Chicken lovers will appreciate this cooking method. Chicken legs in soy sauce are tender, savory with a beautiful caramel crust.
Chicken legs in soy sauce - the basic principles of cooking
For cooking this dish is better to take one-size chicken legs. So they marinate evenly. Carefully looking legs. If there are unmarked feathers, remove them. The meat is washed and dried with paper napkins.
Chicken legs are placed in deep dishes, salted, seasoned with spices, poured with soy sauce and altered, so that the marinade is evenly distributed on the surface of the legs. A dish of meat covered with a lid or cling film and leave for at least three hours in the refrigerator.
Pickled legs are cooked in a pan, oven or multi-cooker.
In addition to soy sauce, you can add ketchup, sour cream, honey and mayonnaise to the marinade. Fans of onions can chop its rings and add to the marinade.
Chicken legs cooked in this way look great on a festive table.
Recipe 1. Chicken legs in soy sauce
Ingredients
lean oil - 20 ml;
six medium sized chicken legs;
garlic - two slices;
salt;
soy sauce - 60 ml;
a mixture of peppers - 5 g
Method of preparation
1. Rinse the feet well. Carefully inspect for feathers, and, if any, remove them. Pat the meat with a paper towel.
2. Transfer to a deep container. Season it with pepper and salt.
3. Peeled garlic cloves and squeeze through a press into a container with legs. Pour in soy sauce. Stir well so that the spices evenly cover the meat.
4. Cover the dishes with legs with a lid or cling film. Marinate for three hours in the fridge. This time is enough to marinate meat. 5. Lay the legs in a single layer in a greased form. Silicone brush brush them with vegetable oil. Send to the oven for about forty minutes. Cook at 200C. Serve the legs with a salad or vegetable garnish.
Recipe 2. Chicken legs in soy sauce with ketchup
Ingredients
chicken legs - half a kilogram;
garlic - clove;
soy sauce - 100 l;
ketchup -60 ml.
Method of preparation
1. Peel and finely chop the garlic.
2. Combine ketchup with soy sauce in a deep bowl. Add the garlic and stir.
3. Dip the washed chicken legs with a paper towel and place in a deep baking dish. Pour marinade and stand for about an hour.
4. Preheat oven to 190C. Put the chicken legs in shape and bake for 50 minutes. After 20 minutes, turn the legs. Serve with a side dish of vegetables, pasta or porridge.
Recipe 3. Chicken legs in soy sauce with honey in the oven
Ingredients
kg of chicken legs;
salt;
100 ml of natural honey;
spice mix for chicken;
150 ml of soy sauce;
French mustard beans - 30 g;
garlic head;
80 ml of lemon juice.
Method of preparation
1. Pour natural honey into a deep bowl. Pour lemon juice and soy sauce. You can use freshly squeezed product or concentrate. Stir and add French mustard beans.
2. Disassemble the head of garlic into slices, peel and squeeze it through the garlic press into the marinade. Add spices for chicken and mix well.
3. Defrost the chicken legs, rinse under running water. Lightly dry with paper towels. Put them in deep dishes, pour the soy-honey marinade and mix. Cover the dishes with cling film or a lid and leave to marinate in the refrigerator for five hours.
4. Lay the pickled chicken legs in a deep ceramic shape and pour the marinade. Preheat oven to 180 degrees. Put chicken legs in it and bake for forty minutes. In the cooking process, turn the meat over once.
Recipe 4. Grilled chicken legs in soy sauce with mustard
Ingredients
eight chicken legs;
100 ml of vegetable oil;
60 ml of soy sauce;
three cloves of garlic;
10 g of mustard;
salt;
black pepper - pinch.
Method of preparation
1. Peel the garlic and pass through the garlic press. Wash chicken legs and dry.
2. Soy sauce combine with garlic and mustard. Stir. Put the legs in a deep dish, pour the marinade and mix. Leave to marinate for a couple of hours.
3. Heat the frying pan with vegetable oil. We put in her chicken legs and fry over moderate heat from all sides until rosy. Cover with a lid, make the fire quieter and cook another seven minutes.
Recipe 5. Chicken legs in soy sauce with sour cream
Ingredients
ten chicken legs;
salt;
thick sour cream - 250 g;
paprika - 10 g;
soy sauce - 100 ml;
coriander powder - 5 g;
garlic powder - 7 g;
seasoning for chicken - 7 g.
