How to remove the fishy smell of chicken legs the easiest way

We cannot eat raw chicken legs bought from the vegetable market or supermarket directly because there is a layer of fat on the surface of the chicken legs, which will cause a fishy smell. In order to remove the fishy smell, we should handle the chicken legs before cooking and wash them with warm water. At the same time, during the cooking process, the chicken legs should be marinated and seasonings such as chopped green onions and minced ginger should be added to better alleviate the fishy smell. So, what’s the easiest way to remove the fishy smell from chicken legs?

1. Beer, pepper and salt

Fill a large container with water, put in the freshly slaughtered chicken, and then add appropriate amounts of beer, pepper and salt. In order to allow the chicken to fully absorb the flavor of the added seasoning, rotate the chicken back and forth continuously for two minutes, and then soak the chicken for another twenty minutes. After twenty minutes, pour out the water in which the chicken was soaked, and there will be no fishy smell when the chicken is taken out.

This method can remove the fishy smell of chicken, because beer and pepper contain very pungent tastes, and the fishy smell of the chicken is covered up after soaking.

2. Blanching

Not only chicken, but any meat should be blanched before stewing. This not only removes the raw smell, but is also a thorough cleaning process. It can also make the soup clear, not turbid, fresh and fragrant without any peculiar smell. Most of the fishy substances in chicken can be dissolved in water and are easy to evaporate at high temperatures. When the chicken skin is heated, the pores open and some of the fat oil on the skin can be discharged, achieving the purpose of removing the fishy smell.

Note: If you put the meat in cold water, the meat will go through a cooking process from the cold water to the boiling water, and the nutrients will be seriously lost. It is best to put it in warm water and cook for about 7 to 8 minutes, uncovered and turning it over from time to time. Do not blanch in hot or boiling water as this will lock the flavour into the meat.

3. Liquor

Alcohol has unique dissolving and volatilizing properties for fishy substances. Adding a small amount of white wine during the stewing process of chicken can reduce the fishy smell. Alternatively, you can soak the chicken in white wine and then heat it, which is a two-pronged approach to remove the fishy smell. White wine can not only remove the fishy smell of chicken soup, but also increase the aroma of chicken soup.