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material

Chicken leg 1, cooked peanuts, onions, ginger, cooking wine, vinegar, soy sauce, sugar, salt, cooked white sesame seeds and red oil.

working methods

Wash the drumsticks, put cold water in the pot, add ginger slices and cooking wine, turn to low heat after the fire is boiled, cook for 10 minute, then turn off the fire and stew for 5 minutes.

After the braised chicken legs are too cold, soak them in ice water prepared in advance and cool them quickly.

Take out the chilled chicken legs, drain the water, coat the surface with sesame oil, and dry slightly.

Mix vinegar, soy sauce, sugar and a little salt into juice.

Cut the chicken leg into pieces and put it on a plate. Sprinkle peanuts and cooked white sesame seeds.

Sprinkle with fruit juice and red oil, sprinkle with chopped green onion.

skill

1. Put the chicken legs into the ice water prepared in advance immediately after they are out of the pot. It will be hot or cold. This step can make the taste q of the chicken leg bounce. It is also an essential and important step to do a good job of saliva chicken.

2. The drained chicken legs coated with sesame oil can increase the smoothness.

3. When flavoring juice, the ratio of vinegar, soy sauce and sugar is about 3: 2: 0.5, which is my common ratio.

The practice of crispy chicken legs:

Materials:

600 grams of chicken legs; Ginger 15g, onion 15g, pepper 15g, rice wine 25g, salt 30g, salt and pepper 10g, and vegetable oil 50g.

Exercise:

1. Wash the chicken legs and marinate them with pepper, ginger, onion, Shaoxing wine and salt for a while.

2. Steam the marinated chicken legs in a cage for about 15 minutes, and take out the onions, ginger and peppers.

3, wok fire, pour oil, burn to 70% to 80% heat, fry the chicken legs into golden brown, remove and plate, sprinkle with pepper and salt.

Roast chicken legs with salt and honey sauce;

material

Chicken leg, salted chicken powder, onion, garlic, black pepper, salt, honey and water.

working methods

Wash and dry the surface of the chicken leg, and stick some small holes with toothpicks (or simply draw a few lines with a knife) to make the chicken marinate more thoroughly.

Cut garlic into minced garlic and shred onion for later use.

Put the chicken legs into a slightly larger pot, add minced garlic, shredded onion, salted chicken powder, black pepper and salt, knead them directly, and then pour them all into a sealed container for cold storage and pickling overnight.

Mix honey with boiling water that is not too cold, and turn it on.

The marinated chicken legs are placed on a baking net with a baking tray underneath (in case they drip all over the place when baking).

Brush a layer of honey water, send it into an oven preheated to 200 degrees, and bake it in the middle layer for about 30 minutes.

You can take out the chicken leg halfway, turn it once or twice and brush it with honey water.

The practice of drunk chicken legs:

Materials:

1 turkey leg, 1 piece of aluminum foil paper, a. 1/6 teaspoons of salt, 300cc of Shaoxing wine, b. 200cc of water, 3 grams of angelica, 5 grams of Lycium barbarum, 1 teaspoon of salt, 1/2 teaspoons of chicken essence powder.

Exercise:

1. Cut the turkey leg with a knife, and then separate the bone from the meat.

2. separate the bone from the meat, cut the bone with a knife at the intersection of the bones.

3. Sprinkle 1/6 teaspoons of salt evenly on the boneless meat, and then roll it into a tube with aluminum foil.

4. Roll the opening tightly to fix the shape of the meat.

5. Put it into the pot again and cook in boiling water for 25 minutes until cooked. Pick up the cooked meat and cool it with water.

6. Take a pot of water, cut the angelica into small pieces, then put all the seasonings B together, cook for about 1 minute, and then let it cool. When the soup is cold, pour in Shaoxing wine and mix well.

7. Tear off the aluminum foil paper in the fifth step, soak it in the soup, put it in the refrigerator for one night, and then slice it.

