I. List of ingredients
Ingredients
Chicken pipa legs: 3 pieces, about 450g (reference price during the epidemic: 17.8 yuan, coordinates Wuhan, March 2020).
Little knowledge: Pipa legs, especially chicken legs (shaped like pipa) with only the lower part. Corresponding to this name is the pistol leg, which also includes the complete chicken leg of the upper and lower parts.
ingredients
5 to 8 slices of ginger.
flavour
① white sugar; ② Oyster sauce; ③ soy sauce; 4 salt.
Second, the specific process
Step 1: Pretreatment of drumsticks
① Cleaning and removing excess fat: use scissors (it is recommended to have a special pair of scissors for handling ingredients at home, which is particularly practical) to cut off excess fat on the skin of the chicken leg (according to personal preference, if you don't mind, you can omit this step), and then clean the chicken leg with tap water and drain it;
② Punch the chicken leg with toothpicks or other needles such as embroidery needles and pins. The purpose of punching holes is that the seasoning can better penetrate into the muscles of chicken legs during curing and juice collection. When pricking holes, try to cover the whole chicken leg meat, and the interval between holes is moderate.
Step 2: Pickling the chicken legs.
Pour10ml of soy sauce, 5ml of oyster sauce, one third of salt and one spoonful of white sugar into the cleaned chicken leg with even holes. Then evenly mix with your hands, and evenly spread it on the chicken legs, and let it stand and marinate for about 10 minutes.
Step 3: Cook chicken legs in oyster sauce in a casserole with low fire.
① Spread 5 to 8 slices of ginger on the bottom of the casserole;
② Put the marinated chicken legs side by side into the casserole one by one, and then pour in the same volume and quantity of seasoning (10ml of soy sauce, 5ml of oyster sauce, spoonful of white sugar), the only difference is that no salt is needed this time. Then add water, and it is advisable to drown the chicken legs with water.
(3) Cover the casserole, bring the sauce in the casserole to a boil, simmer for 20 minutes on low heat to collect the juice, and then take out the pot. At this point, the chicken leg with oyster sauce in the casserole is finished. Remarks: The duration of slow stewing with small fire is subject to the actual juice collection.
matters need attention
When a toothpick is used to puncture the chicken leg, it is often difficult for the toothpick to penetrate the chicken skin because the chicken skin is very tough. Therefore, it is suggested that when pricking holes, the chicken skin should be uncovered, and toothpicks should be directly inserted into the muscles of chicken legs, or iron needles should be used for pricking holes, which is more convenient and quick. In addition, because the chicken is slippery, you should pay attention to safety when pricking holes to avoid pricking your hands.
Putting ginger slices at the bottom of the casserole, on the one hand, is to help the food deodorize, on the other hand, it can isolate part of the huge heat from the bottom and prevent the chicken legs from being burnt.
After the sauce in the casserole boils, it must be simmered to collect the juice, so that the sauce can penetrate into the chicken leg to the maximum extent. If a big fire is used, the juice will evaporate quickly, which will not achieve the effect, and it is also easy to cause the chicken legs to coke because of overheating.
The juice should not be collected too dry, leaving a little sauce, which can not only make the chicken leg more tender, but also be used as a dip when eating chicken legs.
Make answers to related questions
Q: What is oyster sauce? What role does oyster sauce play in daily cooking?
A: Oyster oil, as its name implies, is a condiment made from raw oysters (oysters). Its main components are oyster juice, water, edible salt, white sugar and sodium glutamate, which can be said to have both the roles 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, stewing or cold salad can add freshness and taste to dishes.
Q: What is the difference between using casserole and iron pot in the process of stewing and boiling?
A: The thermal conductivity of casserole is worse than that of iron pan, so it can keep the ingredients in a tepid state, and its thermal insulation effect is better than that of iron pan. Therefore, casserole is more suitable for cooking food with long cooking time, such as cooking most of the broth and stewing all kinds of meat. Because the iron pot has strong heat conductivity and good sealing performance, the food can be at a higher temperature, so the time for stewing and stewing food is greatly shortened. 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 coke because of too 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 the methods and tips for making chicken legs in casserole and oyster sauce, which I recommend. I hope it will help you!