How to make sweet and sour chicken thighs, how to make sweet and sour chicken thighs What is the way

Preparation of sweet and sour chicken thighs.

First, prepare a few chicken thighs and cut a few diagonal knives on the surface to facilitate the flavor.

Second, cut the green onion, ginger and garlic, cut the dried chili pepper into sections, and don't eat spicy food.

Third, put water in the pot, put the chicken thighs in a pot under cold water, add a few slices of ginger, pour two spoons of cooking wine, and wash with water for later use.

Fourth, take an empty bowl, add a spoonful of cooking wine, a spoonful of dark soy sauce, two spoons of light soy sauce, three spoons of sugar, four spoons of balsamic vinegar, five spoons of water, stir evenly and set aside.

Fifth, put oil in the pot, add a few grains of rock sugar, fry the sugar color over low heat, fry until the jujube is red, add the chicken thighs, stir-fry evenly, and make the chicken thighs evenly stick to the sugar color.

Sixth, add green onions, ginger, garlic and dried chili peppers and stir-fry until fragrant, add water and boil, pour in the sauce just adjusted, and simmer over low heat for about 28 minutes.

Seventh, add salt and chicken powder to the pot to taste, reduce the juice over high heat, and wait for the soup to thicken, then you can put it out of the pot and put it on the plate.

This sweet and sour chicken thigh is simple to make, does not require too many ingredients, and tastes delicious and sour.

Tender and juicy sweet and sour chicken thighs, crispy on the outside and tender on the inside, sweet and sour.

Sweet and sour dishes have always been my family's favorite, sweet and sour.

The sauce is so delicious that you lick your fingers.

Ingredients: 10 chicken wings, 2 eggs, cornstarch, flour.

Method. 1.Prick the chicken wing root with a toothpick a few times, add half a spoon of salt, half a spoon of mustache.

Pepper powder, 1 spoonful of starch, 1 spoonful of cooking wine, 2 spoons of light soy sauce, 1 spoonful of oysters.

oil, mix evenly and marinate for 2 hours or overnight.

2.Sweet and sour sauce: 1 spoonful of sugar, 11 tablespoons of white vinegar, 12 tablespoons of light soy sauce, 14 tablespoons.

11 spoons of tomato paste, 10 tablespoons of starch, 10 and a half bowls of water, stir well.

Put two eggs and 60 grams of flour in the chicken wings.

Even. 3.Mix the fried chicken powder starch and corn starch 1:1 evenly, and the chicken wings are covered with fried chicken powder on the surface, and put them in the pan to fry and cook.

4.Pour sweet and sour sauce into the pan and boil until thick, pour in the fried chicken thighs, and turn.

Stir-fry a few times and sprinkle with an appropriate amount of white sesame seeds.

It's so delicious that the sweet and sour chicken thighs that lick your fingers are ready, you must.

Give it a try.

Ingredients for sweet and sour chicken thighs.

12 chicken thighs, a little green onion, a little ginger, an appropriate amount of cooking wine, an appropriate amount of cooking oil, an appropriate amount of rock sugar, an appropriate amount of aged vinegar, an appropriate amount of soy sauce, and an eye anise.

Preparation of sweet and sour chicken thighs.

Step 1: Cut each chicken thigh into a knife and put it in a pot to boil, (add an appropriate amount of water to the pot, an appropriate amount of green onions, 3 slices of ginger, a star anise, and an appropriate amount of cooking wine) when cooked for 6 minutes, remove and set aside.

Step 2: Heat the oil in a pan, add minced green onion and ginger to burst until fragrant, add the spare chicken thighs and stir-fry.

Step 3: When the chicken thighs are golden on both sides, add rock sugar, cooking wine, soy sauce and aged vinegar and stir-fry until the rock sugar melts.

Step 4: After the rock sugar is dissolved, add appropriate warm water and boil over high heat, then turn to medium-low heat and simmer (the water level does not submerge the chicken thighs) Step 5: When the soup is about to dry up, add a little old vinegar to enhance the flavor. The sweet and sour chicken thighs that go well with the rice are done

Sweet and sour chicken thighs, delicious and delicious.

