Chicken is a kind of meat with high cost performance, and many people like it very much. Rich in nutrition and varied in practices, no matter how you do it, its taste is luxurious. Chicken will appear in many street snacks and delicious food. For foodies, chickens are treasures, such as chicken breasts that can be safely eaten to lose weight, chicken wings that children love to eat, and tender and juicy chicken legs!
There are many ways to make chicken legs, and it is easy to make delicious food. Today, Xiaozi brings 10 kinds of home-cooked chicken legs, which makes you easily make delicious, tender and juicy chicken legs! Learn this and you won't worry about eating anything. Put it away.
South Korean fried chicken
1. Wash chicken legs, remove bones and cut into pieces.
2. Add minced garlic, Jiang Mo, black pepper and salt, pour in 3 spoonfuls of milk, mix well and marinate, and marinate in the refrigerator for 4 hours (chicken marinated with milk will make the meat more tender). Drain the salted chicken from the milk, add 1 spoon flour and 1 spoon starch flour and hang them on the chicken.
3. Heat the oil in the pot. When the chopsticks bubble in the oil, fry the chicken in the oil until golden, and then fry it again, this time only for a few seconds, in order to be more crisp.
4. Stir-fry minced garlic in butter, then add 3 tablespoons of soy sauce, 2 tablespoons of sugar, 2 tablespoons of honey and 3 tablespoons of Korean hot sauce; Boil the sauce and sprinkle with sesame seeds.
5. Stir-fry the sauce until it is thick, add the fried chicken pieces, stir-fry quickly so that the chicken pieces are evenly coated with sauce, and serve.
Chicken hotpot
1. Chop the chicken legs with bones, boil the chicken pieces with hot water, add some cooking wine and ginger slices, and control the water after blanching.
2. Pour 3 tablespoons of oil into the pot, add onion, ginger, garlic, dried pepper, pepper and aniseed cinnamon and stir-fry until the oil is red, then add 40 grams of hot pot bottom material and stir-fry until fragrant.
3. Pour in the cooked chicken legs and stir fry quickly.
4. Add 2 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon white sugar, 2 tablespoons oyster sauce, 1 tablespoon chicken essence, stir-fry and color.
5. Add a proper amount of broth or clear water to the chicken pieces and stew for 30 minutes, and the chicken can be eaten (I wonder if you can taste it). Then you can pour it into another pot that specializes in hot pot and eat chicken at the same time.
6. In fact, if a friend wants to eat hot pot chicken, I suggest you cook it in the morning if you eat it at night, so that the chicken will taste better after soaking in soup for one day. Pour the hot pot chicken into the hot pot, and you can also prepare some potatoes, Flammulina velutipes, lettuce, your favorite ingredients, and then prepare a garlic vinegar. Perfect!
Lemon shou fried chicken
1. Slice lemon, wash coriander and cut into small pieces, and chop garlic cloves for later use.
2. Put the drumsticks in cold water, add a spoonful of cooking wine and three slices of ginger, bring to a boil with low heat, skim off the floating foam, and boil in water for ten minutes. Take it out, dry it and tear it into strips. If possible, you can soak in ice water.
3. Wash cucumber and cut it into small strips.
4. Add lemon slices, coriander, minced garlic, 3 tablespoons soy sauce, 2 tablespoons vinegar, 1 tablespoon oyster sauce and 1 tablespoon Chili oil and mix well.
Black pepper chicken leg rice
1. Prepare ingredients
2. Broccoli is broken into small pieces and soaked in salt water for half an hour to remove pesticides.
3. Cut the chicken leg into pieces after boneless.
Dice the onion
5. Add ginger and garlic, 5g starch, 1 tbsp cooking wine and 1 tbsp soy sauce to the chicken leg meat, mix well and marinate for 20 minutes. Picking out ginger and garlic after pickling.
6. Boil a large pot of boiling water and add a little cooking oil and salt. After the water is boiled, add broccoli stalks, blanch until it turns green, take it out and put it in a cold boiling water pot for cooling, and drain the water for later use.
