How to cook chicken thighs is more tender, and how to stew chicken thighs is tender and delicious

How to cook tender chicken thighs.

1.In order to make the chicken thighs taste better, before cooking the chicken thighs, you need to change the knife in the thicker part of the chicken thigh, of course, when changing the knife, you need to tilt 45 degrees to cut, and it is best to cut directly to the bone. Generally, there are three knives on the front and three knives on the back, and then the water on the chicken thighs is sucked clean.

2.Then sprinkle salt and peppercorn powder on the sides of the chicken thighs, spread evenly in all places, and set aside to marinate for a while.

3.Sprinkle soy sauce and an appropriate amount of liquor evenly on the marinated chicken thighs, noting that the liquor does not need to be very hot, so continue to marinate for a while.

4.Put some ginger slices on top of the marinated chicken thighs, wrap them in plastic wrap, and put them in the refrigerator to marinate for a day.

5.Add an appropriate amount of water to the pot, after the water boils, put the chicken thighs in the pot and steam for about 30 minutes, then turn off the heat and take it out.

How to make chicken thighs tender.

Ingredients: 8 chicken thighs, star anise, grass fruit, kaempfera, bay leaves, cinnamon, brown sugar, light soy sauce, black pepper.

Method:1Choose fresh and plump chicken thighs, wash them in clean water, soak the blood in the drumsticks, and drain the water.

2.Add an appropriate amount of oil to the pan and fry the drained chicken thighs in the pan.

3.After the chicken thighs are cooked, add an appropriate amount of brown sugar to the pan and stir-fry constantly, taking care not to burn the brown sugar.

4.Add an appropriate amount of water, spices, light soy sauce, black pepper, etc. to the pot, bring to a boil over high heat, and then turn to low heat and simmer.

5.Note that when there is not much juice at the end, you can turn off the heat.

Here's how to make the chicken thigh stew with potatoes:Ingredients: 400g of diced potatoes (dehydrated).

Excipients: appropriate amount of salt, 50g of ginger.

Steps: 1. Wash the chicken thighs and cut them into cubes.

2. Then blanch in water.

3. Cut the green onion and ginger into sections and set aside.

4. Light the fire, put oil in the wok, and stir-fry the chicken pieces when it is hot.

5. Then add the seafood soy sauce to adjust the color, add the green onion and ginger and stir-fry for 4 minutes.

6. Add an appropriate amount of water, add potatoes, simmer, low heat, 20 minutes.

7. Add refined salt, monosodium glutamate to taste, and collect the juice.

Teriyaki chicken thighs.

Ingredients: Chicken thighs, ginger, garlic, oyster sauce, soy sauce, light soy sauce, rock sugar, rice wine, oil.

Method:1Chop the garlic into a bowl, add the oyster sauce, soy sauce and light soy sauce and stir well.

2.Once the drumsticks are cleaned, the bones of the drumsticks are removed, then cut into small pieces and marinated in rice wine for 10 minutes.

3.Add an appropriate amount of oil to the pot, after the oil is warm, add ginger and garlic and stir-fry until fragrant, put the chicken thighs into the pot and fry them, and the oil can be fried in the pan.

4.Add the prepared sauce to the pot and slowly drain the sauce over low heat. Finally, sprinkle an appropriate amount of white sesame seeds on the chicken thighs.

Braised chicken thighs with potatoes.

Ingredients: chicken thighs, potatoes, garlic, oil, chicken broth mix, sugar, salt, dark soy sauce, oyster sauce, light soy sauce.

Method:1After the chicken thighs are cleaned with water, they are cut into small pieces, and after the potatoes are cleaned, they are also cut into small pieces.

2.Add an appropriate amount of water to the pot, add the chicken thighs to the water after boiling, then take out the chicken thighs and wash them again in the water, drain the water and set aside.

3.Cut the garlic into minced garlic, add an appropriate amount of oil to the pot, and when the oil is hot, add the minced garlic and stir-fry until fragrant.

4.Add the potatoes and stir-fry a few times, then add the chicken thighs to continue stir-frying, after the chicken thighs are golden brown, add oyster sauce, light soy sauce, sugar, chicken powder and then add a small amount of water.

5.Cover and cook over high heat for about 20 minutes. Add a small amount of dark soy sauce to collect the juice.

【Fried chicken】

As long as this method is marinated for 12 hours, it will be super flavorful, it feels much better than the chicken steak restaurant in so-and-so, it is exactly the taste I want, this fried chicken leg is what I saw in the book, the taste is really amazing, it is really charred on the outside and tender on the inside, although I dare not say that it is the best fried chicken in history, but at least it is one of them! The juicy chicken is wrapped under the golden skin, and the taste is delicate and rich.

A list of ingredients

Marinade: 10 chicken thighs, 6 grams of salt, 8 grams of sugar, 12 grams of ground black pepper, 5 grams of onion powder.

5 grams of ginger powder, 2 grams of nutmeg powder, 50 grams of high liquor, 100 ml of water.

