The chicken thighs are eaten in the mouth, the taste is particularly pure, the skin is crisp and fragrant, and the inside is tender and juicy.
One chicken leg (rarely there are such chicken legs sold in supermarkets, this is what I asked the boss to help me get this kind of in the market, like the one there is on the barbecue), washed
Pick up the chives and wash them.
Put the chicken legs in the soup pot, add a small bowl of cooking wine, two small glasses of white wine, then add the chicken legs without water, add small chives, add salt, cook on high heat until boiling, turn to low heat and cook for 20 minutes, turn off the fire and immediately fill the chicken legs After cooling in ice water, let dry to keep the chicken skin perfect and tender
After the chicken legs are dry, use soy sauce to smear the whole chicken legs.
Put the oil in another pot and put the chicken legs directly when the oil is 60% hot. During the frying process, pour oil on the surface of the chicken legs without stopping the shovel.
Just remove the plate and it ’s OK