1. 5 chicken thighs, appropriate amount of sugar, appropriate amount of vinegar, and a small amount of chopped green onions.

2. First of all, wash the chicken thighs, then boil water in the pot, blanch the chicken thighs, and then use a knife to cut a few knives on the chicken thighs, so that it is better to absorb the flavor.

3. Then marinate the chicken thighs. First, add oil, soy sauce, green onions, and salt. Marinate the chicken thighs for about 20 minutes, and be sure to spread them evenly so that the flavor will be evenly absorbed.

4. Pour a small amount of peanut oil into the pot, add chopped green onion and stir-fry until fragrant. Then add a spoonful of sugar, add the chicken thighs as well, and stir-fry. About 10 seconds, pour in half a spoon of vinegar, half a spoon of soy sauce, and then add half a spoon of salt, stir-fry evenly.

Wait until the chicken thighs are darker, add a spoonful of water, cover the pot and simmer over medium heat for about 5 minutes.

5. Open the lid of the pot, and then try the chicken thigh with chopsticks, if there is no bleeding, then the chicken leg is ready, and finally you can sprinkle a little green onion.

First of all, the ingredients we prepared are: a pound of chicken thighs, hawthorn, aged vinegar, soy sauce, corn starch, rock sugar, ginger, and green onions.

The first step is to process the ingredients. Place the chicken on top of the cutting board, skin side down, and chop a few times horizontally and then the other way around, without using too much force, otherwise the chicken will break. Then cut the chicken into strips, not too small or too coarse, cut to the size of your index finger.

Then remove the seeds of the hawthorn and cut it and put it on a plate for later use.

Step 2: Marinate. Put the chicken in a bowl and marinate, add an appropriate amount of ginger slices, an appropriate amount of green onions, and then add a spoonful of aged vinegar, a spoonful of cooking wine, and an appropriate amount of salt, and grasp the chicken until even. Then add an appropriate amount of cornstarch, a spoonful of oil, grasp evenly, and marinate for about 15 minutes.

Step 3: Stir-fry in the pan. **Hot pan, no need to pour oil, put the chicken in, fry it on high heat until golden on both sides, turn off the low heat, add two spoons of extremely fresh soy sauce, add 6 pieces of rock sugar, fry it, and then you can put in the hawthorn and turn on the high heat. Then put two spoons of aged vinegar along the edge of the pot, stir-fry a few times and you can get out of the pot.

Out of the pot and served on the plate, this spleen-strengthening and appetizing, sweet and sour ancient vinegar roast chicken is finished, looking at the red and bright color, full of appearance, making people drool when they look at it.

This taste, it is so fragrant, the chicken is very tender, the skin has a fragrant smell, and the sweet taste of hawthorn, it is really delicious, and there is no oil, so it does not taste greasy at all, and the most important thing is that its taste is particularly tender, and you can also taste its taste is that there are layers of fibers in it, and there is a rich sauce in it, which is so delicious.

Do what you want, vinegar roast chicken shank, chicken shank under the cold water pot cooked, take out, bottom oil in the pot, green onion, ginger, garlic and dried chili pepper stir-fry, chicken shank, add vinegar and salt chicken essence to taste, stir-fry evenly, sprinkle with chopped green onion and you can eat it out of the pot. Then it is roasted and eaten, soaked in vinegar for half an hour, put on the grill, baked for 20 minutes, sprinkled with salt and eaten.

Preparation of vinegar-roasted chicken shank:

Chop the chicken thighs, add ginger slices, an appropriate amount of vinegar, a little salt, light soy sauce to the chicken pieces, rub it slightly to make it flavorful, put sesame oil, add green onions, ginger and garlic to stir-fry, pour in the chicken pieces and stir-fry until the meat skin becomes tight and white, turn down the heat, pour a circle of aged vinegar on the side and cover and simmer for about ten minutes, pour in the aged vinegar again and cover and simmer. After simmering for 10 minutes again, lift the lid and pour in vinegar for the last time, add the chopped millet pepper and stir-fry for one minute, add an appropriate amount of salt and chicken essence to get out of the pot.

