How to stew big chicken thighs to be delicious, how to stew chicken thighs delicious

In the winter, I like to have a pot, serve it hot, there is meat and vegetables, and the family eats warmly.

Among all the meat, my daughter's favorite is chicken, and of course the first one is chicken thighs, so today we are going to make chicken thighs again.

However, if you don't have a casserole, you can just put it in the pot and stew it, and even the pot is served on the table, which is also very beautiful.

The stewed chicken thigh pot, the chicken taste is not woody, the potatoes are fragrant and glutinous, the tofu absorbs enough juice, and the vegetables on the bottom pad are full of fragrant, everyone can find the one they like. A simple pot with a serving of vegetables will easily solve a meal

Ingredients: 2 large chicken thighs, 1 potato, 1 piece of tofu.

3 pieces of ginger, star anise, green onions, and dried shiitake mushrooms.

Light soy sauce, oil, dark soy sauce, salt, cooking oil.

Method]: 1. Prepare 2 large chicken legs, like the picture below, the chicken legs bought by Dou Ma are chopped by the boss in the store.

2. Wash the chopped chicken thighs, put them in a large bowl, add ginger slices, light soy sauce, oil consumption, dark soy sauce and salt and marinate for more than 10 minutes;

Light soy sauce is good seasoning, dark soy sauce has a good color effect, if you want to stew the chicken thigh pot with good flavor and color, it is best to put some of both;

Cut the potatoes into large pieces and set aside (you can also wait a while before chopping);

3. Heat oil in a pot and add 2-3 star anise;

Add the marinated chicken thighs and stir-fry over medium-high heat until all are discolored;

You can fry for a while, and if there is water, fry all the water;

4. Add large potato cubes and fry them together until the potatoes are colored;

Pour the soup from the marinated chicken thighs into the pot and add plenty of water;

Add a few dried shiitake mushrooms and a few green onions (forget if you don't have one);

Add the tender tofu on all sides;

Start to boil over high heat and simmer over low heat;

5. If you have a casserole, boil it in a large pot over high heat, spread a layer of vegetables at the bottom of the casserole, transfer it to the casserole and simmer it slowly, and the taste will be better (vegetables can also be put last);

Or simmer in a large pot until almost cooked, pour the stewed chicken thighs into a casserole, and continue to boil for 1 minute.

Be careful not to break the tofu when transferring to the casserole.

1. When marinating the chicken thighs, the bean mother has a lot of material and more salt, so the bean mother does not add additional condiments during the later stir-fry and stew process, which is related to personal preference, of course, you can also put some when marinating, and then increase according to the taste when stewing;

2. Cut the chicken thighs into small pieces, which are easy to stew; But at the same time, the potato pieces should be cut into large pieces, so as not to stew until the potatoes can't be sandwiched at the end;

3. The bean mother in this pot puts tender tofu, because the stewing time is enough, it is particularly flavorful, and it is very delicious.

Big chicken thighs do this, and the family loves to eat them.

1.Braised chicken thighs.

Ingredients: chopped chicken thighs, green onions, ginger, garlic slices, sugar, soy sauce, wine (it is best to use high wine, not cooking wine), salt, chicken essence, Sichuan pepper, spices, cinnamon.

Method: Wash the chicken thighs after chopping, put the chicken thighs in the pot without adding oil to the surface of the fried surface, take it out, put the oil in the pot and heat it to add sugar to fry it into a sugar color, put in the chicken thighs and stir-fry, add soy sauce, wine, green onions, ginger, garlic, peppercorns, ingredients, cinnamon, simmer for about 20 minutes on medium heat to simmer the water dry, add salt to the chicken essence halfway.

2.Chicken thighs in sauce.

Ingredients: 1 green and red pepper, green onion and ginger, cooking wine, salt, soy sauce, sugar, vinegar, chicken essence.

Method: First remove the whole chicken thigh and put the chicken skin into the water to cook, add cooking wine and ginger slices to the water when boiling, take it out and let it cool after cooking, do not throw away the soup of the boiled chicken, you can put in the green vegetables and eggs to make a soup which is very nutritious. At the same time, cut the green and red peppers and green onions into small cubes, heat the oil in the pan, stir-fry the vegetables, add salt, soy sauce, sugar, vinegar, chicken essence and a little chicken broth to cook and make toppings.

Chop the chicken thighs into several large pieces, put them on a plate according to the prototype yard, and pour the toppings over them. This dish is very refreshing, very suitable for girls during the ** period, and it is sweet and sour and slightly spicy, especially for rice.

3.Chicken thighs drizzled with oil.

Ingredients: chicken thighs Accessories: red pepper, lettuce, French coriander, green onion, ginger, garlic Seasoning: salt, chicken essence, sugar, soy sauce, vinegar, sesame oil.

Cooking method: 1. Cut the lettuce into thin strips, chop the green onion, ginger, garlic and red pepper into minced pieces, chop the coriander, put them together in a utensil for later use, then add vinegar, sugar, salt, soy sauce, sesame oil, chicken essence, stir well;

2. Blanch the chicken thighs in boiling water, then put them in a pot and cook them for six years, then remove them and drain the water;

3. Sit on the pot and light the fire, pour in the oil, put in the chicken thighs and fry them until golden brown, cut them into strips, put them on a plate, and then put the stirred lettuce on the meat. Features: Tender and delicious, oily but not greasy.

How to make a home-cooked stewed chicken thigh: Chicken thigh stew with potatoes.

1. Blanch the washed chicken thighs in the pot, generally speaking, the dishes made without blanching will be more fragrant, but the taste of the blanched chicken thighs is purer, and the blanching process blanches a large part of the chicken fat.

2. The preparation materials are very simple, the potatoes with yellow skin are cut into two pieces, the potato starch content of the yellow skin is high, very noodles, and the stew is delicious and powdery, especially fragrant. Ginger shreds, green onions, a dried chili, a little peppercorns, cut a little shallots to increase the fragrance.

3. Heat the pan with cold oil, stir-fry the chicken thighs blanched in good water, stir-fry the ginger shreds, green onions, dried chili peppers, and peppercorns together, and then add the potato pieces after frying, and then add the potato pieces, all kinds of fragrances are mixed together, there is a slight spicy, the fragrance of shallots, and the compound taste of green onions and peppercorns, with the taste of chicken thighs.

4. Stir-fry until the aroma of various ingredients reaches your nose and you can start simmering, and pour the beer into the pot along the edge of the pot, covering all the ingredients in the pot. Stew potato chicken thighs with beer instead of boiling water, the chicken thighs are more tender and fragrant.

5. Turn on high heat and cook the ingredients in the pot for five minutes, then turn the heat to medium-low heat, simmer for another fifteen minutes with medium-low heat, let the flavors of potatoes and chicken thighs fully mix together, add an appropriate amount of salt according to your own taste before cooking, a spoonful of oyster sauce to enhance freshness, you can turn off the heat and get out of the pot. The texture of the potatoes is rustling, and it absorbs the meaty aroma of the chicken thighs. Add some coriander leaves, the whole dish is more beautiful, the potato juice is fresh and the meat is tender, and it is very good to eat.