How do you make rice with potatoes and chicken thighs?

Cook the rice below, steam the rice on the top, and cook the rice at the same time!

Potatoes are a kind of high nutritional value, it can be used as a staple food, we can usually use it as a kind of food for steaming or cooking, potatoes are rich in protein, sugar, fat, carotene and other nutrients, a very high nutritional value for the human body, and has a high medicinal value, it can mainly be to tonify the spleen and invigorate qi, relieve pain, well, some friends who are often constipated, you can also eat more potatoes.

Today, I will share with you a recipe for roasting chicken thighs with home-cooked potatoes.

1. Prepare two chicken thighs to clean first, cut them into small pieces in a pot under cold water, blanch the chicken thighs first, boil for three minutes after the water boils, remove them and clean them with water, and then remove and drain the water.

2. Prepare two potatoes and one carrot to peel and clean, and then cut the carrot and potato into pieces with a hob.

3. Then prepare some accessories, prepare some minced green onions and ginger, and then some seasonings you like to eat, and then prepare completely, heat the pot, add an appropriate amount of peanut oil and oil to 5 7 into the heat, and then add green onions, ginger, pepper and garlic, and then come to a spoonful of soybean paste and some other hot sauce you like to eat, and then stir-fry together to evenly fry the fragrance.

4. After stir-frying the red oil, then stir-fry the chicken thighs for two minutes, add an appropriate amount of boiling water and an appropriate amount of sugar to enhance the freshness, add cooking wine to remove the smell, then add some dark soy sauce to color and stir-fry evenly, then cook for ten minutes, add potatoes and carrots after the fifth or fifth five minutes.

5. Add an appropriate amount of salt to taste, stir-fry over medium heat, 15 minutes and 15 minutes, then add some light soy sauce and some green onions, and then put it on the plate.

Potatoes and chicken thighs, the easiest way is to put two things together, cut the chicken thighs into small pieces, cut the potatoes into small pieces, and then blanch the chicken thighs, fry them in oil until they are a little yellow, and then add the ingredients you like to eat, if there is curry sauce, you can add a little curry sauce, if there is no curry sauce, just put some bean paste, add the ingredients you like to eat, and then simmer for ten minutes, and then put the potatoes in, and the potatoes can be eaten when they are cooked, so it is also very delicious.

Cooking ingredients]: chicken thighs, small potatoes, green onions, ginger, cooking wine, dried chilies, star anise, cinnamon, bay leaves, cooking oil, sugar, light soy sauce, salt, chicken essence.

Cooking Steps]:

1. First of all, prepare all the ingredients, choose whole chicken thighs, clean them and chop them into small pieces.

2. Add half a pot of water to the pot, add cooking wine, green onion and ginger slices, then put the cut chicken pieces into the water and bring the water to a boil over high heat.

3. Cook on high heat for about 5 minutes, then take out the blanched chicken pieces, clean the foam on the surface, and control the moisture for later use.

4. Knot the shallots, slice the ginger, chop the dried chilies, and then prepare the bay leaves, cinnamon and star anise.

5. Add a little cooking oil to the pot, then add sugar, and slowly fry over low heat until the sugar completely melts and turns dark brown.

6. Put the blanched chicken thighs into the pan and stir-fry slowly until the drumsticks are colored.

7. Continue to add ginger, slices of green onions, dried chili peppers, cinnamon bay leaves and star anise, and quickly stir-fry over high heat to bring out the fragrance.

8. Continue to add light soy sauce and stir-fry evenly, then add boiling water and salt water, about the ingredients, and simmer for about half an hour on medium heat.

9. The time of stewing chicken thighs can be used to process potatoes, small potatoes are peeled and cut into small pieces, if they cannot be operated immediately, they can be soaked in cold water to avoid oxidation reaction.

10. After half an hour, the chicken pieces have been stewed, take out the green onion knots, put the potato pieces into the pot, add a little chicken powder and stew again, and then turn off the heat and remove from the pot after boiling for 10 minutes.

Cooking Tips]:

1. There are more chicken thighs to choose whole chicken thighs, after the chicken thighs are cut into pieces, you need cold water to blanch them in a pot, and the blanching time is not too long, and the chicken thighs can be taken out when they are cooked.

2. The purpose of the pot under cold water is to blanch the blood foam and impurities in the chicken thighs, so that the chicken thighs will not have a fishy smell.

3. During the cooking process, all seasonings can be added appropriately according to your own taste and preferences, and you can not eat spicy or dry chili peppers.

Ingredients: 1 potato, 1 chicken thigh.

Excipients: half a carrot, 2 shiitake mushrooms, appropriate amount of onion, 3 garlic cloves, 1 dried chili, 1 small piece of cinnamon, 1 star anise, 1 bay leaf, 10 grams of soy sauce, 5 grams of dark soy sauce, 5 grams of oyster sauce, appropriate amount of liquor, 2 grams of salt.