Method of preparation
1. Wash the chicken legs and pat them dry with paper napkins.
2. Combine the rest of the ingredients in a deep bowl and stir well.
3. Place the legs in a bowl, pour marinade, mix, cover with foil and leave for at least half an hour.
4. Preheat oven to 200C. Place the chicken legs in a row on a baking sheet and pour the remaining marinade. Bake for half an hour. Remove the baking tray, cool slightly and serve with a side dish or vegetable salad.
Recipe 6. Chicken legs in soy sauce in Chinese
Ingredients
four chicken drumsticks;
salt;
four carrots;
200 g owl shoots;
60 ml of soybean oil;
five mandarins;
grated ginger - 5 g;
shallot - four pcs .;
two cloves of garlic;
ground paprika;
dark soy sauce - 30 ml;
adzinomoto seasoning;
brown sugar - 5 g;
Cognac - 30 ml.
Method of preparation
1. Wash chicken legs, carefully remove the bones. Wash the fillets and dry them with napkins. 2. We clean carrots, we wash and we insert in chicken legs. We salt.
3. Heat half of the soybean oil in the pan and fry the legs on an intense fire for two or three minutes. We take out the legs with a skimmer, cool and remove the carrots.
4. Grated ginger is combined with crushed garlic, soy sauce, peeled and chopped shallots, brown sugar, pepper, brandy, paprika, adzinomoto and the remaining soy oil. Stir well.
5. We clean two mandarins and divide them into slices. Stuff the legs with oranges with sprouted soybean shoots.
6. Squeeze juice out of two tangerines. One is left for decoration. Put the legs in a deep frying pan, pour sauce and juice of tangerines. Cover and simmer for 20 minutes. We shift the ready legs to the dish, next we put the carrot and half-opened tangerine.
Recipe 7. Chicken legs in soy sauce with rice in a slow cooker
Ingredients
half a kilogram of chicken legs;
table salt;
rice - two glasses;
greenery;
garlic - three slices;
sesame oil - 60 ml;
honey - 10 g;
soy sauce - 100 ml;
grated ginger - 5 g.
Method of preparation
1. Rinse well and dip chicken legs with a napkin.
2. Grease the capacity of the multicooker with sesame oil. Put the chicken legs on the bottom, and pour soy sauce.
3. Add grated ginger, honey, chopped greens and garlic squeezed through a press. Pepper and stir.
4. Rinse the rice in several waters, fold it on a sieve. Then pour the grits on top of the chicken legs and smooth them.
5. Fill all four glasses of filtered water and close the lid.
6. Turn on the “Pilaf” program and cook until the time provided by the mode ends. Put rice on the dish. Top legs spread out and pour the remaining juice from cooking.
Recipe 8. Chicken legs in soy sauce with potatoes
Ingredients
potatoes - kg;
chicken legs - 12 pcs .;
sunflower oil;
two tomatoes; zira;
two bulbs;
curry;
mayonnaise - 60 g;
salt;
soy sauce - 60 g
Method of preparation
1. Combine soy sauce with mayonnaise, season all curry, pepper and zira. Stir. Wash the chicken legs, place in a deep container, pour the marinade and leave to marinate for two hours.
2. Peel onions, chop into cubes. Fry onion until golden brown in hot oil.
3. Cut peeled potato tubers into thin circles. Boil water in a saucepan and put the potatoes in it. Boil for two minutes.
4. Flip the potatoes into a colander. When the water is drained, put it in a baking dish. Salt, pepper and mix. Sprinkle with oil.
5. Lay a fried onion in the second layer.
6. Wash tomatoes, wipe with a towel and cut into circles. Spread over the bow. Cover all with mayonnaise mesh.
7. Put the legs on the tomatoes. Pour in some water. Place the baking tray in the oven for forty minutes. Cook at 200C.
Chicken legs in soy sauce - tips and tricks
- Take the legs of the same size so that they are marinated evenly and cooked.
- Add salt carefully, as the soy sauce itself is quite salty.
- Marinate the legs for at least an hour, but it is better to leave them in the marinade overnight.
- Use for the marinade not individual spices, but a mixture of spices for chicken.
