作為廚房新手也能輕松復刻的“硬菜”，紅燒雞腿絕對是懶人福音！今天分享的秘制做法，醬香滲透進每一絲雞肉，嫩滑多汁還不柴，連骨頭都入味！學會這道菜，保證全家夸你是大廚！

準備500g雞腿、3片姜、2根小蔥、3瓣蒜。雞腿用剪刀沿骨頭剪開肉，冷水下鍋加2勺料酒、蔥結，大火煮沸后撇去浮沫，撈出用溫水沖洗干凈。

炒鍋倒少量油燒熱，雞皮朝下放入雞腿，中小火煎至兩面金黃。煎出的雞油別倒！加6顆冰糖小火炒至琥珀色，迅速倒入雞腿，翻炒到均勻裹糖色。此時加2勺生抽、1勺老抽、1勺蠔油，香味“滋啦”一下就竄出來了！

第三步：

我們往鍋里扔1顆八角、1小塊桂皮、2片香葉、3顆干辣椒，倒入沒過雞腿的開水。加關鍵神器——1勺黃豆醬！大火煮沸后，轉小火蓋鍋蓋燜15分鐘，讓香料和醬汁充分滲透進肉質纖維里。

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m.hzspsm.cn/article/20250616_515381.shtml第四步：

開蓋轉大火收汁，用勺子不斷把湯汁淋在雞腿上，直到湯汁濃稠能掛勺。最后撒一把蔥花增香，講究的可以淋半勺香油。切記留點湯汁拌飯，咸香中帶著絲絲回甘，白米飯瞬間有了高光時刻！

剛出鍋的紅燒雞腿油亮誘人，用筷子輕輕一戳就脫骨。雞肉吸飽了醬汁，咸甜適口，連平時挑食的孩子都搶著啃！快收藏這個配方，明天就試試吧。