Health benefits
Chicken legs: maintain healthy skin and mucous membranes
Soy sauce: enrich blood, protect teeth, protect bones
Ingredients
Chicken legs ( 400g ) | Curry paste ( 10g ) |
Sweet chili sauce ( 30g ) | Shredded coconut ( 20g ) |
Coconut ( 20g ) | Bread crumbs ( 20g ) |
Cooking wine ( 10g ) | |
Ginger ( 5 grams ) | Vinegar ( 5 grams ) |
Onions ( 20 grams ) | Spice ( a little ) |
How to make shredded coconut chicken legs
1.Close-up.
2. Prepare the main ingredients, clean the chicken legs, cut the onions and ginger into shreds, and add Stir in soy sauce, vinegar, and spices.
3. Cover with plastic wrap and marinate for 4 hours.
4. Prepare the materials needed for shredded coconut sauce.
5. When the peanut oil is heated to 6 minutes hot, add bread crumbs and fry.
6. When the bread crumbs turn slightly yellow, take them out and set aside.
7. Put the shredded coconut and grated coconut into the pot and stir-fry.
8. Add the sweet and spicy sauce, stir over medium heat, and add a spoonful of water to dilute.
9.Add curry paste and stir constantly.
10. Cook until about dark brown, being careful to maintain a moderate consistency.
11.Add fried bread crumbs before serving.
12. The shredded coconut sauce is finished, put it in a bowl and set aside.
13. Preheat the oven to 180℃ for 10 minutes, and put the marinated chicken legs into the middle layer of the oven , put the upper and lower tubes at 180°C and bake for 35 minutes.
14. Place the roasted chicken legs on the plate.
15. Pour shredded coconut sauce on the chicken legs and garnish with cucumber, green onion and pepper.
16.Style from different angles.
17.One more.
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