Simplest Creamy Chicken Leg Quarter (奶香鸡腿)

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奶香鸡腿 (Nai Xiang Ji Tui)



For food lovers like me, there is no boundary for having all kinds of cooking adventures. This is my first time to try making creamy chicken, and it turned out to be great.

For more fun cooking ideas, see Recipes by Category.

Ingredients
Preparation Time:  10 minutes with overnight marinating time
Cooking Time:  25 minutes
Servings: 4

Cooking Steps

1. Get 1 lb. Chicken leg, measure 2 percent salt based on chicken weight, sprinkle the salt evenly onto the leg surface, place in fridge to marinate overnight.
2. Rinse clean the chicken, cut into 1 or 2 inch size chunk, place on a non sticky wok, sprinkle black pepper onto the chicken, pan fry for 5 minutes or until the bottom side turns light golden brown.
3. Flip the chicken to pan fry the other side for 5 minutes or until the bottom turns light golden brown.

Tip: there will be plenty of oil coming out of the chicken skin, if you like to eat less fat, discard majority of the oil before next step.

4. Push the chicken chunks to one side of the wok, add 1 tablespoon all purpose flour to the oil part, stir fry evenly for about 1 minute.
5. Add 3/4 cup milk (2%), 1/2 teaspoon salt, 1/2 tablespoon sugar, stir evenly, cover and simmer for about 10 to 15 minutes or until the meat is fully cooked.
6. Sprinkle 1 fine chopped green onion, stir evenly for 1 minute or so.
 

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