# 三食三餐 # Signature dish of the night "Flowered Chicken" It's so delicious! Lots of compliments everyone loves it! The first attempt was unexpectedly successfulʕ •ᴥ•ʔ Everyone's appreciation! 🔪🍗The sharing method is as follows: Buy two chicken thighs, come back and debone them, remember to keep two large pieces of whole flaky chicken thighs! Remember to cut the chicken bones into several small pieces and make the soup for a while... Take a clean pot and dry it, put the boneless chicken thighs in the pot, add a small spoon of salt, a small bowl of Huadiao wine, and marinate for use. Boil water in a small pot, add about 400/500 ml of water, add two fragrant leaves, two angelica, one star anise, two spoons of light soy sauce, half a spoon of dark soy sauce, a pinch of salt, and a tablespoon of sugar . Put the chopped chicken bones into the pot, bring to a boil over high heat and lower the heat for 30 minutes. Set aside to cool for later use. Take out the marinated chicken thighs, take out two large pieces of tin foil and lay them flat, roll up the skin of the chicken thighs and wrap them tightly. The foil is like wrapping candy (see Figure 3). Tie the chicken thighs tightly, put them in the pot and steam for 25- 30 minutes. Let cool until ready to use. Filter the angelica soup just now, (the slag can be kept for gnawing...) The remaining soup is placed in a clean pot separately, add about 300 ml of Huadiao wine to the soup, stir well and taste the saltiness, if If it is just right, put the soup into the freezer of the refrigerator first to chill, about 15 minutes. Take it out when the soup is cool. At this time, the chicken thighs in the pot should also be cold. Open the tin foil of the chicken thighs and soak them in the Huadiao wine sauce just prepared. The ice-cold wine juice can make the chicken thighs firmer. After soaking in the refrigerator for 24 hours, Can be taken out and sliced and eaten! 💕 (If you really can’t wait 12 hours, you can, but the longer it is, the more delicious it will be) In the end, it is really delicious 😂 Strong Amway, you can try a wave, you will definitely fall in love with him...ʕ •ᴥ•ʔ (The recipe was moved from Mr. Amanda's side)
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# 三食三餐 # 今晚的招牌菜 “花雕鸡” 真是太太太好吃了啊啊! 赞不绝口大家都很喜欢! 第一次尝试 没想到 很成功ʕ •ᴥ•ʔ 得到大家的赏脸! 🔪🍗分享做法如下: 买两只鸡腿,回来去骨,记得要保留完整片状鸡腿肉两大片!剔出来的鸡骨头记得砍成几个小段一会熬汤汁用… 取一个干净的盆擦干,把去过骨的鸡腿肉放入盆中,加入一小勺盐、一小碗花雕酒、腌制备用。 用一只小锅烧水,大概加入400/500毫升的水放入两片香叶、两片当归、一颗八角、两勺生抽、半勺老抽、一小撮盐、一大勺糖。把鸡骨头碎放入锅中,大火烧滚下转小火继续30分钟放一边冷却待用。 把腌制好的鸡腿肉取出拿出两大片锡纸铺平,把鸡腿肉皮朝外卷起,包紧实一些,锡纸像包糖果一样(参考图三)捆紧鸡腿肉,放上锅蒸25-30分钟。放凉待用。 把刚才的当归汤过滤,(渣可以留着啃…)留下的汤汁单独放在一个干净的盆子里面,往汤汁里面加入大概300毫升的花雕酒搅拌均匀的尝一尝咸淡,如果正好合适的话,就把汤汁先放进冰箱的冷藏室冷藏,大概15分钟。等汤汁凉透带点冰凉的时候拿出来。 这时候锅里的鸡腿肉应该也凉了,把鸡腿肉的锡纸打开,浸泡进刚才调好的花雕酒汁中…冰冰的酒汁能让鸡腿肉更紧实…在冰箱中浸泡24小时后,可以取出来切片食用! 💕(如果实在等不及 12小时也可以啦 ,但是越久越入味嘛) 最后,就是真的太好吃了 😂强烈安利你们可以尝试一波,肯定会爱上他的…ʕ •ᴥ•ʔ (配方从Amanda老师那边搬来的)