How to make chicken thighs and roasted potatoes more delicious? Why?

Cut the chicken thighs into pieces, add cooking wine in water, blanch the chicken pieces, then wash them, cut the potatoes and soak them in water for a while, heat the oil and put in the pepper, chili, bean paste, ginger, garlic, salt, chicken pieces, soy sauce, cooking wine, sugar, stir-fry for a period of time, put in the potatoes, add some water and simmer for a while.

First of all, you should prepare fresh chicken thighs and potatoes, heat the oil, pour in the green onions, ginger and garlic, then put the chicken thighs and cut potatoes into the pot, add the appropriate amount of salt, sugar, chicken essence, oyster sauce, light soy sauce, cooking wine, pepper, five-spice powder and stir well, add an appropriate amount of water, and simmer for about 35 minutes on low heat. Because the chicken thighs and potatoes are very delicious, the taste will be better.

You need to cut the chicken into small pieces, cut the potatoes into small pieces, then add water to the pot, put star anise, fennel, put in the chicken, the chicken needs to be blanched with hot water in advance, and simmer over low heat, so that the fishy smell can be removed, and the taste will be better.

Today, I bought a potato roast chicken thigh, a home-cooked dish with very simple ingredients and methods, and basically there is no possibility of failure. Chicken thighs and potatoes are both very flavorful ingredients, and the combination of these ingredients is actually a guarantee of taste. No matter how you do it, stew, boil, soup, bake, fry, fry, it will be delicious.

After the braised two, the flavor of the two absorbs each other, the chicken thighs are crispy and tender, the potato flour is glutinous, delicious and not greasy, appetizing and rice, often the potatoes on the plate are eliminated before the chicken.

Ingredients: 3 chicken thighs.

Potatoes 1 pc.

3 shiitake mushrooms.

Ginger to taste Garlic to taste.

1 tablespoon of bean paste.

Light soy sauce 2 scoops.

1 scoop of dark soy sauce.

Oyster sauce 1 scoop.

Super delicious potato roasted chicken thigh recipe.

Put the chicken thighs in a pot, add ginger, 1 tablespoon of cooking wine, boil and blanch the blood, rinse and set aside.

Cut the potatoes into cubes, heat oil in a pan, add the potatoes and fry them until golden brown on both sides, and set aside.

Leave oil at the bottom of the pan, add the chicken and stir-fry until the surface is golden brown, ginger and garlic 1 tablespoon bean paste, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir-fry evenly.

Add water, don't get over the chicken, mushrooms and potatoes, bring to a boil over high heat, turn to low heat and simmer until the soup is thick, add green peppers and stir-fry again.

Ingredients: 1 chicken thigh, 1 potato, 3 shiitake mushrooms, 2 cloves of garlic, 1 piece of ginger, 1 spoonful of cooking wine, 1 spoonful of light soy sauce.

Step 1: The meat quality of chicken thigh meat is relatively strong, the taste is better, if it is used chicken wings and other parts, but there will be a certain difference in taste, chicken thigh meat should be cleaned first and then remove the bones, and then cut into small pieces for later use, cut the potatoes into pieces after peeling, and cut the mushrooms in half after cleaning, or simply do not cut them.

Step 2: The cut chicken can be marinated with salt and cooking wine first, so as to remove the smell and enhance the flavor.

Step 3: Heat the oil, then put the chicken thighs in the pot and start stir-frying, until the chicken thighs are golden brown, and then release the soy sauce, ginger and garlic and an appropriate amount of salt to stir-fry until fragrant.

Ingredient breakdown. 3 chicken thighs.

2 potatoes. 1 green pepper.

Sugar to taste. Garlic to taste.

Ginger to taste. Green onions to taste.

Salt to taste. Appropriate amount of monosodium glutamate.

Pepper to taste.

Appropriate amount of dark soy sauce. Salty and sweet taste.

Stewing process. Twenty minutes takes time.

Normal difficulty. Steps to make chicken thighs and roasted potatoes.

Soak the chicken thighs in purified water to remove the blood. About 15 to 20 minutes, I'll just soak it up and go do something else.

Slices and slices onions, ginger and garlic, and the effect of taking pictures at night is not good.

Cut the chicken thigh soaked in blood into pieces, and I usually cut the larger chicken leg twice and break it with the back of the knife. Re-cut the chicken thighs.

Peel the potatoes and cut them into cubes.

Heat the oil in a pan and stir-fry the chicken thighs until white.

Add pepper, green onions, ginger, garlic, and sugar (put less sugar) and stir-fry with dark soy sauce.

Add the potato wedges and stir-fry a few times.

Add purified water below the height of the dish, do not add too much. After simmering over high heat, turn to medium heat and continue to simmer, adding salt.

Green peppers are washed and broken into small pieces, and it is said that vegetables that are broken by hand are more nutritious than when cut by hand.

When the soup is dry, add green peppers and stir-fry until the soup is dry until it squeaks.

