Can you make a good stuffy chicken with chicken thighs, and how to make stuffy chicken?

Yes, it may not taste so good.

Yellow braised chicken rice can be made with chicken thighs.

Material. Ingredients: 2 chicken thighs, mushrooms, 2 green peppers.

Ingredients: Ginger slices, appropriate amount of dried chili peppers.

Seasoning] 1 spoon of salt, 2 spoons of cooking wine, 2 spoons of soy sauce, 1 spoon of white pepper, 1 and a half spoons of sugar, a little MSG.

Method. 1. Wash the chicken thighs and cut them into 4cm pieces.

2. Slice the ginger and cut the dried chili into small rings.

3. Slice the mushrooms and cut the green peppers into slender horseshoe shapes.

4. Stir-fry sugar: Pour the bottom oil into the pot, and put a spoonful and a half of white sugar when the oil is cold.

5. Heat slowly over low heat, and when the oil temperature gradually rises, the sugar begins to melt and turn into a darker brown color (stirring constantly during the period to prevent the pan from sticking).

6. Quickly pour in the chicken pieces, turn to high heat, and stir-fry quickly!

7. Cook two spoonfuls of cooking wine.

8. Pour in the ginger slices and dried chilies.

9. Pour in two tablespoons of soy sauce.

10. Stir well.

11. Pour in water, whichever can submerge the chicken.

12. Put the mushroom slices.

13. Add a spoonful of white pepper and a spoonful of salt.

14. After stir-frying evenly, cover the pot and simmer, turn to medium-low heat for 15-20 minutes.

15. When the chicken is soft and the soup is thick, finally add the green peppers.

16. After a little MSG, stir-fry evenly, turn off the heat! The green pepper can be basically broken, don't fry it for a long time!

Yellow stuffy chicken method.

1.Chop the chicken into small pieces (each piece is larger than a walnut, not too small, too small and the finished product will be too broken).

2.Mix the batter (add a little flour, a little cornstarch, one to two eggs, add water and stir. If it's too numb.

Annoying, just flour paste is also made).

3.Wrap the chicken pieces in batter and fry them in a pan (if there is more oil, fry them all once, and then go through the oil again.)

color, which makes the finished product bright in color).

4.Put the fried chicken nuggets in a medium bowl, top with a grain of Sichuan pepper, a green onion, two slices of ginger, and a little more.

Point and pour the pre-cooked broth with salt and cooking wine, and the amount of soup is a little shorter than the edge of the bowl (if there is no broth, use the ingredients.

Wine. Salt. Soy sauce with a little seasoning water is fine). Finally, put it in the steamer and steam for about an hour and a half, if it is high.

Press the cooker, just 40 minutes.

5.After steaming, take it out, pick up the peppercorns and other ingredients, and put them upside down into the bowl, and it's done.

Features: Very soft, the chicken is rotten but not mushy, and the paste wrapped in the chicken is particularly delicious.

Make a hole in the chicken thigh, put the green onion ginger Orleans marinade, light soy sauce, oil consumption, honey cooking wine and marinate for 30 minutes, put onion chicken thighs in the rice cooker, press the cooking button, and eat.

Five-spice shirt braised chicken thighs.

Materials Step 1Row the chicken legs.

Lute legs 5 or disturbed.

Step 2Marinated chicken thighs.

Sliced ginger 10 grams.

100 grams of green onions.

Salt 3 grams Sugar 8 grams.

Light soy sauce 15g.

Dark soy sauce 8g.

Five-spice powder 1 gram.

Step 3Cook in a pan.

Preparation of spiced stewed chicken thighs.

After washing the legs, you can use a knife to make two cuts at the thickness of the meat.

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Add ginger, green onions, salt, sugar, light soy sauce, dark soy sauce and five-spice powder to the chicken thighs. Grasp well and marinate for 30 minutes.

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Pour into the electric rice cooker, turn on the cooking mode, turn the noodles once halfway, and remove from the pot.

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Ingredients: 2 types.

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Drumstick. 5 pcs.

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Green pepper. 1 root.

3 kinds of excipients.

Star anise to taste. Cinnamon to taste.

1 small red pepper. Seasoning. Not.

Cooking steps: 5 steps.

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First, wash the chicken thighs and cut the green and red peppers.

Step 2

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Then heat the oil pan, add the chicken thighs, star anise, cinnamon, and start stir-frying.

