What stewed chicken thighs are the best, and what dishes are delicious in chicken thigh stews

Chicken thighs are stewed with something delicious.

1. Chicken thigh soup with seasonal vegetables.

Ingredients: 2 chicken thighs, 2 chicken wings, 2 tablespoons of salt, 1 teaspoon of cooking wine, 1 teaspoon of pepper, 1 teaspoon of sugar, appropriate amount of water, 1 green onion, 5 garlic, 8 slices of ginger, 1 teaspoon of oyster sauce, 5 shiitake mushrooms, 6 fungus, appropriate amount of mushrooms, 5 red dates, 15 peppercorns, appropriate amount of clear oil.

Method: 1. Cut all the things you need, cut the chicken thighs into pieces, first use cooking wine, ginger slices, and green onions to drown for 15 to 20 minutes, then boil water in the pot, put the chicken pieces in the money for about 5 minutes after the water boils, take it out and rinse it, and throw away all the water, ginger slices, and green onions in the pot.

2. Prepare a casserole, add a little clear oil, put in the garlic after the oil is hot, and take it out and throw it away after a little paste.

3. Put the chicken in and fry it again, then add water, after the water is boiled, add peppercorn, red dates, mushrooms, mushrooms, salt, oil, and white pepper. Cook over medium heat for 30 minutes.

2. Yam chicken leg soup.

Ingredients: 2 pipa legs, 200g yam, 50g fungus, 1 tablespoon of cooking wine, 3 tablespoons of salt, 2 teaspoons of chicken essence, 20 wolfberries, 4 slices of ginger, appropriate amount of green onion, 1000ml of water

Method: 1. Peel the yam and cut it into hob pieces, chop the pipa legs into large pieces and wash them with water.

2. Put the pipa legs in a pot under cold water, add two slices of ginger and cook until there is no water, then remove the blood and rinse it with warm water for later use.

3. Put two slices of ginger, 50 grams of soaked fungus, 200 grams of yam and blanched pipa legs in the stir-fry machine J9. Add 1000 ml of water.

4. Add a tablespoon (10ml) of cooking wine. Add 2 teaspoons (2 grams) of chicken bouillon, or without.

5. Add 3 teaspoons (3g) of salt. Select poultry, yam chicken leg soup, press the start OK button, and the machine will start automatically.

6. At this time, prepare chopped green onions and wolfberries in advance. After 30 minutes, the program is over, a pot of fragrant chicken thigh soup is complete, add goji berries, and cook for 2 minutes. Finally, bring to a boil and add chopped green onions.

3. Chicken thigh soup with shiitake mushrooms.

Ingredients: 3 chicken thighs, appropriate amount of shiitake mushrooms, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt.

Method: 1. The night before making soup, cut the chicken thighs, add salt, cooking wine and ginger slices, and put them in the refrigerator to marinate.

2. Soak the mushrooms in advance, slice the ginger, slice the mushrooms, and blanch the marinated chicken thighs with water.

3. Put the ginger, shiitake mushrooms and blanched chicken thighs into the purple clay pot.

4. Order the old fire soup, wait for 4 hours, I am in a hurry to drink, turn off 1 hour in advance, and it is also delicious.

5. Scoop out of the pan, add salt and chopped green onions.

Stewed chicken thighs recipe 1.

Ingredients: 500g chicken thighs. Ingredients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of soy sauce.

Menu features. The stewed chicken thighs are particularly soft and rotten, so keep a little soup, and the leftover chicken thighs can be stewed with potatoes, cabbage, or vermicelli, which are all delicious. Children also like it.

Number of diners: 3-4 people.

Method 1: Production steps.

1. Wash the chicken thighs.

2 pots under cold water.

3. After the water is boiled, throw away the foam.

4. Remove the blanched chicken thighs and control the water.

5. Green onions, ginger, garlic, star anise, set aside.

6Pour oil into a wok, add sugar, and fry the sugar.

7. When the sugar is fried until the sauce is red, pour in the chicken thighs, stir-fry evenly, so that the surface of the chicken thighs is all covered with sauce8, add green onions, ginger, garlic, star anise, and continue to stir-fry for a while.

9. Pour in water, no more than chicken thighs, add salt, bring to a boil over high heat, turn to medium-low heat and simmer for 30 minutes, 10 Drain the soup and remove from the pot.

Tips: Blanch chicken thighs in a pot under cold water and blanch the blood.

Method 2: Prepare the ingredients.

3 chicken thighs; 1 slice of ginger; green onion segments; 2 tablespoons light soy sauce; 1 tablespoon aged vinegar; Salt;

Steps. 1. Rinse the chicken thighs, blanch them in water until the surface changes color, remove them and rinse them with cold water;

2. Put an appropriate amount of water in the soup pot and put in the blanched chicken thighs.

3. Add the ginger slices and green onions, and pour in 2 tablespoons of soy sauce.

4. Add 1 tablespoon of aged vinegar, bring to a boil over high heat, turn to medium-low heat and simmer.

5. Cook until the chicken thighs are soft and the skin is cracked. Add a small amount of table salt.

6. Cover and simmer over low heat for about 10 minutes until the chicken thighs are flavorful.

The stewed wide beans with chicken thighs are deliciousHere's how:

Ingredients: a large chicken thigh, half a catty of wide beans, a carrot, a spoonful of light soy sauce, a spoonful of cooking wine, half a spoon of dark soy sauce, a star anise, an appropriate amount of Sichuan pepper, an appropriate amount of fennel, two bay leaves, and a cardamom.

Steps: 1. Prepare large chicken legs.

