How to eat the best braised chicken thighs, and how to make braised chicken thighs delicious?

Materials. Ginger. Oyster sauce. Salt.

Essence of chicken. Sugar.

Wine. Soybean paste.

Chili sauce. How to make the rice cooker version of braised chicken thighs.

Wash the chicken thighs, beat the flower knife, cut the ginger into strips, put it in a bowl, add a small amount of chicken essence, salt (you don't need to put a lot of these two, because the seasonings in the back are salty), cooking wine (three small lids), marinate for about 5 minutes (just after listening to Zhang Yusheng's "My Future Is Not a Dream" (.)

When marinating the chicken, take a small bowl (I usually use the big bowl I usually use in restaurants) to mix the sauce, pour in a small half bowl of soy sauce (Chubang seafood soy sauce), oil consumption (two soybeans the size), a small half spoon of sugar, a tablespoon of Haitian soybean paste (a traditional soup spoon of ceramics), and finally put the chili sauce according to personal preference, stir all the above well, and set aside.

Let's refocus our eyes on our protagonist – the chicken thighs. At this time, the chicken has been marinated, put them in the inner bowl of the rice cooker, pour in the marinade just prepared, and add water (the amount of the bowl of sauce 2 3 did not submerge the chicken).

Put the inner pot into the pot and cover (v.).+n.), power on, and press the cook button. Do what you have to do, go for it

After about 15 minutes, turn over the chicken thighs and let them taste evenly, and then what to do (a dozen square rooms are full of fragrance).

After another 15 minutes or so, the marinade is almost finished, and the chicken thighs are basically evenly colored. (At this time, the fragrance grabs the door, and the 5th floor of the single dormitory is occupied by this fragrance at this moment).

Remove from heat. It lasts about 35 minutes and less than 40 minutes, and the meat is very tender, not old or woody, and it is enough to absorb the flavor.

The chicken thighs are so marinated and delicious.

Here's how to make braised chicken thighs:First, wash the ingredients and prepare them.

**Put an appropriate amount of water in the pot and put all the ingredients in.

Add the brine sauce and the chicken thighs as well.

Bring to a boil over high heat, then simmer over low heat.

After simmering for half an hour, turn off the heat and soak for another half hour to enhance the flavor.

The key to making marinade is to look at the ingredients of the brine, as well as the heat of the marinade, in addition to the meat must be soaked in the brine after cooking, and the soaking time must be longer, so that the blood water in it can be replaced, and the odor can be removed. If you have a cooking machine at home, it is the most suitable, the last time I made the lo-mei, the meat will become more flavorful, after breaking these spices into granules, put them in a high-density seasoning packet, put them in the pot to make the brine will look very rich.

Prepare spices, cumin, bay leaves, dried chilies, cumin, star anise, Sichuan pepper, angelica, ginger.

Grass fruit, tangerine peel, green onion and ginger, marinated chicken thighs, sprinkled with salt and pepper.

Add light soy sauce and cooking wine and stir well. Make the braised soup in advance and change to low heat to boil for ten minutes, then marinate the chicken thighs, and soak for three hours after marinating to make it more flavorful.

Ingredients: 10 chicken thighs, small pieces of ginger, 3 cloves of garlic, 2 chives.

Excipients: a pinch of salt, 1 tbsp sesame oil, 3 tbsp chili oil, 500 grams of brine.

Method 1 Wash the chicken thighs and chop the wings and the middle of the wings. Finely chop the ginger, garlic and green onion.

2 Blanch the chicken thighs in boiling water, remove the foam, remove the foam, remove and drain. Simmer in the brine over medium-low heat for 30-50 minutes.

3 Put chili oil in a pot, add ginger, minced garlic and salt and simmer until fragrant, add chicken thighs and mix up and down until ginger and minced garlic are on the surface of the chicken thighs.

4 Turn off the heat, add chopped green onion and sesame oil and mix well.

Preparation of brine.

Ingredients 1 3-5 star anise, cinnamon, cumin, licorice, sanamel, gando, pepper, sand kernel, grass cardamom, 2 grass fruits, cloves, Huaishan, monk fruit, dried chili pepper 10-15.

2 ginger, green onions, Shao wine, 2-5 tbsp rock sugar, 5 tbsp salt, fresh soup, oil.

3 gauze bags 2 pcs.

Method 1: Divide Material 1 into two portions and put it in a loose gauze bag and tie the bag tightly.

2 Wash the ginger and pat it; Wash the green onion and tie the knots.

3 Crush the rock sugar, put it in the pot with the oil, fry it over low heat until it is dark red, mix it with 500 grams of boiling water and stir well to form a sugar color.

4 Put the pot on the fire, mix in 5000 grams of fresh soup, add ginger and shallots, salt, a little soy sauce, sugar, and then put in the spice packet, boil and change to low heat and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine.

Ingredients: 3 chicken thighs.

Sichuan pepper A small handful.

Star anise: 3 pcs.

Cinnamon bark 1 piece.

Dried chili peppers several.

5 tablespoons oyster sauce.

Light soy sauce 5 tablespoons.

3 tablespoons dark soy sauce.

Lee Kum Kee Sweet Noodle Sauce 2 tablespoons.

2 teaspoons of Chicken Essence in Lego Soup.

4 tablespoons cooking wine.

8 pieces of rock sugar.

Fennel slightly.

The secret recipe for braised chicken thighs.

