How to Make Red Braised Chicken Legs Red and Bright: Master 1 Step, Red and Bright, Tender and Juicy, Delicious!

Chicken is different from pork in terms of parts, and the taste of each part is also different. We can make different delicacies according to the different parts of chicken. Therefore, when buying chicken in the supermarket, all parts are divided. We can choose freely. For example, chicken breast, it is rich in protein and low in fat, can be used for frying, stir-frying, stewing and other cooking methods, and can also be used as a slimming food. Chicken wings are different. Its fat content is quite high and its collagen content is also very high. Chicken wings have tender meat and are often used for braising or frying. Chicken legs are what we all love, and it is different from other parts. Chicken legs are a part that moves frequently, a perfect combination of fat and protein, and the meat is tough. It is suitable for various cooking methods. Chicken bones are light in flavor and suitable for making soup. It is more suitable for braising, and well-braised chicken bones are also suitable for drinking with wine.

Braised dishes are a cooking method, and this method is adaptable to a wide range of ingredients. However, the texture of the ingredients has a significant impact on the finished dish, so selecting good ingredients is the premise of making good dishes. Braised dishes should first be browned, then add water, and add water at one step. The amount of water added at one time is crucial, and it must be remembered that the water must also be covered with a lid. The water must cover the ingredients. Braised dishes should use fresh ingredients that are not rotten or smelly. When processing, according to the characteristics of the ingredients, it can be used whole or cut into slices, cubes or segments, but generally not cut too small or too thin, otherwise, due to prolonged heating, the ingredients will easily break apart. Also, it should be cut evenly, of uniform size and thickness, to facilitate cooking and seasoning.

Chicken leg selection: fresh chicken legs have white skin, muscles are firm and elastic, dry without odor, and can quickly recover when pressed with a hand. Unfresh chicken legs have pale gray or yellow skin, the meat is relatively soft and the color is dark, with a slight odor, and the imprint remains after pressing with a hand.

Braised Chicken Legs:

Ingredients preparation:

6 chicken legs, 1 segment of green onion, 1 piece of ginger, 2 star anise, 2 slices of cinnamon, appropriate amount of salt, appropriate amount of chicken broth

Production method:

Step 1. We first wash the chicken legs and cut them into pieces. (Here, don't cut the chicken legs too small, otherwise, when stewed, the chicken legs will break apart and affect the texture.)

Step 2. Add a lot of water to the pot and put the cut chicken pieces into the pot. Bring the water to a boil over high heat. After the water boils, after the scum in the chicken legs is cooked out, turn off the heat, and rinse the chicken legs clean, and prepare.

Step 3. Now let's make caramel sauce. Add a little water to the pot and add appropriate amount of white sugar, heat over medium heat until the sugar melts, add 20g of oil and continue to stir. When the sugar in the pot turns to a russet red and emits a slight smoke, pour in the chicken legs and stir-fry to color.

Step 4. When the chicken legs are fully colored, pour in an appropriate amount of boiling water, add green onion, ginger, star anise, cinnamon, salt, and bring to a boil over high heat and simmer over low heat. After the chicken legs are fully tender, use high heat to reduce the soup to a thick consistency, sprinkle with chicken broth and mix well before serving.

Let's nail it, let's say three times:

1. After making caramel sauce, you must add boiling water instead of cold water, this step is crucial. Otherwise, when cold water is added, the sugar will quickly clump.

2. When blanching chicken legs, you must use cold water, otherwise, the blood in the chicken legs will be trapped, and the chicken legs will be fishy.

3. When making braised chicken legs, the water must be added in one go, otherwise, the flavor of the braised chicken legs will not be very rich.

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