对红烧鸡腿这样做，不腻又下饭，汤汁拌饭能吃三碗！

作为厨房新手也能轻松复刻的“硬菜”，红烧鸡腿绝对是懒人福音！今天分享的秘制做法，酱香渗透进每一丝鸡肉，嫩滑多汁还不柴，连骨头都入味！学会这道菜，保证全家夸你是大厨！

准备500g鸡腿、3片姜、2根小葱、3瓣蒜。鸡腿用剪刀沿骨头剪开肉，冷水下锅加2勺料酒、葱结，大火煮沸后撇去浮沫，捞出用温水冲洗干净。

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炒锅倒少量油烧热，鸡皮朝下放入鸡腿，中小火煎至两面金黄。煎出的鸡油别倒！加6颗冰糖小火炒至琥珀色，迅速倒入鸡腿，翻炒到均匀裹糖色。此时加2勺生抽、1勺老抽、1勺蚝油，香味“滋啦”一下就窜出来了！

第三步：

我们往锅里扔1颗八角、1小块桂皮、2片香叶、3颗干辣椒，倒入没过鸡腿的开水。加关键神器——1勺黄豆酱！大火煮沸后，转小火盖锅盖焖15分钟，让香料和酱汁充分渗透进肉质纤维里。

第四步：

开盖转大火收汁，用勺子不断把汤汁淋在鸡腿上，直到汤汁浓稠能挂勺。最后撒一把葱花增香，讲究的可以淋半勺香油。切记留点汤汁拌饭，咸香中带着丝丝回甘，白米饭瞬间有了高光时刻！

刚出锅的红烧鸡腿油亮诱人，用筷子轻轻一戳就脱骨。鸡肉吸饱了酱汁，咸甜适口，连平时挑食的孩子都抢着啃！快收藏这个配方，明天就试试吧。