7. Put 2 tablespoons of oil in the pot, add onion and stir-fry until fragrant.
8. Add marinated chicken legs and stir fry over high heat.
9. The fried chicken becomes discolored. Add 2 tablespoons cooking wine, chopped black pepper, 1 tablespoon soy sauce, 2 tablespoons sugar, 1 tablespoon oyster sauce and half a spoonful of salt to taste.
10. Add water without chicken, boil and stew for 5 minutes.
1 1. Collect the juice with high fire, cook until it is thick, and then turn off the fire and serve; Put the cooked rice in a bowl, add chicken and broccoli, pour chicken soup and serve.
Laziji
1. Three fresh chicken legs, washed with clear water. This dish is best cooked with chicken legs, and the meat with bones is more fragrant when fried. Cut the chicken leg into small pieces, it is not easy to taste when frying and pickling, and it is not easy to fry thoroughly. There is still some blood in the cut chicken pieces. I am used to washing them twice with clear water.
2. Add 1 spoon of salt, 2 tablespoons of soy sauce, 5g of black pepper (to remove fishy smell), 2 tablespoons of cooking wine (to remove fishy smell), 1 spoon of sugar (to enhance flavor), 1 spoon of garlic powder and 1 spoon of onion powder to the chicken, and the fried chicken has better flavor. Add the marinated seasoning, mix well and marinate for more than half an hour until it tastes good. The taste of this dish is adjusted in this step. After frying, the shell of diced chicken is crisp, and it is difficult to taste with seasoning.
3. Prepare dried pepper, pepper, garlic and ginger. How much depends on your preference. Some peppers are very fragrant and hemp, so don't put too much. Some dried peppers are not spicy, even if you put them into the pot slowly. Pepper seeds can be removed, and I keep them all (by the way, seeds are not removed in Chongqing)
4. Pour the oil without chicken nuggets into the pot, heat it to 70%, fry the chicken nuggets until golden brown on medium heat, and take out the oil control. Then raise the oil temperature and fry again.
5. Take another pot, stir-fry the prepared spices, and add dried peppers to stir-fry to give a spicy taste.
6. Pour in the fried chicken pieces and stir well.
7. Add half a spoonful of cooking wine, a little sugar, half a spoonful of soy sauce to taste, and finally sprinkle with a proper amount of cooked white sesame seeds, and the spicy chicken is finished!
Braised chicken with rice
1. Cut the chicken leg into pieces, wash it twice with clean water, and then soak it in clean cold water for ten minutes to remove blood.
2. Add 15g cooking wine, 5g white wine, 15g soy sauce, 10g salt and 30g water starch to the chicken leg and marinate for half an hour (chicken is more tasty than fishy white wine, so it is better to marinate overnight).
3. Cut green peppers, potatoes, mushrooms and other side dishes for later use.
4. Put fresh essence 15g, soy sauce 15g, oyster sauce 20g, sugar 15g, cooking wine 15g, sweet noodle sauce 15g and a little water into a bowl to make sauce.
5. Put a small amount of oil in the pot, add a few crystal sugar, stir clockwise, and fry the caramel color.
6. Stir-fry the caramel color and stir-fry the chicken pieces over high heat.
7. Add onion, ginger, garlic, pepper, pepper and dried pepper to taste.
8. Add the fresh water that just drowned the chicken and pour in the prepared juice.
9. When the water in the pot is boiled, turn to low heat and stew for 30 minutes.
10. After the potatoes are cooked, put the pre-cut green pepper pieces into the pot and collect the juice over high fire.
Mushroom chicken rice
1. Wash the rice, put it in a pot, pour in clean water, and soak it for one hour according to the ratio of 1: 1.5.
2. Wash the shiitake mushrooms and put them in warm water, and soak them with 1g white sugar (the purpose of adding white sugar is to make the dried shiitake mushrooms taste more delicious and soak faster).
3. Boning the chicken leg, cutting it into large pieces, washing, draining water, adding onion, ginger, garlic, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp starch for seasoning, then adding soaked mushrooms, stirring evenly, and pickling for 30 minutes.
