material
Ingredients: chicken legs, seasoning: onion, ginger, garlic, dried pepper, pepper, sugar, salt, cooking wine.
working methods
1. Chop the chicken legs, put them down in the water pot, cook until blood foam appears, and take them out for later use;
2. Cool the oil in the hot pot, add sugar and stir in the same direction with a frying spoon until it changes color and bubbles. Pour in the chicken legs and color them. At this time, the oil spills badly, so pay attention to protect yourself. ) stir fry a few times, sprinkle with ingredients, add onion, ginger, garlic, red pepper and pepper, stir fry, and then pour in boiling water. (If you like potatoes, you can also add potato pieces at this time. ) add salt.
3. Stir constantly to avoid sticking to the pot, especially when stewing potatoes.
When the soup in the pot is thick, it can be served.
Spicy braised chicken leg
material
Chicken legs, sugar, soy sauce, starch, ginger, red pepper, salt, chopped green onion.
working methods
1, drumsticks, onions, ginger and peppers are washed for later use.
2. Cook the chicken legs in a pot for 1-2 minutes and filter.
3. Stir-fry ginger and red pepper in the oil pan (the pepper is moderate according to personal taste, and the red pepper is still very spicy).
4. Pour in soy sauce and sugar and add a little salt. At this time, if you are careful, you will easily touch the pot and add a little water.
5. Put the drumsticks into the pot, add water after coloring, simmer for five minutes and then turn over. Until the water is almost boiled, then clip the chicken legs.
6. Add starch to the soup and cook for 1-2 minutes.
7. Sprinkle chopped green onion on the chicken leg and pour in the soup.
Spicy bad chicken leg
material
4 thigh with bone, 1 bottle of spicy bittern, Jiang Mo, salt, black pepper, cooking wine, gauze or tin foil.
working methods
1, boneless chicken leg, marinated with salt, cooking wine and Jiang Mo for 30 minutes;
2. Boil the spicy brine and let it cool (you can use it directly if you don't want to burn it);
3. Roll the pickled chicken leg skin outward and wrap it tightly with gauze or tin foil. If you use gauze, tie it tightly with a rope. I'll wrap it in tin foil and wrap it directly.
4. Put the rolled chicken legs into a dish and steam for 30 minutes;
5. Soak the steamed chicken legs without skin in spicy brine for more than 3 hours, and take out the slices.
Crispy chicken leg
Recipe introduction
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
Recipe introduction
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.
Stewed chicken leg
material
Ingredients: 6 chicken legs, 25-year yellow rice wine, 15g soy sauce, 2.5g sugar, 4 fennel, cinnamon 1.
working methods
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.
Baked chicken leg with salt
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!
fried chicken drumsticks
Recipe introduction
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.
Spicy roast chicken leg
material
Ingredients: two chicken legs.
Pickled pepper sauce: two spoonfuls of homemade yogurt, two spoonfuls of barbecue sauce, Lee Kum Kee garlic hot sauce 1 spoon, a little salt, one spoonful of sugar, olive oil 15g and four cloves of garlic.
working methods
1, boneless chicken legs, tendon cutting (so that the chicken legs will not get together when roasting);
2. Prepare the sauce: mix all the marinated materials evenly;
3. Take a container, put the chicken legs, dip both sides of the chicken legs in the adjusted sauce, cover them with plastic wrap, and put them in the refrigerator for one night;
4, oven preheating, middle layer, 190 degrees, 15-20 minutes, take out the chicken legs, cut them into small pieces, and put them in a dish with lettuce in advance; Pour the sauce out of the baking pan, heat it in the pan until it becomes thick, and pour it on the chicken legs.
White turnip stewed chicken leg
material
8 slices of ginger
8 grains of garlic
6-8 tablespoons barbecue sauce.
red wine
A white radish
6 chicken legs
working methods
1. Dice white radish
2. Cut each chicken leg into 2-3 small pieces.
Put a little oil in the pot.
4. Add ginger slices and garlic until fragrant.
5. Add chicken pieces, barbecue sauce and red wine, mix well, cover the pot with medium heat, and stew until the chicken pieces are 6 minutes cooked.
6. Add diced white radish and stew until the chicken pieces are fully cooked. The diced white radish becomes soft and tasty, and then season.
Steamed chicken legs with mushrooms
material
1 whole chicken leg, 5 dried mushrooms (soaked for one night in advance), and appropriate amount of onion, ginger and garlic.
working methods
1, boneless chicken leg cut into pieces (students who are afraid of trouble can buy chicken breast and cut it directly, but it is definitely not as delicious as chicken leg), add soy sauce, oyster sauce, salt, yellow wine, sugar, white pepper, pepper, raw flour and ginger and garlic, mix well, and marinate in the refrigerator for more than half an hour. It's more delicious to marinate one night in advance if you have time.
2, hot pot hot oil, put the marinated chicken leg meat into the stir fry.
