The practice of cured chicken thighs, the practice of cured chicken thighs

Preparation of cured chicken thighs.

1.Wash the chicken thighs and hang them for an hour or two to control the moisture. Salt and peppercorns in a pan and sauté until the salt turns brown. Then put it in a food processor and break it up slightly.

2.Spread evenly on the dried chicken thighs while hot and marinate for 24 hours. You can turn it up and down once in the middle. Then hang to dry for 5-7 days.

Cooking skills. 1. I have tried it whether it is sun-dried or shade-dried, and the taste is not much different, but the drying time is shorter, and it takes a few more days to dry in the shade.

2. Start dripping oil after 2 days of drying, and finally when the meat is red and becomes very tight.

3. The cooked cured chicken thighs can be steamed rice, or stewed with potatoes.

Menu features. The autumn breeze rises, and the cured meat is eaten: preserved fish, steamed preserved fish with tempeh, preserved chicken thighs, and dried squid.

Bacon has a history of thousands of years in our country, it is said that it has existed as early as the Shun Emperor period, and the original intention of making bacon at the earliest time was not because of its delicious taste, but for long-term storage. Let's take a look at how to do it!

Ingredients: Ingredients

1000g of chicken thighs

Excipients

50g of high liquor, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of soy sauce.

Step 1

1.Wash the drumsticks with water, place them on a cutting board and prick small holes in the drumsticks with a toothpick.

2.Use the knife to pull three times diagonally until it reaches the chicken bone.

3.Apply salt evenly to the chicken thighs and their incisions in a 10:1 ratio of chicken thighs and table salt, and massage for a while.

4.Then place the salted chicken thighs in a large basin, pour in an appropriate amount of soy sauce and Sichuan peppercorns, and spread evenly on the chicken thighs with your hands and grasp them well to make them taste good.

5.Finally, pour in 35 grams of high liquor, coat the chicken thighs with your hands, massage for a while, cover with plastic wrap and place them in the refrigerator, drain the chicken thighs that have been marinated for 24 hours, tie them with cotton thread, and hang them on the clothes rack.

6.Place it in an outdoor ventilated place and let it dry for 2-5 days.

7.Before serving, wash the chicken thighs and put them in the steamer, turn the heat to low after the water boils.

8.Steam for about 40 minutes and eat.

Method: 1. Peel off the skin of the chicken thighs and remove the oil. It's best not to wash, it's easy to spoil if it's stained with raw water 2, salt and peppercorns are fried in a clean iron pan and stir-fried, and let cool off from the fire 3, rub the pepper and salt on the surface of the chicken, rubbing vigorously while wiping; until the amount of salt falls off after it can no longer be wiped on; (Requires a lot of salt).

4. Put the processed chicken thighs into a large container, put them in the bottom layer of the refrigerator for 5, and after 24 hours, turn the chicken thighs over; re-pickling; Turn it over 6 a day, and after three days, then it's time to dry the chicken legs. After the sun goes down, the weather gradually cools, and the chicken legs are put in the window to blow the wind; Overnight and the next morning again in the refrigerator.

7. Dry for three or four days in a row until the chicken starts to tighten and redden, and you're done!

8. Wash out a leg, or steam or boil or diced meat to make a vegetable rice, it is "delicious"!

1. Five-spiced chicken thighs.

Do you like to eat cured meat? This spiced chicken thigh is full of flavor and is great with food or wine! The moment you open the lid after steaming, the unique rich fragrance is really mouth-watering.

My husband always has to gnaw the bones clean before giving them to the dog, and then pretending to be apologetic and saying: Don't blame me, I wanted to leave you some meat, but this meat is too fragrant!

Ingredients: chicken thighs, Sichuan pepper, salt, sugar, cooking wine, soy sauce, green onions, ginger, five-spice powder.

MethodWash the chicken thighs, cut off the fat and excess skin, and drain the water.

Sprinkle salt and peppercorns, put them in a basin and press them with weights for a day (put weights to press the water out).

Pour out the water, put cooking wine, soy sauce, sugar, green onion, ginger, five-spice powder and knead well, put it in the refrigerator to marinate for two or three days, and turn over twice during the period.

Hang in a cool and ventilated place to air dry, and put away when dry.

Wash it, steam it over high heat for 30 minutes, take it out and cut it into cubes to eat.

Tip: I can't hang it outside in winter, so I hung the chicken thighs upstairs and blew them on a fan for a few days, and the effect was just as good.

After air drying, you can wrap it in kitchen paper and put it in the refrigerator for a few days, if you don't eat it for a long time, you can freeze it.

2. Homemade cured chicken thighs.

Chicken thigh, Sichuan pepper salt, five-spice powder, white wine, light soy sauce, dark soy sauce, green onion, ginger, sugar.

