How to make stewed chicken thighs

Method 1 ingredients:

Chicken thighs, green onions, ginger, garlic, seasonings, salt, chicken essence, dried chilies, beer, sugar, soy sauce, cooking oil.

1. Wash the chicken thighs and tighten them with boiling water.

2. Put green onions, ginger, garlic, spices, dried chili peppers, and chicken thighs into a pot, add hot water, beer (add according to your taste), simmer over high heat, add salt, and soy sauce.

3. Prepare another pot, add a little oil, pour in sugar, and fry the sugar. Once the sugar is stir-fried, pour it into the pot where the chicken thighs are stewed.

4. After boiling, simmer over low heat (the stewed meat will be very high heat).

5. Use chopsticks to lightly prick the chicken thigh, which can penetrate the chicken thigh, which means that the stew is ready. Onion-flavored chicken thighs.

Method 2 Ingredients: 2 chicken thighs, 1 small onion.

Seasoning: 2 small red peppers, 1 piece of ginger, 1 green onion, oil, salt, soy sauce, chicken essence, tempeh, shredded ginger, chili powder, cumin powder, cooking wine, broth.

Method: 1. Wash the chicken thighs, filter the water, change the flower knife, smear the soy sauce and cooking wine and marinate for about half an hour;

2. With more oil, heat until five are ripe, and then add the marinated chicken thighs to the pot and slow to heal over medium heat for three minutes.

3. Take out the chicken thighs, enlarge the remaining oil in the pot and fry the minced garlic over high heat, add the ginger shreds and green onions after the fragrance is fragrant, stir well, and then add the onion slices.

4. Stir-fry until the onion slices become transparent, then add a little stock. After the soup boils, add the chicken thighs, two small red peppers cut open, garnish with some chili powder, and simmer for 15 minutes.

5. After 15 minutes, add salt and chicken essence to taste, then add cumin powder and stir-fry well.

Method 3 Ingredients: Chicken thighs.

Method: Wash the chicken thighs, put the bottom oil in a frying spoon to remove moisture, prepare a cup of soy sauce, a cup of green onions, ginger and garlic, spices, a glass of wine, and pour them into the chicken thighs. Cook for 10 minutes, thickening the broth and letting it into the wings.

It presents the aroma of wine, material and chicken. This dish has a strong flavor and the meat is soft and rotten.

The key to production: put more seasonings, simmer for a slightly longer time, and pay attention to draining the juice.

Features: The chicken is warm and invigorating, and after being cooked with wine, it adds to the aroma.

Chicken thighs do this, two chicken thighs are not enough to eat.

Lazy chicken leg method, delicious and not troublesome.

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.

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.

Ingredients. Chicken thighs are four phases of food.

Five dried red peppers.

Octagonal two. Rock sugar four phase gram food.

A spoonful of cooking wine. Soy sauce to taste.

Salt to taste. Preparation of stewed chicken thighs.

Stewed chicken thighs**11Soak the chicken thighs, wash and set aside.

Stewed chicken thighs**22Add ginger slices to a pot with cold water and bring to a boil.

The practice of stewing chicken thighs**33Remove the chicken thighs and set aside, blot dry with kitchen paper.

Preparation of stewed chicken thighs**44Put oil in the pot and stir-fry the rock sugar to make the sugar color.

The practice of stewing chicken thighs**55Don't make too much of it, it will be dark after a few seconds after it turns light.

The practice of stewed chicken thighs**66Add the chicken thighs to color, and add star anise, dried red pepper, cooking wine, soy sauce.

Preparation of stewed chicken thighs**77Heat the water and simmer, bring to a boil and add salt.

The practice of stewed chicken thighs**88Remove the juice.

The practice of stewing chicken thighs**99The color is heavy, and the color of the soy sauce is lighter.

The practice of stewed chicken thighs**1010It's delicious and delicious.

Detailed steps for the preparation of stewed double winter chicken thighs.

1.Chop the chicken thighs into sections, put them in a pot of boiling water and blanch them thoroughly, remove them and set aside;

2.Wash and remove the roots of the mushrooms, and open the oblique blades;

3.Wash the melon and cut it into large cubes;

4.Finely chop the green onion and ginger;

5.Put the peppercorns in a bowl and soak them in water to make the peppercorn water and set aside;

6.Wash the parsley and cut into sections;

7.Put the pot on the hot fire, put in the lard to heat, add the minced green onion and ginger to stir-fry until fragrant, pour in 750 grams of chicken broth, add refined salt, pepper water, mushroom slices, chicken thighs;

8.After boiling, reduce the heat to low and simmer for 20 minutes;

9.Add diced winter melon and simmer for another 15 minutes, add monosodium glutamate, sprinkle with coriander, and drizzle with sesame oil.

Tips for how to stew double winter chicken thighs.

Food compatibility: chicken thighs: chicken thighs should not be eaten with pheasants, soft-shelled turtles, mustard, carp, crucian carp, rabbit meat, plums, shrimps, sesame seeds, chrysanthemums, onions and garlic; It is easy to be poisoned when eaten with sesame seeds and chrysanthemums; Eating it with plums and rabbit meat can cause diarrhea; Eating with wasabi will catch fire.

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1 pound of chicken thighs; light soy sauce; dark soy sauce; Wine; Sugar.

Method. Wash the chicken thighs and make two strokes each. Add a little cooking wine and salt for ten minutes.

Drain the oil. Add ginger and garlic and stir-fry until fragrant. Stir-fry the chicken thighs for 3-5 minutes.

After the chicken thighs are fragrant, release two spatulas and two spatulas for raw soy sauce. Two tablespoons of sugar. Put a small bowl of water. The fire is slightly smaller. Simmer.

After about 15-20 minutes, when there is less water (it is best to watch for the last few minutes to prevent the water from boiling), turn on the high heat and stir-fry to reduce the juice. Finish.

You can add spices to your taste. I added a little crushed black pepper and thyme at the end. Very flavorful and flavor-enhancing.