Braised Chicken Legs with Lotus Flavor
Ingredients
- Chicken Legs 2 pcs
- Fresh lotus leaves 1 piece
- Dark soy sauce 2 small spoons
- Light soy sauce 2 tablespoons
- Salt Appropriate amount
- Sugar 25g
- Zanthoxylum bungeanum 1g
- Aniseed 1 piece
- Scent leaves 1 piece
- Cooking wine 2 tablespoons
- Green onion Half root
- Onion Half
- Garlic 4 cloves
- Dried chili 1 piece
Steps
1. Wash the chicken legs and use toothpicks to poke some small holes in the chicken legs to allow for flavor
2. Poke both sides
3. Crush the garlic and cut the onion into cubes
4. Put the chicken legs in a basin and add 1 gram of salt, 10 grams of sugar, 1 gram of white pepper, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of cooking wine, garlic cloves, and onions
5. RanThen give the chicken legs a massage to make them taste better. Then cover with plastic wrap and refrigerate for more than 12 hours
6. Wash the fresh lotus leaves with light salt water, and put the marinated chicken legs in the lotus leaves
7. Fold the bottom up first, then fold over both sides, preferably the top
8. Wrap the chicken legs tightly with lotus leaves and tie them with thin rope
9. Cut green onions into sections and prepare peppercorns, aniseed, bay leaves and dried chilies
10. Start the chicken and duck casserole program, the default is 1 hour
11. Put the bundled chicken drumsticks into a casserole, pour in the spices, green onions, remaining dark soy sauce, sugar, salt, cooking wine, and pickle into the electric casserole.
12. Finally, add water to cover the lotus leaf buns, cover and simmer until the end
13. Take out the lotus leaf bag and enjoy.
Tips
- 1: You can also use dried lotus leaves, but be sure to soak them in advance.
- 2: Marinating the chicken legs for a longer time will enhance the flavor.
- 3: Chicken legs can also be replaced with other materials, such as duck legs, etc.
