Two types of tinfoil chicken legs are recommended: tinfoil grilled chicken legs and tinfoil steamed chicken legs
tinfoil grilled chicken legs
Main ingredients: 500 grams of chicken legs
Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of onion, appropriate amount of chili powder, appropriate amount of pepper powder, appropriate amount of thirteen spices, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of garlic powder, appropriate amount of chili
Steps
< p>1. Ingredients;Chicken shanks, garlic cloves, peppers, green onions.
2. Wash the chicken legs, add salt and cooking wine.
3. Prepare onions, chili powder, pepper powder, and seasoning powder.
4. Pour into the chicken legs.
5. Mix well and poke several small holes with a bud skewer to add flavor.
6. Marinate for half a day, cut some garlic, chili peppers and green onions.
7. Place the marinated chicken legs on tin foil and drizzle with cooking oil.
8. Add garlic, chili and chopped green onion.
9. Wrap it up again.
10. Put it in the oven and bake it for about an hour. After baking, open it and check if it is not cooked enough before baking again.
Tips: Oven-roasted chicken legs, this is a trial, you can set the time yourself. I also checked to see if it was done after baking it, and then baked it if it was not done. I tossed it back and forth several times.
Steamed Chicken Thighs in Tinfoil
Ingredients: Right amount of chicken thighs, right amount of salt, right amount of soy sauce, right amount of pepper noodles, right amount of Huadiao wine, right amount of minced ginger, right amount of purple onions
Steamed in tin foil Steps to make chicken legs
1. After buying the chicken legs, cut a knife from the middle of the legs, little by little, to remove the leg bones.
2
Add all seasonings and marinate. I marinated it the night before and made it the next day. I think it takes a long time to really taste it. Before steaming, remove the purple onions and do not.
3
Close the meat and remove the chicken skin.
4
A whole chicken skin. Use a kitchen blade to remove fat from chicken skin.
5
Wrap the chicken legs with chicken skin.
6
Take out the tin foil and wrap the chicken legs.
7
Use your own white thread to make a small rope and tie it up with tinfoil chicken legs.
8
Steam for thirty minutes.
9
Steamed.
10
Cut off the thread and rope with scissors.
11
Chicken legs in tin foil. Pour the soup into a small bowl.
12
Remove the tin foil, cut into sections, pour the soup on it, and eat it.
Tips: Note that the chicken legs must be wrapped tightly with tin foil, otherwise, the soup will leak out during steaming and the sauce will not be poured.
Take off the chicken skin. Finally, you can eat it if you like it. If you don’t like it, just peel it off.