When making braised chicken thighs, how do you make them tender and delicious?

Chicken (preferably chicken thighs), potatoes, onions, ginger, salt, cooking oil, dark soy sauce, light soy sauce, appropriate amount of rock sugar, pepper, cooking wine, garlic is actually braised is just one method, it has no fixed ingredients, and even dozens of methods, the final effect is to make the food crimson, ruddy in color, thick in soup, and make people feel unstoppable at a glance. Who makes our Chinese food culture broad and profound? Braised chicken nuggets are a more home-cooked dish in the north and south.

The color of the finished food is ruddy, the meat is fragrant, and the chicken is relatively fragrant, no matter how you cook it, it is a very good delicacy. Especially in the advent of the Spring Festival, basically every household will cook, meaning auspicious Ruyi braised chicken nuggets are a dish that most people like to eat, and the method is not complicated.

Heat the pot and pour the oil, pour in the chicken after the oil is hot, I will fry the chicken until golden brown, fry the water dry, put in ginger, peppercorns, garlic ingredients, eight solutions Guibo, pour a bag of rice wine, dark soy sauce, very umami, monosodium glutamate, white sugar bean paste, and add water. Cover the pot and simmer over low heat for half an hour, usually I add potatoes. In our ordinary family, as long as soy sauce is used in a dish, then the dish is considered braised dish.

If soy sauce is used properly, the color of the finished dish will be beautiful and the taste will be delicious.

<> my family's population is relatively small, I can use the whole chicken when the population of the family is larger, I generally choose three yellow chickens or local chickens when making braised chicken nuggets, because the oil in this chicken is relatively small, the chicken thighs are first cut with a knife, put them in the pot to cook, and then take them out, marinate them with cooking wine, put oil in the pot, dry chili peppers, green onions, ginger and garlic, pour in the chicken thighs, stir-fry, you can add some sugar if you like to eat sugar, pour in light soy sauce, dark soy sauce, add some water to boil, and finally add salt and weigh out.

Put it in a pressure cooker for 3 to 5 minutes [you can also simmer on low heat without a pressure cooker for 20 minutes] Remove from the pot and put in the onion cubes, green pepper cubes, put them in a casserole and put the coriander. Chop the chicken thighs into square pieces about 2 cm long, wash the green peppers and cut them into hob pieces, wash the red peppers and cut them into hob pieces, cut the ginger into ginger slices, cut off the garlic at two ends, and cut the green onions into green onion segments.

First of all, wash the chicken thighs, mark a few on the surface, then cook them in water to remove the smell, fry the skin, put them in the rice cooker and simmer them for an hour, it will be very delicate and tender.

Wash the chicken thighs, add water to the pot and bring to a boil, blanch the chicken thighs, skim off the foam, blanch the blood water, and remove the water for later use. Slice the green onion, ginger and garlic, wash the coriander and cut into inch pieces. Take a small bowl, put the starch, add a little water and mix thoroughly.

Heat the oil in a pot, heat the oil to 7 over high heat, add the ingredients, Sichuan peppercorns, and stir-fry until fragrant. Then add oyster sauce, stir-fry green onions, ginger and garlic until fragrant, add water, and bring to a boil over high heat. After the water boils, add salt, cooking wine, sugar, chicken powder, dark soy sauce, light soy sauce, monosodium glutamate, pepper, add the blanched chicken thighs, and cook over medium heat for 15 minutes.

Remove the chicken thighs and chop them into pieces and place them on a plate. Thicken the soup in the pot with water starch and pour over the chicken thighs. That's it.

Home practice 1: Wash the chicken thighs and drain the water; 2. Fry the quail eggs in an oil pan until golden brown, remove them and set aside; 3. Mix light soy sauce, cooking wine, princes' sauce and sugar into sauce for later use; 4. Fry the chicken thighs in a pot on both sides until golden brown, pour in the sauce, ginger slices and chili peppers and stir-fry; 5. Add 1 bowl of water, add fried quail eggs, bring to a boil and turn to medium-low heat; 6. After boiling for 20 minutes, insert it with a toothpick, the toothpick can be pulled out cleanly to prove that it is cooked, and the juice is put on a plate. Simple version of the method of the main ingredient: chicken thigh accessories:

Salt, sesame seeds, green onion, sugar, cooking wine, dark soy sauce, light soy sauce, ginger, garlic 1Dice the chicken thighs, add salt, ginger, light soy sauce and marinate in oil. 2.

Heat the pot in a clean pot, pour in the marinated chicken thighs, add ginger and garlic slices, and stir-fry over low heat until the chicken changes color. 3.Add a small bowl of water, add light soy sauce, dark soy sauce, sugar and bring to a boil over high heat, turn to medium-low heat and cook until the chicken thighs are cooked.

