Homemade cured chicken legs
Ingredients: salt,cooking wine,soy sauce,onion,Jiang,spiced powder,sugar,soy sauce,pepper,chicken thighs
Recipe Recommendations
- chicken thighs 2 only
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- spiced powder appropriate amount
- soy sauce appropriate amount
Steps for Homemade cured chicken legs
1
Wash the chicken legs, cut off the fat oil and excess skin, drain the water, stir-fry the pepper and salt until fragrant, then apply the entire chicken leg, place it in a basin and wrap it with plastic wrap. It is best to put some weight on it to remove the excess water. Press out.
2
The next day, pour away the marinated water, add soy sauce, soy sauce, five-spice powder, cooking wine, onions, ginger, and sugar, mix well and place in the refrigerator to marinate for two days, remember to turn over several times during the process. Hang the pickled chicken legs in a ventilated place but not directly exposed to the sun to air dry. The house was closed tightly in winter, so I used a fan to blow it. After I hung it for about 7 or 8 days, I wrapped it in kitchen paper and put it in plastic pockets and placed it in the refrigerator for refrigeration.
3
Take it out when you want to eat it, wash it (as shown in picture 3), steam it over water and high heat for 30-40 minutes, let it cool, you can cut it into pieces with a knife.
4
No one in my family eats bones, and there is no knife to cut bones, so the task of dissecting and removing bones is mine. Remove all the leg bones and cut them again. Boneless cured chicken leg meat. There is no telling how delicious it is!!! Lick your fingers!!!