How to marinate chicken thighs, how to marinate chicken thighs in rice cookers

Braised chicken thighs. Ingredients: 4 chicken thighs, appropriate amount of eggs, appropriate amount of bay leaves, 2 star anise, 2 pieces of cinnamon, about 10 Sichuan peppercorns, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of salt, 30 grams of rock sugar, 1 head of garlic, 1 piece of ginger, 2 chili peppers.

Cooking Steps]:

1.First of all, we need to prepare all the above main ingredients, eggs, chicken thighs, and seasonings.

2.When ready, we need to rinse the chicken thighs with water repeatedly, we can remove the fat on the chicken thighs, then drain the water, use a toothpick to tie small holes on the surface of the chicken thighs, and put them in a bowl for later use.

3.We need to put the eggs in a steamer for steaming, or boil them with water, and we need to peel off the skin after the boiled eggs are cooled and not hot.

4.Heat the pot and add an appropriate amount of cooking oil, add rock sugar and slowly fry over low heat to melt, turn off the heat immediately after melting to prevent the rock sugar from sticking.

5.Next, we need to put the chicken thighs and eggs into Guo Zhonghua, add bay leaves, star anise, cinnamon, Sichuan pepper, light soy sauce, dark soy sauce, salt, rock sugar, garlic, ginger, and chili pepper and gently stir well with a spatula.

6.After boiling over high heat, turn to low heat and cover the pot and simmer slowly for about half an hour, then unplug the power without opening the lid, and continue to stand and simmer for about 2 hours.

7.In this way, both the chicken thighs and the eggs can be soaked in the soup.

8.Fresh and soft chicken thighs, nutritious and juicy eggs, and rice can be eaten in 2 large bowls in one go.

Cooking Tips]:

1.The above is the amount of food for 2 people, if the family is relatively large, we can add the appropriate amount of ingredients.

2.The color I make is relatively light, if you want to be darker, add more dark soy sauce, but the salt should be reduced in moderation, otherwise too salty will affect the taste, and friends who like to eat spicy can be paired with some dried chili peppers to enhance the flavor.

3.Chicken thighs and rabbit meat can not be eaten at the same time, there will be bloating and diarrhea, chicken thighs and chrysanthemums will be poisoned when eaten together, so everyone must pay attention before eating chicken thighs.

The salty and fragrant braised chicken thighs are super simple and convenient. In the hot summer, housewives no longer have to endure the smoke and sweat in the kitchen, so let's make lo-mei!

Ingredients: chicken thighs, red marinade, marinade, water, salt.

Preparation steps: Step 1, chicken legs.

Step 2: Blanch the chicken thighs in a pot under cold water, wash and set aside.

Step 3: Put all the ingredients in the pressure cooker.

Step 4、Put the chicken thighs in.

Step 5: Pressure cooker timed for 25 minutes.

Step 6: When the time is up, the chicken thighs are ready to eat after the pressure cooker is exhausted.

Tips: Don't rush to take out the marinated chicken thighs, soak them in the soup for more flavor.

First, pour the washed white chicken thighs into boiling water, blanch them, drown off too much oil in the chicken thighs, and then pour the cooking oil into a clean and water-free pot, heat to a suitable temperature, add pepper, cumin seeds and other condiments, then add soy sauce, vinegar, ginger, sugar and other seasonings (this process should be fast), then add an appropriate amount of water, and finally pour in the prepared white chicken thighs after cooking.

If it's simple, you can buy the ingredients outside, and then add light soy sauce, and then a little dark soy sauce, and the chicken thighs should be cooked faster and more flavorful.

Remove the bones, peel and oil the chicken thighs, cut them into cubes, add cooking wine, green onion and ginger water, white pepper, salt, starch, and oil, and then smash them on the white onion together with the hot oil.

Teach you how to make chicken thighs delicious.

How to marinate chicken thighs in the rice cooker:

1.Put all the marinades in a pot and bring to a boil (in this case, you can taste the flavor and adjust the amount of sugar and soy sauce by the way).

2.Add the washed chicken thighs, cover the pot, turn the heat to low for 8 minutes, and turn the chicken thighs over halfway. Braised chicken thighs in rice cooker.