1. Soak the shiitake mushrooms in advance. It is best to choose dried shiitake mushrooms, the fragrance of dried shiitake mushrooms is stronger, do not throw away the soaked shiitake mushroom water, keep it for a while.

2. Crush the garlic cloves, dry the mushrooms and cut them into shreds, and cut the onions into shreds for later use.

3. Peel and wash the potatoes, control the moisture, cut the hob pieces for later use.

4. Put the cut potatoes in water to avoid discoloration of the potatoes, and you can also remove the excess starch inside.

5. Peel and wash the carrots, drain the water and cut into hob pieces.

6. Clean the surface of the chicken thighs, remove the chicken bones, and cut into small pieces. Chicken bones can be stewed with potatoes.

7. After the water in the pot boils, put in the cut chicken pieces and blanch them, and add a little white wine to remove the smell. If you have cooking wine at home, you can also use cooking wine directly.

8. Blanch the chicken pieces and drain them for later use.

9. Pour an appropriate amount of cooking oil into the pot, pour in bay leaves, dried chili peppers, garlic cloves, onions, star anise, cinnamon, and shiitake mushrooms to stir-fry until fragrant.

10. Add the chicken pieces and stir-fry evenly, then pour in the soy sauce, dark soy sauce and oyster sauce and stir-fry well.

11. Add potatoes and carrots and stir-fry evenly.

12. Add mushroom water and add an appropriate amount of water, and the amount of water is not over the ingredients.

13. After the heat boils, turn to low heat and simmer for about 15 minutes.

14. After the potatoes are fully cooked, reduce the juice on high heat.

15. Sprinkle a little coriander to taste.

<> "Chicken thigh and potato rice bowl.

Ingredients: Split Front.

A chicken thigh, a potato, a shallot, a small red pepper.

Method: 1. Cut all ingredients into cubes for later use.

Remove the bones of the chicken thighs and cut them into cubes, a spoonful of light soy sauce, half a spoon of oil, half a spoon of cooking wine, and a small spoon of starch and marinate evenly for 20 minutes.

2. Heat the oil in the pot, fry the potato pieces until the surface is golden brown, and remove the source and set aside.

3. Leave oil in the pot, add green onion (shallot), garlic and red pepper (half of the bottom) and stir-fry until fragrant, stir-fry the chicken thighs until they change color, two spoons of light soy sauce, half a spoon of dark soy sauce, and a spoonful of oyster sauce to stir-fry to color, add potato cubes and stir-fry evenly.

4. Pour in half a bowl of water, simmer for five minutes, then reduce the juice over high heat (note that the soup should not be too dry), sprinkle with chopped green onion and red pepper to match the color.

5. After the rice is cooked, put it in a small bowl and turn the spring clan in the middle of the plate, pour in the chicken thighs and potatoes to eat.

<> "Chicken Thighs Roasted Potatoes."

Ingredients: 4 chicken thighs, 2 large potatoes, green onion and garlic, about 35g of bean paste, 15 Sichuan peppercorns, half star anise, 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of cooking wine, appropriate amount of peanut oil.

Method: 1. Soak the large chicken thighs in water for more than one hour to remove part of the blood.

2. Chop the chicken thighs, pat the garlic flat, cut the green onion into chopped green onions, and cut the potatoes into hob pieces. Roll the stool quietly.

3. Take a bowl of sauce, put a spoonful of sugar, a spoonful of dark soy sauce, a spoonful of oyster sauce, and two spoons of light soy sauce into the bowl and stir evenly for later use.

4. Pour an appropriate amount of oil into the pot and heat it, add the chicken pieces and fry over medium-low heat until the surface is browned.

5. Pour in Sichuan peppercorns and half star anise, stir-fry the green onion and garlic in the pot until fragrant, put a spoonful of cooking wine and bean paste into the pot and fry until fragrant, and pour in the prepared sauce.

6. Add water to the chicken pieces, put in the potato pieces and simmer until the soup is thick and out of the pot. There is no need to put salt and the taste is just right.

Chicken thigh stew with potatoes method:Ingredients: 2 potatoes; 1 carrot; 2 chicken thighs.

Excipients: appropriate amount of chopped green onion and ginger slices; 2 star anise; Light soy sauce to taste; a pinch of salt; 2 tablespoons sugar; Appropriate amount of vegetable oil; a pinch of monosodium glutamate; Appropriate amount of lukewarm water.

1.Blanch the chicken thighs in cubes and dry them for later use. Cut the potatoes and carrots into cubes, and slice the green onions and ginger for later use.

2.Put sugar and vegetable oil in the pot, and do not stir on medium heat, otherwise the sand will return.

3.When the sugar is melted and the chicken is yellow-browned, put the chicken immediately. Don't get through it, or you'll be confused in an instant.

4.Stir-fry the chicken.

5.Add green onion and ginger star anise, pour in an appropriate amount of light soy sauce, and continue to stir-fry a few times.

