Prepare the checkered chicken leg and thigh for a change from the Chinese recipe

Prepare the checkered chicken leg and thigh for a change from the Chinese recipe




Prepare the checkered chicken leg and thigh for a change from the Chinese recipe

You may have heard of the chess chicken. This Chinese recipe is popular with Brazilians and is a great lunch option. But how about innovating? Instead of using the classic diced chicken breast, the Cooking Guide teaches you how to prepare a tasty diced chicken leg and thigh.

Since chess chicken has become a classic, there’s nothing like changing the tradition. Using thigh and drumstick, get new textures with the familiar flavor of this preparation. And it’s no wonder it’s become so popular in Brazil and the world, right?

Therefore, the Cooking Guide presents the recipe for scottish chicken with leg and thigh Next. Everyone will love having this delicacy for lunch!

Chess chicken leg and drumstick

Weather: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

  • 4 tablespoons of oil
  • 1.2 kg skinless chicken leg and thigh
  • Salt and sliced ​​chives to taste
  • 1 cup soy sauce (shoyu)
  • 2 tablespoons of ketchup
  • 2 cups (tea) + 2 tablespoons of water
  • 1 large onion in petals
  • 1/2 red pepper into strips
  • 1 cup broccoli (frozen)
  • 1 cup cauliflower (frozen)
  • 1 cup chard (sliced)
  • 1 small carrot sliced ​​diagonally
  • 1 tablespoon of corn starch
  • 1/2 cup roasted whole peanuts (peeled)

Method of preparation:

  1. In a large large skillet, heat the oil over high heat and fry the chicken pieces seasoned with salt until golden brown.
  2. Then add the shoyu, ketchup and 2 cups (tea) of hot water
  3. Reduce the heat to medium and cook for 35 minutes, stirring occasionally, until the broth has reduced and the chicken is tender.
  4. Add the onion, pepper, broccoli, cauliflower, chard, carrot and cook for 5 minutes stirring constantly.
  5. Dissolve the cornstarch in the remaining water and then pour
  6. Then stir until thickened.
  7. Transfer to a platter, sprinkle with the peanuts and chives, and serve.

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Source: Terra

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