3.Flip the chicken thighs halfway through.

4.Set the time for 8 minutes, turn off the heat, lift the lid and pour in the Shaoxing wine, then cover and let it cool.

5.Minced green onion and ginger + a little salt put it on a plate, then pour the hot oil into it and mix well, set aside, take out the chicken thighs and slice them on a plate, and then spread the green onion and ginger oil on top to serve.

Wash the duck legs and blanch them in the rice cooker, and put the water in the rice cooker and the marinade for half an hour.

The taste is different all over the country, and the method is also different, some are marinated with various condiments for half an hour, and some are directly fried and then stewed with condiments.

Hello, first of all, marinate the chicken thighs with salt and soy sauce for about an hour, and then discharge the rice cooker directly into the rice cooker.

How to marinate chicken thighs in the rice cooker, you can read the instruction manual carefully and operate it in accordance with the operating procedures of the instruction manual.

Thank you for the braised chicken thighs, be sure to put enough of those seasonings, the sauce will be more delicious, and the same is true for the rice cooker, so that's it.

For the rice cooker and braised chicken thighs, first prepare all the seasonings, then add the marinade and put it in the rice cooker and press the rice cooking button.

The chicken thighs should be marinated first, then put in the rice cooker to cook and add seasonings.

If you want to marinate chicken thighs in a rice cooker, you need to make a barbecue restaurant with a rice cooker. Then marinate the chicken thighs and put them in there, just add a small amount of water.

First of all, you can cook the chicken thighs, then add various seasonings, and finally put them in the rice cooker to keep warm, and it will be ready to cook in about an hour, which is particularly delicious.

If you want that chicken thigh, you can pour some soy sauce and ginger cooking wine to marinate it after you wash it, and then put it in that rice cooker to marinate, and then go down like those soy sauces.

This is generally just about making braised chicken thighs, which is similar to the method of making braised pork.

Ingredient breakdown.

3 chicken thighs. A few chicken wings.

1 green onion, several slices of ginger.

5 large ingredients. 3 bay leaves.

1 teaspoon of salt. 2 tablespoons dark soy sauce.

2 tablespoons soybean paste.

1 tablespoon sugar.

Cinnamon 2 sections. 1 teaspoon of chicken bouillon.

2 tablespoons of cooking wine.

3 tablespoons of fresh braised soy sauce in June.

1 packet of stewed meat.

Sauce flavor. The halogen process takes one hour in time.

Normal difficulty. Steps to prepare braised chicken thighs.

1. Prepare the required materials;

2. Wash the chicken thighs, put them in cold water, turn on high heat, pour in green onions, ginger slices, ingredients, a spoonful of cooking wine, skim off the foam and remove it after boiling;

3. Rinse the chicken thighs after they are removed, and then use a toothpick to prick countless small holes in the chicken thighs, so that they can be more flavorful; Prepare 5 small pieces of green onions, 3 slices of ginger, 3 large ingredients, 3 bay leaves, and a small package of stewed meat for later use;

4Add more than half a pot of water to the pot of chicken thighs and wing roots, pour in the spices prepared in advance, and then add a little salt, 2 tablespoons of dark soy sauce, 1 tablespoon of sugar, 3 tablespoons of soybean paste, and 3 tablespoons of braised soy sauce. Bring to a boil over high heat, change to low heat and simmer for an hour, then sprinkle in the chicken essence and remove from the pot.

Tip 1It tastes better when soaked in marinade for a while before eating;

3.The first time you do it, you can leave it without marinade;

2.Put the soup of stewed chicken thighs in the freezer and freeze it, and you can continue to use it as marinade next time;

4.If you make it for the first time, you can put more braised soy sauce and soybean paste, otherwise the taste will be light;

5.Many people make this dish by stewing until the soup is dry, I put more water and the seasoning is heavier, the purpose is to save the soup for the next chicken stew, the taste will be more fragrant, hehe.

Add 2 tablespoons of dark soy sauce, 6 tablespoons of light soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of salt, bring to a boil over high heat, reduce heat to low and simmer for 20 minutes.