2. Cut the chicken thighs into small pieces, and cut the green onions, ginger and garlic into cubes.

3. Heat oil in a hot pan, green onions, ginger, garlic, peppercorns, star anise, and stir-fry until fragrant.

4. Add chicken pieces and stir-fry in cooking wine.

5. Add fennel.

6. Add half a bowl of water, add salt, not too much water, do not need to foam the chicken thighs, cover the pot, and simmer for 15 minutes.

7. After fifteen minutes, open the lid of the pot, the water soup is almost gone, add half a bowl of water, add the chopped carrot pieces, garlic.

8. Spread a layer of wide beans on top. Wide beans do not need to be cut into sections, so it is more tasty to eat. Cover and simmer over medium heat for 10 minutes.

9. After boiling, stir evenly, and reduce the juice over high heat.

10. Finished product.

3 chicken thighs, 1 potato, 20 grams of soy sauce, 1 gram of pepper, 2 grams of salt, 10 grams of cooking wine, 3 slices of ginger, 10 grams of minced garlic, half a bowl of warm water.

1. Remove the bones of the chicken thighs and cut the chicken thighs into cubes for later use.

2. Peel the potatoes and cut them into pieces, about the size of your thumb.

3. Heat the oil in the pan, stir-fry the ginger slices and minced garlic first, pour in the diced chicken and stir-fry to change color, pour in the cooking wine and soy sauce and stir-fry evenly.

4. After the diced chicken is fragrant, pour in the diced potatoes and stir-fry evenly, pour in pepper and salt to taste.

5. Pour half a bowl of warm water into the pot, stir-fry evenly, boil over high heat, then turn to low heat and simmer for about 6 minutes, and see that the potatoes can be sandwiched.

Ingredients: 50 grams of tomatoes, 100 grams of chicken thighs, 100 grams of potatoes, 10 grams of green onions, 5 grams of ginger, 10 grams of garlic, 5 grams of coriander

20 grams of onion, 20 grams of carrots, 10 grams of salt, 10 ml of cooking wine, 10 grams of monosodium glutamate, 10 grams of sugar

10ml dark soy sauce, 5g star anise.

Step 1 】 Wash the chicken thighs and chop them for later use;

2 】 Wash the tomatoes and cut them into pieces;

3 】 Cut the potatoes into hob pieces and put them in water for later use;

4 】 Slice the green onion, ginger and garlic, cut the coriander into sections, cut the onion into pieces, and cut the carrot into cubes for later use;

5 】 Pour 250ml of water into the pot, put in the chicken pieces, blanch the blood, skim off the blood foam, pour it into a colander for later use;

6 】 Put 10ml of salad oil into the pot, bring to a boil over high heat, and add star anise to stir incense; The blue belt is large.

7 】 Add the chicken pieces and stir-fry over high heat, then add 25 grams of green onions, ginger and garlic and stir-fry until fragrant, and add tomatoes to stir-fry;

8 】 After the tomatoes are fried, add the onion and stir-fry, and at the same time add dark soy sauce, salt, chicken essence, cooking wine, and sugar and stir-fry evenly;

9 】 After stir-frying evenly, add 350ml of water, add potatoes and carrots, and bring to a boil over high heat;

10 】 After the fire boils, turn to low heat, simmer for 15 minutes, then put it on a plate, sprinkle some chives for decoration.

Ingredients: 1 chicken thigh, 5 mushrooms, 1 tablespoon of cooking wine, appropriate amount of salt, appropriate amount of cooking oil

2 tablespoons of light soy sauce, a pinch of sugar, an appropriate amount of green onion and ginger, a pinch of braised soy sauce or dark soy sauce.

Steps Prepare the ingredients, chop the chicken thighs into small pieces;

Put the chicken thighs in a pot, add cold water, and after the water boils, remove the chicken thighs;

Heat the oil, add the green onion and ginger and stir-fry until fragrant;

Add the chicken thighs and stir-fry well;

Add shiitake mushrooms, light soy sauce, cooking wine, braised soy sauce and sugar and stir-fry well;

Add water, cover the pot, bring to a boil over high heat and simmer for 20 minutes;

Add salt and reduce the juice over high heat;

Remove from the pan and serve in a bowl.

How to stew chicken thighs at home:

Ingredients: 1 chicken thigh, 1 potato, 5-8 shiitake mushrooms, 5-6 black fungus.

Steps: 1. One chicken thigh, the seller helped me cut it when I bought it. Take it back and soak in water for about 20 minutes.

2. Cut the potatoes and shiitake mushrooms, wash the black fungus and soak in water.

3. Press the chicken with your hands, wash the blood out, press, don't stir, the chicken skin doesn't look good when it falls off, and the blood can't be washed. Press and wash about three or four times to clean the water, drain the water and set aside.

4. The soaked fungus is removing the sawdust at the root, which is too big to tear apart.

<>6. Blanch out the excess water and pour it out.

7. Pour water two or three times, and basically no excess water comes out.

8. Remove from the pot and set aside.

9. Heat the oil, and add the pepper star anise slices to bring out the fragrance.

10. Add the chicken pieces. (There is still some excess water, this step must be careful of oil and water splashing, wear an apron) into the pot to stir-fry the meat pieces, set, until the edges and corners are golden brown and then add vegetables is the best.

11. Stir-fry the prepared vegetables evenly.

12. Add salt and a little oyster sauce.

13. Add boiling water, and the amount of water that has not passed the material is appropriate. Check many times during the period to prevent sticking to the bottom of the pan, if the water is not enough, you can reheat the water into it, do not add cold water, it is best not to stir with a spoon, the potato pieces will break, I use chopsticks to gently rotate.

14. Cook on high heat for 15 minutes, simmer on low heat for 5 minutes, add a spoonful of sugar, and reduce the juice on high heat for 5 minutes.

15. Remove from the pot and serve on a plate.