Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Star anise: regulate qi, relieve pain, dispel cold
Cinnamon: warm
Ingredients
Chicken legs ( One kilogram ) | Water ( 500ml ) |
| Edible oil ( 50g ) | Onions ( 2 Section ) |
Ginger ( 2 pieces ) | Garlic ( 4 cloves ) | Zanthoxylum bungeanum ( 10g ) | Anise ( 2 pcs ) |
Fragrant Leaves ( 4 pieces ) | Cinnamon ( 1 segment ) |
Salt ( Two spoons ) | Chicken Essence ( 1 spoon ) |
Cooking wine ( 50g ) | Pixian County Doubanjiang ( 50g ) |
Red yeast rice ( 10g ) | White sugar ( 10g ) |
Dark soy sauce ( Moderate amount ) |
How to braise chicken legs
1.Chop 1kg chicken legs into pieces, wash and set aside
2. Boil water in a pot, add washed chicken drumsticks, add cooking wine, cook for 3 to 5 minutes, skim off the foam
3. Remove the cooked chicken leg pieces, add purified water and set aside
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4.Pour 50 grams of cooking oil into the pot, heat over low heat until it is 50% hot, add 50 grams of white sugar, fry until golden brown
5.Put in the chicken leg pieces with controlled water and continue to stir-fry until the surface of the chicken leg pieces turns golden brown
6. Add Pixian bean paste, pepper, star anise, onion, ginger, garlic, cinnamon, bay leaves, pepper, cooking wine, salt, chicken essence, Dark soy sauce, continue to stir-fry for two minutes
7.Put in 500ml drinking water
8.Put in 10 grams of red yeast rice soaked overnight
9. Bring to a boil over high heat, then turn to medium heat and continue to simmer for 20 minutes.After the juice is reduced, remove from the pot
Tips
Red yeast rice improves the color of this dish, it can be said that it is the color Full of fragrance
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