Chicken Marinade Ingredients
- Ginger fresh 1 tablespoon
- 5-pronged garlic
- Vegetable oil 5 tablespoons
- Sour cream 1/4 cup
- Nutmeg 1/2 teaspoon
- Ground white pepper 1/2 teaspoon
- Paprika 1/2 teaspoon
- Turmeric 1/2 teaspoon
- Curry 1 teaspoon
- Lemon juice 1/4 teaspoon
- Salt 1 teaspoon
- Chicken (fillet, drumstick, wings, thighs) 1 kilogram
- Main ingredients: Garlic, Chicken, Sour Cream
- Serving 1 serving
- World Cuisine
Tablespoon, Teaspoon, Deep bowl, Garlic ginger, Paper kitchen towels, Knife, Cutting board, Deep bowl, Plastic wrap, Plastic bag with zipper, Refrigerator
Cooking Chicken Marinade:
Step 1: prepare the marinade.To prepare a juicy and delicious marinade we will need very simple ingredients, and first of all this is a small piece of ginger with an approximate weight of 50 grams. We peel it and rub it on a fine grater into a deep bowl. There we squeeze garlic cloves peeled through the garlic press. Pour vegetable oil, sour cream, concentrated lemon juice into the container and introduce spices such as nutmeg, white pepper, paprika, turmeric, curry, and of course salt to taste. Mix all the components of the marinade with a tablespoon to a uniform consistency without lumps.
Step 2: prepare the chicken for marinating.Then we choose the favorite pieces of chicken, it can be wings, hips, chicken fillet, drumstick. In any case, we wash the meat under running water from various kinds of contaminants, remove the small hairs, as well as the feathers remaining after the machine cleaning, and dry the pieces with paper towels from excess moisture. Now if you use fillets, it should be cut into smaller portioned pieces with a diameter from 3 to 6 centimeters, the remaining parts of the chicken can be marinated whole or, if desired, removed from the thighs, as well as from the shin bone. Put the prepared meat in a deep bowl.
Step 3: pickle the chicken.We start pickling, and there are several options, both have their own flavor. The first usual way, we rub the chicken with marinade on all sides and under the skin, put it back into a deep bowl, fill it with the rest of the aromatic mixture, tighten the container with plastic wrap and put it in the refrigerator. The second way - we shift the chicken pieces into a plastic bag with zipper, fill the chicken with marinade, release air from the bag, close it and mix the aromatic mixture with meat directly in the bag. Then we also put the bag in a deep bowl and send the resulting structure to the refrigerator. During any of these types of pickling, chicken gives juice, in the first case it is mixed with marinade and the meat is quite saturated, but there remains a lot of flavorful mixture that does not always have time to soak well into the tissue of the meat ingredient. In the second case, due to the created vacuum, the meat juice remains inside the pieces of chicken, plus the meat absorbs almost the whole marinade, but almost no aromatic mixture remains. Chicken pickling time to a minimum 1 - 2 hoursmaximum 48 hours.
Step 4: cook the chicken.What to cook with pickled chicken? Chicken marinated in this type of marinade can be baked with onions in the oven, heated to 180 degrees for 1 hour. It can also be stewed with vegetables, sour cream or tomato. It makes a great homemade barbecue and many other equally delicious dishes.
Step 5: Serve the chicken marinade.All components of this aromatic mixture perfectly complement each other, nutmeg, garlic and ginger are used to enhance the aroma, for spiciness all the spices indicated in the ingredients. So that the meat is not fresh, salt is added to the marinade. To soften chicken tissue, a fermented milk product is used, that is, sour cream and of course lemon juice. And vegetable oil is added more so that during the heat treatment the meat is covered with a delicate golden crust. Cook with love and enjoy delicious food! Enjoy your meal!
- - Instead of salt, you can use soy sauce.
- - Instead of sour cream, you can use kefir, fermented baked milk or cream.
- - The above spices can be supplemented with spices and herbs such as coriander, fenugreek, red chili, cloves and cardamom.