Marinade for chicken legs "A la Vostochny"

Marinade for chicken legs "A la Vostochny"

Category: Meat dishes

Ingredients
chicken legs	16 pcs.
cool black tea	1 l
soy sauce	3/4 -1 1/4 stack
dry white wine	1/2 stack.
juice of one lemon	1 PC.
1/2 lemon zest	1/2 pcs.
pickled ginger	1-2 tbsp. l.
honey	1 tbsp. l.
garlic	4 cloves
Sesame oil	2-3 st. l.
Adyghe salt	taste

Cooking method

• The amount of all ingredients is indicated approximately, I stipulate this in advance, so as not to write "approximately" before each measure.
  
• 
  
• Grate the legs with Adyghe salt on all sides and leave while mixing the marinade.
  
• 
  
• Brew a cool black tea - about 8 tsp. per liter of boiling water, then strain from the tea leaves.
  
• 
  
• The tea should not be too strong so that the marinade does not taste bitter. Here you need to look - either brew less tea leaves, or add more soy sauce to the tea - the marinade should not be bitter, you need to try.
  
• 
  
• Three lemon zest on a fine grater.
  
• Pickled ginger - finely chop.
  
• Pass the garlic through a garlic press. Melt the honey, if necessary.
  
• Mix all components of the marinade well.
  
• 
  
• In a bowl (I had a five-liter saucepan - it was barely enough) we spread a layer of chicken legs, pour with marinade. Above - the next layer of boomerangs, pour marianade, so on to the end. My top layer is almost completely covered with marinade. Cover with a lid and put in the refrigerator for a day.
  
• 
  
• During this time, it is necessary to move the top layer of chicken legs down once.
  

The dish is designed for

16 legs

Time for preparing:

day

Note

We fry in a grill on the grill. We check the readiness like this - in the area of ​​the joint we cut with a knife to the bone and look. If the juice is pink, then continue frying. If the juice is clear - served!

Gin! And what is “Adyghe salt”? Somehow I have never met this kind of salt

Adyghe salt recipe. (found on the Internet)
salt - 0.5 kg
garlic - 1 head
spices (coriander, savory, hops-suneli, marjoram, dill, parsley, sweet red pepper, black pepper) one teaspoon each

Chop the garlic finely and mix with salt and spices - heat thoroughly and grind. This salt will add spicy notes to any dish without leaving a garlic smell. Store salt in a jar with a tight lid. You can also add seasonings to your liking, and put less hot spices.

Yes, that's right - salt mixed with herbs. I bought mine in Auchan in the salt section - small plastic jars (probably 200 g). There were varieties of Adyghe salt. I liked the Ulyapsky recipe the most. Now I don’t remember, in the evening I’ll look and write the composition (savory, utskho-suneli, and then I don’t remember)

Lately, I have only been using it.

here, on the Internet I found a photo of the one that I bought

article about Adyghe salt 🔗

The types of "Adyghe salt" differ in different combinations of the constituent components.
Paprika (red sweet pepper) dominates in "Bzhedugskiy"; it is preferable for preparing second courses.
In "Shapsugskoe" black pepper dominates, it is preferable for preparing first courses, salads.
In "Ulyapsky" - the optimal combination of all seasonings and spices is selected, it is good for preparing any dishes.
In "Abadzekh" seasonings are not ground, but dried - cut, use in the preparation of any dishes

Natalia and Gin! thanks for such a complete answer. I rummage on the shelves of Ashan. I really like all kinds of spices

finally crawled to the computer. I write what is written in the composition on my jar (Ulyapsky recipe).
composition of spices: garlic, coriander, ground black pepper, hops-suneli, paprika, thyme, utskho-suneli.

delicious

Adyghe salt from the manufacturer wholesale and retail in Moscow.
🔗
Adyghe salt is a new product for the Russian market. It is made by intensively mixing garlic paste with salt, seasonings and spices (coriander, savory, suneli hops, marjoram, dill, parsley, red sweet pepper, black pepper and many others). The beneficial properties of garlic are “absorbed” into the salt and transferred to the prepared dishes. Since time immemorial, garlic has been used in the treatment and prevention of many diseases as a healing agent. Adyghe salt strengthens the body's immune system, has bactericidal properties, stops the development of caries. But garlic has one drawback - "residual odor". This is where the Adyghe salt comes in handy: it itself is fragrant, but does not leave a specific smell.