How to fry preserved chicken thighs deliciously, what is delicious fried preserved chicken thighs

1.First of all, you boil the chicken thighs in plain water, which is called water, because the chicken thighs can be very salty, and the water will wash off some of the salt. The spicy chicken thigh is also very firm, and the water can make its meat a little softer.

2。Wait until the boiled chicken thigh is not hot, tear it into small pieces by hand, as for how small the tear is, it depends on your personal preference, if you don't like to eat chicken skin, you can also remove the skin.

3.Pour oil into the pan and wait for the oil to boil. Then throw the peppercorns in and wait for them to be fried to bring out the aroma. I don't know if you like the pepper flavor, so don't let it go if you don't like it. Then use a spatula to strain the peppercorns.

4.Pour in the chicken thighs and stir-fry, then add cooking wine, vinegar, dried chilies, garlic and ginger in turn. These ingredients are based on your personal preference. Stir-fry over high heat, you'd better taste it first, if it's not too salty, you can add MSG chicken essence or something. Put the green onion before cooking.

Hehe, I just did it!!

I've seen the practice of surfing the Internet, but it doesn't seem to be suitable for us Hunan people!!

1.Wash first, then steam; I originally wanted to make it without steaming and just use the method of making bacon, but it was too dry, so I had to steam it softly. I steamed for about 1 hour because I went out and had something to do, and it was good to come back!

2.After it is soft, directly use your hands to tear the cured chicken thighs into small pieces!! At this time, you can probably smell the meat.

3.Put oil, add red pepper, ginger and garlic to stir-fry together and put some chili powder, I eat spicy so the taste is heavy, how much depends on yourself!! I was going to put small peppers, but I don't have them at home!!

4.Add chicken thighs and put them in, add some soy sauce and rice wine, and some vinegar, I bought that sweet apple cider vinegar at home, put it some, 5Stir-fry, look at it yourself, it is estimated that you can add some green onions at the end and get it out of the pot!!

That's it!!

It tastes delicious!!

Preparation of fried rice with cured chicken thighs.

Dish name】 Fried rice with cured chicken thighs.

Cuisine】 Home-cooked recipes.

Ingredients】 Grain noodles.

Method】 Stir-fry.

Flavor】 Salty and fresh.

Finished dish】 Staple food.

**】 Fried rice Buy this book.

Material. 150 grams of japonica rice, 1 egg, 10 grams of chopped green onion, 1 cured chicken thigh, 10 grams of green beans.

Seasoning. 2 grams of monosodium glutamate, 250cc of vegetable oil, a pinch of salt and pepper.

Method. 1. Put the chicken thighs in a steamer and steam for about 20 minutes, then take them out.

2. Remove the bones of the steamed cured chicken thighs and cut them into cubes.

3. After boiling oil in the pot until it is hot, add the green beans and oil until cooked and drained.

4. Leave 30cc of oil in the pot, add the beaten egg mixture and stir well, add diced chicken thighs and stir-fry slightly.

5. Add rice, green beans, salt, monosodium glutamate, and pepper and stir-fry over high heat until fragrant.

1.Stir-fry the chicken in hot oil, then stir-fry the green onions, ginger and garlic, and then add the mushrooms and stir-fry.

2.Add an appropriate amount of light soy sauce, dark soy sauce, cooking wine, oyster sauce, stir-fry, add salt and sugar, chicken essence.

3.Add a drop of water, there is half the depth of the dish, wait for the water to boil, cover the pot and simmer on low heat!

Ingredients: 750 grams of chicken thighs and 360 grams of mushrooms.

Excipients: 360 grams of potatoes, appropriate amount of water, 3 bay leaves, 1 section of cinnamon, 8 grams of green onions, 8 grams of ginger, 8 grams of garlic.

Seasoning: appropriate amount of oil, Sichuan pepper powder, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sugar, cooking wine.

Method 1: Wash the chicken thighs and chop them into cubes.

2. Cut the green onion into long sections, slice the garlic and slice the ginger.

3. Put an appropriate amount of oil in the pot, add Sichuan pepper powder, green onion, ginger and garlic after the oil temperature rises, fry the chicken thighs until fragrant, and stir-fry.

