How to stew chicken thighs, how to stew chicken thighs simply

<> stewed chicken thighs. Nourish the kidneys.

Resistance. Materials.

Ingredients. <>

500 grams of chicken thighs. Accessories. Scallions.

4 grams. Light soy sauce. 5 grams. Ginger.

4 grams. Garlic. 5 grams. Wine.

7 grams. Monosodium glutamate.

1 gram. Dried chili peppers.

1 gram. Bayberry.

1 gram. Cinnamon.

1 gram. Star anise.

1 gram. Pepper. 1 gram. Salt.

3 grams. Preparation of stewed chicken thighs.

Prepare the chicken thighs.

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Cook the chicken thighs in a pot under cold water until the water boils, while adding two slices of ginger to remove the smell.

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Remove the chicken thighs, add green onions, ginger and garlic, Sichuan peppercorns and spices, as well as dried chilies, bay leaves, and cinnamon.

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Pour in the cooking wine. <>

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Pour in light soy sauce. <>

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Add salt and stir to combine.

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Put the liner in the pressure cooker, select the ribs on the setting, and work for 30 minutes. Sprinkle with MSG and garnish with chopped green onions.

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Picture of the finished stewed chicken thigh.

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Cooking skills.

Chicken thighs are meat from the feet to the legs and the base of the legs, and the meat is quite hard, and when ingested together with the skin, it contains more fat, and it is also the part with the highest iron content in the whole chicken. A kind of meat (with bones) taken from the thighs of chickens, and of course it also has an extended meaning: it refers specifically to some people who are strong and able to run and run (also called"You can't run to death") people, generally add a child, called"Chicken legs"。

In addition, there are small chicken legs, also known as lute legs, which are the part of the meat that sits under the chicken wings.

You can stew it at home, and I'll braise it in soy sauce. Boil the melted chicken thighs in water and skim off the blood foam. Heat the oil in another pot, put cinnamon, star anise, bay leaves, peppercorns, soy sauce, salt, monosodium glutamate, and chicken essence to boil over high heat, and simmer for 40 minutes.

A home-cooked dish "stewed chicken thighs" is easy to learn, the chicken is very nutritious, and it is also very suitable for the best people to eat, hurry up and learn to make it!

Ingredients. Chicken thighs 500g

A pinch of green onions. Ginger a little.

Light soy sauce to taste.

Cooking wine to taste.

Dark soy sauce to taste.

Ground white pepper a little.

A pinch of caster sugar.

Method steps.

Wash the chicken thighs with water, soak them in the blood, and then make a few cuts on them to make it easier to absorb the flavor;

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Put the chicken thighs on a plate, add ginger slices, green onions, 2 spoons of light soy sauce, 1 spoon of cooking wine, half a spoon of white pepper, a little rock sugar, 1 spoon of dark soy sauce, stir well with your hands, and massage the chicken thighs to make it easier to taste;

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Marinate the chicken thighs for half an hour, heat the oil, pour in the chicken thighs, and fry over medium-low heat until golden brown on both sides;

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Pour the remaining marinade sauce into the pan and continue to fry for half a minute;

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Then add an appropriate amount of water, just over the chicken thighs, simmer for 20 minutes on medium-low heat, and finally reduce the juice over high heat, and then you can get out of the pot;

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The delicious and healthy stewed chicken thighs are ready.

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Stewed chicken thighs can be made with garlic and ginger sauce, you need to prepare a few chicken legs, an onion, a few longan, ginger, garlic, spicy sauce, starch, cooking wine, ginger flavor, soda, chop the chicken thighs into segments, onion shreds, ginger slices, scald the chicken thighs with water, wash the blood foam, and then put all the ingredients together in the pot except for the starch, simmer for 45 minutes over medium and high heat, and then dry the juice, add an appropriate amount of water to the starch and mix evenly, When the juice is almost finished, add some water starch and stir it to make the soup thicker and make the chicken pieces coat the sauce with a great taste.

