For the carnivores, holding a big chicken leg is a very refreshing thing, but I prefer to make a small dish, with rice to say nothing. This dish was taught in a small recipe book, and it didn't have to be said after dinner, and the taste of the chicken was very tender and delicious. The best meat to eat in a chicken is the chicken leg. In addition to the traditional fried chicken legs, it is also a good choice to fry it. The chicken leg meat itself is flexible. If you want the meat quality to be tender, it is also the key to the quick-fired stir-fry. Therefore, like Kung Pao Chicken, you need to adjust the sauce beforehand so that the meat quality will become old because of the same material. More tasteful.
Prepare the required materials
Wash the chicken legs and remove the bones
Cut into small pieces, add in a bowl, add salt, cooking wine, dry starch and mix well, marinate for 15 minutes.
Hang pepper, red pepper washed and cut into small pieces for use, onion ginger garlic cut into the end
Take a small bowl and add chopped green onion, ginger, minced garlic, salt, sugar, soy sauce, chicken, water, and mix well to make a sauce.
Put the vegetable oil in the wok, add a little sesame oil, stir fry until the chicken is discolored.
Put stir-fried pepper and red pepper
Pour the sauce into the fire
Stir fry evenly
Pour water starch
Sprinkle white sesame
Stir fry the plate
It is best to use this dish with chicken legs. If you like spicy food, you can add more peppers.