Crispy: 200 grams of cake flour, 200 grams of corn starch, 200 grams of glutinous rice flour, 8 grams of baking powder.

12 grams of salt, 30 grams of sugar, 35 grams of pesto, 2 eggs, 200 ml of milk.

Steps:

1. First, marinate the chicken thighs, 6 grams of salt, 8 grams of sugar, 12 grams of black pepper powder, 5 grams of onion powder, 5 grams of ginger powder, 2 grams of nutmeg powder, 50 grams of high liquor, 100 ml of water, mix well with a shovel, and then add the chicken thighs;

2. After all the marinade is wrapped in a sealed bag, the soup should also be poured in, I am worried that it will leak, so I put another bag and put it in the refrigerator overnight, no more than 24 hours;

3. After the chicken thighs are marinated, you can prepare the fried batter and crispy skin, find a larger plate, add 200 grams of low-gluten flour (low-flour is best to be sifted once), 200 grams of corn starch, 200 grams of glutinous rice flour, 8 grams of baking powder, 12 grams of salt, 30 grams of sugar, 35 grams of garlic powder, grasp it with your hands and mix evenly, this is the crispy part;

4. Now let's make the batter part, 2 eggs, stir and add 200ml of milk;

5. We take out the marinated chicken thighs first, evenly coat them with a layer of fried powder, and then put them aside for 10 minutes to let the chicken thighs reverse for a while, the intention is to make the fried chicken thighs tightly attached to the chicken thighs, and the powder will spread out immediately after the pot;

After a few minutes, we will wrap the chicken thighs in batter, put them in the fried powder again and evenly coat the flour, and then shake off the excess flour, which will not be too thick and look better;

7. Heat the oil in the pot, put it in the pot at 180 degrees, you can use chopsticks to test the oil temperature if you don't have a thermometer, and you can quickly puff up small bubbles and gently put in the chicken legs;

8. My pot is relatively small, 10 chicken thighs need to be fried three times to finish, about 13 minutes on medium heat, fried chicken is most afraid of not being fried, so you can't use high heat in a hurry, the time must be sufficient;

9. When the sound of oil bubbles becomes significantly louder, you don't need to fry it for too long, which means that it is almost cooked, and the surface is golden and crispy, and you can prepare to drain the oil, and the fried chicken you want is ready.

The saying of chicken thighs can be made into beer chicken thighs, that is, you can use beer to make a beer when you chop the chicken thighs, and then you can use chopped green onions to add the corresponding cola to make coke chicken thighs, which is also more delicious.

1. Wash the chicken thighs, drain the water, and slide a few flowers on the chicken thighs with a knife (you won't cross them) 2. Adjust the soy sauce and salt, put the chicken thighs in and marinate for about 30 minutes, and pick them up.

3. Heat the pan, put the chicken thighs in and fry them until golden brown on both sides, add water and simmer, pour the soy sauce and salt just adjusted -15 minutes later, sprinkle the green onions, and do not serve them directly.

The chicken thighs are washed, then cut into several marks with a knife and marinated with various ingredients. Put oil in a pan. Add green onions, ginger, garlic and other condiments to stir-fry until fragrant, add the marinated chicken wings and stir-fry a few times, then pour in beer, and cover the chicken wings.

2.Put an appropriate amount of water in the pot, pour in the chicken thighs after the water boils, boil for five minutes, and then rinse with cold water.

3.Put the washed chicken thighs into the pot, add rice wine, ginger slices, minced garlic, fresh soy sauce and a small amount of water, cover the pot and bring to a boil over medium heat, then switch to low heat and cook for 20 minutes, turn off the heat and simmer for 10 minutes.

4.Sprinkle with chopped green onions before serving.

3. Put the chicken in and fry it again, then add water, after the water is boiled, add peppercorn, red dates, mushrooms, mushrooms, salt, oil, and white pepper. Cook over medium heat for 30 minutes.

Have a good time.

Braised chicken thighs. Material.

Chicken, soy sauce, sugar, green onion, ginger, Sichuan pepper, seasoning.

Method. 1.Make water and put the chicken (legs and wings are the same) in it.

2.Light up the heat in another pan, add oil to put the chicken in with more than water, stir-fry and then add soy sauce and sugar Continue to stir-fry until the chicken hangs color.

3.At this time, add enough water at one time, put green onions, ginger, peppercorns, and large ingredients and cover the pot without care, and look at it after a while, and wait for the water to dry up the chicken and it will be ready.

Tips. Because I like to eat spicy food, every time I make it, I like to put a few red peppers in it, this dish must be colored, otherwise there will be no appetite, this is my opinion, so every time I will put more soy sauce, less salt, and even sometimes not put it.

Healthy and nourishing tomato and chicken thigh stewed with potatoes.

Material. 2 chicken thighs, 2 tomatoes, 100 grams of onions, carrots, 100 grams of potatoes, appropriate amount of green onion and ginger, 3 grams of salt, chicken essence, cooking wine, sugar, dark soy sauce, star anise.

Method. 1. Wash the chicken thighs and cut them into pieces.

