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Raw material:

2 chicken thighs, 200g minced leeks, egg white, appropriate amount of starch

Seasoning:

100g of Chubang steamed fish soy sauce, 1000g of Chubang grain blending oil (100g actual consumption), 100g of Chubang banquet cooking wine, 5g of salt, 20g of green pepper

Production Method:

1. Cut the chicken legs into slices with a knife, add 100g of Chubang Banquet cooking wine and 5g of salt. After seasoning, add egg white and appropriate amount of starch, evenly spread, then add a little 20g of Chubang grain blending oil and put it in the refrigerator for later use;

2. Pour water into the pot and bring to a boil. Pour the marinated chicken legs into the water until cooked. Drain the water and put it on a plate. Sprinkle the chopped leeks on top;

3. Heat up the Chubang grain blended oil (1000g) in the pot, pour it on the leeks, use the residual heat of the oil pot to add 100g of steamed fish soy sauce, pour it on the chicken, and garnish with 20g of green peppercorns. .

Dishes features: salty and delicious, crispy and tender texture