Chicken lovers will appreciate this cooking method. Chicken legs in soy sauce are tender, piquant with a beautiful caramel crust.
Chicken legs in soy sauce - the basic principles of preparation
To prepare this dish, it is better to take the chicken legs of the same size. So they are evenly marinated. Carefully look at the legs. If there are uncleared feathers, remove them. The meat is washed and dried with paper towels.
Chicken legs are placed in a deep dish, salted, seasoned with spices, poured with soy sauce and alter so that the marinade is evenly distributed on the surface of the legs. The dishes with meat are covered with a lid or cling film and left for at least three hours in the refrigerator.
Pickled legs are cooked in a pan, oven or slow cooker.
In addition to soy sauce, ketchup, sour cream, honey and mayonnaise can be added to the marinade. Onion lovers can chop it with rings and add to the marinade.
Chicken legs cooked this way look great on the festive table.
Recipe 1. Chicken legs in soy sauce
Ingredients
lean oil - 20 ml;
six medium-sized chicken legs;
garlic - two cloves;
salt;
soy sauce - 60 ml;
a mixture of peppers - 5 g.
Cooking method
1. Rinse the legs well. Carefully inspect for feathers, and if any, remove them. Dry 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 bowl 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 refrigerator. This time is enough to marinate the meat.
5. Put the legs in one layer in a greased form. Lubricate them with vegetable oil with a silicone brush. Send to the oven for forty minutes. Cook at a temperature of 200 C. Serve the legs with a salad or a side dish of vegetables.
Recipe 2. Chicken legs in soy sauce with ketchup
Ingredients
chicken legs - half a kilogram;
garlic - clove;
soy sauce - 100 l;
ketchup -60 ml.
Cooking method
1. Peel and chop the garlic finely.
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 the marinade and mature for about an hour.
4. Preheat the oven to 190 C. Put the chicken legs in it and bake for 50 minutes. After 20 minutes, turn the legs over. 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 seeds - 30 g;
head of garlic;
80 ml of lemon juice.
Cooking method
1. Pour natural honey into a deep bowl. Pour in lemon juice and soy sauce. You can use a freshly squeezed product or concentrate. Stir and add French mustard seeds.
2. Dismantle the head of garlic, peel it and squeeze it through the garlic squeezer into the marinade. Add the spices for the chicken and stir well.
3. Defrost chicken legs, rinse under running water. Dry lightly with paper towels. Place them in a deep bowl, fill with 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. Pour the marinated chicken legs into a deep ceramic mold and pour over the marinade. Preheat the oven to 180 degrees. Put the chicken legs in it and bake for forty minutes. Turn the meat over once during cooking.
Recipe 4. Fried 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 - a pinch.
Cooking method
1. Peel the garlic and pass through a garlic squeezer. My chicken legs and drain.
2. Combine soy sauce with garlic and mustard. Stir. Put the legs in a deep bowl, fill with marinade and mix. Leave to marinate for a couple of hours.
3. Heat the pan with vegetable oil. We put chicken legs in it and fry over moderate heat on all sides until golden brown. Cover, 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.
Cooking method
1. Wash the chicken legs and pat dry with paper towels.
2. Combine the remaining ingredients in a deep bowl and mix well.
3. Place the legs in a bowl, pour the marinade, mix, cover with a film and leave for at least half an hour.
4. Preheat the oven to 200 C. Put the chicken legs in a row on a baking sheet and fill with the remaining marinade. Bake for half an hour. Remove the pan, cool slightly and serve with a side dish or vegetable salad.
Recipe 6. Chinese Chicken Legs in Soy Sauce
Ingredients
four chicken drumsticks;
salt;
four carrots;
200 g of owl shoots;
60 ml of soybean oil;
five tangerines;
grated ginger - 5 g;
shallots - four pcs.;
two cloves of garlic;
ground paprika;
dark soy sauce - 30 ml;
ajinomoto seasoning;
brown sugar - 5 g;
cognac - 30 ml.
Cooking method
1. We wash the chicken legs, carefully take out the bones. Wash the fillet and dry with napkins.
2. Peel the carrots, wash and insert inside the chicken legs. Solim.
3. Heat half the soybean oil in a frying pan and fry the legs over high heat for two to three minutes. We take out the legs with a slotted spoon, cool and take out the carrots.
4. Grated ginger is combined with crushed garlic, soy sauce, peeled and chopped shallots, brown sugar, pepper, cognac, paprika, ajinomoto and the remaining soybean oil. Stir thoroughly.
5. Two tangerines clean and divide into slices. We stuff the legs with oranges with sprouted soybean shoots.
6. From two tangerines squeeze the juice. We leave one for decoration. We spread the legs in a deep frying pan, pour sauce and tangerine juice. Cover and simmer for 20 minutes. We shift the finished legs to the dish, put the carrot and half-opened mandarin next to it.
Recipe 7. Chicken legs in soy sauce with rice in a slow cooker
Ingredients
half a kilogram of chicken legs;
common salt;
rice - two glasses;
greenery;
garlic - three cloves;
sesame oil - 60 ml;
honey - 10 g;
soy sauce - 100 ml;
grated ginger - 5 g.
Cooking method
1. Rinse and soak the chicken legs well with a napkin.
2. Lubricate the multicooker with sesame oil. Put the chicken legs at the bottom, and pour soy sauce.
3. Add grated ginger, honey, chopped herbs and garlic squeezed through a press. Pepper and stir.
4. Rinse the rice in several waters, drop it onto a sieve. Then pour the cereal over the chicken legs and flatten.
5. Pour all four glasses of filtered water and close the lid.
6. Turn on the “Pilaf” program and cook until the time provided for by the mode runs out. Put rice on the dish. Spread the legs on top and pour the remaining juice from the preparation.
Recipe 8. Chicken legs in soy sauce with potatoes
Ingredients
potato - kg;
chicken legs - 12 pcs.;
sunflower oil;
two tomatoes;
zira;
two onions;
curry;
mayonnaise - 60 g;
salt;
soy sauce - 60 g.
Cooking method
1. Combine soy sauce with mayonnaise, season all curry, pepper and zira. Stir. Rinse the chicken legs, place in a deep bowl, fill with marinade and leave to marinate for two hours.
2. Peel the onion, chop with a cube. Sauté the onion until golden brown in hot oil.
3. Cut peeled potato tubers into thin circles. Boil water in a saucepan and dip the potatoes into it. Cook for two minutes.
4. Throw the potatoes in a colander. When the water drains, put it in a baking dish. Salt, pepper and mix. Drizzle with oil.
5. Put the fried onions in a second layer.
6. Wash the tomatoes, wipe with a towel and cut into circles. Lay on top of the onion. Cover everything with a grid of mayonnaise.
7. Put the legs on the tomatoes. Pour in some water. Place the pan in the oven for forty minutes. Cook at 200 C.
Chicken legs in soy sauce - tips and tricks
- Take the legs of the same size so that they are evenly marinated and cooked.
- Add salt carefully, as 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 not separate spices for the marinade, but a mixture of chicken spices.
