Delicious Chicken Legs! Rich Sauce, Tender Meat, and Drooling Goodness!
There are many ways to make chicken legs, whether braised or deep-fried, each with its own unique flavor. Today, I'll share the recipe for Chicken Katsu Curry, where the rich, dark sauce penetrates the chicken, making the meat tender and juicy, and the bright red color increases appetites.
Chicken Katsu Curry
Ingredients: Chicken legs, broccoli, carrots, black pepper, salt, cooking oil, (liyao - soy sauce), (sheng chou - light soy sauce), (la chou - dark soy sauce), (hao you - oyster sauce), (honey)
Steps:
1. Remove the bones from the chicken legs and wash them clean. Cut the carrots into slices or use a mold to create flower shapes. Cut the broccoli into small florets and place them in water with a little salt. Soak for 5 minutes, then drain.
2. Place the chicken legs in a bowl, add 1 spoonful of (liyao - soy sauce), salt, a little black pepper, and an appropriate amount of cooking oil. Marinate for 10 minutes.
3. Prepare the (zhāoyā zhī - teriyaki sauce): Add 2 spoonfuls of (liyao - soy sauce), 1 spoonful of (sheng chou - light soy sauce), 1 spoonful of (la chou - dark soy sauce), 1 spoonful of (hao you - oyster sauce), and 1 spoonful of (honey) to a bowl and stir until well combined.
4. Bring water to a boil in a pot, add a little salt and cooking oil, then blanch the carrots and broccoli for 1 minute before draining.
5. Heat up oil in a pot, after the oil is hot, add the chicken legs and pan-fry until lightly golden on both sides, then pour in the prepared (zhāoyā zhī - teriyaki sauce).
6. Cover the pot and simmer over low heat for 5 minutes to allow the flavors to meld.
7. Cut the chicken legs coated in sauce into pieces, and arrange the broccoli and carrots on top of the rice.
