Today, the brine chicken legs I made are big, delicious, and my family likes it. My American friend also ate two. So delicious they were. Compared with the brine chicken legs sold outside which are always dry and not delicious, this chicken leg I made is more moist and delicious!
Want to know how to do it? Follow me to do it yourself.
Brine Chicken Legs – Ingredients
- 5 Chicken Legs
- 10 Shiitake mushroom
- 0.5 onion
- 1 Star anise
- 15g Organic Ginger
- 1 Dried Tangerine Peel
- 1 spoon Green Peppercorn
- 2 spoon Dark Soy Sauce
- 1 spoon Oyster Sauce
- 1 Sugar
- 1 Salt
- 1 Vegetable Oil
| 5 Chicken Legs | 10 Shiitake mushroom |
|---|---|
| 0.5 Onion | 1 Star anise |
| 15g Organic Ginger | 1 Dried Tangerine Peel |
| 1 tbsp Green Peppercorn | 2 tbsp Dark Soy Sauce |
| 1 tbsp Oyster Sauce | 1 Sugar |
| 1 Salt | 1 Vegetable Oil |
Kitchenware Used
- Carbon Steel Wok
- Multi-Purpose Kitchen Scissors
Steps to Make It
- Soak frozen chicken legs in water for about two hours to thaw completely, then remove the remaining chicken feathers and the yellow skin at the roots of the feet, clean them carefully , and pierce the chicken legs with scissors for easy taste.
- Then sprinkle some green peppercorn and salt on the chicken legs, grab a few times with your hands, and marinate for a day.
- On the second day, wash the shiitake mushrooms after soaking them for 2 hours; prepare these spices: 15g organic ginger, 1 star anise, 1 pinch of green peppercorn, 1 piece of orange peel, half an onion, and suitable old brine.
- Wash the marinated chicken legs and drain water. This is an important process to remove odors effectively.
- Heat the pot and pour a little oil to moisten the pot. Put the chicken legs into the pot. Put the side with more skin underneath and fry over medium heat.
- Turn them over after frying the chicken leg skin into yellow, then put shiitake mushrooms, onions, ginger, star anise, green peppercorns, dried tangerine peel into the pot, and continue to fry over medium heat until the spices emit fragrance.
- Add the mushroom-soaked water, old brine, 2 teaspoons of old soy sauce, 1 tablespoon of oyster sauce, and half teaspoon of sugar.
- Cover the pot, boil over high heat, then reduce to low heat, keep the water bubbling slightly for 15-20 minutes, and keep turning over during the period.
- When the chicken legs are fully cooked, you can serve them on the plate to make up the delicious stewed chicken leg.
Brine Chicken Leg Recipes
Brine Chicken Legs
Equipment
- Carbon Steel Wok
- Stainless Steel Basin
- Multi-Purpose Kitchen Scissors
Materials
Main Materials
- 5 piece Chicken Leg Fresh best
- 10 Shiitake mushroom
Other Materials
- 0.5 piece onion
- 1 piece Star anise
- 15 g Organic Ginger
- 1 Dried Tangerine Peel
- 1 spoon Green Peppercorn
- 2 spoon Dark Soy Sauce
- 1 spoon Oyster Sauce
- 0.5 teaspoon Sugar
- 1 spoon Salt Just the right amount
- 1 spoon Vegetable Oil Just the right amount
Instructions
- Soak frozen chicken legs in water for about two hours to thaw completely, then remove the remaining chicken feathers and the yellow skin at the roots of the feet, clean them carefully , and pierce the chicken legs with scissors for easy taste.
- Then sprinkle some green peppercorn and salt on the chicken legs, grab a few times with your hands, and marinate for a day.
- On the second day, wash the shiitake mushrooms after soaking them for 2 hours; prepare these spices: 15g organic ginger, 1 star anise, 1 pinch of green peppercorn, 1 piece of orange peel, half an onion, and suitable old brine.
- Wash the marinated chicken legs and drain water. This is an important process to remove odors effectively.
- Heat the pot and pour a little oil to moisten the pot. Put the chicken legs into the pot. Put the side with more skin underneath and fry over medium heat.
- Turn them over after frying the chicken leg skin into yellow, then put shiitake mushrooms, onions, ginger, star anise, green peppercorns, dried tangerine peel into the pot, and continue to fry over medium heat until the spices emit fragrance.
- Add the mushroom-soaked water, old brine, 2 teaspoons of old soy sauce, 1 tablespoon of oyster sauce, and half teaspoon of sugar.
- Cover the pot, boil over high heat, then reduce to low heat, keep the water bubbling slightly for 15-20 minutes, and keep turning over during the period.
