Should frozen chicken legs be marinated or blanched first

It is recommended to blanch the frozen chicken legs first and then marinate them, which can better remove blood and fishy smell, and enhance the texture of the meat. Blanching and marinating can make seasonings more permeable, but it is important to note that the marinating time should not be too long.

Blanching is a key step in treating frozen chicken legs. Slow heating in cold water can effectively remove residual blood foam and impurities, reducing the unique fishy smell of meat. When the water temperature rises to around 80 degrees, the surface proteins solidify, forming a protective layer to reduce juice loss, and the meat becomes denser during subsequent cooking. The blanching time should be controlled within 3 minutes. Excessive heating can cause muscle fiber aging. Rinse with cold water immediately after removing to maintain skin elasticity.

Marination should be carried out after blanching and draining thoroughly. Salt and acidic seasonings can alter protein structure, and early marination may make it difficult to drain blood. When using seasonings such as soy sauce, cooking wine, ginger and garlic, make sure the surface of the chicken leg is dry to better absorb the flavor. Refrigerating and marinating for 2 hours is enough to enhance the flavor, but exceeding 6 hours may cause the meat to become stale. Adding a small amount of starch can lock in moisture. If you pursue a crispy texture, you can marinate it and then coat it with powder, deep fry or bake it.

When processing frozen chicken legs, it is necessary to fully break them down and freeze them until the center softens, to avoid the temperature difference between the inside and outside affecting the blanching effect. Daily cooking recommendations include pairing onions, mushrooms, and other ingredients to balance nutrition. High temperature cooking ensures that the center temperature reaches 75 degrees Celsius or above. Store marinated and frozen meat products for no more than 48 hours. Repeated freeze-thaw cycles can exacerbate water loss, and freshly marinated and cooked meat is the best way to maintain its delicious flavor.