The first dish in my new oven, kaisen-
light soy sauce
dark soy sauce
shiitake (Lentinus edodes), an edible mushroom
Saint George’s mushroom (Tricholoma mongplicum)
|10 or so.|
|10 or so.|
Oven: a one-pot approach to roasting chicken leg vegetables
I bought a large chicken leg soaked in cold water, bleeding, about half an hour.
Kitchen paper absorbs water. Dry it as much as possible.
Lower the knife and poke a few more eyes for flavor.
Rubbing salt – evenly
Turn over – knife poke – salt – evenly – salt well and let stand for 10 minutes.
Prepare marinade – garlic minced – ginger minced
Preparation, light soy sauce, dark soy sauce and wine
This eating spoon, five or six tablespoons of light soy sauce, two tablespoons of dark soy sauce, three tablespoons of wine – stir well.
Chicken thighs – marinade, put in a Ziploc bag, squeeze, squeeze, squeeze and marinate evenly, then refrigerate, freezer, preferably overnight, longer for better flavor.
Baking sheet with foil, I double-layered because I thought the foil was a little thin.
At this point: the chicken thighs have been marinated overnight, it is now the next day at noon. ❤️Put in the vegetables: potatoes cut into cubes, tomatoes cut into cubes, onions cut into cubes, four mushrooms cut off the stems, the stems can be washed, mushrooms can be put in. Remove the stems whole, the stems can go in too, and cut the asparagus into sections. The size of the cut pieces I compared to the size of the mushrooms. I put the potatoes on the bottom and put tomatoes, onions and mushrooms on the top. It is recommended to mix the vegetables as many of them will be watery and the potatoes will be easy on the bottom without being too hard.
The vegetables are laid out and evenly sprinkled with crushed pepper, so you can put in more!
Then you put in salt. You can put in more, but I put in less and it ended up tasting a little bland.
It’s topped with a layer of button mushrooms.
Pour the marinated chicken thighs over the vegetables and don’t waste the rest of the sauce.
Oven, upper 200 degrees, lower 200 degrees, preheat for 10 minutes.
Preheat the oven to 200 degrees top and 200 degrees bottom, bake in the lower oven for 40 minutes.
This was baked for 40 minutes on one side, so I took the chicken thighs out and flipped them over, stirring the veggies in as well because I didn’t want the potatoes to cook.
Mix the vegetables, flip the chicken thighs over and bake in the oven for 10 minutes at 200 degrees up and 200 degrees down.
This is what it looks like after 10 minutes of turning.
Since the bottom of the baking dish had already cooked out a lot of vegetable juices and water from the chicken thighs, I turned the skin side up again to try to crisp up the skin and baked for 10 minutes.
Out of the pan – the skin is a little crispy around the edges – it’s a little black but not mushy.
Vegetables are best mixed, with a little more pepper and salt.
The choice of vegetables at the bottom is random: potatoes, tomatoes, onions, mushrooms, mushrooms, asparagus, button mushrooms, eggplant, zucchini, green and red peppers, bell peppers, garlic, leeks, whatever you like!