Pan-fried chicken thighs

Many people dream of making chicken legs at home, but due to limited kitchen supplies, we cannot make the same delicious dish as in restaurants. In fact, we can fry chicken legs using normal kitchen utensils at home. We must be patient during this process because our frying pan is relatively shallow and we cannot put a lot of oil in at one time, otherwise it will cause the oil to splash out and cause danger. So, what are the things to pay attention to when frying chicken legs in a frying pan?

1. Ingredients: 2 chicken thighs, 200 grams of lettuce, half an onion, 20 grams of coriander

Seasoning: 1 tablespoon of shichimi chili powder, 1 tablespoon of kelp powder, 1/2 teaspoon of salt, 1 tablespoon of wine

2. Practice

1. Cut the lettuce into short strips, cut the onion into strips, and cut the coriander into sections. Soak them in ice-cold water for about 5 minutes. Drain the water and spread them on a plate as lettuce.

2. Take a bowl, pour kelp powder and seven-flavor chili powder into it and mix well to make seven-flavor kelp powder for later use

3. Use a knife to cut the chicken thighs into a checkerboard pattern, sprinkle with salt and wine, marinate slightly, put the skin side down into the hot pan, cover the pan and fry over high heat until the skin is golden brown.

4. Then turn it over, cover the pot, turn to medium-low heat and continue frying until cooked, remove from the pot, slice and place on the lettuce, then sprinkle with seven-flavor kelp powder and it is done.

3. How to choose chicken legs

The skin of fresh chicken legs is light white, the muscles are firm and elastic, dry and odorless, and can be quickly restored by lightly pressing with the hand; the skin of stale chicken legs is light gray or yellow, the muscles are relatively soft, the color is darker, and there is a slight odor. Pressing with the hand will leave a noticeable mark.

4. Tips for making chicken legs

1. For those who are worried about obesity, just peel off the skin of the chicken leg before eating it to reduce the intake of calories.

2. To facilitate iron intake, you can add vitamin C or vinegar and other sour substances. This will be more effective. If you are frying, be sure to add lemon juice, or tear the meat into pieces and pour vinegar on it before eating.

3. Before cooking, poke holes in the whole chicken leg with a fork, so that it is easier to cook thoroughly and the flavor can penetrate more easily.

4. Eating chicken thighs cooked with orange peels regularly can prevent anemia, while chicken thighs fried with cauliflower can enhance the liver's detoxification function, improve immunity, and prevent colds and scurvy.

5. From a nutritional point of view, it is better to eat adult chicken than tender chicken. To facilitate iron intake, you can add vitamin C or vinegar and other sour substances. For example, cooking leg meat with oranges can make the fat in the meat soft and delicious, and improve the absorption rate of iron.