Braised chicken leg
Crispy chicken leg
The characteristics of crispy chicken legs: golden color, crispy inside and fragrant outside.
material
Ingredients: 600g chicken leg.
Seasoning: ginger 15g, onion 15g, pepper 15g, rice wine 25g, salt 30g, salt and pepper 10g, and vegetable oil 50g.
working methods
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.
skill
The drumstick chosen for this dish is a boy drumstick; Because of the frying process, it is necessary to prepare about 1000 grams of vegetable oil.
Coke chicken leg
Coke chicken leg
The average score is 4.2, based on the evaluation of 5 13 kitchen friends.
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It should be made of chicken wings. But the supermarket next to home is not for sale. So I bought chicken legs. The result was unexpectedly delicious.
material
Coca cola. Onion, ginger and minced garlic. Chicken leg. Cooking wine soy sauce salt. Sugar. Oil.
working methods
1。 Wash the chicken legs and cut two holes with a knife to facilitate the taste. Then marinate with salt and cooking wine for a while.
2。 Fry the marinated chicken legs in 60% to 70% hot oil until golden brown, and take them out.
3。 Leave a little oil in the pot. Stir-fry onion, ginger and garlic.
4。 Add chicken wings, salt, soy sauce, sugar, cooking wine and Coca-Cola at a ratio of 5: 1.
5。 Bring the fire to a boil, change it to a small fire to taste thoroughly, and use a big fire to collect juice. The juice is thick and the coke is almost used up, so you can cook.
fried chicken drumsticks
fried chicken drumsticks
The average score is 4.0, based on the evaluation of 402 kitchen friends.
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I've always been afraid of things that explode, and sure enough. . . Burned by oil again. . .
Chicken legs, I don't know if it is because of freezing, water will precipitate in the middle, causing oil to spill everywhere. . .
material
2 drumsticks, 2 tablespoons starch, eggs 1 piece, proper amount of bread flour, salt, cooking wine, cumin powder and flour.
working methods
1. Wash the chicken legs, drain the water, make several cuts with a knife, put them in a bowl, and marinate them with salt, cooking wine and cumin powder for 2 hours.
2. Put a little salt, flour and starch into a large bowl and mix well, add a proper amount of water to make a paste, then beat in eggs and mix well to make egg batter.
3. After the marinated chicken legs are evenly coated with egg batter, they are coated with a layer of bread flour.
4. Pour enough oil into the pot, heat it, add chicken legs, fry on low heat until the surface is golden and crisp, and take out and drain the oil.
roast chicken
Materials:
Chicken leg 1 (about 450g)
Marinade: freshly ground black pepper 1 teaspoon (5ml), brown sugar 2 teaspoon (30ml), salt 1 teaspoon (5ml), garlic paste 1 teaspoon (15ml), honey 1.5 teaspoon (.
Exercise:
1. Wash and dry chicken thighs, and add all marinades.
2. Stir the marinade evenly by hand and apply it on the surface of the chicken leg, and massage it to make the chicken leg tasty. Refrigerate the chicken legs overnight in a fresh-keeping box (it will be more delicious after a long time).
3. Preheat the oven to 185℃, put the chicken legs on the grill, put a baking tray with tin foil under it (the baking tray can receive the dripping soup, and the tin foil is placed on it for easy cleaning), bake for about 30 minutes, take them out and brush them twice (there will be some marinade left after taking out the pickled chicken legs).
4. When the chicken leg is baked until the surface is golden, insert the fork into the chicken leg without blood and squeeze a proper amount of lemon juice when eating.
8. finally sprinkle with chopped green onion.
Stewed chicken leg
Braised chicken legs: (3)
Ingredients: 3 chicken legs, 2 tablespoons soy sauce, sugar 1 tablespoon, salt 1 2 tablespoons, yellow wine or cooking wine1teaspoon.
3 pieces of cinnamon, 2 pieces of fennel, fennel 1 small handle, 3 pieces of fragrant leaves,
6 shallots, 2 slices of ginger, 1/2 teaspoons of spiced powder.
Practice: 1. Wash the chicken legs and put them in the pot, then add all other ingredients.
2。 Add water without drumsticks, simmer for 30 minutes and then turn off the heat.
3。 Cover and simmer for 2 hours after turning off the fire.
Small wordy:
1。 This pot is bigger and uses more water, so there is more salt and sugar. If you use a small pot, the salt should be reduced appropriately, but not too little. Too few chicken legs will be tasteless.
2。 The marinade is not fixed. I basically use what I have at hand.
3。 Stew for 2 hours after turning off the fire, the chicken legs will be more delicious and more beautiful in color!
Baked chicken leg with salt
Baked chicken leg with salt
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material
Some chicken legs, shredded onion, shredded ginger, soy sauce, oil, starch (if not, you can use sweet potato powder, etc. )
working methods
1. Wash the chicken leg, wring out the excess water by hand, smear shredded ginger, a little oil and a little salt on the chicken leg by hand, and marinate it evenly for half an hour to an hour as far as possible.
2. Then steam it on a plate. The chicken leg is tender. It will be ready in a minute.
3. Put a layer of oil on the bottom of the clean rice cooker, sprinkle a little ginger, then put the chicken leg in the rice cooker, cover it, and press the switch to "cook".
4. Automatically jump to heat preservation, open the flip cover and repeat for 2-3 times.
5. Finally, sprinkle a little shredded onion and pour a little soy sauce after cooking. Golden and tender!
skill
1, steamed in a rice cooker, delicious!
2, less salt, soy sauce is salty, and more salt will be salty!
Sufu chicken leg pieces
Crispy chicken leg
Baked chicken leg with salt and honey sauce
Absolutely delicious: roasted chicken leg rice.
Tender black pepper chicken leg
Microwave version of chicken leg with black pepper honey sauce
Stewed chicken leg rice with honey sauce
Baked chicken leg hamburger with honey sauce
Cheese barbecue steak and black pepper chicken leg hamburger
Japanese roast chicken leg
Japanese roast chicken leg
The average score is 4.0, based on the evaluation of 12 kitchen friends.
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material
3 chicken legs, a little spiced powder, a little salt, four spoonfuls of cooking wine, three spoonfuls of soy sauce and one and a half spoonfuls of honey.
working methods
1. Wash three chicken legs. If there is subcutaneous fat, cut it off with scissors.
2. Bone the chicken leg, then pat the chicken leg loose with the back of a knife, and then tie some small holes on the peeled side of the chicken leg with a toothpick to enhance the taste.
3. Enlarge the chicken legs into a bowl, add a tablespoon of cooking wine, a little salt, sprinkle some spiced powder, mix well and marinate for about twenty or thirty minutes.
4. Mix three spoonfuls of soy sauce, three spoonfuls of cooking wine and one and a half spoonfuls of honey in the gap between the pickled chicken legs to make a sauce.
5. Pour a small amount of salad oil into the Zyrnior STAUB enamel cast iron pot preheated by low fire. When the oil is heated, put the peeled side of the chicken leg down.
6. Fry over low heat until golden brown, then turn over and fry. When frying, keep pressing the chicken leg with a shovel, otherwise the chicken leg will tilt up and become very thick.
7. After the chicken legs are fried until golden on both sides, pour in the sauce from the fourth step, turn to low heat, and pour the seasoning juice in the pot on the chicken legs while cooking.
8. When the juice in the pot is thick, you can take it out.
Plum drumstick
Love black pepper chicken leg cover