Ingredients:
Dark soy sauce, light soy sauce, cooking wine, sugar, star anise, peppercorns, cinnamon, bay leaves, fennel, grass fruit, pepper, Sichuan spicy oil, minced ginger, garlic cloves, Minced green onions and a large chicken drumstick.
Method:
1. Wash the fresh chicken legs first, drain them, rub them with salt and leave them for 20 minutes;
2. Take a large bowl, Add all the seasonings in the main ingredient 1. and mix evenly; (if you like spicy food, you can sprinkle some chili powder)
3. In order to make the chicken legs more flavorful, put the seasonings into a bowl. Soak the chicken legs overnight, or wrap them in a plastic bag and put them in the refrigerator;
4. Take out the chicken legs the next day and set aside. A layer of tin foil should be placed on the baking sheet. When baking on one side, grease will drip down and contaminate the baking sheet;
5. At this time, the oven needs to be preheated. Then put the grill into the oven;
6. You can decide the time and temperature according to the size of the chicken legs. Because this chicken leg is nearly 500 grams, I chose 180 degrees and baked the front side for 20 minutes;
7. Take out the chicken legs and brush a layer of honey all over; (Brushing honey is to make the chicken legs have a better color after baking. Drop some white vinegar into the honey, and the baked skin will be crispy and taste better. This is a tip I saw online) Then bake in the oven at 180 degrees for 20 minutes;
8. After taking it out, continue to brush honey again, and finally put it in the oven to bake for about 10 minutes, then it is ready to be baked;
9. Served Chinese salad: mushrooms (blanched), onions (blanched) , cherry tomatoes, cucumbers, add salad dressing and mix well.
Roasted Chicken Legs with Vegetables
Ingredients: 4 chicken legs
Accessories: 2 bellpeppers, 1 green pepper, 2 onions, 2 tablespoons of olive oil
Seasoning/Marinage: 1 teaspoon of dried thyme, half a cup of unsweetened white wine, salt and pepper to taste.
Production process
(1) Preheat the oven to 230 degrees Celsius (about 450 degrees Fahrenheit).
(2) Cut one chicken leg into two pieces and dry the surface with paper towels; cut green and red peppers into strips about 1 inch wide; slice onions.
(3) Place chicken legs, green and red peppers and onions in a large baking pan that can be directly heated, sprinkle with olive oil, thyme, salt and pepper, and mix until the chicken pieces and vegetables are evenly coated with oil and Seasoning.
(4) Spread the chicken pieces and vegetables as evenly as possible on the baking sheet, with the chicken skin facing up; bake in the oven for about 30 minutes; or until the chicken is golden brown and cooked through.
(5) Place the roasted chicken and vegetables in a large bowl, add white wine to the baking pan, mix with the chicken juice and remaining oil, heat over medium heat and stir for 1 minute to form a sauce. Pour the sauce onto the chicken pieces in the bowl, stir briefly and serve
Western-style fried chicken legs
[Ingredients/Seasonings]
Ingredients: Large chicken drumsticks 5 pieces (about 2 pounds) 2 egg yolks
Frying powder ingredients: 2 cups cornstarch flour 1 cup white pepper 2 tsp salt 2 tsp baking powder 1/2 tsp
< p>2 egg yolks, 1 tsp salt, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp white pepper, a pinch of cornstarch, 2 tbsp[Production process]
(1) Marinate the chicken legs OK, leave it for 2 hours.
(2) Mix the fried powder, put in the chicken legs and lightly coat them with a layer of fried powder, then coat them with a layer of egg liquid, and then coat them with another layer of fried powder. Pay attention to the order of breading so that the fried chicken will be plump and crispy.
(3) Heat 6 cups of hot oil until it is 70% hot. Put the chicken legs into the frying oil one by one. Fry over low heat, turning, for about 5 to 8 minutes. Change to high heat and fry for 15 minutes before taking the pot. Second. (You can adjust the degree of frying and crispiness according to personal preference, but it must be deep-fried and eaten while hot with pepper and salt)
Other-style grilled chicken legs
Ingredients: chicken legs, carrots, onions, celery. Seasonings: red powder, black pepper, bay leaves, red wine, olive oil.
Method:
1. Wash and slice the carrots, and cut the onions and celery into cubes.
2. Mix the carrot slices, onion pieces, celery pieces, and chicken legs, add all the seasonings, mix and marinate overnight.
3. Take out the marinated chicken legs and remove the carrot slices and other ingredients.
4. Bake the chicken legs in a 220℃ oven for 10 minutes.
GH Tip: Although it takes one night to marinate the chicken legs to add flavor, the rest of the production time only takes 15 minutes. When you wake up, delicious food is right in front of you.
Snowflake Chicken Legs
Ingredients: 6 tender chicken legs, 6 fresh eggs, 6 almonds, 12 black sesame seeds, 500 grams of bread flour, 6 egg whites, 8 salt g, 15g cooking wine, 5g MSG, 15g minced green onions, 25g sesame oil, 10g minced ginger, 10g chicken oil, 1000g soybean oil (100g head consumption), 15g dry starch, 15g flour, pepper noodles 2.5 grams, spicy bean paste 20 grams.
Features: bright yellow in color, fresh and tender in taste, crispy and refreshing.
