Preparation time: 10min Production time: 20min Difficulty: ★ ★ Serving: 2 servings: Lunch Dinner
Cut the cabbage and cucumber into cold white or pure water, cover with plastic wrap, put it in the refrigerator or add ice cubes.
Wash the boneless chicken legs with water, salt and black pepper, and marinate for 10 minutes.
Sauce: In a slightly larger bowl, add garlic, coriander, chopped green onion, millet spicy, sugar, soy sauce, balsamic vinegar, pepper oil, squeeze into lemon juice, stir well, spare
Heat the pan, put the chicken skin side down, simmer the chicken oil on a small fire, cover the lid (do not cover it), fry for about 10 minutes, turn over, continue frying, fry until the meat is cooked.
Spread the cabbage, cucumber, and cut the chicken legs on the plate, spread on the leaves, topped with the sauce, and finally sprinkle with sesame, peanuts, and black pepper.
1. The pepper oil can be replaced by sesame oil or rattan oil. 2. The lid should not be covered completely to avoid the water instilling when the lid is removed, so that the chicken is not crisp. 3. For the simplicity of the ingredients, choose the parsley and the shallot, without the lemongrass. The taste is also good