Clean the chicken calves and fry them first, add a small amount of rock sugar to enhance the freshness, add light soy sauce, dark soy sauce and ginger slices to boil, add an appropriate amount of vinegar after low heat, add a small amount of salt and vinegar on the side of the pot and stir-fry a few times after the juice is collected.

First of all, wash the chicken calves, put them in the oil pan and fry them until they are golden brown on both sides, leave oil at the bottom of the pot, add the green onion and ginger seasoning and stir-fry until fragrant, and add water to the large pot to simmer all the food.

A home-cooked recipe Braised chicken shank ingredients 500g chicken shank, appropriate amount of light soy sauce (3 spoons), appropriate amount of dark soy sauce (1 spoon) (mainly for color mixing, can not be added, in addition, according to personal taste, add an appropriate amount of salt) appropriate amount of cooking wine (1 spoon), appropriate amount of vinegar (2 spoons), appropriate amount of sugar (1 spoon), appropriate amount of water, appropriate amount of green onion, ginger and garlic. Steps:

First, the chicken shank is cleaned up, then marinated for half an hour with various spices, and then treated with vinegar and chicken shank for 50 minutes.

Start by preparing some chicken thighs, and some spices.

After cleaning the chicken thighs, then cut the surface of the chicken thighs with a flower knife a few times, marinate them with seasonings for 20 minutes, then add oil to the pot, fry the chicken thighs and pour water on them, then pour vinegar, put more vinegar, so that the chicken thighs are delicious.

Material: Main material6 chicken feet. SeasoningAppropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of tomato paste, appropriate amount of blended oil, appropriate amount of brown sugar.

Sweet and sour chicken feet to prepare1.Clean the chicken feet, chop off the toenails, chop into pieces, ginger and garlic slices.

2Salt, brown sugar, tomato paste in a bowl and set aside.

3.Heat the pan with cold oil, add the garlic, and stir-fry the ginger until fragrant.

4.Add brown sugar, salt and tomato sauce and stir-fry.

5.Stir-fry the juice until fragrant and add the chicken feet.

Blind Kai 6Stir-fry quickly and evenly, fully colored, and sauté for a few minutes.

After minutes, add an appropriate amount of water.

8.Cook until chicken feet are cooked through.

9.Reduce the heat to drain the soup.

10.Serve.

Tips for making sweet and sour chicken:

Sweet and sour chicken nuggets. Ingredients Required]:

2 chicken thighs, appropriate amount of green onion and ginger, appropriate amount of cooking oil, 1 carrot, 1 green pepper, 1 egg yolk, 2 tablespoons of starch, 1 tablespoon of pepper, half a tablespoon of salt, 1 tablespoon of cooking wine, 1 can of sweet and sour sauce.

Cooking process]:

1. Buy fresh chicken thighs, remove the chicken skin, then remove the chicken thigh bones, then cut the processed chicken thighs into pieces and prepare them, then cut the carrots into pieces, slice the green peppers, and shred the green onions and ginger, all of which are put on a plate and prepared.

2. Add an egg yolk to the chicken thigh meat just cut, then sprinkle a spoonful of pepper, half a spoon of salt, and a spoonful of cooking wine, then beat the egg yolk and stir the chicken thigh, grasp the ingredients and chicken thigh, add starch, and continue to grasp well.

3. Then wait for the chicken thighs to be evenly marinated to make such a state, and then you can wait for the pot.

4. Pour an appropriate amount of oil into the pot, preferably more, so that the chicken pieces can roll up in it, boil the hot oil and wait for the oil temperature to be about seven or eight ripe when the chicken pieces are ripe, if you are not sure, you can use chopsticks to test the oil temperature, and the blistering on the side represents the temperature.

