Home-cooked braised chicken legs
material
Chicken legs, ginger, cooking wine, white pepper, sugar, green onions, salt and a little soy sauce.
working methods
1. First cut the chicken leg several times and cook it in a cold water pot for 6 minutes. Put the ginger slices together, remove the fishy smell of the meat and take them out for later use;
2. Put oil in the pot, add onion, stir-fry the chicken legs until golden brown, add cooking wine, add appropriate amount of water, add white pepper and sugar, stir-fry with a shovel several times, and turn the pot to medium heat to low heat for stew. Note: Add a small amount of soy sauce after boiling. If many colors are too heavy, the pot will not look good, and it will also affect appetite;
After 3.20 minutes, collect the juice and take it out of the pot. Stir-fry a little salt before cooking. Sprinkle with shallots and get out of the pot!
Japanese roast chicken leg
material
Chicken leg, spiced powder, salt, cooking wine, soy sauce and honey.
working methods
1. Three chicken legs, washed, cut off with scissors if there is subcutaneous fat;
2. Bone the chicken leg, then pat it loose with the back of a knife, and then stick some small holes in 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 with some spiced powder, and mix well 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 together to make 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 become warped and 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, it can be served.
Fried chicken legs with Chili peppers
condiments
Broiler leg 500g
condiments
Green persimmon pepper100g, Jiang Mo 5g, dried pepper 5g.
condiment
50g of yellow sauce, cooking wine 10g, 2g of monosodium glutamate, 25g of white sugar, a little salt, a proper amount of clear soup, 50g of edible oil and 5g of sesame oil.
working methods
1. Wash the chicken leg, cut it into dices, blanch it with boiling water, and control to dry. Cut green persimmon pepper into triangular pieces;
2. Heat the pan to 60% heat with oil. Add yellow sauce, stir-fry sauce, stir-fry chicken nuggets, add Jiang Mo and dried chili, add cooking wine, salt, monosodium glutamate and white sugar, and simmer for 10 minute until the chicken is cooked. Add green pepper, stir-fry over high heat to collect juice, and sprinkle with sesame oil.
Tomato crispy chicken leg
condiments
Chicken leg 800g
condiments
Egg yolk100g
condiment
5 grams of pepper, 5 grams of star anise, 5 grams of cinnamon, ginger100g, 25g of onion, 50g of pea starch, 25g of sesame oil, 25g of soy sauce, 50g of sugar, 2g of monosodium glutamate, 2g of salt, 30g of tomato sauce, 0/00g of vegetable oil/kloc, and 0/0g of yellow rice wine/kloc.
working methods
1. Cut the chicken leg from Xiaguan section, put the meat into a pot, and add pepper, aniseed, cinnamon, onion (cut into pieces), ginger, sesame oil, soy sauce and Shaoxing wine for one hour;
2. Steam the chicken legs in the drawer, hang them in crisp paste, fry them in 80% heat until they turn yellow, remove them and put them on a plate;
3. Add a little oil to the other spoon, add tomato sauce and appropriate amount of sugar, salt and broth to cook, pour starch into thick juice, and pour bright oil on the chicken legs.
Crispy chicken leg
material
Broiler 1, onion 1, garlic 2 petals, malt extract 3 teaspoons, white vinegar 3 teaspoons, water 150㏄, salt 2 teaspoons, soy sauce 2 teaspoons, white pepper 1/2 teaspoons, and rice wine 2 teaspoons.
working methods
1. Wash the broiler, add seasoning, onion and garlic, marinate for 2 hours, and take out the broiler;
2. Mix malt extract, white vinegar and water evenly, then pour it on the chicken several times by the method of 1, hang the chicken and air-dry it for 6 hours to dry the chicken skin;
3. Put the chicken from the second method into an oil pan at 170℃ and fry for about 15 minutes. When the skin is golden and crisp, take it out and drain it, then dip it in salt and pepper powder.
Thai coke chicken leg
material
2 drumsticks, half a package of Thai sweet and sour sauce, 2 ginger and garlic, star anise, 2-3 kg of laurel leaves, a little fennel and coke.
working methods
1. Chop ginger and garlic, wash and dry chicken legs, cut 2-3 knives on the water, and taste in the pickling process;
2. Add appropriate amount of cola, light soy sauce, fragrant leaves, star anise, fennel, oil, cooking wine, salt and sugar to the chicken legs, and mix and marinate for 2 hours;
3. Fry the chicken legs in a pot until they are 70-80% mature, then pour in the marinade and half a bowl of water to boil, and simmer for 5-8 minutes;
4. When the juice is collected quickly, pour in half a packet of sweet and sour sauce, stir-fry and stew evenly 1-2 minutes, and turn off the heat.
French fried chicken leg meat
material
300g of chicken leg meat, 5 fragrant branches, 5g of salt, 0/5ml of soy sauce/kloc-0, 8g of oyster sauce15ml, 8g of sugar, 3g of fennel, 3g of black pepper, 3 cloves of garlic, 0/5ml of cooking wine10g of starch, and 6 pieces of bamboo.
working methods
1. slightly change the knife for the chicken leg meat, then add the cooking wine and starch, grab it evenly, and marinate it for 15 minutes;
2. Then take out the chicken leg meat, drain the water, add French minced meat, minced garlic, soy sauce, oyster sauce, salt, sugar and fennel, mix well, and then marinate for half an hour to taste;
3. Put a layer of cooking oil on the bamboo stick, then carefully string the chicken leg meat on it, and string about 4-6 pieces of chicken according to the length of the bamboo stick;
4. Then add a little oil to the pot, heat it to 40% heat, add the chicken skewers, fry them slowly with low fire until the chicken becomes discolored, turn them over until both sides become discolored and mature, and finally sprinkle with appropriate amount of black pepper to serve.
Cheese chicken leg roll
material
Chicken leg 1 (about 250g), salt 1/4 teaspoon, black pepper 1/4 teaspoon (1 .25ml), 2 slices of cheese, celery1teaspoon.
working methods
1, boneless chicken legs (some supermarkets also sell boneless chicken legs), and lay them flat on the chopping board face down;
2. Sprinkle salt and black pepper evenly on the chicken legs;
3. Spread two slices of cheese and put coriander on the slices of cheese;
4. Roll chicken legs from bottom to top. Try to roll it tight;
5. Wrap the rolled chicken leg in tin foil and twist it into a candy shape. Put the wrapped chicken legs in an oven preheated to 200 degrees and bake them in the middle layer for 20 minutes.
6. Take out the roasted chicken leg and raise the oven temperature to 220 degrees. Open the tin foil bag. At this time, the chicken leg has been shaped, and more oil will seep out of the tin foil. Pick up the chicken leg, put it on a new clean tin foil (or directly on the baking tray), put it in the oven again, bake it at 220 degrees for about 10 minutes, and take it out after the surface turns brown. After a little cooling, cut into small pieces and put them on the table.
Stewed chicken leg with potato
raw material
500g of chicken leg, 200g of potato, green pepper 1, 5g of onion, 5g of ginger, star anise 1 and 2 tsaoko.
condiment
2 teaspoons of sugar (10g), 2 teaspoons of soy sauce (10ml) and salt 1 teaspoon (5g).
working methods
1, peeled potatoes, cut into hob shape;
2. Wash the chicken legs with water, cut into small pieces, put oil in the pot, pour chopped green onion, stir-fry in Jiang Mo, and pour chicken pieces;
3. Stir-fry and add star anise, tsaoko, sugar, soy sauce, water and potato pieces;
When it is almost dry, add green pepper and salt, and collect the juice before cooking.