Method: Cut off the fat and excess skin of the chicken thighs, if it is still connected to the backbone, also cut it off with kitchen scissors and discard it.

Wash and drain, rub well with pepper and salt, put in a basin and cover with plastic wrap and marinate in the refrigerator overnight;

It is best to press the top of the meat with a heavy object to press out the moisture in the meat.

On the second day, pour out the marinated water, add light soy sauce, dark soy sauce, wine, five-spice powder, green onion, ginger, sugar, mix well, and marinate in the refrigerator for two days.

Turn 2-3 times in the middle.

Hang the marinated chicken thighs in a ventilated area that is not exposed to direct sunlight to air dry.

Preparation of cured chicken thighs. Ingredients: 3 cured chicken thighs, appropriate amount of ginger and garlic, 5g of Thai spicy oil, 2g of chicken essence, 5ml of steamed fish soy sauce.

1. Wash the surface of the chicken thighs and remove the fat from the oil. Put the chicken thighs on a plate, cover them with plastic wrap, prick them holes, and steam them in a steamer over high heat for 20 minutes.

3. Chop the steamed cured chicken thighs into large pieces.

4. Cut the ginger into diamond-shaped slices, cut the garlic into lumps, wash and set aside.

5. Boil water in a stool pot, and fly the chicken thighs to moderate saltiness.

6. Sit in a pot and stir-fry the ginger and garlic, Thai spicy and fragrant.

7. Turn the heat to high, add the cured chicken thighs, fry in the hot oil until the surface is red and bright, turn to medium heat and sprinkle the chicken essence, and stir-fry for 2 minutes.

8. Sprinkle the steamed fish soy sauce, stir-fry until fragrant, and remove from the pot.

Preserved chicken thighs are generally pickled, which will be salty and have a strong flavor. When we do it, we can choose to steam, which will be more delicious when it comes out, and I will share the specific method with you below.

When making cured chicken thighs, choose steaming, wash the chicken thighs, add some green onions, ginger, garlic and shallots, and then steam them in the pot for 20 minutes.

Ingredients: Cured chicken thighs Accessories: cooking wine, monosodium glutamate, shallots, ginger First clean the cured chicken thighs, and then cut them into small pieces.

After that, shred the ginger, cut off the shallots, and peel the garlic.

Next, spread the sliced chicken thighs in a bowl and spread the ginger chives on top. Add two tablespoons of cooking wine, one tablespoon of fish sauce (if you don't use fish sauce, you can substitute light soy sauce), and a little MSG.

After that, add an appropriate amount of water to the steamer, put the plate directly into the steamer, and steam on high heat for 20 minutes.

Finally, after steaming, take the plate out and serve.

The bacon marinated in chicken thighs tastes dry and fragrant, not greasy, full of cured meat, and the method is super simple, and it can be easily done with zero cooking skills. The next reading wheel is what I share with you, I hope you like it.

1. Preparation of ingredients.

A few chicken thighs, an appropriate amount of salt, and 1 handful of peppercorns.

Method step 1: After washing the chicken thighs, dry them for two hours and drain the water;

2. Put the pepper and salt in the pot and fry to change color, then put it in a food processor and break it;

3. Then crush the salt and peppercorns into hot rubs on the chicken thighs and marinate for 1 day;

4. Finally, hang the chicken thighs and dry them for about 1 week.

2. Accurate and sensitive preparation of ingredients.

1 chicken thigh, appropriate amount of Sichuan peppercorns, soy sauce, appropriate amount of dark soy sauce, white wine, salt.

Method Step 1: Wash the chicken thighs and then scratch the knife edge;

2. After the chicken thighs are dried, smear them with salt, peppercorns, and white wine, and wipe well;

3. Then pour in dark soy sauce and light soy sauce, wipe well, cover with plastic wrap and refrigerate for 1 day;

4. After taking it out, put it in the steamer, cover it, and steam it over medium heat for half an hour.

3. Preparation of ingredients.

1000 grams of chicken thighs, 40 grams of liquor, 100 grams of salt, appropriate amount of soy sauce, and a little peppercorns.

Method step 1: After cleaning the chicken thighs with water, roll out some small holes with toothpicks and other items;

2. Then make a few cuts on the chicken thighs, see the bones, and add about 100 grams of salt, and spread evenly;

3. Then pour in soy sauce and Sichuan pepper and wipe well, absorb the flavor, then pour in about 40 grams of liquor and refrigerate for 24 hours;

4. Then put it in the shade and ventilate it and dry it for 3 to 5 days;

5. Finally, wash the chicken thighs, put them in a pot of boiling water and steam them for about 40 minutes before serving.

Tips for how to make preserved chicken thighs.