2. Blanch the chicken thighs and set aside.

3. Peel the tomatoes and cut them into cubes.

4. Wash the onion and cut it into cubes.

5. Peel the potatoes and carrots and cut them into hob pieces.

6. Put a small amount of oil in the pot and stir-fry the star anise, add the chicken pieces and stir-fry.

7. Add green onion and ginger and continue to stir-fry until the chicken pieces are slightly yellow.

8. Pour out the excess oil, add the tomato pieces and stir-fry.

9. Stir-fry the tomatoes until pureed, add the onions and stir-fry evenly.

10. Add the chicken pieces that have been stir-fried and stir-fry evenly.

11. Add dark soy sauce, sugar and cooking wine and continue to stir-fry.

12. Add boiling water to cover the chicken.

13. Add potatoes and carrots, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

14. Add salt and chicken essence to taste, and collect the thick soup.

Tips. Don't collect the soup too dry, leave some soup, the bibimbap is very fragrant...

Ingredients: 500g chicken thighs

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise.

Method: 1. Wash the fresh chicken thighs you bought; chop the green onion; Ginger shredded; Mince the garlic.

2. Prepare a boiling pot, put in cold water and chicken thighs, boil over high heat, then quickly skim off the foam with a spoon, blanch and drain the chicken thighs.

3. Prepare a wok, pour oil into the hot pan, and when the oil is ripe, add white sugar, fry the sugar color, and turn the sauce red.

4. At this time, pour in the chicken thighs and stir-fry until the surface of the chicken thighs is completely covered with the tempting sauce.

5. Add chopped green onion, shredded ginger, minced garlic and star anise, and stir-fry for a while.

6. Add water to soak the chicken thighs, add an appropriate amount of salt, turn up the heat and boil, then turn to low heat and simmer for half an hour, and finally thicken the soup to get out of the pot.

The efficacy and function of chicken thighs.

1. Chicken thighs are rich in protein. Chicken has the highest protein in meat, and chicken is still a low-fat food. If you're worried about gaining weight, you can go to Piha when you eat!

2. Eating chicken thighs can enhance immunity. Because chicken can warm and invigorate qi, it has the effect of replenishing deficiency, especially suitable for sub-healthy people, and has the effect of improving menstrual irregularities, postpartum milk less, edema and other phenomena.

3. Strengthen your body. Because chicken is very easy to digest by the human body, it also improves the absorption rate of chicken by the human body, so that the nutritional value of chicken can be maximized and play a role in strengthening the body.

4. Tonify the kidneys and strengthen sperm. Eating more chicken thighs can improve symptoms such as frequent urination, deafness, low sperm count, and cold caused by insufficient kidney sperm.

5. Promote intelligence. Chicken has a certain detoxifying effect, and its antioxidant effect is also very good, helping to improve heart and brain function, and it can also promote children's intellectual development.

Chop the chicken thighs into small pieces and mix with boiling water. Then put some oil in the pot, pour the chicken thighs into the pot and stir-fry until the chicken thighs turn yellow, then add water and simmer. In this way, the chicken thighs are tender and fresh, very delicious, and have high nutritional value.

Ingredients: 8 chicken thighs, 1 green onion, 1 ginger, 2 tablespoons, 1 teaspoon salt, 25 grams of rock sugar, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons cooking wine, 2 star anise, 1 cinnamon, 1 shallot, appropriate amount of white sesame seeds.

Step 1: After the newly bought chicken thighs are cleaned, put them on the cutting board, put knife flowers on both sides, then put water in the pot, then put the chicken thighs in a pot under cold water, cut some ginger slices and green onion slices into the pot, and then put 2 tablespoons of cooking wine, skim off the floating dust after boiling over high heat, blanch the water for 3 minutes, blanch the water, take out the chicken thighs, cool the water, clean the residual blood foam on the chicken thighs, and then drain the water for later use!

Step 2: Heat the oil from the pot, add rock sugar, then fry over low heat until the sugar color, when the rock sugar is completely melted and brown, put in the chicken thighs and fry the sugar color! Stir-fried sugar color can increase the color effect of chicken thighs, and can also improve freshness and increase the thickness of the juice.

Step 3: After the chicken thighs are fried with sugar, add 1 tablespoon of light soy sauce, then add 1 teaspoon of dark soy sauce, stir-fry evenly over low heat, so that the chicken thighs are evenly coated with the color of soy sauce, and then add boiling water that has not covered the chicken legs!

Step 4: After adding boiling water, add ginger slices, 2 star anise, 1 cinnamon, then gently flatten with a spatula, then cover the ancestral pot lid, boil over high heat, turn to low heat, and simmer slowly for 30 minutes!

Step 5: After simmering for 30 minutes, there is not much soup left in the pot, add 1 teaspoon of salt, add 2 tablespoons of thirteen spices, then reduce the juice over high heat, stir-fry while collecting the juice, and wait until the soup is thick and wrapped on the chicken thighs, you can put it out of the pot and put it on a plate, sprinkle with an appropriate amount of white sesame seeds, and then sprinkle with chopped green onions!