How to make chicken leg delicious and simple, how to make chicken leg delicious Steps to make chicke

Chicken side legs, we can make it into saliva chicken taste delicious and the method is simple.

The chicken leg can be braised with hot oil, add rock sugar, boil the sugar color, pour in the chicken thigh, add the seasoning and simmer.

It can be braised or stewed with mushrooms, and it is very good to eat it no matter how you eat it.

Marinate it with this seasoning, and then go to the harvest.

There are many ways to make this, you can make braised food, you can make stewed food, and the taste is good.

You can also stir-fry the chicken legs! You can stir-fry green peppers, red peppers, and add a little ginger, onion and garlic to make it even more delicious.

1. Put all the ingredients and ingredients into a 1600ml F16 box, stir well, and marinate for about 20 minutes;

2. Put it in the microwave oven.

On high heat for 7 minutes, take it out and mix it;

3. Put the heat in the microwave for 7 minutes.

Wash the chicken thighs and cut them into cubes. Serve with potato wedges and fennel.

and other raw materials. Remove the oil from the pan, put the chicken thighs quickly, cook until medium-cooked, and add cooking wine.

A pinch of sugar, salt, monosodium glutamate.

Green onions, ginger, soy sauce, etc.

Turn on low heat, cover the pot and simmer slowly.

Cook, remove from the pan, and serve.

1 chicken thigh, 1 bag of teriyaki sauce, 1 spoonful of cooking wine.

Method: 1 Cut the tendons of the boneless chicken thighs with a knife, prick the thick meat with a fork a few times, heat the frying pan and add a little salad oil.

2 Add the chicken and fry the skin-on side until golden brown, then the other side and cook in the cooking wine.

3 Pour the teriyaki sauce over the chicken, simmer over low heat until the soup thickens, cool and cut into cubes.

Boneless chicken thighs 300 grams.

Shiitake mushrooms, green peppers, red bell peppers, appropriate amount of pepper powder, sesame seeds.

Soy sauce 100 grams of sugar, 50 grams of rice wine, sake.

50 grams. 1.Mix the seasoning well and heat it, cook until thick, and when the amount is about 2 3, the boiling juice is completed.

2.Chicken Remove excess skin and fat, and remove tendons and knives to prevent the meat from shrinking when heated; Cut off the stems of the mushrooms, wash the green peppers and red bell peppers, and cut them into pieces for later use.

3.Sprinkle the chicken with a pinch of salt and marinate for 10 minutes, then wash it with wine (1:5) to remove the fishy smell, drain the water, and coat both sides with a little sauce to color.

4.Put a little salad oil in the pot, turn to low heat and fry on both sides until golden brown on both sides, then remove from the pot, add mushrooms, green peppers, and red bell peppers and stir-fry.

5.Add the chicken thighs to the pan and fry until cooked, add the sauce and fry until the juice is reduced.

6.After the chicken is cooked, cut it into easy-to-eat sizes with a knife, drizzled with sauce, sprinkled with sansho powder and sesame seeds, and topped with vegetables.

Chicken thighs, white onions, mirin, soy sauce, water

1. Prepare the sauce: water, soy sauce (ratio 2:1).

2. Cook the pot dry, and fry the chicken thighs with the skin side down.

3. Sprinkle a thin layer of salt on the chicken thighs.

4. Fry until golden brown on both sides, 8 minutes cooked.

5. Remove from the pot first and set aside. 6. Using the remaining oil in the pan, fry the white onion until fragrant and until soft.

7. Add the pre-mixed sauce and bring to a boil.

8. At this time, put the fried chicken thighs into the sauce and cook until the soup is thick, and then you can serve.

Chicken contains vitamin C, E, etc., the content of protein is higher, there are many types, and the digestibility is high, it is easy to be absorbed by the human body, the use of chicken, has the effect of enhancing physical strength and strengthening the body, and also contains phospholipids that play an important role in human life and development, which is one of the important ** of fat and phospholipids in the dietary structure of Chinese. The preparation of braised chicken side legs.

First of all, wash the chicken legs, add salt and cooking wine, stir evenly, marinate for 30 minutes, put them in boiling water, take out the spare ** pot and pour oil, put in the green onions, ginger and garlic in the pot, add thirteen spices, sugar, salt, dark soy sauce and stir-fry well, add the prepared chicken legs, fry on both sides until colored, pour in a small half pot of water, cover the pot and simmer over low heat until the chicken thighs are cooked and flavorful, and collect the juice over high heat, so that the fragrant chicken thighs will be out of the pot! **Pour oil into the pot, put in the green onion, ginger and garlic to stir-fry the pot, add the thirteen spices, sugar, salt, soy sauce and stir-fry well, add He You into the prepared chicken side legs, fry on both sides until colored, pour in a small half pot of water, cover the pot and simmer slowly until the chicken is slowly patted and buried in the legs is cooked and flavorful, and the juice is collected over high heat, so that the fragrant chicken thighs will come out of the pot!

1. Take out the chicken leg in the refrigerator, dissolve naturally, and set aside. Prepare half a green onion, slice and set aside, a small piece of ginger, slice, 10 Sichuan peppercorns, garlic cloves, and slice. Chop the chicken leg into pieces.

