Health benefits
Chicken legs: maintain healthy skin and mucous membranes
Cucumber: low in protein
Sichuan peppercorns: maintain healthy skin and mucous membranes
Ingredients
Chicken legs ( 4 pcs ) | Cucumber ( 1 ) |
Ginger ( Two pieces ) | Panthoxylum bungeanum ( 20 pieces Left and right ) |
cooking wine ( 1 spoon ) | Salt ( 2 teaspoons ) |
Garlic cloves ( 2 ) | Oil ( 3 tablespoons ) |
Light soy sauce ( 1 soup title ) | Vinegar ( 2 tablespoons span> ) |
Onion ( 1 root ) | Chili powder ( 1 tablespoon ) |
How to shred chicken legs
1. First take a picture of the finished product.
2. Wash the chicken legs, put them in warm water, add 1 spoon of cooking wine and 20 peppercorns Boil the left and right pieces of ginger, two slices of ginger, and 1 tablespoon of salt, then turn to medium-low heat and cover for about 15 minutes, and simmer for 10 minutes.
3. Remove the chicken legs, filter the chicken soup and pour it out for later use.
4.Wash the cucumber, cut into shreds and put on a plate.
5.Tear the chicken legs into strips and place them on the cucumber shreds.
6.Put 1 spoonful of chili powder in the bowl and cut 2 garlic cloves into minced garlic.Place in a bowl.
7. Heat 3 tablespoons of oil and pour it into a bowl.
8.Add 1 spoon of light soy sauce and 2 spoons of balsamic vinegar.
9.Add 6 tablespoons of chicken juice and 1 teaspoon of salt, and stir evenly.
10. Scoop out with a spoon and pour evenly over the chicken.
11.Sprinkle with chopped green onion and serve.
12.Looks tempting! CD every time.
Tips
1.If the chicken legs are large, use a toothpick or fork to prick the chicken legs a few times to make them more flavorful and easier to cook.
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