Question

How to cook a chicken leg?

I've tried boiling it in soy sauce.
Rubbing korean BBQ sauce on it then bake it in the oven.
Rubbing oil+salt+pepper on it and bake it in the oven.

That's about it. Do you guys have other ways on cooking chicken legs?

Answer 1

I assume your third one involves olive oil, which would be my preferred method. You can add a lot of great spices and vegetables for some nice flavor. This is about as long as a reply that I can give since I’m pretty hungry lol.

Answer 2

Many ways

Answer 3

I like raw ChIcKeN

Answer 4

I use several methods, but the one that's easiest is done on a small pot over the stove. Usually after the chicken thaws out, I rinse it with hot water so as to remove any gamyness. Then i toss it into the pot/deep pan with just a splash of water on medium heat. My main ingredient for the sauce is tomato paste (or ketchup works fine, too). And I usually pre-blend a mixture of cilantro and garlic so that I always have it on hand and depending on how many pieces of chicken I'm cooking, I'll add the tomato paste and cilantro mixture accordingly. A bit of olive oil and about a teaspoon of vinegar (optional - you can't taste it at all in the end though). Then black pepper, salt, paprika, a tiny pinch of cinammon if you like, Soupin, and black onion (also optional). Typically, i spread the sauce over the chicken once they pieces are in the pot and i stir them around so as to distribute the mix well for about 7 minutes, with the fluids that drained out of the chicken and the added splash of water. (Feel free to add the sauce to the chicken before placing it in your pot) After those 7 or so minutes, I'll add about enough water to cover half of the chicken and either let the chicken simmer on medium or crank it up to high. I stir the chicken and roll it around in the pot every few minutes and add a splash of water everytime I feel the consistency of the sauce is too thick and not enough to cover the chicken. Oh and I baste it a lot throughout so the chicken can really drink up the sauce. This usually takes me about 30 minutes but that's just particular to me. Repeat the basting and the occasional stirring until you feel that the meat is tender, but not to the point where it's falling off the bone either lol once it's done, I cover the pieces of chicken in steamed/soaked bay leaves and cover the pot to as to lock in moisture but this step is extra but gives it that extra zest. When it's dinner time, I remove the bay leaves and dig in.

Also, I know I didn't give exact measurements, but it's because I usually don't use them. I eyeball everything and cook in different amounts.
Anyway, happy eating (:

Answer 5

Wow okay. Where it says "Soupin" it was really C u m i n lol smh

Answer 6

Venus send some (:

Answer 7

Right away lol