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Chicken legs dishes. Cooking video
Chicken feet dishes are an original delicacy that is especially common in oriental cuisine. As a rule, they are cooked in the oven or stewed in a pan, seasoned with various spices and sauces. The result is a fragrant and unusual dish that can surprise even the most demanding gourmet.
Chicken legs in hot and sweet sauce
Ingredients: – 1 kg of chicken legs; – vegetable oil; – 2 tbsp. spoons of honey; – 1 tbsp. a spoonful of mustard; – 4 tbsp. spoons of soy sauce; – salt to taste.
Wash chicken legs, cover with water and bring to a boil. Skim off the foam, season with salt and boil for 5 minutes. Make a sauce with honey, mustard, and soy sauce. Place the chicken legs on a baking sheet, add a little salt and top with the hot and sweet sauce. Place in an oven preheated to 180 ° C and bake for 30 minutes. Serve the finished chicken legs with glass noodles.
Before cooking chicken legs, do not forget to cut off the claws from them, otherwise the dish will not look very aesthetically pleasing.
Ingredients: – 1 kg of chicken legs; – 4 cloves of garlic; – 10 g fresh ginger; – 3 star anise stars; – 3 tbsp. spoons of soy sauce; – 1 teaspoon of sugar; – 1 tbsp. a spoonful of rice vinegar; – vegetable oil; – salt to taste.
Wash the chicken legs and boil in unsalted water for 10 minutes. Let them dry for a while, then put in a frying pan with hot vegetable oil and fry until golden brown. Add soy sauce, vinegar, chopped ginger and garlic, star anise and sugar. Stir and simmer for a couple of minutes. Season with salt and stir again. Serve with boiled rice.
When adding salt, keep in mind that it is already in the soy sauce.
Chicken legs soup with leeks
Ingredients: – 600 g of chicken legs; – leeks; – parsley and oregano; – 600 ml of broth; – vegetable oil; – salt and black pepper to taste.
Wash the chicken legs, dry and fry in vegetable oil for 10 minutes. Add chopped leeks to them, stir, salt and cook for another 5 minutes. Pour in broth, bring to a boil, reduce heat and simmer for 20 minutes. Add parsley and oregano to the soup. Pour into bowls and serve.
Ingredients: – 500 g of chicken legs; – 3 tbsp. tablespoons of dry white wine; – 300 g pumpkin; – ½ onion; – 10 g grated ginger; – 1 tbsp. a spoonful of vegetable oil; – salt to taste.
Wash chicken legs, cover with water and bring to a boil. Skim off the foam. Add the sliced pumpkin to the saucepan and bring to a boil again. Season with salt, grated ginger, chopped onion and wine. Reduce heat and simmer for about an hour, covered. Pour in vegetable oil a few minutes before the end and stir. Place on a platter and serve.