4.Add an appropriate amount of water starch and reduce the juice over high heat. 5.

Sprinkle with a little sesame seeds and chopped green onions.

Home-style simple braised chicken thighs recipe.

Ingredients: 4 chicken thighs.

Light soy sauce: 2 scoops.

Dark soy sauce 1 scoop.

A pinch of rock sugar or white sugar.

Sichuan peppercorns to taste.

Ginger 3 slices. Salt a pinch of salt.

Cooking wine 1 spoonful.

Anise a.

Two bay leaves.

Dried chili peppers three.

Garlic to taste.

Home-cooked simple braised chicken thighs recipe.

Prepare the ingredients (if there are no spices, it doesn't matter, you can replace them with a little thirteen spices) Remember to make a few cuts of chicken thighs more flavorful (you can go through the water or not water, whatever you like).

Please click Enter a description.

Heat the pot and pour oil under the white sugar or rock sugar and fry the sugar color over low heat (I have too much, I removed half of it after taking the photo) must be on low heat, the high heat will be pasty and easy to bitter.

Please click Enter a description.

Pour in all the prepared ingredients and stir-fry until fragrant.

Please click Enter a description.

Add the chicken thighs (or blanched chicken thighs).

Please click Enter a description.

Pour in light soy sauce, dark soy sauce and cooking wine.

Please click Enter a description.

Add water to the chicken thighs and add a little salt to taste (adding salt in this step will make the chicken thighs more flavorful, not too much and easy to salty) Please click to enter **Description.

Cook on high heat for five minutes, then reduce the heat to low and continue to cook.

Please click Enter a description.

When you cook until you have one-third of the soup left, turn on the pot and cover the pot, reduce the juice on high heat, and reduce the juice until it is thick, please click to enter **Description.

To get out of the pot, click to enter **Description.

Children can eat both of these big chicken legs, it's really delicious.

Please click Enter a description.

Tips: Raw soy sauce and dark soy sauce have a salty taste, remember not to add too much salt, taste it when collecting the juice, if you add too much salty, don't collect the juice, and it will taste directly inside, otherwise it will be too salty.

Although it is not difficult to make braised chicken thighs, it takes a little thought to make excellent and fragrant chicken thighs. The delicious braised chicken thighs are sure to be very flavorful, and even those who don't like the skin can enjoy the chewing process even if you bite into the belt. But the flavor alone is not enough, the meat is also very tender, and the chicken thighs cannot be cooked for a long time, otherwise the meat will become old and there will be no taste at all.

If you use the whole chicken thighs to cook, you need to make a few cuts on the chicken thighs, so that it is easy to absorb the flavor. When cooking, don't overheat, generally turn to low heat and simmer for 20-30 minutes after boiling. Although the fat of the chicken thighs is not much, it is not nothing, and adding cooking wine during the cooking process can remove a certain amount of greasy, and it tastes delicious and not greasy.

Some people make braised chicken thighs that are dry, hard and hard, and don't look appetizing, maybe the chicken thighs don't have enough time to stew, or they don't thaw completely. Before making chicken thighs, remember to put the chicken thighs in the oil pan and fry them slightly, which will make the chicken firmer, and when cooking, you are not afraid that the chicken will be loose and loose, and after frying until slightly yellow, the chicken thighs will have a stronger fragrance.

Braised chicken thighs recipe one.

Ingredients: Prepare half a catty of chicken thighs, an appropriate amount of soy sauce, sugar, green onions, ginger, Sichuan peppercorns, and ingredients.

Method: 1. Put an appropriate amount of water in the pot first, put the chicken thighs in after boiling;

2. Put another pot on the heat, put in an appropriate amount of oil to put the chicken thighs that exceed the water, stir-fry and then add soy sauce and sugar, and continue to stir-fry until the chicken thighs appear colored.

3. Finally, put the prepared green onions, ginger, peppercorns, and ingredients together and cover the pot without care, and look through it after a while, and when the water is dry, the braised chicken thighs will be completed.

Features: Fresh and delicious, delicate meat, unique flavor to eat, and can enhance appetite.

Braised chicken thighs recipe two.

Ingredients: Prepare an appropriate amount of chicken thighs, ginger, cooking wine, white pepper, sugar, green onions, salt, and a small amount of soy sauce.

Method: 1. Clean the prepared chicken thighs first, cut a few knives and put them in a pot of cold water to cook for five or six minutes, then put in the ginger slices to remove the fishy smell of the meat, and remove them for later use.

