There are many ways to make chicken legs, such as cutting ginger, frying, marinating and making soup. Here is a quick way for office workers-chicken legs in casserole and oyster sauce.

Method for making chicken leg in oyster sauce casserole

I. List of ingredients

condiments

Chicken pipa legs: 3 pieces, about 450g (reference price during the epidemic: 17.8 yuan, coordinates Wuhan, March 2020).

Tips: Pipa legs, especially the chicken legs with only the lower part (shaped like a pipa). Corresponding to this name is the pistol leg, which also includes the complete chicken leg of the upper and lower parts.

condiments

5 to 8 slices of ginger.

special flavour

1 white sugar; ② Oyster sauce; 3 soy sauce; 4 salt.

Second, the specific process

Step 1: Pretreatment of chicken legs

① Cleaning to remove excess fat: use scissors (it is recommended to have special 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, this step can be omitted if you don't mind), then wash the chicken leg with tap water and drain the water;

② Punch holes in the chicken leg with toothpicks, embroidery needles, pins and other needles. The purpose of punching holes is that the seasoning can better penetrate into the muscles of chicken legs during curing and juice extraction. Cover the whole chicken leg meat as much as possible when pricking holes, and the hole spacing is moderate.

Step 2: Marinate the chicken legs.

Pour about 10 ml of soy sauce, about 5 ml of oyster sauce, one third of salt and one spoonful of sugar into the washed chicken leg, and punch holes evenly. Then stir it evenly by hand, spread it evenly on the chicken legs, and let it stand and marinate for about 10 minutes.

Step 3: Put the chicken legs into a casserole with low fire and cook them with oyster sauce.

① Spread 5-8 slices of ginger on the bottom of the casserole;

② Put the marinated chicken legs into the casserole side by side, and then pour in the same volume and quantity of seasoning (about 10 ml soy sauce, about 5 ml oyster sauce, a spoonful of 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, boil the sauce in the casserole, simmer for 20 minutes to collect the juice, and then take it out. At this point, the chicken leg in casserole and oyster sauce is ready. Remarks: the duration of slow stewing with small fire is subject to the actual juice collection.

Matters needing attention

When a toothpick is used to pierce 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 directly inserted into the muscles of chicken legs with toothpicks or pricked with iron needles, which is more convenient and quick. In addition, because the chicken is slippery, you should pay attention to safety when piercing the hole to avoid stabbing your hand.

Putting ginger slices at the bottom of the casserole can help deodorize the food on the one hand, and isolate a part of the huge heat at the bottom on the other hand to prevent the chicken legs from being burnt.

After the sauce in the casserole is boiled, be sure to simmer the juice on low heat to allow the sauce to penetrate into the chicken legs to the maximum extent. If you use a big fire, the juice will evaporate quickly, which will not achieve the effect, and it will easily lead to the chicken legs being burnt because of overheating.

Don't collect the juice too dry, leave a little sauce, which can make the chicken legs tender and can also be used as dipping material when eating chicken legs.

Answer related questions.

Q: What is oyster sauce? What role does oyster sauce play in daily cooking?

A: Oyster sauce, as its name implies, is a condiment made from oysters. Its main components are oyster sauce, water, edible salt, sugar and monosodium glutamate, which can be said to have both the functions 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 increase the freshness and taste of dishes.

Q: What's the difference between using a casserole and an iron pot in the stewing process?

Answer: The thermal conductivity of casserole is worse than that of iron pan, so it can keep the ingredients in a tepid state, and the thermal insulation effect is better than that of iron pan. Therefore, casserole is more suitable for foods cooked for a long time, such as cooking most of the broth and stewing all kinds of meat. Because the iron pot has strong thermal conductivity and good sealing, the food can be at a higher temperature, which greatly shortens the time for stewing food. 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 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 is my recommended method and tips for making chicken legs in casserole and oyster sauce. I hope it helps you!