I suddenly miss the taste of black pepper, so I made a chicken leg rice with black pepper today. I think it's delicious.
Ready:
One large chicken leg, ginger slices, cooking wine, a little salt, some black pepper, some broccoli or carrot and green vegetables
Sauce method: 2 tbsp raw sauce, 1 tbsp old sauce, 1 tbsp oyster sauce, 1 tbsp honey; most bowls of water are mixed evenly
Start:
No.1 chicken leg bone with scissors, add 1 spoon black pepper, 2 spoon cooking wine, onion and ginger, salt repeatedly knead and marinate for more than 15 minutes.
NO·2 Leave a little oil in the non stick pot, fry the chicken leg until golden yellow on both sides, pour in the sauce and light the fire, remember to cover it, stew for 2 minutes, don't collect the soup too dry, keep the bibimbap for eating
No.3 blanched broccoli, sliced chicken leg, and extra sauce poured into rice