5 Ways to Make Chicken Legs (Delicious and Loved by Family)

Honey Glazed Chicken Legs

Ingredients: Chicken legs, salt chicken powder, onion, garlic, black pepper, salt, honey, water

Instructions:

1. Wash and dry the chicken legs, cut several knives; mince the garlic into garlic paste, slice the onion and prepare it.

2. Place the chicken legs in a basin, add minced garlic, onion slices, salt chicken powder, black pepper and salt and mix well, then pour into a sealed container and refrigerate for overnight;

3. After marinating, place the marinated chicken legs on a wire rack, below with a baking tray, brush with a layer of honey water.

4. Enter the preheated oven, middle layer, upper and lower heat 200 degrees bake for about 30 minutes.

5. Midway, take out the chicken legs and flip twice and brush with honey water

Braised Chicken Legs

Ingredients: Chicken legs, soy sauce, sugar, scallion, ginger, pepper, eight corner flower

Instructions:

1. Bring water to a boil, place the chicken legs and cook until they are fished out and washed, and then dry it.

2. Place a little oil in the pot, put the chicken legs to stir-fry until slightly yellow, then put in soy sauce and sugar and continue to stir-fry until the chicken meat is covered with color.

3. Add a suitable amount of water, scallion, ginger, pepper and eight corner flower and cover the pot and steam until the water is dry.

Drunken Chicken Legs

Ingredients: Whole chicken legs 1, aluminum foil paper 1 sheet, salt 1/6 teaspoon, Shaoxing wine 300ml, water 200ml, angelica 3g, coix seed 5g, salt 1 teaspoon, chicken powder 1/2 teaspoon, fine sugar 1/4 teaspoon.

Instructions:

1. Use a knife to cut the chicken legs, then cut the bone and meat separately, use a knife to cut the bone joint, and cut the bones.

2. Sprinkle 1/6 teaspoon of salt evenly on the chicken meat, then wrap it in aluminum foil paper and roll it into a cylindrical shape, fix the meat block shape.

3. Put it into the pot and boil for 25 minutes until cooked, take it out and soak it with cold water.

4. Bring a pot of water, put angelica pieces into the pot, then put in coix seed, salt, chicken powder and fine sugar and boil for about 1 minute and then cool it down, when the broth is cool, pour it into Shaoxing wine and mix well.

5. Tear off the aluminum foil paper from the chicken legs, soak in the broth, put it in the refrigerator for one night, and then slice it for eating.

Chicken Legs Stewed with Potatoes

Ingredients: Chicken legs 500g, potatoes 200g, green pepper 1, scallion, ginger, eight corner flower 1, liquor, white sugar 2 teaspoons, old soy sauce 2 teaspoons, salt 1 teaspoon

Instructions:

1. Peel and cut the potatoes into a knife shape; wash and cut the chicken legs into small pieces.

2. Place oil in the pot, put scallion and ginger minced into fragrant, pour in the chicken pieces to stir-fry;

3. Put in eight corner flower, liquor, white sugar, old soy sauce, water, potato block to boil until dried, then put in green pepper block, salt to stir-fry, until thickened and poured into pot.

Mouthwatering Chicken Legs

Ingredients: Chicken legs 1, cooked peanuts chopped, scallion, ginger, liquor, vinegar, soy sauce, white sugar, salt, cooked white sesame, red oil

Instructions:

1. Wash the chicken legs, add cold water, add ginger slices, liquor, and boil until the scum is floating, then turn down the heat to medium heat and cook for 10 minutes, then turn off the fire and steam for 5 minutes.

2. After steaming, put the chicken legs into cold water.

3. Dry the chicken legs and apply a layer of fragrant oil to the surface, and let it dry slightly.

4. Make sauce: vinegar, soy sauce, white sugar, a little salt put in a bowl and mix well. (The ratio of vinegar, soy sauce and white sugar is about 3:2:0.5).

5. Cut the chicken legs into pieces and arrange on a plate, sprinkle with chopped peanuts and cooked white sesame, drizzle with sauce and red oil, and sprinkle with chopped scallion.