Turn off the heat and add MSG to stir-fry and put it on a plate!

The edamame is fragrant, a little sweet, the chicken thighs are smooth and tender, fragrant, and the fat content is not high, all of which are my favorite ingredients, and the two are nutritious together.

Ingredients. Edamame 350g

3 chicken thighs. Carrots to taste.

Ginger to taste. Salt to taste.

Oil to taste. Light soy sauce to taste.

Number of diners: steps.

Prepare three chicken thighs.

Remove the bones of the chicken thighs, cut them from the thick part of the meat, and tear them downward, but be careful not to scratch them in the process.

After the chicken thighs are bone-free, cut into small pieces, put them in a basin, add salt, ginger shreds, cooking wine, and light soy sauce for half an hour.

Prepare the edamame and wash it well.

Cut the carrots into dice and edamame-sized pieces.

Heat oil in a pan and stir-fry the marinated chicken thighs.

Stir-fry until it changes color and is ripe.

In a separate pan, pour in the oil, heat and stir-fry the edamame and diced carrots.

Add salt to taste and stir-fry well.

Pour in the chicken thighs and stir-fry until the chicken is fully cooked and the green beans and rice are flavorful.

Add a little oyster sauce to enhance the freshness.

Stir-fry evenly, add minced garlic and sesame oil, remove from the pot after the fragrance, and start the meal.

<> 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.

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 them for three minutes after the water boils, remove them and clean them with clean 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.

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.

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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!

Blanch the chicken thighs for later use, put oil in another pot, add sugar after heating, pour in the chicken thighs until they change color, stir-fry and color, and then add cooking wine and green onions. Ginger. Aniseed.

Stir-fry the dried chili pepper with light soy sauce and salt, add water to cover the chicken thighs, turn to low heat for 5 minutes on high heat for 20 minutes, and wait for a little soup to get out of the pot!

After blanching the chicken thighs, control the moisture, fry the star anise and cinnamon in the pot until fragrant, add potatoes, water and seasonings, cook over low heat, reduce the juice over high heat, simple and delicious.

Put the chicken thighs in a pot and blanch them again, heat the oil, and put the chicken thighs in. Add a little light soy sauce, oyster sauce, salt and dark soy sauce, and then add the potatoes. Stir-fry for a while.

Cut the chicken thighs into small pieces, add cooking wine, light soy sauce, corn starch, cooking oil and ginger shreds, grasp and marinate for 10 minutes, put the mixed chicken thighs in a hot oil pan and stir-fry the discolored, then add potatoes and onions and stir-fry well until the potatoes are browned, add an appropriate amount of water, cover the pot and simmer for about 20 minutes.

Chicken thighs stewed with potatoes are served on the table in seconds, and the soup is all drunk!

Potato stewed chicken thighs, it can be said that it is a particularly common home-cooked dish, I will do it almost once a week, suitable for all ages, and nutritious, especially not greasy, the old man and children praise it, it is a good dish, the materials are also simple, basically more than ten yuan, a hard dish on the table!

Ingredients: 1 chicken thigh.

Potatoes 1 pc.

5 slices of ginger and 5 scoops of light soy sauce.

Green onions, 3 tablespoons of cooking wine.

3 dried chili peppers.

Sugar two scoops of star anise one.

Bayina is not available.

Chicken thighs stewed with potatoes are served on the table in seconds, and the soup is all drunk! The method of chicken leg is one, and if there are more people in the family, you can have two.

Cut into cubes, add cooking wine, three tablespoons of ginger, and five slices of ginger and marinate for about 10 minutes to remove the smell.

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Cool a pot under water, boil and remove it, this step is to remove the blood and foam.

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When boiling, throw the ginger slices into it, and take it out immediately after boiling, otherwise the chicken will be too chai, and the boiled water will be poured out.

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Stir-fry sugar color. Heat it over medium heat, heat the oil, pour in two spoonfuls of sugar, fry until a little smoking, and add the chicken thighs.

ps: The chicken thighs just taken out are dried to control the moisture, if they are not dry, pay attention to splashing when pouring them into the pot.

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This is the process of frying sugar, and you must keep stir-frying to avoid sticking to the pan.

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It's almost the same when it comes to stir-frying.

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Then pour in the green onion and dried chili pepper and stir-fry for another minute.

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Add boiling water and potato wedges. Underneath the drumsticks.

ps: It must be hot water, not cold water, otherwise the hot chicken thighs will shrink immediately when they encounter cold water, and finally the meat will be very tight and woody.

Five scoops of light soy sauce. An octagonal.

Two bay leaves [no can be put away].

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Bring to a boil over high heat, skim off the foam and reduce to medium heat and simmer for 15 minutes.

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Taste salty, adjust it with salt, add less water when salty.

Collect the juice on high heat, leaving a small bowl of soup is the best, too much water is like soaking, which will affect the taste.

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Start enjoying! The potatoes are soft and glutinous, the chicken thighs are Q bomb, the soup is rich, it's not delicious, you come to me!

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