2. Put oil in the pot, put in the green onion segment, stir-fry until fragrant, add the chicken thighs and stir-fry, fry until the chicken thighs are golden brown, put cooking wine, put in an appropriate amount of water, and then add white pepper, sugar, and fry a few times with a spatula, first boil the pot over medium heat and then turn to low heat and simmer.

3. After 20 minutes, reduce the juice and remove from the pot. You can add a small amount of salt and chives and stir-fry before cooking.

Features: The braised chicken thighs made by this method are very delicious, which can effectively improve the situation of poor appetite and can nourish and strengthen the body.

Braised chicken thighs recipe three.

Ingredients: Appropriate amount of fresh chicken thighs, appropriate amount of green onions, ginger and garlic, dried red peppers, Sichuan peppercorns, sugar, salt, cooking wine.

Method: 1. Chop the cleaned chicken thighs into pieces, put them in a pot and add boiling water to boil until blood foam floats out, remove them and set aside.

2. Put an appropriate amount of oil and sugar in a hot pan, stir in the same direction with a frying spoon until it changes color and bubbles, pour in the chicken thighs to color, stir-fry a few times and then add the ingredients and sprinkle, add the green onions, ginger and garlic, red pepper and peppercorns to fry, then pour in boiling water, submerge the chicken pieces, put in salt, and stew over medium heat.

3. In this process, you should pay attention to constant stirring to prevent sticking to the pot, and when the soup in the pot is sticky, you can eat it out of the pot.

Features: It is relatively simple to make braised chicken thighs with this method, and the nutritional value is also very high. You can enjoy the delicious taste and be able to nourish and strengthen the body.

Here's how to make it:

Ingredients: 400 grams of chicken thighs.

Excipients: appropriate amount of light soy sauce, 10 grams of green onion, 10 grams of ginger, 10 grams of garlic, 10 grams of star anise, 10 grams of cinnamon, 10 grams of bay leaves, 20 grams of rock sugar, 10 grams of green onions.

Steps: 1. Prepare the ingredients.

2. Cut out the texture on the surface of the chicken thighs obliquely to facilitate the flavor.

3. Blanch the blood foam and remove it, clean it and set aside.

4. Leave oil in the pot and add rock sugar, stir-fry over low heat until the jujube is red.

5. Add chicken thighs, green onions, ginger, garlic, star anise, bay leaves, stir-fry for coloring, then add 3 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of dark soy sauce, and stir-fry evenly.

6. Add an appropriate amount of warm water, boil, change to medium heat and simmer, finally add salt, and reduce the soup over high heat.

Precautions

Stir-fried sugar can make the chicken thighs red and bright, and troublesome friends can also use dark soy sauce to color the braised soy sauce. After the sugar is fried, drain the added chicken thighs, green onions, ginger and garlic to prevent the hot oil from splashing and scalding when exposed to water. Since the chicken thighs are already salted with salt and soy sauce when marinated, it is up to personal taste to decide whether to add salt or not.

When the juice is finally collected, you should watch from the side, so as not to collect the soup too dry, and when you see the bubbling, you can stir-fry a few times, and leave some soup to eat the rice is very fragrant.

The method of braised chicken thighs is tender and delicious as follows:Ingredients: Chicken thighs.

Excipients: dark soy sauce, oyster sauce, salt, green onion, ginger, garlic, star anise, Sichuan pepper, oil, rock sugar.

1. Wash the chicken thighs and make a few cuts to make it easy to taste, boil the cooking wine in the water, put the chicken thighs in and fry them for later use.

2. Prepare the green onions, ginger, garlic and rock sugar.

3. Put an appropriate amount of oil in the pot, and fry the rock sugar in the pot until the sugar is colored.

4. Add the green onion, ginger, garlic, star anise, Sichuan pepper, stir-fry until fragrant, then put the chicken thighs, dark soy sauce, oyster sauce, salt, and add an appropriate amount of water.

5. In about 20 minutes, you can sell the shed to get out of the pot.

Here's how to make braised chicken thighs tender and delicious:Ingredients Tools: chicken thighs, star anise, dried chilies, bay leaves, cinnamon, green onions, salt, rock sugar, light soy sauce, dark soy sauce, pots.

1. Wash the chicken thighs and cut them into a few knives.

2. Prepare the green onions, star anise, ginger and bay leaves.

3. Heat a pot and add a little oil to the chicken thighs.

4. Fry the chicken thighs on both sides until golden brown.

5. Put spices in the pan and stir-fry evenly.

6. Add an appropriate amount of boiling water and add the dark soy sauce.

7. Put the wide sail in the pot and add rock sugar to improve the freshness.

8. Reduce the juice on low heat, put it on a plate, and a delicious braised chicken thigh is ready.