How to marinate chicken to remove its fishy smell

Chicken can be processed with ingredients such as cooking wine, ginger slices, scallions, white vinegar, lemon juice, etc. to remove fishy smell and marinate. The fishy smell mainly comes from residual blood and fat oxidation, which can be effectively improved by neutralizing acidic substances, masking with spices, and physical adsorption.

1. Soaking in cooking wine

Cooking wine contains alcohol and esters, which can dissolve fishy substances and evaporate them. Cut the chicken into pieces and pour in cooking wine that has not been seasoned with the ingredients. Refrigerate and soak for 20 minutes. When the alcohol evaporates, it will remove some of the fishy smell. Yellow rice wine or rice wine can be substituted, but it is necessary to avoid the use of highly Baijiu to avoid excessive alcohol taste. After soaking, rinse with running water to remove residual liquor.

2. Rubbing ginger and scallions

Fresh ginger slices and scallions contain volatile sulfides that can decompose fishy odor molecules. Crush the ginger, cut the scallion into sections, and rub the surface of the chicken repeatedly. Let it stand for 15 minutes to allow the juice to penetrate. This method is particularly suitable for skin covered parts such as chicken wings and legs, and ginger and scallions can also add fragrance. It is recommended to scrape off the ginger and onion residue on the surface of the processed chicken before cooking.

3. Rinse with white vinegar water

The acetic acid in white vinegar can neutralize alkaline fishy substances. Mix white vinegar with water in a ratio of 1:5, soak the chicken for 10 minutes, and then rub to remove blood and fishy smell. Pay attention to controlling the concentration to avoid the meat becoming sour. After rinsing, rinse repeatedly with clean water three times. This method has a significant effect on treating the fishy smell of frozen chicken after thawing.

4. Lemon juice pickling

Citric acid and fruit aroma can double remove fishy smell. Squeeze half a lemon juice and add a little salt to mix well. Apply evenly to the chicken and refrigerate for 30 minutes. An acidic environment can make the meat more tender. Citrus fruits such as oranges and pomelos can also be replaced, but the fruit residue needs to be filtered to avoid bitterness. Suitable for frying and baking methods, it can be cooked directly without rinsing after pickling.

5. Milk soaking

Milk protein can combine with fishy substances to precipitate. Fully immerse the chicken in pure milk and refrigerate for 1 hour, while the milk fat keeps the meat moist. Whole milk is more effective than skim milk, and after soaking, kitchen paper should be used to absorb surface milk stains. This method has a better effect on removing fishy odors and tenderizing low-fat parts such as chicken breast.

It is recommended to remove excess fat and blood clots when handling chicken in daily life. Frozen meat should be thoroughly thawed before marinating. Different methods are suitable for different parts, such as stuffing ginger and scallion spices into the abdominal cavity of whole chickens, and scrubbing chicken feet with baking soda. Blanching in boiling water for 30 seconds before cooking can further remove fishy odors, but the time should be controlled to avoid excessive protein coagulation. Long term stored chicken with a strong fishy smell may have spoiled and is not recommended for consumption.