Operation:
1. Remove the hair from the chicken legs, wash them, tear off the skin, cut them in the middle of the big and small leg joints, and use a knife to cut the meat and Remove the bones and remove a section of the long leg bone (just leave 7 cm long)
2. Shape 6 chicken legs into 12 club shapes, then use a knife to arrange and cut cross panes, that is Put it into a porcelain basin, add salt, monosodium glutamate, rice wine, pepper, sesame oil, chicken oil, minced green onions, minced raw cornstarch, and marinate for half an hour. After the flavor is absorbed, put it in a steamer, steam it over water, then take it out and decant. Remove juice and set aside.
3. Put the egg white into the basin, beat it up quickly with chopsticks so that the chopsticks stand upright and don't fall over. Then add dry starch and flour, stir evenly, and then add the chicken legs one by one. Dip the egg batter inside, sprinkle with bread flour, and set aside.
4. Heat the frying pan, add soybean oil, and when the oil is 50% hot, add the chicken legs one by one and fry them over low heat until the egg batter swells into a round ball and is cooked. When it turns light yellow, take it out, control the oil, and put it on a plate with a small plate of spicy bean paste.
5. Put the eggs in a pot of water, cook them, take them out, put them into cold water, peel off the outer skin, roll in egg yolk and bread flour, insert half an almond into the small end, and add chicken Mouth. Use two black sesame seeds as eyes, put them into a hot water pot, fry them until golden brown, and form into a chicken shape. Take them out, control the oil, and surround them with the chicken legs.
Crispy Chicken Legs
Ingredients: 12 fried chicken legs, 10g star anise (aniseed), 15g cumin, 25g cinnamon, 15g soy sauce, 25g sugar, 25g sugar color, 25g rice wine, 50g green onion segments, 25g ginger slices , 5 grams of salt, 5 grams of MSG, 1000 grams of soybean oil (100 grams of actual consumption), 50 grams of starch, 40 grams of chili sauce, 25 grams of pepper salt, and 10 grams of sesame oil.
Features: golden yellow, crispy, fragrant and delicious.
Note: Jiapi pie is a half-moon-shaped bean pie made from rice flour, adzuki beans, sugar and refined salt.
Operation:
1. Remove all the fluff from the fried chicken legs, wash them, absorb the water with a clean cloth, put them in a porcelain basin, and season them with salt, sugar, sugar color, and soy sauce. , rub the chicken legs with sesame oil, then add rice wine, star anise, cumin, cinnamon, green onion segments, and ginger slices. Put it in a pot, steam it over water, take it out, decant off the juice, drain and set aside.
2. Heat the frying pan, add soybean oil, heat until the oil emits clear smoke, add chicken legs, fry over high heat until the chicken legs turn golden red, pour into a colander, drain off the oil, and fry gradually. Just fry them thoroughly, sprinkle them with MSG, put them in a pot, and put them in a small plate with pepper, salt and chili sauce.
3. When eating, just attach the armor cake.
Chicken Leg Meat Roll Bento
[Ingredients/Condiments] 1 chicken leg 2 green beans 2 carrots a little tofu skin 1 white rice 1 bowl of pepper salt 1 tsp soy sauce 1 tbsp sesame oil 1 tsp sugar 1 tsp pepper 1 tsp
[Production process]
(1) Remove the bones from the chicken legs and wash them, marinate the chicken with marinade for 15 minutes to add flavor, then Blanch the green beans and carrots, wrap them in the chicken thighs and roll them up.
(2) Fix the seal with toothpicks, then put it into a hot pan and fry it over medium-low heat. Turn the meat pieces until they are all cooked, then take out the toothpicks and cut them into 3 sections and put them in the lunch box. (You can also heat the meat rolls in the microwave for 6 minutes, take them out, and then fry the surface with oil until golden brown inside and outside).
(3) After frying the tofu skin, take it out and cut it into pieces, add pepper and salt and mix well.
(4) Spread the rice in another lunch box and complete.
Baked Chicken Legs
Ingredients: 4 skinless chicken legs, mixed vegetables: 2 tomatoes, corn, potatoes.
Method:
(1) Marinate the chicken legs with a little sugar, soy sauce and cornstarch for half an hour and set aside.
(2) Wash the mixed vegetables and mix well with a little butter.
(3) Place the chicken legs and potatoes into the oven and bake for 12 minutes.
(4) Take out, add corn and bake for 3-5 minutes, then
Stewed Chicken Legs with Onions
Ingredients: 1 chicken leg, 1 onion, 1 tomato, 1 carrot, 5 fresh mushrooms, 2 tsp salt, 2 tbsp oil, 1 bowl of rice wine.
Specific methods:
1. Wash the chicken legs and cut into pieces; peel off the old outer membrane of the onion, remove the head and tail, wash and cut into pieces; blanch the tomatoes, remove the peel and cut into pieces; Peel, wash and cut the carrots into cubes; wash and remove the stems from the mushrooms, drain and cut in half.
2. Heat the oil pan and add oil. When the oil is hot, add the chicken and add the oil. Continue with the method.
3. Stir-fry other ingredients, add salt to taste, pour in rice wine, and mix with Simmer 1 bowl of water over low heat for 20 minutes until the chicken is cooked.