Braised chicken leg in Jingjiang

Braised chicken leg is a dish that Jingjiang super-famous chefs won the gold medal in Jiangsu cooking competition. After several years of promotion and improvement, it has had a little influence in the local area. This dish is not only economical, but also affordable. It is suitable for high and middle-grade banquets, especially for peasant banquets. It's cooked with chicken thighs, decorated with green vegetables and eggs. Its characteristics are rosy appearance, crisp and mellow meat, moderate salty and sweet taste, suitable for both north and south. Method: Take 10 clean chicken thighs, turn the skin of the chicken legs slightly (from the big head to the small one), put a few knives in the meat with a knife, and pickle them with onion ginger juice and a little Shaoxing wine and soy sauce for 5-10 minutes. Take 10 big and fat green vegetables, pick their dead leaves and leave the heart, trim the roots into olive shape with a knife, then nourish them thoroughly with oil, or scald them in a boiling pot to be mature, and their color is green; Take 10 eggs of the same size, cook them in cold water, peel off the eggshells, spread soy sauce on them, and fry them in an oil pan until they are wrinkled and golden yellow. Put the big head of the thigh of the pickled raw chicken, tighten the skin and wrinkle it, tie it tightly with a cotton rope, and put it into a peanut oil (or vegetable oil or soybean oil) pot for frying. The oil temperature is generally 60% to 70%, and it is fried until golden brown. Remove and drain the oil. Leave a little oil in the frying pan, stir-fry with onion and ginger, add broth, spices (fennel, star anise, clove, cinnamon, pepper, etc., wrapped in gauze), soy sauce, chicken legs, Shaoxing wine, refined salt and appropriate amount of sugar, boil with high fire, remove floating foam, turn to low fire and stew for about 30 minutes until crisp and rotten, then use high fire and add cooked lard and refined salt. When loading the dish, put the cabbage heart in the middle and put the chicken legs around in a circle, dotted with eggs, which is better in shape and color. Because chicken was compared to phoenix in ancient times, it was called chicken leg. This dish is a big dish, and the ingredients are common. Chicken legs, vegetables and eggs are common things in farmers. However, the dishes are glossy and ruddy, and they can be elegant. In addition, chicken legs are rich in complete protein, which is easily absorbed by human body. A large amount of food can satisfy the stomach, which is not only a delicacy to accompany wine, but also a good dish for a small amount of food.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)