3. Cut the soaked mushrooms into pieces with a cross knife and squeeze out the water; Stir-fry the chicken legs until they change color. Add mushrooms and stir fry 1 min.
4. Put the fried mushroom drumsticks in a bowl and steam them in a steamer 15- 20 minutes after boiling (meaning that there is no steamer, so it is depressing to float in a small bowl under a rice cooker ~ ~); Sprinkle chopped green onion before cooking.
skill
1, this dish is delicious even without a little monosodium glutamate, very delicious. So monosodium glutamate, you see, without you, we are.
I ate well, too! Haha ~ and there will be a thick soup after steaming, which will be used to cook rice!
2. Mushrooms and chicken legs can be steamed directly without frying, or cooked and eaten. The reason why it is so simple is very complicated.
It is because the taste of steaming after frying is definitely much better than that of single frying or single steaming ~ ~ ~ hahaha.
3, Hunan children, if it is too light, please add Chili powder or Laoganma when pickling.
All right!
It is strongly recommended that you use chicken leg meat instead of chicken breast. I was really afraid that the trouble of deboning would steam with the bones, but I never did.
Remember to carve a flower knife on the surface of the chicken leg and marinate it.
Drunk chicken leg
material
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.
working methods
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 for eating.
Japanese roast chicken leg
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, three chicken legs, washed, cut off with scissors if there is subcutaneous fat.
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 to make a sauce.
5. Pour a small amount of salad oil into the pot. When the oil is hot, 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 in 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, it can be served.
skill
1, boneless chicken leg, actually it is more convenient to use kitchen scissors. I'll cut the chicken leg vertically with scissors first, and then the meat will fade down. Scissors can only cut the lower part connected to the bone. It feels more convenient and safer to remove bones than to use a knife.
2. The third step is to use less salt when curing chicken leg meat, because there is light soy sauce in the sauce behind. Honey is added to the sauce instead of sugar to make the chicken leg more shiny.
3. After the chicken leg is boned, chop the chicken leg with the back of a knife and loosen the tight chicken tissue, so that the meat won't feel hard when eating. When frying, press the chicken leg with a shovel from time to time, so that the chicken leg will be flat, otherwise the chicken leg will curl up when heated.
4. You don't need to dry the juice completely when you collect it, but leave some soup slightly, so it won't be easy to paste, and the extra juice is delicious when poured on the rice.
Chicken leg with honey sauce
Recipe introduction
Full of color, flavor and taste
material
Ingredients: 4 chicken legs. Braised sauce: barbecued pork sauce 1 tablespoon, oyster sauce 1 tablespoon, tomato sauce 1 tablespoon, light soy sauce 1 tablespoon, light soy sauce 2 tablespoons, sugar 1 tablespoon, cooking wine 1 tablespoon. Face brush: barbecued pork sauce 1 spoon, thick sauce and a little sugar.
working methods
1. Wash chicken legs and drain.
2, draw a few knives at the bottom of the chicken leg, which is easy to taste when pickled.
3. Prepare a bigger container and mix all the marinades evenly.
4. Put the drumsticks in a container, mix with the marinade and massage for one minute.
5. Put the chicken legs mixed with marinade into fresh-keeping bags, seal them, and put them in the refrigerator for overnight.
6. Take it out the next day, thaw it in advance, put it on a baking net, brush a layer of thick sauce on the surface, put it in a preheated oven (add a baking tray at the bottom and put a piece of tin foil on the baking tray), bake it at 250 degrees in the middle layer for 15 minutes, then turn over, brush the thick sauce and bake it in the oven for 15 minutes. At last 10 minute, brush both sides of the chicken leg with dense sugar and bake. (At this time, it looks best. You can bake it when the color is almost the same. )
skill
1, if there are children at home, it is best not to put black pepper, which is slightly spicy, and children may not eat it.
2, the marinade is pure and random, no need to add it, but it tastes really good.
3. The amount of drumsticks is directly proportional to the amount of gravy. The four chicken legs I have here are about 730 grams. We should increase or decrease the marinade according to the amount of meat, otherwise it will be too salty or too light.
Glutinous rice chicken leg roll
material
2 chicken legs, fried rice160g, appropriate amount of corn flour, a little rice wine, a little pepper, a little salt and a little sugar.
working methods
1. Boned chicken legs, washed and drained, smeared with a little rice wine, pepper, salt and sugar in turn, and marinated for about 10 minute.
2. Lay the chicken leg made by 1 flat with the skin facing down, and then wrap it in fried rice and roll it up. Finally, wrap the outer layer with aluminum foil paper, put it into the rice cooker, add 1 glass of water to the outer pot, cover it, press the switch, cook until the switch jumps, then take it out and let it cool.
3. Remove the aluminum foil paper from the chicken leg roll in practice 2 after cooling, dip it in a thin layer of corn flour, put it in a hot oil pan, fry until the appearance is colored, golden and crisp, take out and drain the oil, and then slice it (you can eat it according to your personal preference, and you can add tomato sauce to enhance the taste).