It is said that chicken leg is the best part of chicken, and the meat is tender and juicy, which can bring satisfaction to taste buds whether fried, fried, roasted or stewed. And the pickled chicken legs have a unique flavor, salty and fragrant, with endless aftertaste. Today, let me share the secret of pickling chicken legs, so that you can easily make delicious chicken legs comparable to chefs at home.
material selection and treatment
the first step in curing chicken legs is material selection. Choose fresh, odorless drumsticks, preferably local chickens or ground chickens, which have tighter meat and better flavor. Wash and drain the chicken legs, and pat them on the thicker parts with the back of the knife, which will make the chicken legs easier to taste.
making marinade
marinade is the key to marinating chicken legs, and different marinades will bring different flavors to chicken legs. Common marinade formulations include:
Soy sauce marinade: soy sauce, cooking wine, oyster sauce, white sugar, ginger slices and onion segments, which are prepared in proportion.
honey marinade: honey, soy sauce, cooking wine, sugar, ginger slices and garlic cloves are blended.
spices: basil, rosemary, thyme, olive oil, salt and black pepper.
salting process
after the marinade is prepared, put the chicken legs into a container, pour the marinade in, and gently rub them with your hands to ensure that the chicken legs are evenly coated with the marinade. Cover and put it in the refrigerator for at least 4 hours, preferably overnight.
fry
marinated chicken legs, and you can start frying. Pour a little oil into the hot pot, add the chicken legs, and fry slowly on low heat until both sides are golden and crisp. During the frying process, gently press the chicken leg with a spatula to force out excess grease.
collect the juice
when the surface of the chicken leg is fried to golden brown, pour a little marinade and collect the juice over high fire. Be careful not to collect the juice for too long, lest the chicken legs become firewood. When the juice becomes thick, wrap it on the surface of the chicken leg and serve.
intimate tips
the longer the curing time, the deeper the taste of the chicken legs.
when frying chicken legs, the oil temperature should not be too high, otherwise it is easy to paste the pot.
when collecting juice, the heat should be controlled to prevent the chicken legs from turning into firewood.
besides frying, pickled chicken legs can also be roasted and stewed, and the cooking method can be selected according to personal preference.
When curing chicken legs, you can add other spices according to your own taste, such as pepper, star anise and fragrant leaves.
well, that's the secret of curing chicken legs. By following these steps, you can easily make delicious chicken legs that are tender, juicy and salty. You can also enjoy chef-class food at home, so why not? I wish you a successful pickling and a delicious taste!