1, lazy version of big chicken leg
Required materials: 5 chicken legs, onion 15g, ginger 15g, garlic 15g, 30ml soy sauce 10ml, 30ml oil consumption, 6 dried peppers, 3ml pepper, 20ml rock sugar, 30ml cooking wine, and water/0ml.
Step 1: Wash the chicken leg, cut several knives on the chicken leg and put it into the rice cooker.
Step 2: Put all the seasonings into the pot in turn, and then pour 100ml water (about half a bowl) to start the cooking mode.
Step three, when the time is up, take out the pot.
2, honey chicken legs
Required materials: 2 chicken legs, 2 spoons of marinade for roasted wing in Orleans, 2 onions, 5 slices of ginger, soy sauce 1 spoon, cooking wine 1 spoon, oil consumption 1 spoon, honey 1 spoon, appropriate amount of salt, and water 300g.
Step 1: cut the middle of the chicken leg and remove the bones.
Step 2, add all seasonings and marinate for more than 2 hours.
Step 3: Boil the oil and fry the marinated chicken legs until golden on both sides.
Step 4, add the remaining juice of bacon and appropriate amount of water, and simmer for 10 minute.
Step 5: Dry the soup with high fire and take it out of the pot.
Step 3 roast chicken legs
Required materials: ten chicken legs, cooking wine 1 tbsp, salt 1 tbsp, soy sauce 1 tbsp, appropriate amount of honey, 5 cloves of garlic, appropriate amount of shredded ginger and appropriate amount of black pepper.
Step 1: Cut the thick part of the chicken leg twice and add oyster sauce, soy sauce, salt, cooking wine, ginger, garlic and black pepper. Massage the chicken legs for ten minutes and marinate them for two hours.
Step 2, spread it on tin foil and oven it at 200 degrees.
Step 3: After 20 minutes, spread a layer of honey and bake for 10 minutes.
Step 4: Adjust flexibly according to the actual temperature of your oven, bake for more than 20 minutes to see the coloring situation, and don't burn it.
4, crispy chicken legs
Required materials: chicken leg 1 piece, appropriate amount of salt, and appropriate amount of cumin Chili powder.
Step 1: Boned the whole chicken leg, cut several knives on the meat and marinate it with a little salt.
Step 2: After the pot is hot, spread the chicken skin downward in the pot.
The third step is to stick a piece of tin foil on the chicken, and then press it with a heavy pot, so that the chicken skin is easier to fry.
Step 4, fry for 5 minutes on medium fire and then fry for 3 minutes.
Step five, dip some cumin Chili powder when eating.
5. Roasted chicken leg rice.
Required materials: chicken leg 1 spoon, cooking wine 1 spoon, black pepper 1 spoon, 6 slices of ginger, and appropriate amount of salt. Sauce: half a bowl of water, 2 tablespoons of honey, 2 tablespoons of soy sauce, soy sauce 1 tablespoon, cooking wine 1 tablespoon. Decoration: a little white sesame, 3 broccoli and 4 carrots.
Step 1: Prepare a boneless chicken leg and cut several knives on the meat to avoid retraction.
The second step is to prick the chicken skin with a fork to facilitate the taste.
Step 3: Add a few slices of ginger to remove the fishy smell. Add black pepper and salt to taste, and add cooking wine to remove fishy smell.
Step 4, grab it evenly by hand and marinate it for 10 minute.
Step five, blanch the decorative dishes for later use.
Step 6: Mix sauce: half a bowl of water, 2 spoons of honey, 2 spoons of light soy sauce, 1 spoon of light soy sauce, 1 spoon of cooking wine, and mix juice for later use.
Step 7, add oil to the pot, fry the chicken legs until golden on both sides, add the sauce, cover and stew until the soup is thick.
Step 8: When the soup is dry, it can be cooked.
Step 9: Sprinkle sesame seeds, cut into strips and set the plate.
6, salt _ chicken legs
Required materials: four chicken legs, 3 slices of ginger, 20g of salted chicken legs, 5ml of cooking wine and proper amount of sugar.
Step 1: Wash the chicken legs, drain the water, and coat the inside and outside of the chicken legs with wine. Apply chicken powder and salt again, then add sugar and ginger slices and marinate for more than 6 hours.
Step 2: put a little oil in the pot, add ginger slices, fry the chicken skin first, and turn it over and fry it repeatedly.
