How to eat chicken leg meat

How to eat chicken leg meat? Chicken leg meat is a part of the chicken and a common meat ingredient on our table. How to make chicken leg meat? It’s hard to never get tired of eating it, and it’s hard to make sure everyone loves it. Next, I’ll share with you how to eat chicken drumsticks. How to eat chicken legs 1

Teriyaki chicken legs

Ingredients: 6 chicken legs

Seasoning: 1 packet of Orleans seasoning powder, 1 spoon of honey, 1 white wine spoon, 2 spoons of original soy sauce, a little salt

1. Slice the chicken leg meat from the chicken leg, and then cut it crosswise into two pieces to make a rib break.

2. Clean the chicken legs after processing, put the legs into a basin, pour in a packet of Orleans seasoning powder, mix well and marinate for two to three hours or overnight. Let the meat marinate and develop the flavor. The longer it marinates, the better it tastes.

3. After the marinating is completed, heat an appropriate amount of oil in the pan. When the oil temperature rises, add the chicken legs and fry. Fry the chicken legs until both sides are golden brown and slightly charred. When frying, there will be chicken skin. Fry one side for a while longer.

4. After all the frying is completed, pour everything into the pot, then pour the prepared teriyaki sauce into the pot and pour a large bowl of water.

5. Bring to a boil over high heat, then reduce to medium-low heat and simmer until the juice is reduced, then turn off the heat and serve. It is not difficult to make but the taste is really delicious.

Mushroom-smoothed chicken

Ingredients: 3 chicken legs, 1 small handful of dried mushrooms, 4 cloves of garlic, 1 shallot, 1 pinch of minced ginger, 1 spoon of cornstarch, 1 spoon of oyster sauce, 2 turns of white pepper, 1 spoon of light soy sauce, 1 tsp of MSG, 1 tsp of chicken essence

1. Thoroughly defrost the purchased chicken legs and cut them with a sharp knife Make a large cut and then make a ring around the uppermost bone to cut off the tendon. In this way, you can easily remove the chicken leg meat, clean it and cut it into small pieces. Next, add a little oyster sauce, chicken essence, and pepper and mix well. Then add a spoonful of cornstarch and mix evenly. Then pour in a spoonful of oil and mix evenly. Set aside.

2. Soak the dried mushrooms in cold water for about 30 minutes and then clean them. Then cut the dried mushrooms into pieces and set aside.

3. The auxiliary materials required for this dish are the three common onions, ginger and garlic that are commonly seen in daily life. Process all the required auxiliary materials into pieces and set aside.

4. Cover the pan with a layer of oil. When the oil temperature rises, add the marinated chicken legs and stir-fry. Stir-fry quickly and stir a few times until the chicken thighs change color, then remove and set aside.

5. Clean the pot a little, then pour an appropriate amount of oil again and add onions, ginger and garlic to sauté until fragrant. Stir-fry for a while, then add the shiitake mushroom meat and stir-fry until fragrant. When cooking, be careful to control the heat to avoid burning.

6. Next, pour in the previously fried chicken legs and stir-fry together. Finally, add a little oyster sauce, chicken essence, light soy sauce, and MSG to season and stir-fry before serving.

Beer Chicken Legs

Ingredients: 10 chicken wings, 1 bottle of beer, 3 slices of ginger, 2 shallots, 3 cloves of garlic, sparerib sauce 1 tablespoon, 1 teaspoon of honey, 1 teaspoon of salt, 1 teaspoon of caster sugar, 2 turns of pepper, half a teaspoon of dark soy sauce, half a teaspoon of oyster sauce

1. Wash the wing roots and soak them Place in cold water for thirty minutes to remove blood. Then add honey, fine salt and a packet of Orleans seasoning powder and pepper, pinch evenly and cover with plastic wrap. It needs to be marinated for two to three hours to overnight to absorb the flavor.

2. After the pickling is completed, you can start cooking this delicacy. Heat an appropriate amount of oil in the pot and add ginger slices, shallot segments and garlic cloves to sauté until fragrant. Slowly sauté the onion, ginger, and garlic over medium-low heat until brown, then remove and discard.

3. Take out the marinated wing roots, put them into a pot and slowly fry them over medium-low heat until both sides are golden and slightly charred. When frying, pay attention to controlling the heat, and flip the wings from time to time to make the fried surface more even.

5. After pouring the beer, add oyster sauce, dark soy sauce, and fine sugar and simmer. Simmer over medium-low heat until the juice is almost reduced.

Braised chicken legs

Ingredients: 8 chicken legs, 1 grass fruit, 2 star anise, 3 cinnamon twigs, 2 bay leaves, 1 angelica root slices, 2 slices of kaempferol, 5 white pods, 1 handful of brown sugar, 1 tsp of dark soy sauce, 3 tbsp of brewed soy sauce, 1 tsp of oyster sauce

1. Spices are important raw materials that give the chicken legs their flavor. Prepare thoroughly before use after cleaning.

2. Compared with single crystal rock sugar (white rock sugar), brown sugar has a fragrance closer to brown sugar. It is more delicious and more beautiful when used to marinate meat.

3. The chicken legs as the main ingredient must be fully defrosted after buying them. Then soak it in water for 30 minutes, soak in the bleeding water, and then clean it before use. Put the chicken legs into the pot with cold water, blanch them for three minutes, remove and clean them and set aside.

4. Then heat a little oil in a pan, add brown sugar, and stir-fry until the sugar color turns out. Pour in an appropriate amount of water and seasonings, then add the spices prepared previously and bring to a boil.

5. Place the chicken legs in a pot or stew pot, and then pour the prepared marinade into it. Bring to a boil over high heat and simmer over low heat for about forty minutes. Please make appropriate adjustments based on your actual situation.

6. When stewing, remember to leave some juice to pour over the rice. How to eat chicken thighs 2

Garlic chicken drumsticks that you will never tire of eating

Ingredients

2 tablespoons soy sauce, 2 tablespoons salt, 4 grams of sugar, 10 grams of cooking wine 2 tablespoons of chicken legs, four garlic, half a head of marinated soup, an appropriate amount of sesame seeds

Cut the chicken legs twice, add light and dark soy sauce to taste, add cooking wine, add garlic salt and other seasonings, marinate for half an hour, add sugar and simmer Turn the sugar color into brown, fry the chicken legs until both sides are golden brown, add the marinated soup over the chicken legs, bring to a boil and cook for 20 minutes, remove from the pan and sprinkle with sesame seeds.

Teriyaki chicken leg rice

Ingredients

2 chicken drumsticks 1 spoon of cooking wine 2 spoons of soy sauce 2 spoons of honey 1 spoon of crushed black pepper One spoon each of pepper, half a spoonful of salt, broccoli, carrots, a little dark soy sauce, half a spoonful of garlic, a few slices of ginger, 2 spoons of water

Remove the bones from the chicken legs, add black pepper, crushed pepper, salt and ginger slices and marinate for five minutes. Add to a bowl. 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of honey, half a spoon of dark soy sauce, 2 spoons of water, mix well, blanch the vegetables and remove, add oil over high heat, add garlic and sauté until fragrant, add chicken legs and fry over medium-low heat until golden brown on both sides, add the prepared mixture Sauce, cover and simmer over medium-low heat for about ten minutes until cooked, then cut into pieces, place on the rice noodles with the vegetables, pour in the sauce for the fried chicken legs and enjoy slowly. The fragrant black pepper sauce + tender and smooth The more you eat the chicken, the more addictive it becomes