After the chicken thighs are finished, turn off the low heat and soak for another 40 minutes, so that if there is a good thing.

This chicken thigh is sweet and sour, and this sweet and sour is also delicious if you are willing to eat it.

I remember how to record it, and if so, it's better if you cut it or prick it with a toothpick, and it's thicker.

Generally, the seasonings for braised chicken thighs include dark soy sauce, light soy sauce, salt, sugar, Sichuan pepper, spices, bay leaves, cooking wine, green onions, onions, garlic, dried chili peppers, etc. Marinate the chicken thighs with 1 gram of salt, 10 grams of sugar, 1 gram of white pepper, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, cooking wine spoon, garlic cloves, and onion. After that, wrap it in lotus leaves and marinate it.

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Braised chicken thighs: Marinate the chicken thighs first, then add seasonings and finally replace water with beer, which will make the braised chicken thighs more delicious.

This must still depend on the marinade, if your marinade is good, your chicken thigh marinade must be delicious.

Ingredients for braised chicken thighs.

2 chicken thighs, 100 ml of brine juice, 300 ml of water.

Steps to prepare braised chicken thighs.

1.Ingredients: Wash the chicken thighs, slice the ginger, and cut the green onion into small piecesPut water in a pot, put the chicken thighs and green onion and ginger together, and cook on high heat for 3After the water in the pot is boiled, remove the cold water and wash it and set aside.

4.Wash the pot and add the marinade and water, then put the chicken thighs in, and start to marinate over low heatIt takes about 20 minutes to turn off the heat and soak overnight with the lid onYou can eat it the next day, take out the chicken thighs and cut them into sections, they are so fragrant.

After the water is boiled, add the chicken thighs, add MSG when the cooking time is about 20 minutes, and continue to cook for 5-10 minutes. Turn off the heat and simmer for 15 minutes before serving.

Steps: 1. Prepare the required materials, wash the chicken thighs, put them in cold water, turn on high heat, pour in green onions, ginger slices, ingredients, a spoonful of cooking wine, skim off the foam and remove it after boiling;

2. Rinse the chicken thighs after they are removed, and then use a toothpick to prick countless small holes in the chicken thighs, so that they can be more flavorful; Prepare 5 small pieces of green onions, 3 slices of ginger, 3 large ingredients, 3 bay leaves, and a small package of stewed meat for later use;

3. Put the chicken thighs and wings in the pot, add more than half a pot of water to the pot, pour in the spices prepared in advance, and then add a little salt, 2 tablespoons of dark soy sauce, 1 tablespoon of sugar, 3 tablespoons of soybean paste, and 3 tablespoons of braised soy sauce. Bring to a boil over high heat, change to low heat and simmer for an hour, then sprinkle in the chicken essence and remove from the pot.

Because there is relatively more chicken on the chicken thighs, the edible value of the chicken thighs is also relatively high, and for those who love to eat chicken thighs, many different ways to eat chicken thighs must have been developed. Braised products are also a kind of food that is loved by many people, and braised chicken thighs are one of the relatively popular ones. Today, I want to learn the most authentic way to braised chicken legs.

One of the practices. 1. Ingredients: 500 grams of chicken thighs. Excipients: 15 grams of salt, 2 small pieces of rock sugar, 2 teaspoons of soy sauce, 3 star anise, 8 Sichuan peppercorns, 1 cinnamon, 3 red peppers, ginger, green onions, cooking wine, appropriate amount of monosodium glutamate.

2. Raw material treatment:

After cleaning the chicken thighs, soak them in clean water for 15 minutes to soak in blood water to avoid a fishy smell after processing.

3. Method: Add an appropriate amount of water to the pot and boil, add all the auxiliary ingredients except monosodium glutamate, boil for 3 minutes, stir well, add chicken thighs, and add monosodium glutamate when the cooking time is about 20 minutes, continue to cook for 5-10 minutes, and collect the soup on high heat. Turn off the heat and simmer for 15 minutes before serving.

Approach 2. Ingredients: Liao pork ribs concentrated marinade pack, chicken thighs.

