Smoked Chicken

Smoked Chicken

Introduction:

"Let the broiler become delicious, the taste is not inferior to the native chicken."

Production steps:

Step 1: pepper, salt into the wok, small fire fry until smoke, salt slightly yellow. Let it cool.

Step 2: spread the pepper salt on the chicken legs evenly, put the shelf in the container (for ventilation and air drying), put the chicken legs on the shelf and refrigerate for one day.

Step 3: clean up the pickled chicken legs, remove the pepper and excess salt, steam for 20 minutes until cooked.

Step 4: spread aluminum foil in the frying pan, add tea and sugar, mix well. Put the shelf on it and arrange the steamed chicken legs.

Step 5: cover the pot tightly, bring to a boil for five to ten minutes, and smoke until the chicken legs are colored.

Step 6: turn off the fire when you see that the chicken leg has been painted.

Step 7: finished product. The chicken leg is tender and delicious.

Materials required:

Chicken leg: 1kg

Pepper: 2 tbsp

Salt: 2 tbsp

Tea: 3 tbsp

Sugar: 2 tbsp

Note: if you want to make the drumstick more delicious, you can refrigerate it for two days. When smoking, another heavy object (such as cutting board) can be pressed on the pot cover to make it more solid, so as to avoid the smell of smoke.

Production difficulty: simple

Process: fumigation

Production time: half an hour

Taste: salty and fresh