Mayonnaise Grilled Chicken Leg Rice Recipe
Chicken legs: two, cabbage: five slices, carrots: half root, Lexirui original mayonnaise: appropriate amount, rice: one bowl, raw soy sauce cooking wine: two spoons each, old soy sauce: one spoon, salt sugar white sesame: Moderate, onion: 50 g, ginger: moderate
Step 1: Let’s bone the chicken leg first, and make a circle on the thinnest part of the chicken leg.
Step 2: Cross over and make another knife.
Step 3: In turn, pick the meat down with a knife. Tick it all the way, cut it with a knife, and the deboning is complete!
Step 4: After the chicken is washed, change the knife into pieces.
Step 5: Put the chicken leg meat and cooking wine, raw soy sauce, old soy sauce, oyster sauce, salt sugar, onion shredded, ginger shredded together in a bowl.
Step 6: Scratch and mix well and marinate for half an hour.
Step 7: After the air fryer has been preheated, tin foil and pour the marinade into the cured chicken leg. 200 ° C for 15 minutes. Need to flip in the middle.
Step 8: Shred cabbage.
Step 9: Shred carrots.
Step 10: This is the original Lexirui Mayonnaise I tried.
Step 11: Take a large bowl and add shredded carrots, shredded cabbage, a little salt and Lexirui original salad dressing.
Step 12: Stir well.
Step 13: Time is up! The roasted chicken legs are fragrant! !!
Step 14: Take the rice bowl, hold a bowl of freshly cooked rice, and pour the juice from the roasted chicken legs!
Step 15: Spread the mixed cabbage salad!
Step 16: Spread the roasted chicken thighs again!
Step 17: Finally squeeze the mayonnaise! Sprinkle some fried white sesame seeds