Step 3

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Gradually fry the chicken thighs until the skin is yellow, then add an appropriate amount of water, and cover the pot and start to simmer.

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After simmering for 20 minutes, pour the green and red peppers into the pot and continue to simmer for 5 minutes.

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Finally, remove the stewed chicken thighs from the pan and serve. You can also sprinkle with chopped green onions.

Tips: In the process of simmering chicken thighs, it is best to put water at one time!

Prepare 5-6 fresh chicken thighs, clean them, and poke each chicken leg a few times with an iron skewer, trying to poke the thick part of the chicken thigh a few times, so that it can be flavored when it is cooked.

Poke the chicken thighs in a pot under cold water, the water should be submerged over the chicken thighs, add three slices of ginger and a spoonful of cooking wine to the pot, cover and bring to a boil over high heat, (about 3-5 minutes) after skimming off the floating powder, and then stare once again and wash with warm water.

Pour two spoons of peanut oil into the pot, after the oil temperature is heated to 50%, pour the chicken thighs into the pot after cleaning and drying, and fry the chicken thighs over medium heat until fragrant. When stir-frying, be sure to stir-fry the chicken thighs constantly to avoid sticking to the pan.

Stir-fry until the skin of the chicken thighs is tight and the smell of burnt flavor comes out, then add a star anise, 2 bay leaves, three slices of ginger, a small piece of cinnamon, and a little green onion.

After stir-frying over low heat for about 2-3 minutes, after the flavor of cinnamon and bay leaves comes out, pour in a spoonful of light soy sauce and half a spoon of dark soy sauce, and continue to fry until the chicken thighs are evenly colored (the whole process lasts about 2 minutes).

After sautéing on low heat for 2 minutes, pour in half a spoonful of warm water, the amount of water is just equal to the chicken thighs, then pour in half a spoon of salt and a little cumin powder, cover with a lid, turn to high heat and bring to a boil, and continue to cook over medium-low heat for 10-15 minutes.

Finally, reduce the juice over high heat, sprinkle with a little chopped green onion and stir well. If you like to eat sesame seeds, you can also sprinkle a little white sesame seeds in the belt hall, and you can enjoy the food to your heart's content. (Chicken thighs just out of the pan, the taste is particularly good).

Stir-fry the garlic and onion until fragrant, then add the chicken and stir-fry it with 1 tablespoon of soy sauce until the chicken is well cooked.

2.When the chicken is half cooked, pour in the oyster sauce and soy sauce (if it is too thick, add oak water, if it is too thin, thicken), then cover it, first increase the heat and bring to a boil, then turn to low heat and let it simmer for 30 minutes. (Stir-fry in an appropriate amount to avoid burning).

Garnish with a dash of chopped green onions, coriander or black pepper.

Tips. It should not be cooked for too long, as the chicken will be too tender.

Material. 3-5 chicken thighs.

Appropriate amount of oyster sauce. Soy sauce to taste.

Salt to taste. A pinch of garlic (not too much).

A pinch of shallots. A pinch of black pepper.

Sesame oil. Method.

1.Sauté the garlic and onion until fragrant, then sauté the chicken with 1 tablespoon of soy sauce until the chicken is half cooked.

2.When the chicken is half cooked, pour in the oyster sauce and soy sauce (add water if it is too thick, thicken it if it is too thin) and cover it, first increase the heat and bring it to a boil, then turn to low heat and let it simmer for 30 minutes. (Stir-fry in an appropriate amount to avoid burning).

Garnish with a dash of chopped green onions, coriander or black pepper.

Tips. It should not be cooked for too long, the chicken will be too rotten.

Chicken thighs are released in soy sauce, chicken essence, white pepper powder, salt, buried in royal powder, and marinated in cooking wine for 15 minutes.

Put the marinated chicken thighs into the pan and fry them slightly into a light yellow curved rock color, and then remove them for later use.

Pepper, pepper, garlic stir-fry in a pot Add fungus and bamboo shoot slices and stir-fry.

Salt, sugar, dark soy sauce and starch are mixed into a sauce for later use.

Put the fried chicken thighs into the pot and stir-fry them with the fungus bamboo shoots, and drizzle the prepared sauce over the spring light.

Stir-fry evenly to taste.

To make it with a rice cooker, you can use braised pork buns.

