How to make five spice braised chicken thighs, how to make them delicious

Preparation of crispy chicken thighs with fish flavor.

The chicken thighs are thick and not easy to taste, but here it is not difficult to make the chicken thighs delicious, and it is not inferior to the fried chicken thighs in Western restaurants. Let's take a look at the finished fish crispy chicken thighs, which are full of color, flavor and flavor, and very attractive.

Prepare two chicken thighs as the main ingredients, and the auxiliary ingredients include green onions, ginger and garlic, pickled chili, sugar, rice vinegar, cooking wine, water starch, dried red pepper and Sichuan pepper, flour, baking soda, dry starch, and salad oil.

Remove the bones from the chicken thighs first, and then punch a flower knife on the chicken thighs, so that the chicken thighs can better absorb the flavor during the marinating process for a while. After beating the flower knife, put cooking wine, Sichuan pepper, dried red pepper, ginger and shallots and salt on the chicken thigh meat and marinate for 20 minutes, one is to make the chicken thigh meat better flavored, and the other is to remove the fishy smell on the chicken thigh.

When marinating chicken thighs, you can come to the batter, pay attention to the ratio of flour and dry starch is 2 to 1, then add a little baking soda, stir gently with water, beat into a paste, and the batter can flow into a line on the chopsticks. Finally, add a little salad oil to the batter so that it will be crispier and crispier.

Next, put the marinated chicken thighs into the steamer and steam them for about five minutes. After the chicken thighs are steamed, prepare to fry them in the oil pan, put the cooked chicken thighs into the batter and wrap them evenly before frying, and then put them in the pot when the oil temperature reaches 8 percent hot, and when the chicken thighs are fried to golden brown, take them out and slice them with a knife, and put the cut meat slices into the plate.

Let's make fish sauce, put the green onion, ginger and garlic into the oil pot and fry until fragrant, then put in the pickled chili, salt and sugar, cooking wine and vinegar, stir-fry a few times, for the beauty of the dish, you can remove the slag, and then add water starch, stir well and pour the beaten fish sauce on the chicken thigh.

Ingredients: 6 pipa legs, 50 grams of old marinade, 5 grams of ginger, 2 star anise, appropriate amount of Sichuan pepper.

Excipients: appropriate amount of water.

1.Prepare the lute leg and the old marinade sauce.

2.After the pipa leg is completely thawed, cut it with chicken bone scissors to remove the bones, and there is no need to cut them in half.

3.Boil a pot of hot water, add the chopped ginger slices, star anise and an appropriate amount of Sichuan peppercorns to boil, and then add the chicken thighs to blanch.

4.Cook until the chicken thighs are discolored and no blood oozing out, remove and wash off the foam.

5.Drain the blanched chicken thighs slightly.

6.Put the cooked chicken thighs and old marinade seasoning into the rice cooker, add an appropriate amount of water, and if the taste is light, you can put more water, whichever is just before the skin of the chicken thighs is reached.

7.It is recommended to place the chicken thigh meat with the skin side up, the skin of the chicken thigh meat is tender, and the skin will not taste good if it is soaked in brine for a long time.

8.Choose the steaming program of the rice cooker program, and the chicken thighs will be marinated in half an hour.

9.The color and flavor are beautiful, and it is faster and more convenient to marinate with spices than before, and the marinated chicken thighs are taken out, and the marinade is also very good for mixing noodles.

Braised chicken thigh is a special dish of Huaiyang cuisine made of chicken thigh as the main ingredient, rice wine, soy sauce, sugar, fennel, cinnamon, etc. as seasonings, and boiled after salt.

Gourmet ingredients. 6 chicken thighs, 25 grams of rice wine, 15 grams of soy sauce, grams of sugar, 4 pieces of fennel, 1 small piece of cinnamon.

Gastronomy practices. 1. Remove the fluff of the chicken thighs, remove the bones (the skin and flesh cannot be cut and boneless), and put them in the basin;

2. Boil water, put in the chicken thighs, cook for about 2 minutes, then scoop up and wash off the blood foam;

3. Wash the original pot, put down the chicken legs, add 150 grams of water, rice wine, soy sauce, sugar, green onion cover, fennel, cinnamon, boil, turn to low heat and cook for about 30 minutes, take out, cool, slice and put in a pot, and pour some original brine on it.

Ingredients. Ingredients.

Drumstick. 2 pcs.

Cooked rice. 2 bowls. Accessories. Oil.

Amount. Salt. Amount. Mozzarella cheese.

120 grams. Ground black pepper.

Amount. Whipping cream.

100 grams. Wine.

Amount. Mushroom.

Amount. Onions.

Amount. Cooked pea grains.

Amount. Steps.

1.Prepare the ingredients.

2.Wash the chicken thighs, remove the bones and cut into cubes, add wine, salt and black pepper and marinate for about an hour.

3.Wash and slice the mushrooms, dice the onion and set aside.

4.Add water to a pot and bring to a boil, then blanch the mushrooms.

5.Heat the pan with oil, slightly hot and add the onion cubes and fry until fragrant, 6Put the marinated chicken thighs and stir-fry, 7Stir-fry until the chicken changes color, then put the mushrooms and fry together, 8Pour in the whipping cream.

9.Add the peas, cook until the juice is slightly reduced, sprinkle a pinch of salt to taste, and turn off the heat.

10.Prepare a bowl that can be put in the oven and serve the hot rice, 11Spread the freshly cooked chicken with buttery mushrooms and pour it over the rice with the broth, 12Sprinkle with mozzarella cheese.

13.Preheat the oven at 200 degrees in advance and bake for about 10 minutes in the middle until the cheese is melted and golden brown.

14.The baked baked rice is fragrant.

Tips: The ingredients can be added according to your taste, and the baking time can be controlled according to your preference.

What is the braised chicken leg in the stupid scattered house? Socks are defeated, come and get it

Ingredients: 3 chicken thighs 500 grams, 20 grams of green onions, 20 grams of ginger, 4 red peppers, 4 star anise, 4 bay leaves.

Seasoning: 1 tablespoon dark soy sauce (15ml), 1 tablespoon cooking wine (15ml), 2 tablespoons sugar (30g), 2 tsp salt (10g).

Method: 1. Prepare materials;

2. Put the chicken thighs in a pot, boil them with water first, and then take out the chicken thighs;

3. Put all the seasonings, as well as the chicken thighs, and an appropriate amount of water in the pot, and the chicken thighs are ready;

4. Cook until the juice is dry.

Remarks: Huai withered cavity:

1. Blanch the chicken thighs with water first to remove the fishy smell of the chicken thighs;

2. Add other spices to make the chicken thighs more delicious;

3. Soak in the marinade for a while before eating, and it tastes better;

4. You can also use a knife to cut a few knives on the chicken thighs, which can make it more flavorful.