Braised chicken legs:

Materials:

6 chicken legs, 25g yellow wine, soy sauce 15g, 2.5g white sugar, 4 fennel pieces, and cinnamon 1 piece.

Exercise:

1, wash the chicken legs, remove the hair and bones (the meat can't be cut off) and put them into the basin;

2. Boil the water, add the chicken legs, cook for about 2 minutes, and then remove the blood foam;

3. Wash the original pot, put down the chicken legs, add water 150, yellow wine, soy sauce, sugar, onion cover, fennel and cinnamon, bring to a boil, turn to low heat for about 30 minutes, take out, let cool, slice into the pot, and pour in some original bittern.

Roast chicken legs with lemon parsley;

material

6 chicken legs, 2 cloves of garlic, 2 teaspoons of chopped coriander, 4 tablespoons of lemon juice, 3 tablespoons of olive oil, 2 teaspoons of soy sauce, salt and black pepper.

working methods

Cut the chicken leg three times on both sides with a knife, and it tastes better.

Slice garlic for later use.

Marinate the chicken legs with olive oil, soy sauce, salt, black pepper, lemon juice, garlic slices and coriander slices for at least 30 minutes (it can be sealed with plastic wrap and put in the refrigerator).

Preheat the oven at 180℃, bake for 8 minutes, turn over for 8 minutes and turn over for 8 minutes until the chicken is fully cooked and slightly burnt.

Steamed chicken legs with black bean sauce;

Composition details

Appropriate amount of chicken legs, onion, onion, ginger, garlic, soy sauce, oyster sauce, cooking wine, white pepper powder, sugar and salt.

working methods

1. Prepare materials.

2. After the chicken leg is washed, cut a knife to facilitate the taste. (or poke a hole with a toothpick)

3. Shred onion and mince onion, ginger and garlic for later use.

4. Shred the chicken leg with onion, onion, ginger and garlic, then add soy sauce, soy sauce, cooking wine, white pepper, pepper powder, lobster sauce, sugar and a little salt.

5. Stir well.

6. Put in a fresh-keeping bag and marinate in the refrigerator overnight (if you can't wait, marinate for 2 hours).

7. Put it in a steamer.

8. After the water is boiled, steam over medium heat for about 20 minutes. The specific time depends on your own firepower and the size of the pot. )

9. Eat while it's hot.

The practice of potato drumsticks:

Raw materials:

Six chicken legs and four small potatoes.

working methods

1. Peel potatoes and cut into pieces. Wash chicken legs and cut them in half.

2, the bottom oil in the pot, put ginger slices, explode star anise, pour the cut chicken legs and stir fry until white.

3. Pour in soy sauce and stir-fry the cooking wine a few times.

4. Add water to the chicken legs, pour the water into the potato pieces, add salt to boil and turn to medium heat for 20 minutes.

5, the fire to collect a juice, you can also leave more soup, it is not bad to eat with it.

The method of curry chicken leg rice:

material

(3~5 people)

A box of curry, three chicken legs, two medium potatoes and half a carrot.

Boneless chicken leg:

A. First, cut off the skin, meat and tendons at the small bones;

B, cutting the chicken leg meat in half;

C, the chicken leg stands upright, with a small bone in one hand and a knife in the other hand to scrape the chicken down slowly;

D, scraping all the chicken to the big bone, and peeling off the skin to form a complete chicken leg meat.

working methods

1. Cut the chicken leg into small pieces and marinate it with salt and oil to taste.

The time of curing meat is used to cut potatoes and carrots into small pieces with iron frame.

3. Put oil in a hot pot and fry the chicken until golden brown.

4. Add potatoes and carrots and stir fry.

5, add water and material planing (like juice can also cover the material with water)

6. Turn the fire to cover the lid and bring to a boil. Open the lid and skim the foam with a spoon. Then turn to low heat and cook slowly for about 10~ 15 minutes.

7. Turn off the fire, add the curry pieces and stir well with a spoon or shovel.

8. Re-ignite, cover the pot, and cook on low heat for about 5~ 10 minutes until it tastes delicious.