Chicken is a kind of meat with high cost performance, and many people like it very much. Rich in nutrition and varied in practice, no matter what you do, its taste is luxurious. Chicken will appear in many street snacks and delicious food. For foodies, chickens are all treasures, such as chicken breasts that can be safely eaten to lose weight, chicken wings that children love to eat, and fresh and juicy chicken legs!
There are many ways to cook chicken legs, and it is easy to make delicious chicken legs. Today, Xiaozi brings 10 kinds of home-cooked chicken legs, which makes it easy for you to make delicious, smooth and juicy chicken legs! Learn these things and you won't worry about what to eat. Put it away quickly.
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 then 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 65,438+0 tablespoons of flour and 65,438+0 tablespoons of starch flour to hang on the chicken.
3. Heat the oil in the pot. When the chopsticks are inserted into the oil and bubbles are generated, fry the chicken in the oil until golden, and then fry it again, this time for only a few seconds to make it more crisp.
4. Stir-fry minced garlic with 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, spread the sauce evenly on the chicken pieces, and then serve.
Chicken hotpot
1. Chop the chicken leg with bones into pieces, boil the chicken pieces with hot water, add some cooking wine and ginger slices, blanch and control the water to dry for later use.
2. Pour 3 tablespoons of oil into the pot, add onion, ginger, garlic, dried pepper, pepper and star anise cinnamon, add 3 tablespoons of bean paste and stir-fry until red oil, and then add 40 grams of hot pot bottom material to stir-fry until fragrant.
3. Pour in the cooked chicken legs and stir fry quickly.
4. Add 2 tablespoons of soy sauce, 1 spoon of soy sauce, 1 spoon of sugar, 2 tablespoons of oyster sauce and 1 spoon of 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 while eating.
In fact, if friends want to eat hot pot chicken, I suggest you make it in the morning if you eat it at night, so that the chicken will taste better if it is soaked in soup for a day. Pour the hot pot chicken into the hot pot. You can also prepare some potatoes, Flammulina velutipes, lettuce and 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 cook in water for ten minutes. Take out, air dry and tear into strips. If possible, you can soak it in ice water.
3. Wash cucumber and cut it into small strips.
4. Add lemon slices, coriander, minced garlic, 3 tablespoons of soy sauce, 2 tablespoons of vinegar, 1 spoon of oyster sauce and 1 spoon of 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, put the broccoli stalks in, blanch them until they turn green, then take them out and put them in a cold boiling water pot to cool and drain the water for later use.
7. Put 2 tablespoons of oil in the pot, add onion and stir-fry.
8. Add marinated chicken legs and stir fry over high heat.
9. The fried chicken has changed color. Add 2 tablespoons cooking wine, chopped black pepper, 1 tablespoon light soy sauce, 2 tablespoons white sugar, 1 tablespoon oyster sauce and half a spoonful of salt to taste.
10. Add water without chicken, boil and simmer for 5 minutes.
1 1. Collect the juice over high fire, boil until it is thick, then turn off the fire and take it out; Put the cooked rice in a bowl, add chicken and broccoli, and pour the chicken soup on it.
Chili pepper Ji
1. Three fresh chicken legs, washed with clear water. It's best to cook this dish with chicken legs, and the meat with bones is more fragrant when fried. The chicken leg is cut into small pieces, which is not easy to taste when fried and pickled, 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 minced garlic and 1 spoon of chopped green onion to the chicken, and the fried chicken will taste better. After adding the marinated seasoning, mix well and marinate for more than half an hour until it tastes good. The taste of this dish is adjusted at this step. The shell of diced chicken is crisp after frying, and it is difficult to taste with seasoning.
3. Prepare dried peppers, prickly ash, garlic and ginger. How much depends on your preference. Some peppers are very fragrant and hemp, so you don't need to put too much. Some dried peppers are not spicy, even if you put them in the pot slowly. Pepper seeds can be removed, and I keep them all (by the way, Chongqing does not remove seeds)
4. Pour the oil without chicken pieces into the pot, heat it to 70%, fry the chicken pieces in medium heat until golden, and remove 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 the spicy taste.
6. Pour in the fried chicken pieces and stir well.
7. Add half a spoonful of cooking wine, a little sugar and 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, rinse it twice with water, and then soak it in clean cold water for ten minutes to remove blood.
2. Add 15g cooking wine, 5g liquor, 15g soy sauce, 10g salt and 30g water starch to the chicken leg and marinate for half an hour (chicken can taste better than fishy liquor, so it is best to marinate overnight).
