Chinese Food
Air dried chicken leg
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Nowadays, chickens are all quick-made. Chicken is more and more chewy. Eating chicken breast is like eating steamed bread. Even if stewed chicken and fried chicken directly use chicken leg meat, we can't find the taste of eating grandma's chicken as a child. So the great dad thought about it. He thought about the way to dry the chicken legs. As expected, after this treatment, the chicken has a lot of strength. The steamed or stewed chicken is delicious.
Cooking ingredients
Cooking Steps
Step1:Remove the feathers and wash the chicken legs. Scald them with boiling water for three times. After cooling, prick with awl for several times. Knead with salt and pepper to taste. Put into cold storage and marinate for 24 hour
Step2:The drumsticks should be tied with thin thread and hung in the ventilation place. After about 20 days, the drumsticks can be put away by touching the meat to be slightly dry and hard. Chicken leg can be put into the pot for 40 minutes, or chopped stew.
Cooking tips:Boiling water and scalding chicken skin refer to the practice of Beijing roast duck. The steamed chicken leg skin is still crispy. It's very delicious. There are skills in making delicious dishes.
