BRAISED CHICKEN DRUMSTICKS CHINESE RECIPES

Steps:

• Cut chicken drumsticks into small pieces, cook under cold water, skim the foam, blanch the water and remove, wash the shiitake mushrooms and cut into pieces, wash the peas, remove the roots of the enoki mushrooms, tear apart and wash, cut the onion into sections, slice the ginger, and pat the garlic Just do
• Low heat, put oil in the pot, put a large saucer and two peppercorns, it will give a fragrance
• Put ginger slices to give a fragrance
• Add white sugar and fry the sugar color
• The white sugar turns into this color, put the chicken nuggets in and stir fry
• Make the chicken pieces evenly coated with sugar
• Add a little soy sauce and put less, otherwise the color will darken. It's soy sauce, not soy sauce. Stir fry a few times and add two spoons of cooking wine to taste.
• Add green onions and garlic and stir fry again
• Add the mushrooms and peas, stir fry, you can fry more, let the mushrooms out of water
• Add enough water, you can add a little more, because the yellow stewed chicken has soup, and we still have a few dishes left. After adding the water, you can put the potatoes in. The potatoes should not be cut too small, just like mushrooms. , Season with salt. Simmer for ten minutes, the chicken is cooked through, the potatoes are soft and rotten, and the mushrooms are tasteful. You can put the enoki mushrooms in, and then put the green peppers in after the water is boiled. After a minute, the green peppers should be out of the pot. Do not stew the green peppers for too long.
• When it comes out of the pot, because the child wants to eat it, there is no chili, but it tastes good. Would you like to try it?

Steps:

• Season chicken legs with salt and pepper and let them sit for a while, 15 minutes to an hour, or overnight in the refrigerator.
• Heat oven to 450 degrees. Put a cup or two of flour in a large bowl, add half the chicken and tumble the legs around to coat.
• Set a large oven-safe skillet over medium-high heat. Swirl in 2 tablespoons oil or butter and allow to melt and foam. Shake excess flour off the chicken legs and slide them into the hot pan in one layer; adjust the heat so the legs are sizzling nicely. When the legs begin to brown, after about 5 minutes, turn them over to brown the other side, an additional 4 to 5 minutes. Remove the chicken to a platter and repeat with remaining legs, adding more oil or butter if the pan seems dry.
• Pour off the grease in the pan and add the wine or other liquid to the skillet, scraping at the sticky bits. Let simmer over medium heat until pan is completely deglazed. Pour that liquid into a small bowl and set aside.
• Add remaining oil or butter to the pan and allow it to heat. Add onion, carrot, celery and a pinch of salt and cook, stirring occasionally, until the vegetables have softened nicely, approximately 10 minutes. Add garlic, thyme and bay leaf and cook for a minute or so, then return all the chicken to the pan, skin side up, along with the reserved glazing liquid and between 1 and 3 cups stock or water, enough to come up the sides of the chicken but not to get them swimming. Bring to a simmer and then put the skillet in the oven.
• After 5 minutes or so, reduce the oven heat to 325 degrees and cook until chicken is very tender, 30 to 40 minutes. (Test for doneness by inserting a slender-bladed knife into the meat. It should pull out easily.) Remove the skillet from the oven, lift the legs from the skillet and put them aside again. Pour the liquid contents of the skillet into a small bowl and allow it to sit for 5 minutes or so, letting the fat rise to the surface. Use a small ladle to skim off and discard the fat, then return liquid to the pan, along with the chicken. Bring back to a simmer on the stovetop, then return to the oven for 5 minutes or so before serving, sprinkled with the chopped parsley, or save to reheat later.