In addition to eating beef in the Year of the Ox, add a chicken leg and you will fly happily.
The honey sauce char siu in the tea restaurant makes people drool, salty and sweet, tender and elastic teeth, a touch of red, beautiful color.
Honey sauce char siu can be pork belly or pure lean meat, try chicken legs today.
The store will use the hanging stove to charcoal roasting, I heard that even the material of carbon is not the same, their hanging stove is not only roasted char siu, the protagonist is roast duck, we are at home, it is impossible to get a hanging stove, there is an oven on the line!
Many small partners buy ovens, only used to bake cakes, make bread, and in fact, after using it a few times, they are beaten into the "cold palace", so some people say that the oven is not good to use is chicken ribs. In fact, this is not the case, the oven can also make a lot of dishes, Western-style Chinese, hands-on, cooking with the oven is also quite fun.
Honey sauce char siu, in the marinade part is more exquisite, adjust the marinade, give enough time, after marinating into the flavor, it will be handed over to the oven to deal with, you do not have to be unkempt into the "yellow face" to attract suspicion, the time is up, there will be delicious delicacies on the table.
The meat quality of the chicken thigh meat is solid and elastic, and it has a different chewing taste than usual when eating pork nectar juice char siu. The juice is more than enough than pork. There is no standard for who wins or loses, only like it or not. Changing the ingredients to make honey sauce char siu is actually not a bad idea.
Why is it wrapped in tin foil during baking? The fire of the oven is very close to the food, it is easy to burn the surface, and the inside is not cooked, on the other hand, the grease on the chicken skin is fixed, and the oven that will be sprayed in case of heat is greasy and greasy everywhere, the first half is covered, and then opened and baked later, taking care of the temperature, and also allowing the chicken legs to bake a beautiful appearance.
Honey roast chicken thigh with some vitamin C bell pepper, degreasing and full.
〔Material Purchase〕
Chicken thighs, yellow, red peppers, char siu sauce, honey, garlic, tin foil
〔Specific Method〕
Step 1
Chicken thighs are in a semi-frozen state, which is better handled, and the meat will not be soft. Scratch open the chicken thigh meat, do not remove the bone, just separate its flesh and bones, rinse the water, remove the bloody part, and throw it dry. And wipe dry with kitchen paper towels.
*After the opening of the chicken thighs, be sure to de-icing to room temperature, rinse and wipe dry, so that they can be marinated.
Step 2
Marinade is made, buy commercially available char siu sauce, add minced garlic and mix well. (Professional char siu sauce blending method left to the chef)
* Char siu sauce can also be mixed by yourself, not often used, buy ready-made is more convenient, the success rate is also high.
Step 3
Carefully apply the marinade to the inside and outside of the chicken thigh, and the cut chicken thigh meat must be smeared in place so that it will not be tasteless, and it is best to marinate overnight.
Step 4
Take the baking sheet, wrap it in tin foil, and then put the chicken thigh table facing up, yard it neatly, and don't overlap it. The surface is covered with a layer of tin foil.
Step 5
After wrapping tightly, use a bamboo skewer to poke a few small breathable holes in the surface, send it to the oven, 160 degrees, bake for half an hour.
Step 6
When the time comes, remove, brush the cured char siu sauce again, go back to the oven without liding and bake for 10 minutes.
*The first sauce of the marinade is absorbed by the chicken when grilled, so brush the sauce a second time to make the surface of the chicken thigh more flavorful.
Step 7
After the second roast, use a bamboo skewer into the chicken thigh meat to test it, no blood water overflow is roasted, brush with honey water while hot, let stand for 2 minutes. Some people brush the honey and then bake it at a high temperature for a few minutes, which will make the chicken skin more crispy.