2. Prepare the wok, heat the pot, the oil temperature is about seven or eight percent hot, and pour in an appropriate amount of cooking oil. After the cooking oil is hot, pour the auxiliary ingredients into the pot, stir-fry repeatedly, and then put the chopped chicken pieces into the pot after the fragrance is stir-fried.

3. Fry the chicken pieces until golden brown, add salt and monosodium glutamate. Add salt, stir-fry over high heat to let the chicken pieces absorb the flavor, and then add a small amount of soy sauce to enhance the color. Add a little water and simmer.

4. Simmer for about 20 minutes, after the fragrance comes out, use chopsticks to tie the meat, if the piercing moves, it means that it can be out of the pot.

1. Remove the oil from the chicken legs, peel them, and chop them into small pieces.

2. Prepare potatoes, peppers, green onions, ginger, and condiments.

3. Blanch the chicken thighs to remove the smell.

4. Take it out, be sure to control the moisture.

5. Heat the oil, adjust the cooking in the pot, pour in the chicken thighs and stir-fry with braised soy sauce.

6. Add water, cover the chicken thighs, and simmer over medium heat.

7. After 15 minutes, add potatoes and salt and continue to simmer.

8. When the soup is almost dry, add the line pepper.

9. Turn off the heat, simmer for 5 minutes, and remove from the pot.

Braised pork, braised pork ribs, braised crucian carp, braised chicken, there are too many dishes in the braised series. Every household has its own specialty of braised dishes.

I remember when I was in elementary school, we finally opened McDonald's here. At that time, going to McDonald's to be able to eat a hamburger and chicken leg was simply happier than the New Year. The chicken thigh meat tastes so fragrant, and I still want to eat it.

When I grew up, I cooked by myself, and chicken thighs became an old friend at my family's table.

Braised chicken thigh method:

Ingredients: Chicken thighs.

Ingredients: salt, light soy sauce, star anise, green onion, ginger, cooking wine, black pepper, dark soy sauce.

Step 1: Cut the ginger and garlic into granules, pour the cooking wine into the chicken thighs, sprinkle with some black pepper and a little dark soy sauce to color. Here, it is best to cut a hole on both sides of the chicken thigh with a knife, which is easier to taste when doing so.

Step 2: Heat the pan with cold oil and put a few rock sugars all the time. After the rock sugar bubbles into a foamy shape, put the marinated chicken thighs into the pan and fry until browned on both sides.

Step 3: Leave oil in the pot, add green onions, ginger and garlic and stir-fry, then add a small handful of Sichuan peppercorns, a star anise, fry all the seasonings until fragrant, and then pour in the chicken thighs.

Step 4: Stir-fry the chicken thighs, add the prepared boiling water, and cover the chicken thighs. Then put the green onion knot, cover the pot and start to simmer for about 15 minutes, and when you see that there is no water in the pot, you can get out of the pot when there is a layer of gelatinous texture.

Well, they all said it was braised red.

There are a few things to look out for.

1.Choose a tender chicken, and if you can, only buy drumsticks or wings.

2.Chicken can be stir-fried raw without blanching. If you must blanch, after blanching, you should ice it with cold water to make the meat firm before moving on to the next step.

3.The simmer time is shorter. You can chop the meat in smaller pieces. About 20 to 25 minutes after the water boils, the chicken is just cooked and not too old. If it is blanched, the simmer time should be shorter.

4.No matter what kind of braised it is, be sure to add some ginger to get rid of the fishy smell of the chicken.

You can find a lot of specific methods by looking it up on the Internet. I'm talking about the details, and that's all I can think of.

2 chicken legs, 1 piece of ginger, 1 tablespoon chicken juice, 1 tablespoon chicken broth, 1 tablespoon Sichuan peppercorns, 2 tablespoons of cooking wine, 2 cloves of garlic, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of aged vinegar, 1 tablespoon of Sichuan pepper oil, 1 tablespoon of oil and chili seeds. Remove the bones from the chicken legs, put the chicken thighs and bones together in a pot, add ginger slices, peppercorns, cooking wine and an appropriate amount of water, cook over medium heat for 15 minutes, then simmer for 10 minutes. After cooking, put it in ice water to cool, cut it into pieces, and stack it on a plate.

2 chicken legs, 1 piece of ginger, 1 tablespoon chicken juice, 1 tablespoon chicken broth, 1 tablespoon Sichuan peppercorns, 2 tablespoons of cooking wine, 2 cloves of garlic, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of aged vinegar, 1 tablespoon of Sichuan pepper oil, 1 tablespoon of oil and chili seeds.

1. Remove the bones from the chicken legs, put the chicken legs and bones into the pot together, add ginger slices, peppercorns, cooking wine and an appropriate amount of water, cook for 15 minutes on medium heat and then simmer for 10 minutes.

2. After cooking, put it in ice water to cool, cut it into pieces, and put it on a plate.

3. Add minced garlic, soy sauce, vinegar, pepper oil, spicy seeds, sugar, chicken juice and chicken broth to the bowl, mix well and pour on the chicken legs.