How to make smoked chicken thighs delicious?

Ingredients. Smoked duck legs.

500g cayenne pepper.

5 pcs. Accessories. Oil. Amount.

Salt. Amount. Light soy sauce. Amount.

Wine. Amount.

Garlic leaves. Amount.

Steps. Wash the two duck legs in hot water and chop them into small pieces.

2.Chop the peppers.

3.Garlic leaves finely chopped.

4.Cook the duck legs for 10 minutes, then drain the water.

5.Heat the pan with oil, add the chili pepper and add an appropriate amount of salt and stir-fry for a while.

6.Put the duck legs in the pan and stir-fry for a while.

7.Add an appropriate amount of light soy sauce and cooking wine and stir-fry evenly.

8.Stir-fry the garlic leaves for a while and remove from heat.

Ingredients: chicken feet, ginger, cinnamon, star anise, ginger, salt, cooking wine, sugar.

Smoked ingredients: rice, brown sugar, black tea.

Brown sugar is smoked out with a heavy color and looks good.

Method: 1: Soak chicken feet and wash.

2: Cut off the chicken nails.

3: Put the washed chicken feet into the pot and pour in the water that can cover the chicken feet.

4: Bring to a boil, skim off the foam.

5) Add ginger, cinnamon, ginger, bay leaf and star anise.

6: Add salt to taste. (Slightly heavier, not easy to taste).

7: It is about 10ml of Huadiao wine. Wine.

8) Add a little sugar to enhance umami. (Dislikes can be omitted).

9: Remove lid, simmer over low heat and cook for about 40 minutes. (Be sure to low heat, the chicken feet are easy to open the skin and flesh when the fire is big, which affects the appearance) Cooked chicken feet, do not take them out, care, and soak them into the flavor.

10) Take an iron wok and spread a large sheet of tin foil on the bottom of the pan.

11: Place brown sugar, rice, and black tea on top. (The proportion of brown sugar is the largest, and the others are about the same).

12: Mix the ingredients.

13: On the stand, put the steaming grate. (The best of the large holes).

14: Place the chicken feet that control the moisture one by one on the steaming grate, leaving a gap in the middle, which is too crowded and easy to color unevenly.

15: Cover the lid, **, over medium heat, and cook for about 3 minutes. (If the edge of the pot is tight, wrap it in a damp cloth, the smell of oil smoke comes out on the edge, smell the smell, there is a strong burnt fragrance) turn off the heat, do not rush to open the lid, simmer for another 10 minutes, wait for the smoke to completely dissipate, open the lid.

16: If you use the above method, there is no hole in the steaming grate, it is easy to cause uneven coloring, it is recommended to put chopsticks in the steaming grate to support, so that there is a gap between the chicken feet and the steaming grate, and the smoke can smoke all over the chicken body.

17) After the chicken feet are smoked, take them out and brush them with sesame oil.

18: Cool the chicken feet in a basin, take them out and bag them after cooling.

1. Soak the chicken thighs in warm water and scrape them clean. Then put it in a pot of water, heat and boil thoroughly, remove and drain.

2. Put red brine in the pot, add green onions, ginger and spice packets, add refined salt to adjust the taste after boiling, add chicken thighs to marinate and take out, drain.

3. Put the marinated chicken thighs on the smoker, put them in the smoker, smoke them with sugar, and take them out and brush them with a layer of sesame oil.

Material. 2500 grams of chicken thighs. 3000 grams of red brine with seasoning, 1 spice bag (with smoked boy's chicken), 20 grams of green onions, 15 grams of ginger, 100 grams of sugar, and an appropriate amount of sesame oil.

Method. 1. Soak the chicken thighs in warm water and scrape them clean. Then put it in a pot of water, heat and boil thoroughly, remove and drain.

2. Put the red brine in the pot, add green onions, ginger and spice packets, add salt to adjust the taste after boiling, put in the chicken thighs and take them out, drain.

3. Put the marinated chicken thighs on the smoked grate, put them in the smoker, smoke them with sugar, and take them out and brush them with a layer of sesame oil.

Material replacement. The raw materials can be replaced with chicken necks and chicken wings, which are called smoked chicken wings and smoked chicken necks.

Taste changes. The seasoning can be replaced with white brine, called white braised chicken thighs.

First remove the blood foam in cold water, boil first, and then put the white sugar tea leaves into the pot, put the chicken thighs in the steaming drawer, and cover the lid ** to smoke.