You can also make stewed chicken thighs with shiitake mushrooms, you need to prepare a few chicken legs, some shiitake mushrooms, wolfberries, red dates, green onions and ginger, first clean and cook the chicken thighs, the surface is whitish and you can skim off the oil foam, wash the chicken thighs with cold water after pouring out the hot water, break the mushrooms into blocks and wash them, remove the core after the red dates are cleaned, and the wolfberries should also be cleaned, put the mushrooms, chicken legs, green onions, ginger slices, wolfberries, and red dates into the pot together, and then boil over high heat, and then stew slowly over low heat for about 40 minutes. Finally, add an appropriate amount of salt and simmer for another 10 minutes.

You can also make Japanese fresh vegetable stewed chicken thighs, prepare carrots, sweet potatoes, garlic, chicken legs, dried onions, shiitake mushrooms, shallots, rice wine, bitter tea oil, soy sauce and coriander, carrot dices, sweet potato dices, onion dices, garlic pat, peel off, dry shiitake mushrooms into water and soak them, cut green onions, put the bones of chicken thighs into water and scrub them, so that the blood can be removed, the blood of the chicken thighs is wiped with a napkin, prepare a pan, add an appropriate amount of oil to it, and put the chicken thighs The chicken skin is attached to the pan, slowly fried over medium heat, and the chicken skin can be served out for later use, and then the dried shiitake mushrooms, onions, and green onions are put into the pan together, and the chicken fat that has been refined is fried until fragrant, and then you can add garlic to continue stir-frying, add mushroom water when it is browned, and then add carrots, sweet potatoes, green onions, add an appropriate amount of water, cover the lid, boil over high heat, and then change to medium heat and stew slowly, and wait until the sweet potato carrots are soft, you can put the chicken thighs in, then add soy sauce and rice wine, cover the lid, bring to a boil over high heat, change to medium heat and simmer for 5 minutes, and finally open the lid and cook for another minute, so that you can eat.

Ingredients: 3 chicken thighs, appropriate amount of water, 1 slice of ginger, green onion, a few Sichuan peppercorns, 1 star anise, 2 tablespoons of light soy sauce, 1 tablespoon of Shanxi aged vinegar, appropriate amount of salt.

Preparation: Rinse the chicken thighs with water. Put an appropriate amount of water in the pot, and heat it until the pot makes a sound, and the water seems to be boiling.

Add the washed chicken thighs and bring to a boil over high heat. Cook until the water boils, the chicken thighs change color, and a large amount of foam floats in the pot, turn off the heat. Remove the chicken thighs and rinse immediately with cool water.

Preparation of boiling chicken thighs:

Put an appropriate amount of water in the soup pot. Add the blanched chicken thighs. Add ginger slices, star anise, Sichuan peppercorns, and green onions.

Pour in 2 tablespoons of soy sauce. Pour in 1 tablespoon of Shanxi aged vinegar, bring to a boil over high heat, turn to medium-low heat and simmer. Cook until the thighs are tender and the skin cracks.

Add a small amount of table salt. Cover and simmer over low heat for about 10 minutes until the chicken thighs are flavorful.

Experience sharing:1Blanching chicken thighs is also the process of flying water.

Flying water is to boil the main ingredient in water, which can not only remove the fishy smell, but also completely remove the impurities on the surface of the chicken thighs. Do not use cold water when flying water, because the meat has undergone the process of water from cold to boiling, and the nutrient loss is serious. If boiled in boiling water, the meat will coagulate the protein when exposed to heat, which will affect the taste.

It is best to boil the water for about 7 to 8 minutes.

Detailed steps for the preparation of stewed double winter chicken thighs.

1.Chop the chicken thighs into sections, put them in a pot of boiling water and blanch them thoroughly, remove them and set aside;

2.Wash and remove the roots of the mushrooms, and open the oblique blades;

3.Wash the melon and cut it into large cubes;

4.Finely chop the green onion and ginger;

5.Put the peppercorns in a bowl and soak them in water to make the peppercorn water and set aside;

6.Wash the parsley and cut into sections;

7.Put the pot on the hot fire, put in the lard to heat, add the minced green onion and ginger to stir-fry until fragrant, pour in 750 grams of chicken broth, add refined salt, pepper water, mushroom slices, chicken thighs;

8.After boiling, reduce the heat to low and simmer for 20 minutes;

9.Add diced winter melon and simmer for another 15 minutes, add monosodium glutamate, sprinkle with coriander, and drizzle with sesame oil.

