Hello everyone, I am Bao Hulu who likes food. Personally, I think the big chicken drumsticks are more delicious if marinated in brine rather than pickled in salt water.

Now let’s share how to make braised chicken legs. Clean the chicken legs, control the water, and make a few cuts on the chicken legs to make it taste better.

Boil the chicken legs in cold water until the blood is minced, add some ginger slices, green onions, cooking wine and cook for a while, remove and drain out the water.

Heat the cold oil in a hot pan, pour out the oil, add an appropriate amount of oil to heat, add the chicken legs so that they will not stick to the pan, fry until both sides are golden brown, leave the bottom oil in the pan, add an appropriate amount of rock sugar and boil until the sugar color appears, then fry

Good chicken legs, add green onion slices, ginger slices, garlic slices, aniseed, peppercorns, bay leaves, cooking wine, oil, soy sauce, salt, braised soy sauce, beer and simmer over low heat.

Stew the chicken legs until soft and turn off the heat. Do not remove the chicken legs. Leave them in the pot for 2-3 hours to absorb the flavor. Remove them and let them cool. It is best to refrigerate them for a few hours before eating. The stewed chicken legs will be as good as canned chicken.

eat.

It is possible to marinate large chicken legs in salt water, but the taste will be too simple. It is recommended to add some seasoning to marinate. If you add seasoning to marinate, the salt can be omitted because the seasoning contains salt.

Regarding how to make large chicken legs, here are two simple ways to recommend to you: 1. Fried chicken legs 1. Prepare a chicken thigh, wash it clean, pierce it with a knife, and make it easier to taste.

2. Marinate: Add green onions, light soy sauce, and cooking wine, mix well, and marinate for about two hours.

3. Find a clean bowl and add an appropriate amount of flour, starch, and baking powder, stir evenly, dip the marinated chicken legs in an appropriate amount of flour, put it in water, and coat it again.

4. Heat the oil, pay attention to control the heat, and the oil temperature cannot be too high.

Put the chicken legs into the oil and fry over low heat for 15 minutes.

Fried chicken thighs that are crispy on the outside and tender on the inside are ready.

2. Teriyaki Chicken 1. Remove the bones from the chicken thighs and flatten the chicken thighs as much as possible.

2. Marinate: Prick the chicken with toothpicks to absorb the flavor.

2 spoons cooking wine, 2 spoons soy sauce, 1 spoon brown sugar, a little salt.

Rub some ginger paste, mix with the chicken and massage thoroughly.

Put the soup and soup into a plastic bag, seal and refrigerate in the refrigerator for at least half an hour.

3. Fry the chicken legs: Heat the pan, brush some oil, and fry the chicken legs. Fry the skin side down first. After placing it in the pan, press the chicken firmly with a spatula so that it will not shrink, become thick, and become difficult to fry.

Pan-fried yellow.

Flip until one side is browned.

Cook until both sides are nicely browned.

4. Boil teriyaki sauce: Mix 3 tablespoons of soy sauce, 3 tablespoons of cooking wine, and 3 tablespoons of honey in a clean non-stick pan. Bring to a boil and simmer over medium heat. Stir occasionally until the sugar bubbles and turns.

There is an obvious caramel aroma, reduce the juice to about half, and turn off the heat.

If it's not salty enough, add some salt.

5. After the chicken is cooked, cut it into strips and place it on a plate with the chicken skin facing up. Use a spoon to pour the teriyaki sauce over the chicken legs and sprinkle with white sesame seeds.

I am Sister Feng, a private food expert. I am very happy to answer your question. It is okay to marinate large chicken drumsticks in salt water, but the taste will not be very good. Now I will share with you two methods of making chicken drumsticks.

The first method is to marinate chicken legs.

Prepare the ingredients, chicken legs, cooking wine, Sichuan peppercorns, star anise, chili pepper, salt, onion and ginger, dark soy sauce, cinnamon, and bay leaves.

Wash the chicken legs, put the prepared ingredients and chicken legs together and marinate for 20 minutes.

Put water on the fire and bring to a boil. Put the marinated chicken legs inside, turn down the heat and cook for 30 minutes. Use chopsticks to pierce the chicken legs. If the chicken legs are pierced through, it means the chicken legs are almost cooked. If they cannot be pierced with chopsticks,

, you can cook it for a while longer, turn off the heat and simmer it for another 20 minutes, take it out of the pot and plate it, and it’s ready to eat.

In this way, Lucheng's chicken legs are full of color, aroma and taste.

It’s much more delicious than the chicken drumsticks you just boil in salt water. Try it now.

The second method is fried chicken legs.

Prepare the ingredients, chicken legs, cooking wine, dark soy sauce, Sichuan peppercorns, star anise, chili, salt, starch, and oil.

Wash the chicken legs, put in the prepared ingredients and marinate for 20 minutes. Take them out and coat them with starch. You can sprinkle the starch multiple times to make each chicken leg evenly coated with starch.

Heat 60% of the oil on the fire, add the chicken legs wrapped in starch, and fry until both sides are golden brown. Remember to fry slowly over low heat.

Take it out and let it sit for a few minutes. When the chicken legs are slightly cool, fry them a second time in the oil pan, take them out and put them on a plate.

The twice-fried chicken legs are charred on the outside and tender on the inside, giving it a unique flavor.

Hello everyone, I am Sister Qiezi from the kitchen. Sister Qiezi is happy to answer questions.

It's okay to marinate chicken legs in salt water, but it won't taste very good. Now I'll share with you my method of cooking chicken legs.

Prepare ingredients: chicken legs, onion and ginger, cooking wine, bay leaves, rock sugar, chili, salt, cinnamon.