How to make potatoes and chicken thighs delicious, and how to make chicken thighs stewed potatoes de

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 stir-fry quickly 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 over medium heat.

9. The time to stew the chicken thighs can be used to process the potatoes, and the small potatoes should be peeled and cut into small pieces, and if they cannot be operated immediately, they should 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 to put cold water into the pot to blanch, the blanching time does not need to be too long, and the chicken thighs can be fished 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.

Actually, there are many similarities in the way of stewed chicken with potatoes, but I would like to share with you my own method today.

We often say that the potato stewed chicken nuggets, that is, the practice of **chicken.

Ingredients: 3 chicken thighs, 2 potatoes.

Excipients]: green and red peppers, onions.

Seasoning]: salt, monosodium glutamate, chicken essence, light soy sauce, oyster sauce cooking wine, sugar, dried chili, pepper, bay leaf, cinnamon, Sichuan pepper, Sichuan pepper, vinegar, green onion, ginger and garlic.

Step 1: First of all, we cut the chicken thighs into small pieces, wash the blood in them with water, and then cut the potatoes into hob pieces, and then cut the green and red peppers and onions into diamond-shaped slices.

<>Step 2: Add salt, monosodium glutamate, chicken essence, light soy sauce, dark soy sauce, ginger slices, green onion and marinate for 20 minutes.

Step 3: Put the chopped potatoes into the oil pan and fry them until golden brown, then put the marinated chicken pieces into the oil pan and pull the oil slightly.

Step 4: Add an appropriate amount of oil to the pot, then add green onions, ginger and garlic, add dried chilies, add bean paste (red oil), add spices, start stirring in the pot, add a little water, let all the seasonings melt fully, then put in the fried chicken pieces, and start stir-frying.

Step 5: When the chicken pieces are about to be stir-fried and mature, add an appropriate amount of water and then put in the fried potatoes and green and red peppers, and then add salt, monosodium glutamate, chicken essence, light soy sauce, and sugar to get out of the pot.

Precautions] 1Try to cut the potatoes as large as possible during the stewing process, as the potatoes may melt during the stewing process.

2.When the chicken nuggets are in the oil pan, you must pay attention to safety, because the chicken nuggets themselves have moisture, and after entering the oil pan, they will splash to avoid scalding.

3.All the trimmings are put into the pot when the chicken pieces are about to be cooked.

4.When choosing bean paste, we try to use red oil bean paste, because it tastes better and is more suitable for potato stewed chicken nuggets.

Tips to draw inferences.

The resulting chicken nuggets with potatoes are not just served with fragrant rice.

Chop the fresh chicken thighs into small pieces, blanch them in water, marinate them to taste, cut the potatoes into pieces, fry the chicken thighs until fragrant, then add the potato pieces, simmer together for 20 minutes, and then season them to get out of the pot.

Prepare fresh chicken thighs, marinate them with cooking wine and ginger slices after the cross-flower knife, then cut the potatoes into cubes, heat the oil, add the minced green onions, ginger and garlic, then pour the chicken thighs into them, pour in the potatoes, add green and red peppers and a bottle of beer and simmer for ten minutes.

First put the chicken thighs in the pot and blanch them, then take them out, add an appropriate amount of oil to the pot, and put the chicken thighs in. Add a pinch of salt, oyster sauce and light soy sauce. Add an appropriate amount of water. Then put the potatoes in and simmer for a while.

1.Chop the ginger, shallots, and garlic first.

2.Put the chicken thighs in a pot and add water to boil, add shredded ginger and a small amount of cooking wine, remove the chicken thighs, and let them stand.

3.Cut the potatoes into large pieces and soak them in water.

4.Remove the seeds from the green peppers and cut them into large strips.

6.When the chicken thighs are golden brown, add the dark soy sauce, cooking wine, Sichuan pepper, pepper, and sugar to continue stir-frying, and add the potatoes.

7.Add water that can cover the potato.

8.When the potatoes are almost ripe, add the green peppers.

9.When the juice is almost harvested, add salt, chicken essence, and stir-fry a few times.

10.Taste the saltiness and you're ready to go!

<> material. Ingredients: 700g potatoes, 4 chicken thighs;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of stewed meat, appropriate amount of dark soy sauce, appropriate amount of rock sugar, appropriate amount of ginger slices, appropriate amount of green onions, appropriate amount of vinegar.

Potato chicken thighs. Wash the chicken thighs.

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Peel the potatoes and cut them into cubes.

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Connect the electric pressure cooker to the electricity, put the oil, put the green onions, ginger slices, and rock sugar.

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Add dark soy sauce, salt and stew.

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Add the chicken thighs and stir well.

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Boil. <>

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Pour in the potatoes, stir well, cover and mix the chicken keys.

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When done, add vinegar to taste.

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Remove from the pan. <>

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Tips: Cut the potatoes slightly larger, otherwise they will be rotten in the stew.

Seasoning can be added according to personal taste.

Chicken thigh stew with potatoes.

It is a dish where potatoes are better than chicken thighs

Materials. Potatoes 1 pc.

1 chicken thigh.

Green onion 4 sections. Onion 1 4

1 bell pepper.

1 red pepper.

Ginger 4 slices. 2 dried chili peppers.

5 tablespoons of cooking wine.