The chicken thighs are very delicious, you need to do it yourself, I believe you can make it better than the chicken thighs in the restaurant, since it is a fragrant stewed chicken thigh, it must be stewed, the chicken thighs and potatoes are the most delicious, cut the potatoes into pieces, and then give hot water to bleach, and then the chicken thighs are floated, detoxify, empty Hu and then put the chopped green onions, ginger and garlic coriander, put in the hot oil to fry these celery, and then add the chicken legs, and then add five yuan of material, the taste of the material is not good, you can add other spicy materials, the material is better early, Why is it early to make the taste longer, and then pour a little less water, simmer it again and again, the potatoes are bleached, so it doesn't matter if you are late, the chicken thighs are cooked, and then you simmer it for more than ten minutes, and the delicacy is done, and finally I hope you make a pot of delicious food through your ingenious hands and unique brains.

Step 1After the chicken thighs are washed, make a few lines on each side, and I also pierce a lot of small holes to make the marinade more flavorful.

Step 2: Add minced garlic, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, half a tablespoon of pepper, appropriate amount of sugar, white sesame, sesame oil, green onion and ginger.

Step 3 After the garlic and star anise are stir-fried, put in the chicken thighs, slowly fry them on both sides of medium-low heat until golden and yellow, pour in the ingredients of the marinated chicken thighs, add about half a bowl of water, simmer slowly, collect the juice over high heat, and sprinkle the coarse green onion and sesame seeds in the noisy pot. Finish.

<> "Ingredients: 4 chicken legs, hard-boiled eggs, shiitake mushrooms.

Method. 1. Put the chicken thighs, eggs, and mushrooms into the rice cooker, and put an appropriate amount of five-spice powder, millet spicy, two bay leaves, and a small piece of cinnamon.

2. Add green onions, ginger slices, 2 spoons of cooking wine, 2 spoons of sugar substitutes, 2 spoons of dark soy sauce, 2 spoons of light soy sauce, Sichuan peppercorns, and star anise.

3. Pour in water to cover the chicken thighs, press the cooking button and wait for cooking.

Chicken is simmered with chestnuts and delicious.

Here's how to make it:

Ingredients: Tender chicken, chestnuts, soy sauce, sugar, monosodium glutamate, rice wine, green onions, minced ginger, shredded green garlic, water starch, sesame oil, edible oil.

Steps: 1. After washing the chicken, cut the chicken into 1-sized cubes, put it in a container, add soy sauce and rice wine, stir well, and leave for 20 minutes.

2. Remove the shells and wash the chestnuts, put them in a pot of boiling water and remove them for later use.

3. Heat the pot, put in the cooking oil, when the oil is heated to 70%, put the chicken pieces into the oil pan and fry until the skin is golden and take out for later use.

4. Wash and heat the pot, add cooking oil and burn until it is hot, add green onions, minced ginger, chicken nuggets, rice wine, soy sauce and sugar and stir-fry for two minutes, then add monosodium glutamate and water to boil over high heat, turn to low heat and simmer for about 10 minutes, put chestnuts and continue to simmer.

5. When the chicken crisp and juice are thick, add water starch to thicken, collect the juice with a strong fire, and finally pour sesame oil, put it in a bowl, and sprinkle it with shredded garlic.

Method:1Clean the three yellow chickens, cut them into pieces of about 4cm, add ginger slices, cooking wine, five-spice powder, salt (1 teaspoon, 5g), light soy sauce, oyster sauce and mix evenly, marinate for about 20 minutes to taste.

2.Soak the dried bamboo shoots in water to soften, rinse them and put them in a pot to cook for 15 minutes.

3.After soaking the fungus in warm water, remove the pedicles, clean them, tear them into equal-sized pieces by hand, and drain the water for later use.

4.Wash the green garlic and cut it into 4cm long pieces.

5.Wash the dried shiitake mushrooms, soak them in warm water, remove the stems, drain and set aside. Do not pour out the water for soaking shiitake mushrooms, set aside to settle.

6.Add oil to the wok, turn to low heat after the oil is hot, add dried chili peppers and minced garlic, burst the fragrance and put it on the side of the pot, turn to high heat to heat the oil, put in the marinated chicken pieces, stir-fry until the surface of the chicken is slightly yellow, and put it out.

