Crispy lotus with tough legs is marinated spicy sweet and sour spices.
1. Ingredients:
– Chicken leg: 4-5 unit
– Lotus: 150g
– Carrot: 1 fruit
– Delicious fish sauce, sugar, salt, white vinegar, lemon juice, garlic, red pepper
– 1 small piece of ginger scraped clean peel, finely chopped
– Knotgrass, mint leaves
2. Instructions:
– Chicken legs squeezed salt and ginger, washed with water several times to remove odors.
– Boil chicken legs in about 10 minutes, open the lid when boiling (Note: do not boil too long)
– When the chicken legs are delicioused, pickled chicken legs in a basin of cold water mixed with a little vinegar (that make chicken legs become white, crispy and not sticky).
– Use a sharp knife split along the chicken leg to separate the skin and tendons from bone.
– Lotus are teared fiber. Soak lotus bowl, add the vinegar, sugar, salt.
– Scrape carrots then mix in carrots with half teaspoon salt, little vinegar, sugar.
– Knotgrass, mint leaves slice to small
– Garlic and pepper are crushed. Mix two tablespoons of fish sauce, two tablespoons of sugar, two tablespoons of water. Stir the sugar has dissolved, add the garlic chili sauce bowl.
– Lotus, carrots use hand wring out of water, mixed with boneless chicken legs, add knotgrass, mint leaves, basil, fish sauce, squeeze in a few drops of lemon. Use nylon gloves to mix and taste for delicious.
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Hope you enjoy with this Chicken recipe!