3 tablespoons of hoisin soy sauce.

Pepper to taste.

1/2 teaspoon sugar.

Pixian bean paste 3 tablespoons.

A little fresh of vegetables.

Steps to make chicken thighs stewed with potatoes.

Save the practice to your phone.

Step 1space

Wash the chicken thighs, add green onions, ginger slices, cooking wine, pepper and seafood soy sauce, and marinate for about 10 minutes.

Step 2space

While marinating the chicken thighs, cut the potatoes into cubes, and cut the persimmons, red peppers, and onions into cubes for later use.

Step 3space

Less oil in the pot, heat Adjust the heat to medium heat and put in the green onion slices After the ginger slices are exploded, put in the marinated chicken thighs (drain the cooking wine and water) and fry until the surface changes color and take them out of the pot for later use, add the bottom oil in the pot and add Pixian bean paste to fry the red oil, put in the chicken thighs again and stir-fry, add potatoes, onions and peppers in turn and stir-fry several times. Add half a spoon of sugar and stir-fry, add a bowl of water to bring to a boil over high heat, reduce the heat. Cover the lid and reduce the heat to remove the soup and add the fresh vegetables.

Out of the pot, it was done

Step 4space

Eat it

Potatoes and chicken thighs, we want to make a very delicious dish, we can make potato stewed chicken thighs, we first cut the chicken thighs into pieces, then put oil in the pot and boil again, then put the chicken pieces in the oil and fry them first, about a few minutes later, we put in the potatoes, then add salt, monosodium glutamate, soy sauce and other seasonings and then pour in the appropriate amount of water. After waiting for more than ten minutes, it will be made into fragrant potato stewed chicken thighs.

Put the chicken thighs into the basin, add water, put in half a spoon of salt, a little white vinegar, and repeatedly grab and wash several times, then put the pot and add green onion and ginger cooking wine, remove the blood after boiling, take out the water, put the bottom oil in the pot, add rock sugar, crush it with a spoon and melt the oil into one, copy the chicken thighs to color, then add a little light soy sauce, copy evenly, add the boiling water of the chicken thighs, add the green onion and ginger, add a little oyster sauce, add an appropriate amount of salt, add a stewed material bag, cover the lid and stew for ten minutes, cut the potatoes into pieces, add the potatoes after ten minutes, and continue to stew for ten minutes.

You can prepare the ingredients first, cut the potatoes into pieces, chop the chicken thighs into small pieces, ginger slices, and green onions for later use.

First put a little oil in the pot, put the chicken thighs down and fry until golden, turn over, then add a little ginger slices and stir-fry until fragrant, then put in the potato pieces, stir-fry, add salt monosodium glutamate, and finally pour a little water and simmer for half an hour, then put the green onion section, out of the pot!

Ingredients: 2 chicken thighs, 2 3 potatoes, appropriate amount of oil, appropriate amount of green onion, 2 slices of ginger, appropriate amount of ingredients

Thirteen spices to taste, braised soy sauce to taste, sugar to taste, salt to taste, oyster sauce to taste.

Step 1) Wash the chicken thighs with a knife;

2) Blanch the chicken thighs in a pot under boiling water, about 3 5 minutes, remove and set aside;

3) Stir the oil in a pot, add an appropriate amount of thirteen spices, green onions, ginger and ingredients, and then pour in an appropriate amount of braised soy sauce;

4) Add the prepared chicken and stir-fry well;

5) Add an appropriate amount of sugar and continue to stir-fry;

6) Add an appropriate amount of water and wait for the pot to boil;

7) After boiling, add the potato cubes, simmer for about 15 minutes, and add an appropriate amount of salt;

9) Out of the pot, a fragrant stewed potato with chicken and ant legs is ready.

Ingredients: 100 grams of chicken thighs, 50 grams of tomatoes, 100 grams of potatoes, 10 grams of green onions, 5 grams of ginger

10 grams of garlic, 5 grams of coriander, 20 grams of onion, 20 grams of carrots, 10 grams of salt

5 grams of star anise, 10 grams of monosodium glutamate, 10 grams of sugar, 10 ml of dark soy sauce, 10 ml of cooking wine.

Step 1) Wash the chicken thighs and chop them for later use;

2) Wash the tomatoes and cut them into pieces for later use;

3) Cut the potatoes into hob pieces and put them in water for later use;

4) Slice the green onion, ginger and garlic, cut the coriander into sections, cut the onion into pieces, and cut the carrot into cubes for later use;

5) Pour 250ml of water into the pot, put in the chicken pieces, blanch the blood, skim off the blood foam, pour into a colander for later use;

6) Put 10ml of salad oil into the pot, bring to a boil over high heat, and add star anise to stir until fragrant;

7) Add the chicken pieces and stir-fry over high heat, then add 25 grams of green onions, ginger and garlic and stir-fry until fragrant, and add tomatoes to stir-fry;

8) After the tomatoes are stir-fried, add the onion and stir-fry, and at the same time add dark soy sauce, salt, chicken essence, cooking wine, and sugar and stir-fry evenly;

9) After stir-frying evenly, add 350ml of water, add potatoes and carrots, and bring to a boil over high heat;

10) After the fire boils, turn to low heat, simmer for 15 minutes, then put on a plate, sprinkle with some chives for garnish.