4. Fry until the meat turns white, pour in boiling water, add bay leaves and cinnamon, and bring to a boil over high heat.

5. Skim off the foam, cover the pot and turn to low heat and simmer for 15 minutes.

6. Peel the potatoes, wash them and cut them into hob pieces.

7. Open the lid, add the potatoes, salt, light soy sauce and sugar, stir well, cover and continue to simmer for 15 minutes.

8. Remove the stems of the mushrooms, tear them into strips and wash them.

9. Take another pot, pour in an appropriate amount of water, add mushrooms, cooking wine, and salt after boiling, and cook for about 3 minutes until the mushrooms are cooked.

10. Remove the mushrooms and rinse them with warm water.

11. Open the lid, add the mushrooms, cover and continue to simmer for about 10 minutes until all the ingredients are cooked through.

12. Turn the heat to high, collect the soup to your liking, and serve.

Preserved chicken is a pickled delicacy that not only tastes very fragrant, but also appetizes. Many people are confused, how to make preserved chicken delicious? About, how to make cured chicken delicious? Introduction to the practice of cured chicken. I'll answer them all for you!

How to make preserved chicken delicious? The practice of preserved chicken introduces how to make preserved chicken delicious 1, steamed preserved chicken with yellow lanterns: the ingredients to be prepared are:

A preserved chicken, an appropriate amount of tea oil, a little tempeh, an appropriate amount of yellow lantern pepper, a little chicken essence, first chop the preserved chicken into small pieces, put it in clean water to soak, because the preserved chicken after a long time contains a lot of salt, so first soak some salt out with water, soak it for half an hour and then put it in boiling water and cook it for a while, not too long, about 10 minutes. Next, heat the tea oil, pour the chicken pieces down and stir-fry until fragrant, pour in the tempeh, an appropriate amount of yellow lanterns, stir-fry evenly over high heat, add a little water, cover the pot, boil over high heat, and then pour all of them into the container, put them in the steamer and steam them for about ten minutes, and finally add a little chicken essence, stir evenly and eat. There is no exaggeration at all, the taste of the cured chicken is really spicy, and many Sichuan dishes also feel that the color has faded a lot in front of this yellow lantern steamed chicken, and friends who like spicy food may wish to try it.

How to make preserved chicken delicious? Introduction to the practice of preserved chicken 2, hot and sour cured chicken thighs: Sour and hot cured chicken thighs are also a full of flavorful dishes, adding star anise, cloves, fennel, cinnamon and other spices to make the taste of preserved chicken more fragrant.

This dish only uses a part of the cured chicken - chicken thighs, chicken thighs are placed in a container for later use, put the above-mentioned spices into the pot, add an appropriate amount of water and soy sauce, pour it into the pot and boil over high heat, cook for about 10 minutes, add an appropriate amount of salt after the boiled spice water is completely cooled, a little more, then add cooking wine, stir evenly and pour it into the chicken thighs, marinate, about 4 days, so that it can fully absorb the flavor. Stir it regularly to make it even and make sure that the chicken thighs are soaked in spice water. The marinated chicken thighs will be drained of water, put in the vent, and air dry, generally about 5 days, the final cooking, cut the chicken thighs into small dices, boil the oil in the pot to 7 into hot and pour it in, stir-fry over high heat, and then pour the ginger and garlic down and fry with the chopped pepper, be sure to stir-fry evenly, so that the chicken thighs are fully flavored, and finally add a little light soy sauce and water, cover the pot and simmer for a while, then add the green onions, stir-fry evenly, put them out of the pot and put them on the plate, sprinkle some green onions on the surface to decorate, and complete this sour and hot cured chicken thigh.

The dosage of balsamic vinegar should be paid attention to, do not add too much, although it is sour and spicy, but it is mainly spicy, and it has been proved in practice that adding a little vinegar to make this dish tastes better.

There are many delicacies that can be made with cured chicken, such as stir-fried with peas, stewed with chestnuts, or stir-fried with garlic.

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!!

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.

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