How to make the tender braised chicken thighs? Homemade braised chicken thighs

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.

How to make braised chicken thighs].

Step 1: Wash the chicken thighs you bought, boil the water after washing, put the chicken thighs in cold water, this process is blanching, and this process is essential, this is because blanching can remove the blood in the chicken legs, if the blood in the chicken thighs is not removed, then the fishy smell of the braised chicken thighs is very heavy, after blanching, you can put the chicken thighs in cold water to rinse, so that the chicken skin will be more elastic.

Step 2: Prepare the ingredients to be used: ginger slices, green onions, star anise, Sichuan pepper, then boil the water, chicken thighs and ingredients into the pot, here the water should be submerged in the chicken thighs, and then add the sauce, light soy sauce, dark soy sauce, oyster sauce, rock sugar, salt, and then turn on high heat and cook for 10 minutes, then turn to low heat for 20 minutes, and then turn high heat to collect the juice.

The above is the production method of braised chicken legs, if you are interested in the small partners can try it, but it should be noted that the chicken thighs must be blanched when making braised chicken thighs, and the braised chicken thighs made by blanching the chicken thighs will be delicious, if the chicken thighs are not blanched, but directly taken to make braised chicken thighs, then the braised chicken thighs are fishy and unpalatable, so you must blanch the chicken thighs when you do them, and you can make the braised chicken thighs after mastering these.

The chicken thighs are marinated for a long time, and if there is a condition, use a mallet to loosen the chicken, and then marinate, if there is no condition, use brine to marinate for more time, and it should be steamed in a pot, not boiled or fried.

How to make chicken thighs? I think this should be going to rub the eggs for him, and get them again, and make them again.

Many people love to eat chicken legs, and there are many people who like to make chicken legs into all kinds of delicacies, if you can make chicken legs into home-cooked braised chicken legs, I believe it should be the vast majority of friends who like it, of course, many people do not know the specific method, let this article tell you in detail.

Homemade braised chicken thighs

1. Home-cooked braised chicken thighs.

The main ingredients to prepare to make home-cooked braised chicken thighs are an appropriate amount of fresh chicken thighs, a small amount of five-spice powder, cinnamon, fennel, an appropriate amount of rice wine, soy sauce, and some sugar and salt. If you want to make authentic braised chicken thighs, then the selection of these materials must be carefully selected, high-quality raw materials can make an authentic and delicious taste, so you must prepare these ingredients before making.

2. The steps of the home-cooked braised chicken thighs.

First of all, clean the prepared chicken thighs, remove all the fluff on the surface, then remove the bones inside, boil a pot of water in the pot, and then put the cleaned chicken thighs into it to cook, about two minutes later, pick it up, then wash the pot and put in the chicken thighs, add water and some other seasonings, boil it over high heat, and then change to low heat to boil, about half an hour later, and finally put it on a plate and pour the marinade.

3. The characteristics of home-cooked braised chicken thighs.

Home-cooked braised chicken thighs are mainly made of chicken thighs as the main raw material, and some other condiments are used as auxiliary materials to make a special delicacy, the home-cooked braised chicken thighs taste particularly fresh and fragrant, and there is also a flavor to eat, not only the taste is very good, and the nourishing properties are also very good, by eating home-cooked braised chicken thighs can improve our appetite, warm and replenish our body, which is also rich in various nutrients, and is used to enhance physical fitness, so home-cooked braised chicken thighs are worth tasting.

If you want to eat, you can refer to the methods introduced above to make it, and the taste and nutrition of the braised chicken thighs after the spring steak is made are very prominent.

Extended reading: Chicken thighs Preparation of chicken thighs.

Home-cooked recipe for braised chicken thighs:

Ingredients: 5 chicken thighs, 10 shiitake mushrooms.

Excipients: 1/2 onion, 1 star anise, 15 grams of ginger, 1 orange peel, 1 pinch of Sichuan pepper, 2 teaspoons dark soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon sugar, appropriate amount of salt, appropriate amount of vegetable oil.

Steps: 1. Soak the frozen chicken thighs in water for about two hours until they are completely thawed, then remove the remaining chicken feathers and the yellow skin at the base of the feet, wash them carefully, and prick the chicken thighs with scissors a few times to make it easy to absorb the flavor.

2. Then sprinkle some peppercorns and salt on the chicken thighs, grab them a few times with your hands, and marinate for a day.

3. Soak the shiitake mushrooms the next dayPrepare the spices for braised chicken thighs: 15 grams of ginger, 1 star anise, 1 pinch of Sichuan pepper, 1 piece of orange peel, half an onion;I still have some old marinade here (this is left over from every braised meat dish).

4. Clean the marinated chicken thighs and control the water. This process is important to effectively remove odors.

5. Heat the pot and pour a little oil to moisten the pot, put the chicken thighs into the pan, put the skiny side underneath, and fry over medium heat.

6. Fry the dough with the skin and turn it over, and put the mushrooms, onions, ginger, star anise, Sichuan pepper and orange peel in the pan, and continue to fry over medium heat until the spices exude fragrance.

7. At this time, pour in the water for soaking shiitake mushrooms, the marinade, 2 teaspoons of dark soy sauce, 1 tablespoon of oyster sauce, and half a teaspoon of sugar.

8. Cover the pot, bring to a boil over high heat, turn to low heat, keep the water in the pot bubbling slightly, simmer for 15-20 minutes, and turn over in the middle.

9. Remove from the pot. 10. The finished product is as follows. <>