3. Cut green peppers, potatoes, mushrooms and other side dishes for use.
4. Put15g of extremely fresh fragrance,15g of soy sauce, 20g of oyster sauce,15g of white sugar,15g of cooking wine,15g of sweet noodle sauce and a little water into a bowl to make the sauce.
5. put a small amount of oil in the pot, add a few crystal sugar after heating, 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, chilli and dried chilli to taste.
8. Add the fresh water that has just passed the chicken and pour in the prepared juice.
9. When the water in the pot boils, turn to the minimum fire and stew for 30 minutes.
10. After the potatoes are cooked, put the green pepper pieces cut in advance into the pot and collect the juice over high fire.
Mushroom chicken rice
1. Wash the rice, put it in a pot, pour in water, and soak it for one hour according to the ratio of rice to water of 1: 1.5.
2. Wash the mushrooms, put them in warm water, and soak them with 1g white sugar (the purpose of adding white sugar is to make the dried mushrooms taste more delicious and soak faster).
3. Boning the chicken leg, cutting it into large pieces, washing, draining water, adding onion, ginger and garlic, 1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp cooking wine and 1 tbsp starch for seasoning, then adding soaked mushrooms, stirring evenly and pickling for 30 minutes.
4. Coat the bottom and inner wall of the casserole with a layer of oil (the advantage of this is to moisten the pot with oil, so you don't have to worry about pasting the pot). Pour rice and water into a casserole, turn off the heat immediately after the fire boils, cover it and stew.
5. Cook the rice until it is medium-cooked. When you see that the rice becomes like porridge and the rice grains are clear, spread the chicken and mushrooms (without onions, ginger, garlic and extra juice) on it and stew for about 10 minutes. In the process of cooking, rice will automatically absorb the essence of chicken and mushrooms, and rice will be wrapped in meat, which is the correct way of clay pot rice.
6. Prepare the sauce for the clay pot rice: 1 spoon of oyster sauce, 1 spoon of cold boiled water, 1 spoon of soy sauce, half a spoon of sugar and half a spoon 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 pieces and soak them in water to prevent discoloration.
2. Chop the chicken leg into small pieces, put it in the pot with cold water, add 1 spoon of cooking wine to remove the fishy smell, and skim off the bleeding foam after boiling.
3. Wash the chicken legs with clear water for later use.
4. Put a proper amount of oil in the pot and heat it. Pour the chicken legs soaked in water and continue to stir fry. During this period, the chicken legs will slowly fry out the oil, and the chicken skin will curl and turn brown.
5. Add 2 tablespoons of light soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce and 1 tablespoon of 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, but don't boil the ingredients (add more water, because the braised noodles will be very dry later)
8. Add noodles, cover 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, thoroughly mix the noodles and vegetables, turn off the fire and stew for another two minutes.
Griddle chicken leg
1. Prepare three chicken thighs, chop them into small pieces and soak them in bleeding water with clear water.
2. Add 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 1 spoon black pepper and ginger slices, mix well, cover with plastic wrap and let stand for 30-60 minutes.
3. Prepare pedicled slices of green pepper and red pepper for later use.
4. Pour the right amount of oil into the pot, and heat it to 30% heat over medium heat (heat it slightly above the pot by hand). Fry the pickled chicken pieces in a pot until both sides are golden, and then take them out for later use.
5. Don't pour the fried chicken oil into the pot, then pour a little oil into medium heat, pour pepper, dried pepper, onion, ginger and garlic, stir-fry for a while, and add 2 spoonfuls of bean paste to stir-fry red oil.
6. Pour in the fried chicken, add 3 tablespoons of soy sauce+1 spoon of soy sauce, and let the chicken be evenly wrapped with various sauces.
7. Stir-fry for a few minutes, then add beer to the chicken surface, add a spoonful of white sugar, half a spoonful of salt and a spoonful of spiced powder and turn to high heat 10 minute.
8. Add chopped green pepper and red pepper, and cook for 3 minutes on high fire to collect juice. If you like parsley, you can add a little parsley.
Chicken leg paste and beverage cake
1. Wash the chicken legs, remove the fine hairs and chop them into pieces.
2. Cut Pleurotus eryngii into pieces for later use
3. Remove the drumsticks after blanching, and wash away the floating foam with clear water.
4. Pour oil in a 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 spoon of soy sauce, 1 spoon of soy sauce, 1 spoon of oyster sauce and 1 spoon of 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 and open the lid after 10 minutes. The plates and cakes are already full of soup.