6.Add hot water (or lukewarm water) to the pan and add the potatoes and carrot cubes.

7.Cover and simmer over high heat. Simmer for a while, add an appropriate amount of salt and mix well. Turn off the heat to reduce the juice, add a little monosodium glutamate and mix evenly.

Material. Chicken thighs: 4 pieces, potato: 1 big one, carrot: 1 (don't add if you don't like it), cooking wine, light soy sauce, dark soy sauce, five-spice powder, pepper, sugar, salt: to taste, pepper: to taste.

Method. 1.Wash the chicken thighs, use kitchen paper to absorb the moisture, and make a few cuts on the chicken thighs with a knife to absorb the flavor.

2.Pour oil into the pot, low heat, put the chicken thighs into the pan and fry, golden brown on both sides, cut the potatoes and carrots into the pot and pour them into the pot, stir-fry, turn on the heat to a normal size, and then put the peppers in and fry them.

3.Pour in cooking wine, light soy sauce, dark soy sauce, five-spice powder, pepper, sugar, stir-fry, this amount depends on your own preferences and experience, Chinese food is still more casual in this regard, unlike baking requires precision, then add hot water and all the ingredients are flush, boil over high heat and simmer over medium heat for about 25 minutes, choose whether to add a little salt according to the taste before going out of the pot.

Method 1. Materials.

3 chicken thighs.

Potatoes 1 pc.

Ginger 5 slices salt as appropriate.

6 tablespoons of cooking wine.

2 tablespoons of oyster sauce.

Light soy sauce 8 scoops.

Green onion A handful of sugar (preferably rock sugar) 3 tablespoons.

1/2 scoop of dark soy sauce.

Preparation of chicken thighs stewed with potatoes.

Add 6 tablespoons of cooking wine and 5 slices of ginger to the chicken thighs, stir well, and marinate for 10 minutes.

Put the chicken thighs into cold water, add the original ginger, boil over medium heat until the water boils, remove the chicken thighs, and there is no foam.

Heat the pan, heat the oil and sugar into the pan, stir carefully, stir-fry over medium-low heat, stir-fry until caramel is colored, add the chicken thighs (the chicken thighs are dried to prevent oil splashing), and stir-fry a few times.

Put hot potatoes, add 10 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, green onion, add salt to taste, cover and cook over medium heat for about 20 minutes, skim off the foam, and cook until the potatoes are soft and the soup is less.

Practice 2. Ingredient breakdown.

Ingredients. 400g of chicken thighs

200g of potatoes

Appropriate amount of excipient oil.

Salt to taste. Sweet noodle sauce to taste.

Appropriate amount of oyster sauce. Cooking wine to taste.

Sugar to taste. Green onions to taste.

Ginger to taste. Salty and umami taste.

Stewing process. One hour is time-consuming.

Normal difficulty. Steps to make chicken thighs stewed with potatoes.

Wash the chicken thighs.

Remove the chicken bones. Cut the chicken thighs into cubes.

Wash and peel the potatoes. Wash the green peppers.

Cut the potatoes into hob cubes.

Cut the green pepper into cubes.

Remove from the pan, stir-fry the chicken pieces in the pan and put them out.

Put the potatoes in the pan and remove them from the oil.

Put the green peppers in the pan and remove them.

Stir-fry the green onion and ginger in the pot until fragrant, then add the sweet noodle sauce and stir-fry.

Stir-fry the chicken pieces in a pan.

Add oyster sauce and stir-fry. Add cooking wine and stir-fry.

Stir-fry the potatoes in a pan.

Add sugar and stir-fry. Stir-fry evenly, add an appropriate amount of water, cover the pot and simmer. In the meantime, it should be stir-fried at the right time.

Cook until the chicken thighs are cooked, add salt and stir-fry evenly, cover the pot and continue to simmer. In the meantime, it is necessary to stir-fry at the right time.

Simmer until the ingredients are cooked, stir-fry the green peppers in the pot, and turn off the heat.

Stir-fry evenly and serve on a plate.

Tips. 1. Stewing in a pressure cooker can save time.

2. Garnishes can be added as you like.

Chicken thigh stew with potatoes.

Ingredients: chicken thighs, potatoes, ginger, garlic, green onions, oil, salt, cooking wine, light soy sauce, dark soy sauce.

Steps: Step 1: Chop the chicken thighs into pieces.

Step 2: Blanch the pot under cold water and wash off the foam with warm water.

Step 3: Peel the potatoes and cut them into hob pieces.

Step 4: Put oil in the pot, add chicken pieces, ginger and garlic and stir-fry, add cooking wine, light soy sauce, dark soy sauce, and rock sugar to color and flavor.

Step 5: Add the potatoes and stir-fry for a few minutes.

Step 6: Add green onion knots, add water and boil for 10 minutes, then add salt to taste and cook for another 10 minutes, and reduce the juice over high heat.