How to make pickled salted chicken thighs, how to make pickled chicken thighs at home

1. Soy sauce chicken thighs.

the ingredients needed; 5,000 grams of chicken whole legs, 250 ml of light soy sauce, 250 ml of dark soy sauce, 5 grams of sea salt, 30 grams of rock sugar, a little white wine, 3 grams of Sichuan pepper, 5 star anise, 2 dried chili peppers.

Steps; The first step is to prepare all the seasonings.

The second step is that the chicken thighs are frozen, so thaw them in advance and drain the water, and then cut each chicken leg along the chicken bone with a knife.

Step 3: Except for the liquor, pour all the seasonings into the soup pot, add half a bowl of water, boil over high heat and turn off the heat until the soy sauce is cool.

The fourth step is to put the chicken thighs into a larger container, then pour in the high degree of liquor, mix well with your hands, to ensure that each chicken leg can be stained with liquor, the liquor needs to be high, I use 65 degrees of liquor, it can be fishy and sterilized.

Step 5; Then pour the cooled soy sauce into the chicken thighs, press it with a heavy object, and the next day you have to turn it over and press it again with a heavy object.

Sixth, the chicken thighs are easy to taste, and after pressing for three days, you can tie the chicken thighs with cotton thread and hang them in a cool and ventilated place to dry.

2. Salted chicken thighs.

The material of salted chicken thighs is simpler, as long as sea salt, pepper and high liquor are used, the difference between it and soy sauce pickling is to be placed in a sunny place to dry, until it is dry, and it is best to eat after a month of pickled things.

the ingredients needed; 5,000 grams of chicken legs, 250 grams of sea salt, 5 grams of Sichuan pepper, and a little white wine.

detailed steps; Step 1: Drain the chicken thighs after thawing.

The second step is to put the sea salt and Sichuan pepper together and prepare the high liquor.

The third step is to fry the salt and peppercorns to heat and fry the fragrance, pour the salt and peppercorns into the hot pan, and fry until the salt is slightly yellow, and the peppercorns are fragrant and then turn off the heat.

Step 4: Put the chicken thighs into a basin first, then pour in the liquor and mix well by hand.

The fifth step, then pour in the fried pepper salt, mix well and press it with a heavy object, turn it over after two days, the chicken is easy to taste and press for 4 days, if the time is too long, it will be very salty.

Step 6; After that, tie the chicken thighs with cotton thread and let them dry in the sun.

<> took the soy sauce chicken thighs and the marinated salted chicken thighs and tried to steam them to try the taste, first wash them with hot water, control the water, add a few slices of ginger, and then pour rice wine on top of the chicken thighs.

Steam the pot in cold water for 20 minutes to get out of the pot, and when it cools, you can cut it into pieces and enjoy it, the salty and fresh soy sauce chicken thighs and the salty flavor of the salted chicken thighs are really delicious.

Xiang'er cooking tips; Soy sauce chicken thighs are suitable for steaming, while salted chicken thighs can be eaten in soup in addition to steaming, and the flavor is better when stewed with some corresponding ingredients.

First of all, wash the skin soil, and then put in the seasoning to marinate the chicken thighs with a knife on the chicken thighs first, so that it is easy to absorb the flavor.

3000 grams of rice, 1050 grams of refined flour, 250 grams of rice, 5 eggs, chicken thighs.

Excipients 3 grams of alum, 15 grams of alkali, 10 grams of five-spice powder, 25 grams of refined salt, 5000 grams of rapeseed oil (about 1000 grams).

1. Chop the chicken thighs into 2 portions, (you can also use chicken wings and mallets) Then release the soy sauce, sugar and salt, pepper, cumin powder (I like cumin powder very much) and Sichuan pepper powder, mix well and marinate for 20 minutes.

2. Wrap each piece of chicken in flour, dip it in egg wash (add a little salt to the egg mixture), and then wrap it with breadcrumbs.

3. Heat the oil for 5 hours, fry the chicken over low heat, and fry until golden brown on both sides. Take it out and let it cool, turn the oil to high heat and fry it again for 1 minute to force out the oil, and then put it on a dish covered with oil-absorbing paper to finish.

1.The egg mixture should be whipped in the same direction;

2.When frying, straighten out the strips and turn them constantly.

