Braised ChickenChicken legsThis refers to braising chicken legs in a prepared braising sauce. To make good braised chicken legs, the most important thing is the preparation of the braising sauce.This article introduces several methods for making braised chicken legs. Different braising sauce recipes, whether your taste is light or heavy, you can find one that you like!

Braising Chicken Legs

IngredientsPreparation

500g chicken legs, redChili20g, 20g minced garlic, 10g chopped scallions,Ginger30g,Cilantro20g,Soy sauce, sugar, and appropriate amounts of cooking wine, 1 braising bag (Star anise,Sichuan peppercorns, cinnamon, ginger, star anise, and dried tangerine peel).

Method steps

1. Wash and chop the red chilies, wash and chop the cilantro.Wash the chicken legs, put them in a pot with half of the chopped scallions and ginger, blanch for a while, and then remove the chicken legs.

2. In another pot, add the remaining scallion and ginger, minced garlic, and chicken legs.

3. Add water, soy sauce, sugar, cooking wine, and braising bag, boil over high heat, and extinguish the fire to cook until the chicken legs are flavorful.

4. Remove the chicken legs, cut them into pieces, and place them in a bowl, sprinkle with red chilies and cilantro for decoration, and you can eat them.

KonjacBraised Chicken Legs

Ingredients preparation

150g konjac, 180g braised chicken legsRed bell pepper20g, ginger slices, minced garlic, and a small amount of chopped scallions.2ml light soy sauceDoubanjiang (fermented broad bean paste)sauce5g,light soy sauce, cooking wine, salt, chicken powder, and appropriate amounts of water starch and edible oil.

Method steps

1. Wash and cut the konjac into pieces;Wash and cut the red bell pepper into pieces.

2. Cut the braised chicken legs into pieces.1. Pour water into the pot and boil, add salt, and pour in the konjac. Cook for 2 minutes and then remove.

3. Heat up a pot, add ginger slices, minced garlic, and chopped scallions to sauté, and then add the braised chicken legs to stir-fry.

4. Add light soy sauce and cooking wine to sauté, add salt and chicken powder to mix well.Add water, konjac, light soy sauce, and doubanjiang to mix and fry, and then add the red bell pepper to cook.

5. Drizzle water starch to thicken and stir-fry, and then serve in a bowl, sprinkle with chopped scallions.

Homemade Braised Chicken Legs

Ingredients preparation

150g chicken legs, 25g chopped scallions, 25g ginger slices, 25ml cooking wine, 15ml soy sauceSugar2gfenneland cinnamon, each 5g.

Method steps

1. Remove the hairs and bones from the chicken legs, and place them in a basin. Marinate with chopped scallions, ginger slices, cooking wine, and soy sauce.

2. Boil water in a pot, add the chicken legs, and cook for about 2 minutes before removing. Wash the chicken legs.Water.3. Clean the pot and add the chicken legs, add water, sugar, fennel, and cinnamon, and boil. Then turn the heat down low and braise for about 30 minutes. Remove the chicken legs and cool them before adding a little of the original braising sauce.

Wash the pot thoroughly, place the chicken legs inside, add water, white sugar, star anise, and cinnamon, bring to a boil, then reduce the heat and simmer for about 30 minutes.

How to make homemade braised chicken legs

Ingredients preparation

6 chicken legs, 50g chopped scallions, 5 ginger slices, a small amount of cilantro, 1 braising bag, 500ml soy sauce, 150g sugar,sweet potato starch150g.

Method steps

1. Pour an appropriate amount of oil into the pot and heat it up. Add chopped scallions and ginger to sauté.

2. Pour 1500ml of water into the pot, add soy sauce, braising bag, and sugar, and boil over high heat until the sauce boils.

3. After the sauce boils for 5 minutes, add the chicken legs and sweet potato starch, and cook again.

4. Turn the heat down low and simmer for 15-18 minutes until the chicken legs are cooked through. Remove the braising bag and serve in a bowl, sprinkled with chopped cilantro.

Tips

1. When braising chicken legs, the braising sauce must cover the chicken legs, so that the meat of the chicken legs can be braised evenly.

2. In addition, after putting in the chicken legs, first heat over high heat, and then turn the heat down low and simmer, which can make the chicken legs fully flavored, and also prevent the chicken skin from being cooked.Take the chicken legs out of the pot, cool them, and then pour a little of the original broth over them.Cook over low heat, bringing the broth to a boil and then simmering slowly. This ensures the chicken legs are fully cooked and flavorful while also preventing the skin from cracking.