How to make chicken thighs in sauce, how to make chicken thighs in sauce

Main ingredients Chicken thighs : appropriate Wine : appropriate.

Auxiliary Ingredients Oil: Appropriate Green Onion: Appropriate Stock: Appropriate.

Procedure. Step 1.

Add some oil to the pan and add the ginger slices, and fry the chicken thighs for a while.

Step 2. Add the green onions.

Step 3. Put in the stock (our stock is frozen after making meat before).

Step 4. Add soy sauce and stir-fry to color.

Step 5. Add wine.

Step 6. Bring to a boil and pour into a stone pot.

Step 7. Bring to a boil again and add salt. Cover and simmer for 30 minutes.

Step 8. Simmer until the chicken thighs are crispy and remove from the pan.

How to make chicken thighs with sauce, how to make chicken thighs with sauce.

The ingredients for the sauce chicken thighs are 2 chicken wings, 6000 grams of condiment stock, 60 grams of light soy sauce, 80 grams of salt, 100 grams of sugar, and 50 grams of chicken essence.

The sauce contains 2 star anise, 3 grams of poria cocos, 10 grams of cumin, 3 grams of sand kernels, 8 grams of nutmeg, 3 grams of ginger, 2 green onions, and 1 piece of ginger.

Method 1Remove the residual hair of the chicken thighs, clean them, put them in boiling water and blanch them, remove the blood, and then pick them up, wash and set aside.

2.Sit on a pot and light a fire to heat it, put in white sugar, add a small amount of water, gradually boil it with a simmer until it is dark red, then add 500 grams of water to boil, and let it cool to make a fried sugar color.

3.Put the sauce packet into the stock and boil, then add the fried sugar, light soy sauce, salt, and chicken essence to make miso soup for later use.

4.Place the chicken thighs in miso soup and simmer for about 15 minutes, then turn off heat and simmer for another 15 minutes.

5.After scooping up the chicken thighs, you can take them while they are hot, or you can let them cool and enjoy.

1 The key to stir-frying sugar color is to use it when cooking marinated ingredients or making pudding, so that the color of the ingredients is more beautiful.

Usually you can put the fried sugar in the refrigerator, or you can store it in a shady area.

2.When the chicken thighs are sauced, they must be simmered, because the chicken is thick and not easy to taste, and the stewing is easy to make the raw materials flavorful.

How to cook chicken thighs with sauce? Add the chicken thighs to the green onion and ginger cooking wine to remove the smell, pour it into the pot and add water, light soy sauce, dark soy sauce, oil consumption, green onion, ginger and garlic, star anise, bay leaf, cinnamon and peppercorns.

1.Remove the residual hair of the chicken thighs, rinse them, put them in boiling water and blanch them, remove the blood, remove them, wash them and set aside.

2.Sit on a pot and heat it, add sugar, add a little water, slowly boil over low heat until dark red, then add 500 grams of water to boil, and let it cool to make sugar.

3.Sit on the pot and light the fire, put the sauce packet into the old soup and boil, then add sugar, soy sauce, refined salt, and monosodium glutamate, and mix it into a miso soup for later use.

4.Put the chicken thighs in the miso broth and simmer for about 15 minutes, then turn off the heat and simmer for another 15 minutes.

5.After the chicken thighs are removed, they can be cut into pieces while they are hot, or they can be served after cooling.

Sauce chicken thighs. Ingredients: 4 chicken shanks, 1 tablespoon of bean paste, 1 tablespoon of sweet noodle sauce, 1 green onion, 3 slices of ginger, appropriate amount of Sichuan peppercorns, 10 ml of dark soy sauce, 5 grams of rock sugar.

Method: 1. Ingredients. The seasonings and sauces at home are basically Xinhe, on the one hand, it is an old brand at the door, and it is really good.

2. Make a flower knife on the surface of the chicken thighs, clean them, put cold water into the pot, boil them for another 5 minutes, and rinse the surface with running water after taking them out. Slice the green onion and slice the ginger.

3. Add an appropriate amount of water to the pot, then add green onions, ginger slices, peppercorns, rock sugar, bean paste and sweet noodle sauce, and then add dark soy sauce as appropriate.

4. Blanch the chicken thighs and bring them to a boil over high heat.

5. Cover the pot, turn to low heat and simmer for 30 minutes, leaving a small slit in the lid to avoid overflowing.

6. After stewing, soak for more than 1 hour to taste, the chicken thighs with rich sauce are soft and delicious.

Tips: 1. Cook the chicken thighs, and then take them out when you eat them, which will be more delicious.

