How to marinate chicken thighs deliciously, how to marinate chicken thighs delicious?

Teach you how to make chicken thighs delicious.

The chicken thighs are marinated with brine sauce and soy sauce and are very delicious.

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.

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;