite
Difficulty
Easy
Time
30m
Serving
3
A delicious ethnic dish!
1. Put the chicken legs with cooking wine, light soy sauce, green onions, garlic, and marinate for a good taste, and marinate for about 20 minutes
2. Cut the side dish into pieces and set aside
3. Put the marinated chicken thighs in the hot pot and stir-fry with cumin powder. After the chicken thigh is discolored and firm, put it in water and boil it for about 15 minutes. After boiling, add auxiliary materials to cut off
Tips:The chicken legs should be marinated in blood before use. When the blood is removed, some cooking wine can be added to remove the smell.