2. The dark soy sauce can be left out, mainly for the color.

How to cook chicken thighs with sauce? Add the chicken thighs to the green onion and ginger cooking wine to remove the fishy, pour it into the pot and add water, light soy sauce, dark soy sauce, oil consumption, green onion and ginger liquid trace garlic, star anise bay leaf cinnamon flower and pepper stew.

Chicken thighs in sauce are a delicious dish, and here are some tips for making chicken thighs in sauce:

Preparation: Wash the chicken thighs first to remove excess fat and bones. Then make a few cuts on the chicken thighs, which will make it easier for the seasoning to penetrate in.

Marinating: Spread the marinade evenly on the chicken thighs, salt, sugar, soy sauce, ginger, garlic, etc. can be used. The marinating time is generally 30 minutes to 1 hour, which can make the chicken more flavorful.

Roasting: Place the marinated chicken thighs in the oven and bake them at a temperature of about 200 degrees for about 30 minutes. During the roasting process, the chicken thighs can be constantly flipped so that the surface is evenly grilled.

Seasoning: During the roasting process, some of the sauce can be brushed onto the surface of the chicken thighs to add texture and color. Sauces can be made with honey, soy sauce, sugar, etc.

In short, the production of chicken thighs in sauce needs to pay attention to the time and temperature of marinating and roasting, and also need to be carefully seasoned and decorated to make delicious and delicious chicken thighs in sauce.

Step 1: Before making this dish, we need to prepare some ingredients and some ingredients in advance: a few fresh and high-quality large chicken thighs (the specific number is determined according to the number of people in the family); Cooking wine, green onion, ginger and garlic, star anise, cinnamon, bay leaves, light soy sauce, rock sugar, and dark soy sauce.

Step 2: Clean the large chicken thighs, drain the water, wipe off the blood, and use a knife to cut a few knives on the chicken thighs.

Step 3: Marinate the chicken thighs. Add 1 teaspoon of salt, cooking wine, and light soy sauce to the bowl with drained chicken thighs for about two or three hours.

To make chicken thighs with sauce, there must be a step of marinating chicken thighs, which can make the chicken thighs taste better and can also remove the fishy smell of chicken thighs. If you don't marinate, the final sauce chicken thigh won't taste good enough.

Step 4: Pour an appropriate amount of cooking oil into the pot, after the oil is hot, pour in some marinated chicken thighs, fry until the chicken thighs are golden brown on both sides, and the skin is slightly charred. Don't overdo it, it won't taste good if it's paste.

Step 5: At this point, pour in an appropriate amount of boiling water, about two-thirds of the amount of water is enough for the chicken thighs. Add an appropriate amount of cooking wine, light soy sauce and dark soy sauce (in order to make the color of the chicken thighs in the sauce look better and more appetizing), then add green onions, ginger and garlic, star anise, cinnamon, bay leaves, rock sugar, cover the pot, and simmer for 30 minutes.

Step 6: Finally, turn the heat to reduce the juice, turn the chicken thighs over and over again, and pour the sauce over the chicken thighs to make them flavorful. Before coming out of the pot, you can sprinkle some coriander on the plate, and a fragrant sauce chicken thigh is ready, which is very delicious.

Ingredients: 500g chicken thighs.

Seasoning: 8 grams of salt, 15 grams of sugar, 10 grams of green onions, 10 grams of ginger, 5 grams of cinnamon, 7 grams of ejiao, 15 grams of soy sauce, 5 grams of cloves, 10 grams of sesame oil.

Preparation of chicken thighs in sauce:

1.After the chicken thighs are rinsed, put them in a basin and add refined salt and soy sauce. Rub the green onion and ginger thoroughly and let it sit for 2 hours.

2.Wok on the fire, put 200 grams of water, add cinnamon, ingredients, cloves, after boiling the taste, put in the chicken thighs, sugar, cover and cook until the meat is rotten, take out and put on the plate, add sesame oil after the juice is heated and concentrated, pour it thinly on the chicken legs, and the chicken thighs and tibia are wrapped in a napkin in a flower shape for the guests to hold and eat.

Roasted chicken thighs in sauce. Material:

Two chicken thighs, shiitake mushrooms, cucumbers, carrots, melons, cherries.

Seasoning: green onion, ginger, cooking wine, soy sauce, salt, pork rib sauce.

Method: 1. Wash the chicken thighs you bought; Choose a few of your favorite vegetables and fruits to wash separately for later use; Cut the green onion into sections, slice the ginger, and soak the dried shiitake mushrooms until soft.

2. Put the washed chicken thighs into a container, add soy sauce, cooking wine, and salt to marinate for about half an hour (salt should be less); Cut some of the selected fruits and vegetables into strips and cubes, and cut the rest into cubes, mix in yogurt and stir well, you can put them in the refrigerator and wait for a cold salad.

