To make crystal dishes, you need to use materials with a lot of colloid (often mainly meat skin). After the juice is cooled and solidified, a transparent effect will appear. Therefore, the name of this type of dish is usually preceded by the word "crystal". And they are all "cold dishes".
The method of boiling crystal juice is not complicated. One is to simmer slowly with low heat, so that the soup is in a state that seems to be boiling but not boiling; the other is to steam it. However, the oil from the main ingredients (such as meat skins) must be removed completely.
The "Crystal Chicken Leg" made by Glutton Le today takes advantage of the colloidal characteristics of chicken skin and is made by steaming.
Characteristics of [Crystal Chicken Leg]: crystal clear, less oil and healthy, light but not greasy, and good food for cold meat.
Crystal chicken leg
Recipe Recommendations
- chicken legs one
- ginger appropriate amount
- cooking wine appropriate amount
- spiced powder appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Crystal chicken leg
1
Chicken legs, cooking wine, five-spice powder, salt.
2
Wash the chicken legs and remove the bones. There are 3 bones in total, leg bone, hip bone, and toothpick bone.
3
Sprinkle a little salt on the skinless side to add flavor.
4
Add cooking wine, five-spice powder, salt, and shredded ginger to the skinned side, and then knead well.
5
After kneading evenly, cover with plastic wrap and marinate for about 2 hours to ensure the flavor.
6
After marinating, simply rinse and wash off the five-spice powder. Sprinkle with a little salt and shredded ginger. When steaming in the pan, make the skin face down.
7
Pour into the pan and steam. I used the meat button of Adi pressure cooker and used it for 2 cycles. If you use an ordinary steamer, it takes more than 40 minutes to steam. Only then can the "crystal" effect be guaranteed.
8
After steaming, take it out, place the meat skin side down in a container [square or round], pour in the soup to cool, and move it to the refrigerator for more than 2 hours.
9
Refrigerate and remove it and put it into a plate.
10
Change the knife and plate it and enjoy it.