How to make braised chicken thighs to be delicious, how to make braised chicken thighs simple and de

Wash the chicken thighs, prick the eyes with bamboo sticks, fry and marinate the bay leaves with refined salt, pepper, and brown sugar, add light soy sauce, dark soy sauce, green onion and ginger cooking wine and cook.

1.Handle the chicken thighs. After washing, soak in cool water for a while. After removing the tendons, cut 1-2 knives on the bottom of the chicken thigh (the thinner part) to cut off the tendons, or take out the tendons directly.

2.Put the processed chicken thighs in a pot with cold water, and after the pot is boiled, remove them and let them cool for later use. Discard the boiled water.

3.Wash the carrots and potatoes and cut into cubes. Blanch in boiling water and remove for later use.

4.Pour oil into the hot pan, the amount of oil should be more, put the onion slices and ginger slices into the pot after the oil is warm, after the fragrance comes out, put in the chicken thighs, turn on medium heat, stir-fry the chicken thighs, turn them over while stir-frying, and after the cooking is done, put in the seasoning salt, cooking wine, dark soy sauce, light soy sauce, five-spice powder, sugar, cooking wine should be put a little more, stir-fry a few times, so that each chicken leg is evenly colored.

5.Pour in water, preferably over the chicken thighs, and when the pot is boiling, add the carrots and potato wedges, and put a shallot knot.

6.Turn on medium heat to reduce the juice, wait until the chicken thighs are pricked and the potatoes and carrots are soft.

Braised chicken thighs, pay attention to the stew time should not be too long, otherwise the chicken thighs will be dry and have no juice, the sugar color must be red, and the dark soy sauce should be put less, and the black will be more.

Braised chicken thighs are delicious.

Prepare all the ingredients. Use a toothpick or fork to make a hole in the surface of the chicken thigh, so that it can be easily flavored. Use a toothpick or fork to make a hole in the surface of the chicken thigh, so that it can be easily flavored.

How to buy fresh chicken thighs:

The first is to look at the frost, if you buy chicken thighs, if you see that there is thick ice on the frozen chicken thighs, it is not recommended that you buy these chicken thighs with thick ice, because this thick frost shows that the chicken thighs have been in the refrigerator for a long, long time. And the thick ice also accounts for a lot of weight, which is a lot of money on the **, so it is not recommended to buy.

Secondly, it is to touch the surface of those chicken thighs with your hands, touch the surface of the frozen chicken thighs, if you don't touch the fat grains, then it is really not recommended that you buy it. Because fresh chicken thighs have fat particles, if there is no such feeling, it means that there are other substances in those chicken thighs, indicating that the chicken thighs are not fresh.

Finally, the most important thing to choose chicken thighs is to see the color of the chicken legs, fresh chicken thighs will have some yellowing and gray in some of the fat parts of the stove key, if you see these, it means that this is really fresh frozen chicken thighs, but I still want to remind you that the chicken thighs that have been frozen for a long time will lose nutrients quickly, so it is recommended not to buy frozen chicken thighs.

Here's how to make braised chicken thighs simple and delicious.

Material:2 chicken thighs, half an onion, 1 piece of green and red pepper, 1 piece of ginger, 2-3 chives, half a head of garlic, half a spoon of light soy sauce, 1 spoon of dark soy sauce, a few bay leaves, 4-5 dried chilies, a few pieces of rock sugar, 1 star anise, more than a dozen peppercorns, 1 piece of cinnamon, 1 piece of grass fruit, 2 spoons of cooking wine, 1 spoon of oyster sauce, 1 spoon of salt.

Step 1:Clean the chicken thighs, chop them into pieces of appropriate size, then put them in a pot under cold water, then add the sliced ginger and cleaned chives, as well as the prepared cooking wine, and then boil over high heat and cook for 2 minutes to blanch the blood of the chicken.

Step 2:Remove the blanched chicken pieces, rinse them with water several times, rinse off the scum and impurities, and drain the water for later use.

Step 3:Cut the raw and leak-resistant ginger into slices, cut the chives and shallots into segments, cut the garlic into granules, cut the green and red peppers into small pieces, and cut the onions into pieces, and then put them on a plate for later use.

Step 4:Put a spoonful of oil in a pot, add sugar, and stir-fry over low heat to bring out the sugar color.

Step 5:Boil the rock sugar, boil out the bubbles, put the chicken thighs inside, stir-fry the chicken over high heat to get out the moisture, and let the chicken be coated with sugar when the same mu is fine.

Step 6:The chicken is fried in water and gas, a little yellowish, and then pour in green onions, ginger and garlic, a few bay leaves, 4-5 dried chili peppers, a few rock sugars, 1 star anise, more than a dozen peppercorns, 1 cinnamon, 1 grass fruit, and continue to fry the fragrance over high heat.

Step 7:After the seasoning is fragrant, pour in hot water to crack the chicken, then add light soy sauce, dark soy sauce, and cooking wine, cover and bring to a boil, simmer over low heat for 20 minutes, and cook the chicken.

Step 8:After the chicken is cooked, pour in the onion, green and red pepper granules, then add salt and oyster sauce, stir-fry evenly over high heat, and thicken the soup into a dish.

This braised chicken thigh is simple and delicious:Ingredients: 6 pipa legs, 20 grams of cooking wine, 20 grams of dark soy sauce, 20 grams of oyster sauce, 10 pieces of rock sugar, 10 grams of salt, appropriate amount of green onion and ginger, 2 star anise, 2 bay leaves, 1 cinnamon, 1 small handful of Sichuan pepper.

Steps: 1. Prepare all the ingredients.

2. Use a toothpick or fork for the chicken thighs, and make holes in the forks on the surface for easy flavoring.

3. Put it in a pot and add 20 grams of cooking wine to blanch.

4. Put cooking oil in the pot and stir-fry rock sugar to make the sugar color.

5. Add green onion and ginger ingredients and stir-fry until fragrant.

6. Pour in the chicken thighs and stir-fry.

7. Pour in 20 grams of dark soy sauce.

gram of oyster sauce. >9. Add 10 grams of salt, add water that has not covered the chicken thighs, and cook for 30 minutes.

10. It's too fragrant.