- When the chicken legs are fully cooked, you can serve them on the plate to make up the delicious stewed chicken leg.
Notes
2. These spices are enough, don’t put too much. Too much spices will cover the natural fragrance of the ingredients. 3. Eggs and dried tofu can also be placed in the brine pot.
Brine Chicken Legs Albums
Cooking skills
1. The old brine is your usual marinade or the remaining marinade of braised meat and vegetables. Boil the marinade every time and add some extra salt to make the marinade slightly salty. Put it in a bottle and put it in the refrigerator Keep in the refrigerator.
You can buy Seasoning Packets Mixed Spices Bags online, Chinese Pinyin: Lu Liao Bao (卤料包, 鹵料包), and make old brine.
2. These spices are enough, don’t put too much, cover the natural fragrance of the ingredients.
3. Eggs and dried tofu can also be placed in the brine pot.
How To Make Old Brine (老卤, 老滷, lǎo lǔ )?
1. The first pot of brine recommends brine pork belly and chicken. This will make the brine more fragrant. Too much brine will make the food taste bitter.
2. The longer the soaking time, the better the taste of the ingredients and the cooking time should not be too long.
3, kelp, seafood, mutton last brine, so as not to affect the quality of brine. Add enough salt, not less water, and cook more meat ingredients so that the brine becomes more and more delicious.
4. The brine can be used repeatedly, and the Lu Liao must be renewed after being boiled for about 2 times. After the brine is used up, remove the residue, put it in the refrigerator and freeze it, and then thaw it again, add water, add an appropriate amount of brine and other spices. Repeatedly used brine becomes old brine.
5. If the brine is used within 3 days, you can put it in the refrigerator. If you use it every day, you must boil the brine every time.
Wow, I like this Brine Chicken Legs. Unfortunately, there is no video. It would be better if there is a video tutorial.
hello, it is a great and nice feeling to know that someone will create a great website like this and also create a write up on an article like this. i must say that the kitchen scissors caught my eyes. it is just so beautiful. the entire review of this page is awesome. thank you for such a great post
Thank you for your honest comments.
I love anything in brine, I just live savory taste. This makes me think of a turkey leg in brine too. Yummm. Your recipe must be good that all your friends went for a second serving 😉 I am going to have to give it a try, I have all the ingredients in my pantry. All I have to buy is just the chicken, I love the dark meat too. Oh I have to get the Shiitake as well 🙂 I will give it a try. Thanks for sharing!
Besides chicken and dark meat, you can also add some other foods that you love. Usually, Chinse people would add dried tofu, pig’s tails, pig’s ears and so on.
Well, this clearly looks delicious and I can tell that you totally got a kick out of preparing it for yourself and your family. I once tried to make the brine chicken legs myself but the recipe I was trying to follow was really complicated so I ended up not enjoying it. But your recipe and instructions are easy to follow. I’ll surely try it out. Nice of you to share.
Yes, the recipe is very simple. I believe you can do it. Hope you enjoy the whole process and enjoy your brine chicken legs.
Hi, Jess. Li
Recently, I have a lot of free time with my family. When I see this recipe, I plan to try it at home, but I do n’t understand some ingredients, such as Star anise, Dark Soy Sauce, and I do n’t know where to buy it.
Can you give some advice?
Hi, Bags
I’m sorry to reply to you very late. My suggestion is that you can print out the recipe and then buy it in your local Asian market.
Oh my God! 😋 These brine chicken legs look so delicious and I’d love to make them. If course, there’s no way we can enjoy outside meal better than ours because we’d prepare ours to our taste. That’s one of the reason your brine chicken legs are moist and delicious. I love the ingredients used especially mushrooms, ginger and onions. More so, the steps you have outlined are easy to follow. Thanks for sharing this guide.
Do it ourselves. Not only preparing for our taste but also it’s very interesting. I would get a sense of accomplishment after finishing a delicious , especially when my family likes it.
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Nice one! I must you have done a very awesome job on this article as I know it would be off great help to the public as it has been of help to me. Chicken is one of my favourite meat type and I must tell you the way you have outlined this process{steps}has really made it a lot easier, but I think you should start doing video so that it would give we the view a certain feel to it and also it would also get you more viewers
Good advises. I’ll consider doing some videos later, but not soon.
Thanks for posting this delicious looking recipe. I’ve been wanting to try to cook something like this for a while but I always seem to dry out the chicken. I really like the idea of the marinade to keep it most. How long do you think the marinade will keep before it spoils?
If your marinade is well kept, it can be kept for years.