The correct method for blanching frozen chicken legs

Before blanching frozen chicken legs, they need to be thoroughly thawed. Put them in cold water and add ginger slices and cooking wine to remove the fishy smell. After the water boils, skim off the foam and boil for 2-3 minutes. Blanching can effectively remove blood and fishy smell, improving the taste and safety of subsequent cooking.

Incomplete thawing of frozen chicken legs can cause uneven heating inside and outside. It is recommended to move them to the refrigerator 12 hours in advance for slow thawing, or use a sealed bag soaked in cold water to accelerate thawing. When blanching, the amount of water should completely cover the ingredients. The ratio of ginger slices to cooking wine is about 500 grams of chicken legs with 3 slices of ginger and 10 milliliters of cooking wine. Floating foam is a coagulation of blood and impurities, which should be promptly skimmed to avoid sticking back. After blanching, immediately rinse the surface with warm water to prevent the meat from turning into wood. If you need to preserve blanched chicken legs, you can quickly lock the meat juice in ice water and refrigerate it. In special circumstances such as ice crystals on the surface of chicken legs or damaged packaging, it is recommended to extend the blanching time to 5 minutes to ensure sterilization. The repeatedly frozen chicken leg tissue is severely damaged, and the meat becomes loose after blanching, making it more suitable for stewing rather than frying. Industrial grade frozen chicken legs may contain water retaining agents, and after blanching, they need to be washed multiple times to reduce chemical residues. Some imported frozen poultry need to reach a center temperature of 75 degrees Celsius or above for safety, which can be detected using a kitchen thermometer.

When handling frozen chicken legs on a daily basis, it is recommended to choose products from legitimate channels and check the freezing status. The blanched chicken soup can be filtered and used as a base for broth, but it needs to be used within 2 hours or stored frozen. Cooking with vegetables such as carrots and corn can increase the freshness and sweetness. Adding a little white vinegar when blanching can help dissolve calcium. Pay attention to using raw and cooked kitchen utensils separately to avoid cross contamination, and clean the countertop and hands promptly after disposal.