How do you make smoked chicken thighs delicious? First of all, buy fresh chicken thighs, put a large flower knife on the chicken thighs, then salt-marinate the shredded cornstarch ginger, marinate it for about 20 minutes to plant it, and then steam it in a pot, and after steaming, you can roast it directly.

Hello, I think smoked chicken thighs, if you want to make them, it's best to change the chicken thighs to a knife first, then add cooking wine and ginger, marinate them first, and finally it tastes better in Hoon.

1 turkey leg. The sauce contains 15 grams of star anise, 10 grams of nutmeg, 50 grams of chicken fat, 10 grams of sand kernels, 10 grams of angelica, 10 grams of cinnamon, 5 grams of cloves, 5 grams of fennel, and 50 grams of fresh ginger. 15 grams of smoked tea, 25 grams of sugar, 100 grams of rice.

150 grams of refined salt, 50 grams of monosodium glutamate, 30 grams of sugar, and 6,000 grams of old soup.

1 Rinse the turkey leg with blood, blanch it in boiling water for a while, remove it and set aside.

2 Add the sauce packet, refined salt, monosodium glutamate, sugar, and old soup to a pot, bring to a boil, add the turkey thighs, and use the sauce on low heat for about 50 minutes.

3 Take an iron pot, sprinkle a layer of rice evenly on the bottom of the pot, then sprinkle tea leaves and sugar, then put an iron grate, put the turkey leg on it, cover the pot tightly, and burn it with a strong fire until smoke comes out of the pot.

4 When the smoke is gone, take out the turkey legs, brush them with sesame oil while they are hot, and cut them into pieces.

600g turkey thighs: ingredients: appropriate amount of sugar, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of chicken essence, appropriate amount of white pepper.

Appropriate amount of nutmeg powder, appropriate amount of glucose.

1.Clean the turkey thighs you bought.

2.Put the appropriate amount of salt, sugar, monosodium glutamate, glucose, chicken essence, white pepper, nutmeg powder, and glucose into the appropriate amount of water and mix well.

3.After marinating, it can be baked, put it in the oven at 200°C and bake for about 60 minutes to cook.

4.If the color is not beautiful enough, you can put some sugar in the oven and the smoke will be even better.

The characteristics of this dish: rich fragrance, fresh and juicy meat, golden color, etc.

When baking, you must pay attention to the baking temperature, if the fire is small, the roasting is not cooked, the fire is large, the outside is paste, and the inside is raw.

1Clean the turkey thighs you bought. 2. Remove the bones and cut into three large pieces. 3. Prepare rosemary and bay leaves.

4 Preparation: basil flour, citronella powder and black peppercorns. 5. Take an appropriate amount of each of the above spices, add sugar and salt and mix.

Spice according to the size of the turkey leg and each person's taste) 6 Spread the mixed spices evenly on the turkey meat and marinate for 2 hours. 7Wrap the marinated turkey thighs in tin foil. 8. Put it in the oven and bake it at 200°C for 50 minutes (take it out and open it and flip it twice) 9. Open the cooked turkey thigh and pour the gravy into a small bowl for later use.

10 grilled out gravy. 11Place the turkey thighs back in the oven and bake for a few minutes until golden brown.

12Cook the roasted gravy with the grape tomatoes. 13Drizzle the boiled sauce over the sliced "fragrant roasted turkey thigh" and enjoy.

The characteristics of this dish: rich fragrance, fresh and juicy meat, golden color.

Material. 1 boneless chicken thigh, salt to taste, peppercorns, a pinch of Provencal spices, 1 10 cups of rice wine.

Method. 1. Add the marinade to the chicken thighs and set aside.

2. Preheat the oven for 10 minutes, and bake the chicken thighs in method 1 until they are ripe.

1. Ingredients: 1500 grams of baby chicken.

2. Auxiliary materials: 5 grams of cinnamon, 5 grams of fennel seeds [cumin seeds], 5 grams of sand ginger, 2 grams of tangerine peel, 2 grams of star anise, and 2 grams of Sichuan pepper.

3. Seasoning: 30 grams of green onions, 30 grams of ginger, 25 grams of cooking wine, 50 grams of soy sauce, 15 grams of salt, 40 grams of Baishazhou Huiran, 15 grams of sesame oil.

4. Soak the net chicken (1 net chicken) in water for 20 minutes, pin the chicken feet into the belly of the chicken, pin the chicken head under one side of the wings, put it into the pot of boiling water and blanch it for 2 minutes, remove it and rinse it well.