Ingredients: 1 pair of bamboo shoots and chicken thighs. 2 eggs. 500 grams of seasoning vegetable oil, (actual consumption of oil 50 grams), 30 grams of cooking wine, 5 grams of salt, wet starch, 5 grams of monosodium glutamate, 15 grams of green onion and ginger, 10 grams of pepper and salt.

The production process. 1) Cut the raw chicken thighs, form the bones into handles, cut the tendons with the tip of the knife, and soak them into countless small holes and immerse them in cooking wine monosodium glutamate, salt, and green onion and ginger juice cut into cubes, and taste for about 1 2 hours. (2) Shake off the soaked chicken thighs with green onions and ginger, dip them in a thick paste made of egg whites and wet starch, fry them in hot oil with a stir-fry spoon and fry them for about 15 minutes on high heat for about 15 minutes, and when they are golden brown, they can be dipped in pepper and salt.

Deep-fried chicken thigh [Ingredients, seasoning].

2 chicken thighs, 2 eggs.

500 grams of peanut oil (80 grams of actual oil), 10 grams of salt, 10 grams of monosodium glutamate, 5 grams of Shao wine, appropriate amount of dry corn starch, 50 grams of bread crumbs.

Production process] 1. Remove the bones of the chicken thighs with a knife, then pat the chicken loose with the back of the knife, add salt, monosodium glutamate, and Shao wine to marinate for 30 minutes.

2. Beat the eggs, add water and cornstarch to make a paste, hang the marinated chicken thighs on the paste, stick the bread crumbs and set aside.

3. Heat the oil in the pan, and when the oil temperature is 100 degrees, fry the chicken thighs until crispy on the outside and tender on the inside.

Ingredients: 5 chicken legs (about 500 grams), 2 shallots, 1 tablespoon ginger juice, 1 tablespoon shrimp paste. 1/2 teaspoon of sugar, 1 tablespoon of wine, and 1/2 tablespoon of cornstarch to make a marinade.

Preparation: Wash the chicken thighs, wipe them dry, and cut them slightly.

Remove the clothes and wash the shallots, chop the mushrooms, and mix well with ginger juice, shrimp paste and marinade.

Mix the ingredients with the chicken thighs and marinate for 1 hour.

Heat the oil until it is hot, add the chicken thighs and fry until lightly browned, then turn to medium heat and fry until cooked (about 10 to 15 minutes), remove and drain the oil.

Pan-fried chicken thigh steak].

Ingredients: chicken thighs, barbecue marinade, chopped black pepper, cooking oil, barbecue sprinkles, paprika, white sesame seeds.

Production process: 1. It is recommended to choose the thigh part of the chicken, because this piece of meat is relatively large, and it is also easier to debon, clean the chicken thighs first, and then use a knife to remove the bone part of the chicken thighs, leaving only the chicken thigh part.

2. After poking all the small holes of the chicken thighs, sprinkle with an appropriate amount of barbecue marinade and crushed black pepper, massage them with your hands until they are completely absorbed, seal them with plastic wrap, and marinate them in the fresh-keeping layer of the refrigerator for more than 3 hours, so that the chicken thighs will be more flavorful and more tender and juicy after they are done.

3. The marinated chicken thigh meat can be taken out of the fresh-keeping layer of the refrigerator and can be put into the pot, put an appropriate amount of cooking oil in the pot, the oil does not need too much, and the pot can be moistened low, it is recommended to choose a non-stick pan to fry, if there is no non-stick pan at home, it is recommended to moisten the pan first and then fry, otherwise it is easy to stick to the pan, first share with you a method of moistening the pot, first heat the pot, and then pour in an appropriate amount of cooking oil, shake the pot body to make the bottom of the pot and all around it evenly stained with oil, when the oil is heated to smoke, pour out the oil, Add the cold oil again and repeat the action just now, generally repeat the action of moistening the pan 2-3 times, and then use it to fry the chicken thigh chop so that it is not easy to stick to the pan.

4. Put the marinated chicken thigh meat into the pot, cover the lid, choose low heat and fry slowly, fry one side until golden brown, then turn over and fry the other side, fry on both sides until golden, sprinkle barbecue sprinkles, chili powder, white sesame seeds on it, you can get out of the pot, in order to facilitate eating, you can put it on the cutting board and cut it into small pieces with a knife before serving.

The meat is very tender to eat, and the meat is full of gravy in the mouth, and the meat is very tender, and the meat is very tender.

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