4. Rub a layer of oil on the bottom and inner wall of the casserole (the advantage of doing this is to moisten the pot with oil, so don't worry about pasting the pot). Pour rice and water into the casserole, turn off the fire immediately after the fire boils, cover the pot and stew.
5. Cook the rice until it is medium-cooked. When you see that the rice has turned into porridge and the rice grains are distinct, spread chicken and mushrooms (no onions, ginger, garlic and extra juice) and simmer 10 minutes. In the process of cooking, rice will automatically absorb the essence of chicken and mushrooms, and rice is wrapped in meat, which is the right way of clay pot rice.
6. Prepare the sauce for the clay pot rice: 1 tablespoon oyster sauce, 1 tablespoon cold boiled water, 1 tablespoon soy sauce, half a spoonful of sugar and half a spoonful of sesame oil, and mix well.
7. After the chicken is cooked, add a small rapeseed and a water egg, pour in the sauce and mix well.
Potato chicken leg braised noodles
1. Peel potatoes, cut them into hob blocks and soak them in water to prevent discoloration.
2. Chop the chicken leg into small pieces, put it in a pot with cold water, add 1 tbsp cooking wine to remove the fishy smell, and boil it to skim off the bleeding foam.
3. Wash the chicken legs with clear water for later use.
4. Put a proper amount of oil in the pot to heat it up, and pour the soaked chicken legs to continue frying. During this period, the drumsticks will slowly fry out the oil, and the skin will tilt and turn brown.
5. Add 2 tablespoons soy sauce, 2 tablespoons soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 1 tablespoon sugar, stir-fry and color, and add onion, ginger, garlic and dried pepper.
6. Pour in the chopped potato pieces and stir fry over high heat.
7. Add boiling water, don't cook the ingredients (add more water, because the braised noodles will be cold later).
8. Add the noodles, cover the noodles and stew over medium heat 15 minutes, and cook with hot air.
9. When the soup is almost dry, uncover the noodles with chopsticks, add green peppers, fully mix the noodles and vegetables, turn off the fire and stew for another two minutes.
Griddle chicken leg
1. Prepare three chicken legs, chop them into small pieces and soak them in bloodletting water with clear water.
2. Add 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 1 teaspoon black pepper and ginger slices, mix well, cover with plastic wrap and let stand for 30-60 minutes.
3. Prepare the pedicled slices of green pepper and red pepper for later use.
4. Pour the right amount of oil into the pot, and turn on medium heat to 30% heat (heat the pot by hand). Fry the pickled chicken pieces in a pot until golden on both sides, and take them out for later use.
5. Don't pour the fried chicken oil in the pot, then pour a little oil into the medium heat, pour pepper, dried pepper, onion, ginger and garlic, stir-fry for a while, add 2 spoonfuls of bean paste and stir-fry the red oil.
6. Pour in the fried chicken, add 3 tablespoons of soy sauce+1 tablespoon of soy sauce, and evenly coat the chicken with various sauces.
7. Stir-fry for a few minutes, add beer to the chicken noodles, add a spoonful of sugar, half a spoonful of salt and a spoonful of spiced powder, and turn to high heat 10 minute.
8. Add chopped green pepper, cook for 3 minutes on high fire to collect juice, and add a little parsley if you like parsley.
Chicken leg paste and beverage cake
1. Wash the chicken legs, pluck the fine hairs and chop them.
2. Cut Pleurotus eryngii into pieces for later use
3. After blanching, take out the chicken legs and wash away the floating foam with clear water.
4. Pour oil into the hot pot. When the oil temperature is 70% hot, add onion, ginger, garlic, dried pepper and pepper and stir-fry until fragrant.
5. Stir-fry the fragrance and add the chicken legs to stir fry.
6. Add the cooked chicken legs, add 1 tablespoon soy sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, stir-fry and color.
7. Pour in Pleurotus eryngii, add boiled water without chicken, and simmer for half an hour.
8. At this time, you can prepare some noodles, which can be dead noodles or noodles.
9. After the chicken leg is cooked, add 1 tablespoon salt and 1 tablespoon black pepper to taste, and add the prepared dough pieces or cakes.
10. Close the lid. 10 minutes later, open the lid. Vegetables and cakes are already filled with soup.