5. Put the chicken into the net pot, add 3000 grams of old soup, green onions, ginger pieces, meat packets (5 grams of cinnamon, cumin, and sand ginger, 2 grams of Sichuan pepper Bichong, big ingredients, and tangerine peel), cooking wine, refined salt, soy sauce, 20 grams of sugar, cooked nitrate and boil, change to low heat and cook for 40 minutes, take out and put it on the smoked grate after it is cooked, sprinkle white sugar in the smoked pot, put it in the smoked grate, cover it tightly, burn it on the fire and smoke, take it out after smoking until it is colored, and smear it with sesame oil.

1. Ingredients: 3 cured chicken thighs, appropriate amount of ginger and garlic, 5g of Thai spicy oil, 2g of chicken essence, 5ml of steamed fish soy sauce.

2. Wash the surface of the chicken thighs with dust and grease.

3. Put the cured chicken thighs on a plate, cover them with plastic wrap, prick the holes, and steam them in a steamer over high heat for 20 minutes.

4. Chop the steamed chicken thighs into large pieces.

5. Cut the ginger into diamond-shaped slices, cut the garlic into lumps, wash and set aside.

6. Boil water in a pot, and fly the chicken thighs to a moderate saltiness.

7. Sit in a pot and stir-fry the ginger and garlic, Thai and spicy until fragrant.

8. Turn the heat to high, add the cured chicken thighs, stir-fry in hot oil until the surface is red and bright, turn to medium heat and sprinkle chicken essence, stir-fry for 2 minutes.

9. Sprinkle the steamed fish soy sauce, stir-fry until fragrant, and remove from the pot.

1. Ingredients: 1 chicken thigh is about 300g.

2. Excipients: appropriate amount of monosodium glutamate, appropriate amount of salt, appropriate amount of ginger slices, appropriate amount of green onion, appropriate amount of cooking wine auspicious ridge, 10g of sugar, 50g of tangerine peel, 15g of tea, appropriate amount of light soy sauce.

3. Fumig: 10g sugar, 50g tangerine peel, 15g tea.

4. Deodorization: Put the washed chicken thighs and cold water into the pot, add an appropriate amount of cooking wine, remove after boiling, and rinse well.

5. Cooking: Put water in the pot, add ginger slices, green onions and an appropriate amount of salt to boil, then put in the washed chicken thighs and cook for about 15 minutes. It is advisable to cook until cooked.

6. Remove the cooked chicken thighs and apply light soy sauce, salt and monosodium glutamate on the surface while hot to make them flavorful.

7. Put the iron pot on the stove, put a layer of napkins, and then put in the smoked material to seep carefully.

8. Put the grate and put the marinated chicken thighs in. Brush some light on the skinned side.

9. Cover the pot with a lid and increase the heat to cook.

10. Burn until yellow smoke comes out of the edge of the sedan car with the lid of the pot, and leave for about 1-2 minutes. Turn off the heat and allow the smoke to clear before lifting.

11. After removing the lid, check the color of the smoke. If the color is light and the taste is light, you can turn it over and smoke it again. Generally, it is best to be in place at one time.

12. Remove from the pot and serve.

1. Ingredients: 6 pipa legs.

2. Auxiliary ingredients: appropriate amount of green onions, two spoons of cooking wine, one tablespoon of hoisin sauce, two spoons of light soy sauce, one spoonful of garlic sauce, one spoonful of green onion sauce, appropriate amount of edible oil, appropriate amount of ginger slices.

3. Method: (1) Prepare six pipa legs, clean them, and put flower knives on both sides to facilitate the taste.

2) Prepare a little green onion and ginger slices and put them in a pot with the chicken thighs.

3) Add two tablespoons of cooking wine, two tablespoons of light soy sauce, one tablespoon of garlic paste, one tablespoon of green onion sauce and one tablespoon of hoisin sauce to the basin.

4) Wear gloves, grasp the chicken thighs and sauce well, and marinate for more than two hours, the longer the marination, the easier it is to absorb the flavor.

5) Remove the green onion and ginger from the marinated chicken thighs and place them on a grilling net.

6) Brush the surface of the chicken thighs with a layer of cooking oil, both sides of which should be brushed.

7) Preheat the oven to 200 degrees in advance, put a baking tray at the bottom to catch the juice that seeps out, then put the baking net in the middle of the oven, and bake at 200 degrees for 15 minutes.

8) After 15 minutes, take out the chicken thighs, brush the surface evenly with a layer of honey, if you feel that the honey is sweeter, you can add a little water to dilute it.

9) Then put it in the oven and continue to bake for 10 minutes, after 10 minutes, bring out the chicken thighs, brush them with honey on both sides, and finally bake them for another 5 minutes.