How to clean the blood in chicken legs

The blood in chicken legs can be cleaned by soaking, blanching, or marinating. The main methods include soaking in clean water, washing with salt water, neutralizing with white vinegar, pickling with cooking wine, and blanching at high temperatures.

1. Soak in water

Soak the chicken legs in water for at least half an hour, changing the water two to three times during this period. Clear water can gradually dissolve myoglobin, allowing blood to naturally seep out. The soaking effect is better in a refrigerated environment, which can prevent meat spoilage. This method is suitable for situations where cooking is not urgent and can maximize the tenderness of chicken meat.

2. Salt water scrubbing

Rub the surface of chicken legs repeatedly with 3% concentration of light salt water. Salt can change cell osmotic pressure and promote blood drainage. Focus on scrubbing the joint joints and knife incision positions, as these areas are prone to residual blood clots. After completion, rinse with running water to avoid the chicken being too salty.

3. Neutralize with white vinegar

Soak chicken legs in water with a small amount of white vinegar for 15 minutes. Acidic environment can cause hemoglobin denaturation and precipitation. The vinegar concentration should not exceed 5%, otherwise it will affect the meat quality. This method is particularly suitable for removing stubborn blood stains in bone sutures, while also having a deodorizing effect.

4. Marinate chicken legs with cooking wine and ginger slices for 20 minutes. Alcohol can break down protein in the blood. It is recommended to choose yellow wine with an alcohol content of about 10%, which can remove blood and water without leaving a strong alcoholic taste. After pickling, the leaked liquid should be poured out, and if necessary, kitchen paper can be used to dry the surface.

5. High temperature blanching

Put the chicken legs in boiling water and blanch for 30 seconds before immediately removing them. High temperature will cause hemoglobin to quickly solidify and float out. Adding scallions and ginger during blanching can further remove fishy odors, and any foam on the water surface should be promptly skimmed off. Note that blanching for too long can cause the meat to turn dry and affect the subsequent cooking taste.

When dealing with blood, it is recommended to choose the appropriate method according to the cooking method, such as blanching for stewing soup and marinating for frying. Fresh chicken legs have less blood, and frozen products need to be processed more thoroughly. All methods must be rinsed with running water after operation to ensure no residual blood or water. If you find that the chicken emits a strange odor or has abnormal dark blood color, there may be a risk of spoilage and it should be stopped from consumption. It is recommended to store fresh chicken in the lowest compartment of the refrigerator for daily use to avoid blood contamination of other ingredients.