List of ingredients
[main materials]
Chicken pipa legs: 3 pieces, about 450g (reference price during the epidemic: 17.8 yuan, coordinates Wuhan, March 2020).
Tip: Pipa legs, especially drumsticks, have only the lower part (shaped like a pipa). Corresponding to this name is the pistol leg, which is a complete chicken leg, including upper and lower parts.
[composition]
5 to 8 slices of ginger.
[seasoning]
White sugar; 2 oyster sauce; 3 soy sauce; Salt.
Specific process
Step 1: Pretreatment of chicken legs
Clean up and remove excess fat: use scissors (it is recommended to have special scissors for processing ingredients at home, which is particularly practical) to cut off excess fat on the skin of chicken legs (according to personal preference, you can omit this step if you don't mind), and then use tap water. Wash and drain the chicken legs;
Punch holes in the chicken leg with toothpicks or other needles, such as embroidery needles and pins. The purpose of perforation is to make the seasoning better penetrate into the muscles of chicken legs during pickling and juice extraction. Try to cover the whole chicken leg when pricking holes, and the hole spacing should be moderate.
Step 2: Marinate the chicken legs.
Pour about 10 ml of soy sauce, about 5 ml of oyster sauce, 1/3 tablespoons of salt and 1/3 tablespoons of sugar into the washed and evenly punched chicken legs. Stir well by hand, spread it evenly on the chicken leg, and let it stand and marinate for about 10 minutes.
Step 3: put the chicken legs in a casserole and stew them with low fire.
(1) Spread 5-8 slices of ginger on the bottom of the casserole;
(2) Put the marinated chicken legs into a casserole, and then pour in the same volume and amount of seasoning (about10ml of soy sauce, 5ml of oyster sauce, and a spoonful of sugar). The only difference is that no salt is needed this time. Add water, the water will drown the chicken legs.
(3) Cover the casserole, simmer with high fire until the sauce in the casserole boils, and simmer with low fire for 20 minutes to collect the juice, which is the chicken leg with oyster sauce in casserole. Remarks: the duration of slow stewing with small fire is subject to the actual juice collection.
Matters needing attention
When using toothpicks to beat chicken legs, it is difficult to penetrate chicken skin because of the toughness of toothpicks. Therefore, it is suggested to open the chicken skin, stick the toothpick directly into the muscle of the chicken leg, or stick a hole with an iron needle, which is more convenient and quick. In addition, because the chicken is slippery, you should pay attention to safety when sticking holes to avoid sticking your hands.
Put ginger slices at the bottom of the casserole, on the one hand, help the food to smell fishy, on the other hand, isolate some huge heat at the bottom, so as not to burn the chicken legs.
After the sauce in the casserole is boiled, it must be simmered to collect the sauce, so as to maximize the penetration of the sauce into the chicken legs. If the fire is used, the juice will evaporate quickly, and the effect will not be achieved, which will easily cause the chicken legs to overheat and burn. You can't pick the juice too dry. Leaving a little sauce can not only make the chicken legs tender, but also be used as a dip when eating chicken legs.
Related question and answer
What is oyster sauce? What role does oyster sauce play in daily cooking?
A: Oyster sauce, as its name implies, is a condiment made of oysters. Its main components are oyster sauce, water, edible salt, sugar and monosodium glutamate, which can be said to have both the functions of salt and monosodium glutamate. Oyster sauce can be used for curing meat and has the function of removing fishy smell; Using oyster sauce in cooking, stews or salads can increase the freshness and taste of dishes.
Q: What's the difference between casserole and pot roast?
Answer: The thermal conductivity of casserole is worse than that of iron pan, so it can keep the food tepid and the heat preservation effect is better than that of iron pan. So casserole is more suitable for foods cooked for a long time, such as cooking most of the broth and stewing all kinds of meat. Because of its strong thermal conductivity and good sealing, food can be at a higher temperature, so the time for stewing food is greatly reduced. However, the taste and taste of the food made by iron pot are not as good as that of casserole, and the ingredients are easy to burn because of the high temperature. Therefore, if you have enough time, you can choose casserole, and if you are in a hurry, you can choose iron pot (such as pressure cooker and rice cooker).
The above are my recommended methods and skills for making chicken legs in casserole and oyster sauce. I hope it helps you!