Methods to remove fishy odor from chicken leg meat

The removal of fishy smell from chicken leg meat can be achieved through soaking, blanching, marinating, spice pairing, cooking wine treatment, and other methods. These methods can effectively remove blood and fishy smell, and enhance the taste of chicken meat.

1. Soak

Soak the chicken leg meat in clean water for at least half an hour. Add a small amount of salt or white vinegar to the water. Salt can help to separate water, while acetic acid can decompose some fishy substances. Change the water two to three times midway until the water color becomes clear. This method is suitable for use when there is ample time.

2. Blanch

After boiling in cold water, skim off the foam and add ginger slices and scallions to remove the fishy smell for better results. The blanching time should be controlled within 3 minutes to avoid the chicken from getting too old. After blanching, immediately rinse with cold water to tighten the meat, which is suitable for cooking methods that require stewing later on.

3. Marinate

Marinate with soy sauce, oyster sauce, pepper powder and other seasonings for more than 20 minutes. The amino acids in the seasonings can combine with fishy substances. Adding a small amount of starch can lock in moisture, making chicken more flavorful and suitable for frying dishes.

4. Spice pairing

When cooking, add spices such as star anise, cinnamon, and fragrant leaves, whose volatile components can mask the fishy smell. Fresh herbs such as rosemary and thyme can also neutralize odors, making this method particularly suitable for oven cooking.

5. Cooking Wine Treatment

Adding cooking wine during pickling or cooking can remove fishy odor molecules through alcohol evaporation. Yellow rice wine is more mild than Baijiu and is not easy to damage the meat quality. In this method, attention should be paid to the fire to avoid the residual liquor flavor.

It is recommended to choose fresh frozen products when processing chicken leg meat in daily life. Frozen meat has a stronger fishy smell and requires extended processing time. Different cooking methods can be combined to remove fishy odors, such as soaking first, blanching, and finally marinating. Processed chicken should be cooked as soon as possible to avoid repeated thawing. Pairing with acidic ingredients such as lemon juice and yogurt can further enhance freshness and remove fishy odors, but excessive acidity may affect meat quality. Children or special populations can reduce the amount of spices used and switch to using scallions and ginger as ingredients.