This sizzling chicken chops was first seen in the summer. The only change to my home was to use butter to fry, more fragrant! ! The tender and tender chicken legs and the soft-smelling onions will be wiped out in a flash, and even the soup will be used for bibimbap. It is full of happiness~~
Chicken legs are boneless. Take 50ml of soy sauce, 100ml of miso and 30ml of sake into a light sauce, add garlic and ginger, and marinate chicken legs for more than 2 hours.
Add the right amount of butter to the frying pan and melt the butter over low heat. Take the marinated chicken leg with excess marinade and sauté in a wok. First fry the side of the skin, fry until the golden oil is turned out (about 1~2 minutes), then fry for about 2 minutes.
After the chicken legs are turned over, cut the onion, add a small amount of butter to the spare part of the pot, add the onion and fry after melting.
After the onion is sautéed, stir the chicken legs and onions and stir fry twice. Then add the remaining marinade to the pan and boil the broth to the pan.
1. If you don't have butter, you can use ordinary cooking oil instead, but the smell of butter definitely makes this dish extra. 2. It is best to use a small fire in the process of frying, or at least start with a small fire, when you feel that you can hold the process of roasting, then turn into a medium fire 3. It is more convenient to cut the chicken chops after cooking.