1. The chicken leg is made of chicken side leg, which is large enough to facilitate the knife edge, flavor and marinate;

2. The salt must be enough, about one-tenth of the weight of the chicken thigh, too little will change the taste;

3. When drying, it should be in a cool and ventilated place, the meat becomes tighter, and the redness is basically OK.

People who have seen it also:

You can make stewed chicken thighs with shiitake mushrooms, you need to prepare shiitake mushrooms, cured chicken thighs, salt, garlic, green onions, tangerine peel, ginger, chicken essence, pepper, cooking wine, chutney, pepper oil, mushrooms first soak in warm water, and then add oil to the pot to heat, green onions, garlic, pepper, sour chili pepper put down to burst the fragrance, add some tangerine peel, put the cured chicken thighs into it and fry together, add some pepper, vinegar, cooking wine, salt and stir-fry until fragrant, add an appropriate amount of water, skim off the foam after boiling over high heat, and then change to medium heat and simmer for about 20 minutes. Add an appropriate amount of shiitake mushrooms and simmer for another 10 minutes, and finally add some chicken essence and green onions to eat.

You can also make fragrant stewed farmhouse cured chicken thighs, you need to prepare half a cured chicken thigh, some ginger, pickled red pepper oil, cut the ginger and chili peppers, chop the cured chicken thighs into pieces after cleaning, and then clean them with water and drain them, add an appropriate amount of oil to the pot, add ginger shreds to stir-fry after the oil is hot, put the preserved chicken pieces in, stir-fry until the meat becomes firm, and the fat in the wax chicken skin can better penetrate out, and then add some water, sprinkle some green onions and stir-fry evenly to get out of the pot and eat.

You can also make lotus steamed chicken thighs, you need to prepare some taro, cured chicken legs, ginger, light soy sauce, sesame oil, dried chili, green onions and lotus leaves, green onion cut sections, ginger slices, dried lotus leaves first put in warm water to soak in soft water and drain, and then put the chicken in the flowing water to clean up the impurities, and then chop into pieces of moderate size, peel off the skin of the taro and cut it into pieces, and then put the cured chicken into boiling water and scald it out, continue to rinse it, put the taro pieces on top of the lotus leaves, and add some light soy sauce, Put the cured chicken pieces on top of the taro, add dried chili peppers and ginger slices, green onions, and lotus leaves into a bag and boil over high heat, then put the lotus leaf bag in and steam for half an hour, and then pour some sesame oil on it after it comes out of the pot and you can eat it.

Preserved chicken thighs are a dish with chicken thighs as the main ingredient.

Ingredients: Cured chicken thighs.

Chicken thighs, Sichuan peppercorns, sea salt.

Method: 1. Prepare materials: a few chicken thighs, a bowl of coarse salt, 2 tablespoons of Sichuan pepper;

2. Wash the chicken thighs and remove the oil, and make a few cuts on the surface to facilitate the flavor;

3. Dry the washed chicken thighs in a ventilated environment;

4. Stir-fry the salt and peppercorns in a clean iron pot and stir-fry well, remove from the heat and let cool;

5. Rub the pepper and salt on the surface of the chicken, rub it vigorously while wiping, and the amount of salt will need a lot of salt until it can no longer be wiped and falls off;

6. Put the processed chicken thighs into a large container and put them at the bottom of the refrigerator. After 24 hours, turn over the chicken thighs and marinate them again, turning them every day for three consecutive days;

7. After three days, tie the chicken thighs to a rope, wait for the sun to go down, put the chicken thighs in a ventilated place to dry overnight, and then put them in the refrigerator the next morning;

8. After drying for three or four days in a row, the chicken begins to tighten and redden, that is, it is done;

Wash the chicken thighs and cut off the fat and excess skin, drain the water, fry the pepper and salt first, then smear the whole chicken thighs, put them in a basin and wrap them in plastic wrap, it is best to press a heavy object on top to press out the excess water.

The next day, pour out the marinated water, release light soy sauce, dark soy sauce, five-spice powder, cooking wine, green onion, ginger, sugar and put it in the refrigerator to marinate for two days, remember to turn over several times in the middle. Hang the marinated chicken thighs in a ventilated area that is not exposed to direct sunlight to air dry. The house is closed tightly in winter, so I use a fan to blow it, and after hanging it for about 7 or 8 days, I wrap it in kitchen paper and put it in a plastic bag and put it in the refrigerator for refrigeration.

Take it out when you want to eat it, wash it (as shown in Figure 3), steam it for 30-40 minutes over high heat, and then use a knife to chop it into pieces.

No one in the family gnawed bones, and there was no knife to cut bones, so the task of dissecting and removing bones was mine. The leg bones were taken out and cut again. Boneless cured chicken thighs. I don't have to say that it's delicious!! Lick your fingers!!