7.Put the drained bamboo shoots, shiitake mushrooms and fungus into the pot and stir-fry, then pour in the water for soaking the shiitake mushrooms, bring to a boil over high heat, add salt (1 teaspoon, 5g), sugar, dark soy sauce to color, and cook for another 5 minutes.

8.Pour in the chicken pieces, then pour in the beer, cover the pot, simmer over medium heat for 15 minutes, sprinkle with green garlic pieces.

Braised chicken nuggets. Ingredients: Chicken (200g), bamboo shoots (or mushrooms) (65g), rice wine (g), soy sauce (3g), monosodium glutamate, ginger, wet water rhombine powder (8g), chopped green onion, refined salt, sugar, chicken broth (130g).

Production method: Cut the chicken into 1-inch cubes, fry in a warm lard pan for half a minute, that is, add bamboo shoots or mushrooms and seasoning (green onions, ginger, rice wine, soy sauce, wet water chestnut, salt, sugar, monosodium glutamate, chicken soup), simmer for ten minutes, and then use wet water chestnut powder to thicken in the pot

Nibbling on chicken drumsticks is a super happy thing.

In today's society, many people don't make food directly, they eat it at home by buying ready-made ones, but sometimes we buy too many chicken thighs, and we may never finish them, so we can only put them in the refrigerator and eat them later. In fact, there are many ways to make cooked chicken thighs, which can change the taste of the ingredients themselves, increase our appetite, and achieve a good health effect. So, what is the best way to eat cooked chicken thighs?

1. Chicken thigh soup with shiitake mushrooms.

Method: Wash and drain the chicken thighs, tear the mushrooms into small pieces, cut the green onion and coriander, slice the garlic and ginger, first put the green onion, ginger and garlic into the pot to burst the fragrance, and then put in the chicken thigh and stir-fry evenly. At the same time, pour in light soy sauce, cooking wine, and dark soy sauce and stir-fry until the chicken thighs are colored.

Then add the shiitake mushrooms and stir-fry evenly. Add water and ingredients flush, put star anise, bring to a boil over high heat, then turn to medium-low heat and simmer. Simmer until the soup is thick, add salt and chicken essence to taste, change to high heat and quickly stir-fry to reduce the soup.

Efficacy: Chicken thighs are warm, replenish lean marrow, invigorate qi, shiitake mushrooms to replenish deficiency, strengthen the spleen, dissolve phlegm, ginger to reduce inversion and stop vomiting, dissolve phlegm and relieve cough, dissipate cold and relieve the surface, put together to cook soup, delicious and nutritious.

2. New Orleans grilled chicken thighs.

Method: Wash the chicken thighs, cut a few cuts, and pour light soy sauce, cooking wine and barbecue sauce into the chicken thighs. After grabbing the chicken thighs for ten minutes, marinate for another hour.

Line the baking tray with tin foil and place the chicken thighs in the baking dish. Preheat the oven, place the chicken thighs in the oven and bake at 200 degrees for forty minutes, turning over once when baking to twenty minutes. Serve on a plate of grilled chicken thighs.

Efficacy: After the chicken thighs are marinated and grilled, the sauce in them can fully absorb the flavor and be delicious. Moreover, the effects of chicken thighs in warmth, lean marrow, and qi will also be fully absorbed.

3. Stewed chicken thighs with potatoes.

Method: Wash and cut the chicken thighs into pieces, wash and peel the potatoes and cut them into pieces for later use, as well as green onions, ginger, peppercorns, and star anise. Stir-fry the dried chili peppers, Sichuan peppercorns, star anise, green onion and ginger until fragrant, then pour in the chicken thighs and stir-fry.

Stir-fry the chicken thighs to change color, turn off the low heat and pour in cooking wine and soy sauce, and add a little dark soy sauce to color. After stir-frying and coloring, add an appropriate amount of hot water, cover and simmer for about 15 minutes on medium heat. Pour in the potato cubes again, continue to cover and simmer for about 6 minutes, then turn on the high heat to reduce the juice, and turn off the heat when there is still a third of the soup.

Efficacy: Chicken thighs are warm, replenish lean marrow, invigorate qi, potatoes and stomach, detoxify, reduce swelling, cooking wine invigorates blood and dispels blood stasis, after the mixing of soup, not only tastes very delicious, but also the rich nutrients are more beneficial to the body, so it is recommended that you can try this practice.