Method:1Feather off the chicken thighs and wash them well.

2.Put it in boiling water and boil for 2 minutes to remove the blood water, remove the foam, remove the foam, remove and drain.

3.After tearing open the inner bag of Liao pork ribs concentrated marinade, pour water and heat, and add more marinade when the taste is light.

4.Bring the chicken thighs to a boil over high heat in brine and simmer over medium-low heat for 30 to 50 minutes.

Braised chicken thighs are loading braised chicken thighs.

5.Turn off the heat and let the chicken thighs soak in the brine for 1 hour to fully absorb the flavor.

2.After use, the marinade can be used for cooking, boiling noodles or as a hot pot soup stock for better taste.

Chicken thighs are enjoyable to eat like this, 8 are cooked for 20 yuan, delicious and flavorful, too satisfying.

Now pork ** has been high, ** relatively cheap chicken is more favored by people, after all, a pound of chicken only 8-9 yuan, is pork ** 1 3. The most common types of chicken are chicken breasts and chicken thighs, among these two types of meat, chicken thighs are preferred, the taste and texture of chicken thighs are better than chicken breasts, and the whole chicken thighs are eaten, and the feeling of eating meat with big meat is very enjoyable.

In our daily life, there are many ways to cook chicken thighs, fried chicken thighs and braised chicken thighs should be said to be the two most classic methods, and both of them are also favorites. Today, I will share with you the method of the family version of braised chicken thighs, and master several tips to ensure that the chicken thighs do not break the skin, and are delicious and flavorful.

Braised chicken thighs.

Prepare ingredients: 1000 grams of pipa legs, a green onion, a piece of ginger, 5 grams of dried chili pepper, 3 grams of Sichuan pepper, 3 grams of star anise, 2 grams of bay leaves, two teaspoons of sweet noodle sauce, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of chicken essence.

Steps: 1. First rinse and thaw the pipa legs with water, and soak them in water for more than ten minutes after thawing.

2. Next, prepare the spices, cut the green onion into green onion segments, and cut the ginger into slices.

3. Sit in the pot with water, put the thawed chicken thighs in a pot under cold water, boil the water over high heat, skim off the foam, add a little cooking wine and cook for another 2 minutes, then remove it.

4. After taking out the chicken thighs, quickly rinse them with cold water to cool them down, and then soak them in cold water, so that the skin of the chicken thighs can become firm, and it is not easy to break the skin in the process of marinating the chicken thighs in the future.

5. Add an appropriate amount of cooking oil to the pot, put the green onion and ginger slices into the pot after the oil is hot, stir-fry the fragrance and then add the remaining other spices to stir-fry the fragrance of the spices. When marinating chicken thighs, stir-fry the spices in advance, the penetration ability of the spices will be stronger, and the chicken thighs will be easier to absorb the flavor.

6. After stir-frying the spices until fragrant, add two spoons of sweet noodle sauce to continue stir-frying, stir-fry the flavor of the sweet noodle sauce and then add an appropriate amount of salt, light soy sauce, chicken essence to taste, and an appropriate amount of dark soy sauce to adjust the color.

7. After the soup is boiled over high heat, add the chicken thighs, cover the pot and turn to medium heat to simmer for 15 minutes after the soup is boiled again on high heat.

After a few minutes, turn off the heat and let the chicken thighs soak in the braised soup for more than 2 hours, the chicken thighs can fully absorb the fragrance of the braised soup during the soaking process in the braised soup, so that the meat quality is more flavorful.

9. After the chicken thighs are soaked in flavor, they can be eaten from the braised soup, the color is bright, the meat is delicious and delicious, and it is particularly delicious.

Tips: 1. After blanching the chicken thighs, cool the water in time to make the skin of the chicken firm.

2. Before marinating the chicken thighs, stir-fry all the spices in oil, so that it is easier to absorb the flavor.

3. Do not stir often in the process of marinating chicken thighs to prevent the chicken thighs from breaking the skin.

4. The time to stew the chicken thighs is about 15 minutes to ensure that the chicken thighs are mature, and soaking is the key to the flavor of the chicken thighs.