Tips for how to stew double winter chicken thighs.

Food compatibility: chicken thighs: chicken thighs should not be eaten with pheasants, soft-shelled turtles, mustard, carp, crucian carp, rabbit meat, plums, shrimps, sesame seeds, chrysanthemums, onions and garlic; It is easy to be poisoned when eaten with sesame seeds and chrysanthemums; Eating it with plums and rabbit meat can cause diarrhea; Eating with wasabi will catch fire.

Chicken thighs, green onions, ginger, garlic, seasonings, salt, chicken essence, dried chilies, beer, sugar, soy sauce, cooking oil.

1. Wash the chicken thighs and tighten them with boiling water.

2. Put green onions, ginger, garlic, spices, dried chili peppers, and chicken thighs into a pot, add hot water, beer (add according to your taste), simmer over high heat, add salt, and soy sauce.

3. Prepare another pot, add a little oil, pour in sugar, and fry the sugar. Once the sugar is stir-fried, pour it into the pot where the chicken thighs are stewed.

4. After boiling, simmer over low heat (the stewed meat will be very high heat).

5. Use chopsticks to lightly prick the chicken thigh, which can penetrate the chicken thigh, which means that the stew is ready. Onion-flavored chicken thighs.

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.

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1 pound of chicken thighs; Light soy sauce. dark soy sauce; Wine. Sugar.

Method. Wash the chicken thighs and make two strokes each. Add a little cooking wine and salt for ten minutes.

Drain the oil. Add ginger and garlic and stir-fry until fragrant. Stir-fry the chicken thighs for 3-5 minutes.

After the chicken thighs are fragrant, release two spatulas and two spatulas for raw soy sauce. Two tablespoons of sugar. Put a small bowl of water. The fire is slightly smaller. Simmer.

After about 15-20 minutes, when there is less water (it is best to watch for the last few minutes to prevent the water from boiling), turn on the high heat and stir-fry to reduce the juice. Finish.

You can add spices to your taste. I added a little crushed black pepper and thyme at the end. Very flavorful and flavor-enhancing.

How to make a home-cooked stewed chicken thigh: Chicken thigh stew with potatoes.

1. Blanch the washed chicken thighs in the pot, generally speaking, the dishes made without blanching will be more fragrant and regretful, but the taste of blanched chicken thighs is more pure, and the blanching process blanches off a large part of the chicken fat.

2. The preparation materials are very simple, the potatoes with yellow skin are cut into two pieces, the potato starch content of the yellow skin is high, very noodles, and the stew is delicious and powdery, especially fragrant. Ginger shreds, green onions, a dried chili, a little peppercorns, cut a little round green onion to increase the fragrance.

3. Heat the pan with cold oil, stir-fry the chicken thighs blanched in good water, stir-fry the ginger shreds, green onions, dried chili peppers, and peppercorns together, and then add the potato pieces after frying, and then add the potato pieces, all kinds of fragrances are mixed together, there is a slight spicy, the fragrance of shallots, and the compound taste of green onions and peppercorns, with the taste of chicken thighs.

4. Stir-fry until the aroma of various ingredients reaches your nose and you can start simmering, and pour the beer into the pot along the edge of the pot, covering all the ingredients in the pot. Stew potato chicken thighs with beer instead of boiling water, the chicken thighs are more tender and fragrant.

5. Turn on high heat and cook the ingredients in the pot for five minutes, then turn the heat to medium-low heat, simmer for another fifteen minutes with medium-low heat, so that the flavor of potatoes and chicken leg meat can be fully mixed together, before leaving the pot, you can add an appropriate amount of salt according to your own taste, a spoonful of oyster sauce to improve freshness, you can turn off the heat and get out of the pot. The texture of the potatoes is rustling, and it absorbs the meaty aroma of the chicken thighs. Add some coriander leaves, the whole dish is more beautiful, the potato juice is fresh and the meat is tender, and it is very good to eat.