Step 3: After frying for 1 min, pour the juice of pickled chicken legs into the pot and cover the pot for _ about1min. Insert the toothpick into the thickest part of the meat. If the toothpick can be inserted easily, it proves that it is ripe and you can clip out the chicken leg.
Step four, the chicken legs can be eaten after cooling.
7.crispy fried chicken legs
Required materials: 8 chicken legs, 3 tablespoons of Orleans marinade, 3 tablespoons of cooking wine, 200g of flour, corn starch 100g, 3g of baking soda and 3g of salt.
Step 1: Cut several knives at the thick part of the chicken leg, and soak the cut chicken leg in water for five minutes, then soak the bleeding water.
Step 2, marinate the soaked chicken legs with Orlean gravy and cooking wine for one hour.
Step 3: put 200 grams of flour, 100 grams of corn starch, 3 grams of baking soda and 3 grams of salt into a bowl, and pour all the ingredients together and stir well, or replace the salt with salt and pepper powder.
Step 4, put the marinated chicken legs into the flour and wrap them with a layer of flour.
Step 5, soak the chicken legs wrapped in powder in a bowl of water for two seconds.
Step 6, put the wet drumsticks into the flour again, and wrap them with flour again.
Step 7, put oil in the hot pot and turn on a small fire. Grab some flour and put it in the oil. If it bubbles, it can be fried.
Step 8, turn the noodles once in a minute or two and fry until the powder is golden.
Step 9: Fry the fried chicken leg for another minute.
8. Braised chicken legs
Required materials: 6 chicken legs, 4 slices of ginger, 4 cloves of garlic, sugar 1 tablespoon, 2 tablespoons of soy sauce 1 tablespoon, 2 slices of star anise, 2 slices of fragrant leaves and a little cinnamon.
Step 1: cut the chicken leg with a knife, add a little salt, add ginger slices and cooking wine, and marinate for 10 minute.
Step 2: Add garlic, ginger slices and star anise into the hot oil, and then stir-fry the chicken legs for about 5 minutes.
Step 3: Add cooking wine, soy sauce, sugar, soy sauce, small bowl of water and so on. Put some fragrant leaves and cinnamon, simmer on low fire, add a little monosodium glutamate, and collect the juice on high fire.
9, barbecue chicken legs (oven version)
Required materials: 4 chicken legs, 3 tablespoons of soy sauce, appropriate amount of shredded ginger, appropriate amount of Chili powder, appropriate amount of cumin powder, appropriate amount of garlic paste, a little olive oil and a little soy sauce.
Step 1: Cut the chicken leg, pour the cooking wine and let it stand for five minutes, then wash it with clear water.
Step 2: Add soy sauce, Chili powder and cumin powder to the washed chicken legs, grab them evenly, put them in the refrigerator and marinate them overnight.
Step 3: Take it out in the morning and press the garlic paste (because the garlic paste tastes strong overnight), and then marinate it for another ten minutes.
Step 4, heat the middle layer of the oven at 200 degrees, smooth the chicken skin or it will wrinkle, brush a layer of olive oil and a layer of soy sauce (color), bake for 40 minutes, and move the chicken legs to the upper layer of the oven in the last ten minutes, and bake the crispy skin at 180 degrees.
Step 5, take out the oven and sprinkle with Chili powder and cumin powder.
10, black pepper chicken leg
Required materials: 1 pistol chicken leg, 1 broccoli, 4 slices of ginger, appropriate amount of chopped green onion, 4 cloves of garlic, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oil consumption, 3 tablespoons of black pepper sauce and a bowl of water.
Step 1: Wash the chicken legs and remove the bones; 1 Wash the broccoli and break it into small pieces for blanching; Slice carrots and blanch them for later use.
Step 2: Put boneless chicken leg meat into a bowl, then add 4 slices of ginger, appropriate amount of chopped green onion, garlic paste, 2 tablespoons of cooking wine, 1 spoon of soy sauce, 2 tablespoons of soy sauce and 1 spoon of oyster sauce, and marinate for 30 minutes.
Step 3: Heat oil in a hot pan, fry the marinated chicken leg meat on medium heat until golden brown on both sides, then add 3 spoonfuls of black pepper sauce and 1 bowl of water and cook for about 10 minute until the sauce is slightly sticky.
Step 4: Take out the cooked chicken leg meat, cut it into 1.5cm thick slices, code it on the rice, and add broccoli and carrot slices.