3. Pour an appropriate amount of oil into the wok, heat it, add the marinated chicken thighs, fry for a while, then put in two spoons of pork rib sauce, pour in an appropriate amount of water, put in green onions, ginger slices and shiitake mushrooms, turn to low heat after boiling over high heat until the chicken is soft and rotten, and dry the soup.

4. Place the chicken thighs on a plate, add a variety of chopped vegetables and fruits, and serve with a few spoonfuls of yogurt salad.

Ingredients. 5 lute legs.

Accessories. Green onions to taste.

3 slices of ginger. 3 cloves of garlic.

2 star anise. 2 bay leaves.

2 dried chilies.

Seasoning. 1 tablespoon of cooking wine.

5-6 pieces of rock sugar.

1 tablespoon soybean paste.

1 tablespoon of sweet noodle sauce.

A pinch of salt. 1 tablespoon of oyster sauce.

A little light soy sauce.

The practice of roasting beef legs with sauce is recommended, then there must be a roasted beef leg must be lowered first, it is a delicious thing must be sauced, it must be delicious and delicious.

I usually use the sauce to roast chicken thighs with the miso from my own countryside. Stir-fry green onions, ginger and garlic until fragrant, and put in your own sauce. Then add the chicken thighs and simmer over low heat.

The soy sauce chicken thighs are moderately sweet and salty, and the flavor of the sauce penetrates into the chicken, which is very delicious, especially with rice.

Chicken thighs in soy sauce. Preparation of soy sauce chicken thighs:

1. Ingredients preparation: 4 chicken thighs, 3g green onion, 3g ginger, 2g garlic, 6g salt, 4g chicken broth powder, 10g sugar, 20ml light soy sauce, 4ml dark soy sauce, 10ml cooking wine; Four large chicken legs, thawed and cleaned after buying; Four large chicken legs, thawed and cleaned after buying; Cut the top of the washed chicken thighs with a flower knife, and cut each top evenly; Put the chicken thighs into a bowl, add a little light soy sauce, salt, chicken powder, cooking wine, grasp well with your hands, and marinate for about 15 to 20 minutes to make them taste; In the middle, you have to press it or something, turn it over and marinate.

Four large chicken legs, thawed and cleaned after buying;

Wash the chicken thighs and cut them with a slotted knife.

Marinate for about 15 to 20 minutes to allow it to absorb its flavor.

2. Finely chop the ginger; Mince the garlic.

Finely chop the ginger. Mince the garlic.

3. Pour an appropriate amount of oil into the pot and heat it until it is hot; Put in the marinated chicken thighs, fry them on one side and turn them over before frying; Fry the whole chicken thigh until it is this color, and it is ready to come out of the pan; Place the fried chicken thighs on a plate.

Pour an appropriate amount of oil into the pan and heat it until it is 50% hot.

Put in the marinated chicken thighs, fry them on one side and turn them over before frying;

Fry the whole chicken thigh until it is this color, and it is ready to come out of the pan;

Place the fried chicken thighs on a plate.

4. Leave the bottom oil in the pot, add minced ginger and garlic, and stir-fry until fragrant; Pour in an appropriate amount of water, add an appropriate amount of light soy sauce, salt, sugar, dark soy sauce, stir well, and boil the soup; Add the fried chicken thighs, stir-fry until the surface of the chicken thighs is evenly adhered to the soup, cover the pot, and simmer over low heat for about 10 to 15 minutes; Remove the lid of the pot, use high heat to reduce the juice, add chopped green onions and stir-fry until fragrant.

Leave the bottom oil in the pot, add the minced ginger and garlic, and stir-fry until fragrant.

Bring the broth to a boil.

Add the fried chicken thighs.

Remove the lid and reduce the juice over high heat.

5. Remove from the pot and arrange on the plate.

Ingredients for marinated soy sauce chicken thighs.

20 chicken thighs and a bottle of Weishida soy sauce.

Preparation of chicken thighs marinated in soy sauce.

Step 1: Buy the chicken thighs and wash them, and cut off the fat areas.

Step 2: Leave to dry in the sun.

Step 3: Soak all the chicken thighs in soy sauce, **forgot to shoot, this is soy sauce meat, the same way. Soak for about 8 hours, and the saltiness will go in, and if you soak it for too long, the chicken thighs will be too salty.

Step 4: On the second day, take advantage of the sun, hang the chicken thighs one by one with a rope to dry.

Step 5: After 10 days in the sun, the chicken thighs will be almost dry and will be very fragrant.

Step 6 is complete. When you put it in the rice cooker, it is very fragrant and goes well with rice!