5. Quickly remove the chicken nuggets after they are fried and set, and then fry them again after the oil is hot until the surface of the chicken nuggets is golden brown, and then put them on a plate for later use.

6. Heat the oil, put the prepared green onion and ginger shreds into the pot and stir-fry until fragrant.

7. Pour the prepared carrot cubes and green pepper slices into the pot, because the sweet and sour sauce is more convenient and trouble-free, so I directly add the sweet and sour sauce to make the sauce, add the sweet and sour sauce to the pot, and keep stir-frying until the side dish is evenly coated with the sauce.

8. Quickly put the fried chicken pieces into the pot, and then stir-fry quickly, so that each piece of the fried chicken pieces is coated with sweet and sour soup.

9. Wait until the chicken pieces and side dishes are stir-fried evenly, if you feel that the soup is not enough, or if you like more soup, you can add a little water, and then continue to stir-fry, reduce the juice over high heat, and you can get out of the pot.

Cooking tips] 1. The chicken pieces must be fried twice, and the first time must be quickly fished out, so that the fried chicken pieces can be crispy on the outside and tender on the inside.

2. It is best to choose chicken thighs for chicken, which tastes better than other parts of the chicken.

Chicken thighs with rock sugar sauce.

Add cooking wine, green onion and ginger to stir-fry the water to remove the smell.

Blanch the chicken thighs at the same time, add a spoonful of soy sauce and a spoonful of cooking wine, green onions, ginger, star anise, peppercorns and boil, put the blanched chicken thighs in, boil over high heat, turn off low heat and simmer. Add a pinch of salt after half an hour and simmer for another half hour.

Take out the chicken thighs and put out a big bowl of soup tomorrow to eat hot pot to make the soup base.

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In another wok, a little oil, add bean paste and stir-fry until fragrant, cook a spoonful of cooking wine, add two spoons of soy sauce and rock sugar, add an appropriate amount of chicken broth to boil, add an appropriate amount of salt, put the chicken thighs into the wok, color one side and then turn the other side. (Don't turn it over often, the chicken thighs have been deboned after stewing for an hour, and stew for ten minutes less next time) Use a spatula to push the chicken thighs from time to time so as not to stick to the bottom of the pot, collect the juice and take pictures to eat!

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If you make it, you should be able to prepare the ingredients directly, and then marinate it directly, and then cook it directly, this should still be very delicious, or very much.

2 chicken thighs, several slices of ginger, 2 green onions, 1 star anise, 1 licorice, 1 grass fruit, 1 bay leaf, 1 pinch of cinnamon sticks, 3 tbsp soy sauce, 3 tbsp sweet noodle sauce, 1/2 bowl of rock sugar, 1 tbsp rice wine, 3 tbsp water.

Method. Prepare the ingredients, cut the green onion into sections, and slice the ginger for later use.

After the chicken thigh is scalded to remove the blood, rinse it with cold water for later use.

After stir-frying ginger slices and green onions in a frying pan, add rock sugar and cook until melted (the fire should be small, otherwise it will burn), add sweet noodle sauce and stir-fry slightly, and then add soy sauce and rice wine, then the sugar will form a piece, add 3 tablespoons of water and Chinese herbal medicines, cook until the sugar melts, put in the chicken thighs, cover the pot and simmer over low heat for 15 minutes.

Turn the chicken thighs over and cook for another 15 minutes.

Then turn it over again, turn on medium heat and slowly reduce the sauce, scooping up the sauce from time to time and drizzling it over the chicken thighs.

Wait until the sauce becomes thick, and then you can scoop up the chicken thighs After the sauce is filtered, it is used to pour rice, which is salty and sweet, and full of aroma

Wash the chicken thighs, cut them with a flower knife, take salt and soy sauce and marinate for 30-60 minutes.

Add hot or boiling water at the same level as the chicken thighs, simmer on high heat for 3-5 minutes, turn to low heat and simmer until the meat is crispy and deboned, and turn the chicken thighs in the middle to facilitate the flavor, and then you can get out of the pot (about half an hour).