Blanch with rice wine to remove the fishy, and at the same time, the taste of the chicken skin will be better The practice of secret braised chicken thighs Step 1: Wash and remove the secret braised chicken thighs Step 2

All the seasonings are boiled in water for more than 10 minutes, and then put in the chicken thighs, marinated for 30 minutes to 1 hour, according to the quality of the chicken thighs, they should continue to taste the changes in the taste of the brine, add ingredients or add water! The brine must be on the heavy side, so that the chicken thighs will absorb the flavor. How to make the secret braised chicken thighs Step 3

As I said before, I ate it without waiting for baking, but in fact, it is really better to take it out and brush it with the baking material and bake it for a while, it is really delicious on the outside, and it is tender on the outside!

Ingredients: 500 grams of chicken thighs, five-spice powder or marinade, salt, green onion and ginger, cooking wine, soy sauce, and sugar.

Method 1: Wash the chicken thighs and blanch them with a number of needles.

2. Add 2 bowls of water, marinade, salt, green onion and ginger, cooking wine and sugar to the pressure cooker.

3. After the pressure cooker is bubbling, turn on low heat and simmer for 15 minutes.

4. Turn off the heat and wait for 15 minutes when there is no pressure, turn on the pot, take out the chicken thighs and serve.

6 chicken thighs, 25 grams of rice wine, 15 grams of soy sauce, grams of sugar, 4 pieces of fennel, 1 small piece of cinnamon.

1. Remove the fluff of the chicken thighs, remove the bones (the skin and flesh cannot be cut and boneless), and put them in the basin;

2. Boil water, put in the chicken thighs, cook for about 2 minutes, then scoop up and wash off the blood foam;

3. Wash the original pot, put down the chicken legs, add 150 grams of water, rice wine, soy sauce, sugar, green onion cover, fennel, cinnamon, boil, turn to low heat and cook for about 30 minutes, take out, cool, slice and put in a pot, and pour some original brine on it.

1. Ingredients: 500 grams of chicken thighs. Excipients: 15 grams of salt, 2 small pieces of rock sugar, 2 teaspoons of soy sauce, 3 star anise, 8 Sichuan peppercorns, 1 cinnamon, 3 red peppers, ginger, green onions, cooking wine, appropriate amount of monosodium glutamate.

2. Raw material treatment: After cleaning the chicken thighs, soak them in clean water for 15 minutes, the purpose is to soak in blood water to avoid fishy smell after processing.

Add an appropriate amount of water to the pot, add all the accessories except monosodium glutamate, boil for 3 minutes, stir well, add the chicken thighs, cook for about 20 minutes, add monosodium glutamate, and continue to cook for 5-10 minutes.

Turn off the heat and simmer for 15 minutes before serving.

1.Feather off the chicken thighs and wash them well.

2.Put it in boiling water and boil for 2 minutes to remove the blood water, remove the foam, remove the foam, remove and drain.

3.After tearing open the inner bag of Liao pork ribs concentrated marinade, pour water and heat, and add more marinade when the taste is light.

4.Bring the chicken thighs to a boil over high heat in brine and simmer over medium-low heat for 30 to 50 minutes.

5.Turn off the heat and let the chicken thighs soak in the brine for 1 hour to fully absorb the flavor.

2.After use, the marinade can be used for cooking, boiling noodles or as a hot pot soup stock for better taste.

Chicken thighs, green onions, ginger and garlic, star anise, Sichuan pepper, cumin, grass fruit, nutmeg, cinnamon, bay leaves, rock sugar.

1. Soak the chicken thighs in buried water for a few hours in advance, and change the water in the middle;

2. Add green onions, ginger and garlic, star anise, Sichuan pepper, cumin, grass fruit, nutmeg, cinnamon, bay leaves, rock sugar, salt, dark soy sauce, bring to a boil over high heat and turn to medium heat and cook for 20 minutes;

3. Blanch the chicken thighs in a pot of boiling water, add cooking wine to remove the fishy smell;

4. Put the blanched chicken thighs into the boiled brine, bring to a boil over high heat, turn to medium-low heat and marinate for 30 minutes;

5. After turning off the heat, let the chicken thighs continue to soak in the brine for three or four hours;

IngredientsIngredientsCustom ingredientsChicken thighs 5 star anise, a small grab, an appropriate amount of cumin, an appropriate amount of grass fruit, an appropriate amount of nutmeg, an appropriate amount of cinnamon, a small amount of bay leaves, an appropriate amount of rock sugar, 3 spoons of salt, 1 spoon of dark soy sauce, put away the method, step by step, reading 1 5, soak the chicken thighs in water for a few hours in advance, and change the water in the middle.

2 5Add green onions, ginger, garlic, star anise, Sichuan pepper, cumin, grass fruit, nutmeg, cinnamon, bay leaves, rock sugar, salt, dark soy sauce to a pot, then bring to a boil over high heat, turn to medium heat and cook for 20 minutes.

3 5Add the chicken thighs to a pot of boiling water and blanch, add cooking wine to remove the fishy smell.

4 5 Add the blanched chicken thighs to the boiled brine, bring to a boil over high heat, turn to medium-low heat and marinate for 30 minutes, and then turn off the heat with the beam.

5 5 After turning off the heat, let the chicken thighs soak in the brine for three or four hours, again**, bring to a boil over high heat, turn to medium heat and cook for 20 minutes.

Precautions * The previous type of celery noodles is soaked and changed for water, and the blanched chicken thighs are added to the cooking wine to remove the fishy smell* Part of the effect of spices is also to remove the fishy smell, mainly depending on what you have, * Repeated stewing is to make the chicken thighs more flavorful.