How to stew chicken thighs simply, how to stew chicken thighs at home

A home-cooked dish "stewed chicken thighs" is easy to learn, the chicken is very nutritious, and it is also very suitable for the best people to eat, hurry up and learn to make it!

Ingredients. Chicken thighs 500g

A pinch of green onions. Ginger a little.

Light soy sauce to taste.

Cooking wine to taste.

Dark soy sauce to taste.

Ground white pepper a little.

A pinch of caster sugar.

Method steps.

Wash the chicken thighs with water, soak them in the blood, and then make a few cuts on them to make it easier to absorb the flavor;

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Put the chicken thighs on a plate, add ginger slices, green onions, 2 spoons of light soy sauce, 1 spoon of cooking wine, half a spoon of white pepper, a little rock sugar, 1 spoon of dark soy sauce, stir well with your hands, and massage the chicken thighs to make it easier to taste;

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Marinate the chicken thighs for half an hour, heat the oil, pour in the chicken thighs, and fry over medium-low heat until golden brown on both sides;

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Pour the remaining marinade sauce into the pan and continue to fry for half a minute;

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Then add an appropriate amount of water, just over the chicken thighs, simmer for 20 minutes on medium-low heat, and finally reduce the juice over high heat, and then you can get out of the pot;

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The delicious and healthy stewed chicken thighs are ready.

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Stewed chicken thighs can be made with garlic and ginger sauce, you need to prepare a few chicken legs, an onion, a few longan, ginger, garlic, spicy sauce, starch, cooking wine, ginger flavor, soda, chop the chicken thighs into segments, onion shreds, ginger slices, scald the chicken thighs with water, wash the blood foam, and then put all the ingredients together in the pot except for the starch, simmer for 45 minutes over medium and high heat, and then dry the juice, add an appropriate amount of water to the starch and mix evenly, When the juice is almost finished, add some water starch and stir it to make the soup thicker and make the chicken pieces coat the sauce with a great taste.

You can also make stewed chicken thighs with shiitake mushrooms, you need to prepare a few chicken legs, some shiitake mushrooms, wolfberries, red dates, green onions and ginger, first clean and cook the chicken thighs, the surface is whitish and you can skim off the oil foam, wash the chicken thighs with cold water after pouring out the hot water, break the mushrooms into blocks and wash them, remove the core after the red dates are cleaned, and the wolfberries should also be cleaned, put the mushrooms, chicken legs, green onions, ginger slices, wolfberries, and red dates into the pot together, and then boil over high heat, and then stew slowly over low heat for about 40 minutes. Finally, add an appropriate amount of salt and simmer for another 10 minutes.

You can also make Japanese fresh vegetable stewed chicken thighs, prepare carrots, sweet potatoes, garlic, chicken legs, dried onions, shiitake mushrooms, shallots, rice wine, bitter tea oil, soy sauce and coriander, carrot dices, sweet potato dices, onion dices, garlic pat, peel off, dry shiitake mushrooms into water and soak them, cut green onions, put the bones of chicken thighs into water and scrub them, so that the blood can be removed, the blood of the chicken thighs is wiped with a napkin, prepare a pan, add an appropriate amount of oil to it, and put the chicken thighs The chicken skin is attached to the pan, slowly fried over medium heat, and the chicken skin can be served out for later use, and then the dried shiitake mushrooms, onions, and green onions are put into the pan together, and the chicken fat that has been refined is fried until fragrant, and then you can add garlic to continue stir-frying, add mushroom water when it is browned, and then add carrots, sweet potatoes, green onions, add an appropriate amount of water, cover the lid, boil over high heat, and then change to medium heat and stew slowly, and wait until the sweet potato carrots are soft, you can put the chicken thighs in, then add soy sauce and rice wine, cover the lid, bring to a boil over high heat, change to medium heat and simmer for 5 minutes, and finally open the lid and cook for another minute, so that you can eat.

My method of stewing chicken thighs is braised chicken thighs, first blanching the chicken thighs in boiling water. Then add oil to the pan. Add the green onion, ginger and garlic.

Put the chicken thighs in a pan and stir-fry and add the oyster sauce. Braised soy sauce and a little sugar. Stir-fry until red.

Add a little broth and simmer.

Step 1

Prepare chicken thighs, shiitake mushrooms, fungus, dark soy sauce, light soy sauce, green onions, ginger, garlic, seasoning, cinnamon, salt, sugar, and cooking wine.

Step 2 Cut the chicken thigh with a knife a few times (to facilitate flavoring), put it in water and blanch it to remove the bloodStep 3

Put oil in a pot, add sugar and fry the sugar color over low heat (the water must be heated after the sugar color is fried), and put in the chicken thighs to color Step 4

Heat water, dark soy sauce, light soy sauce, green onion, ginger and garlic, seasoning, cinnamon and cooking wine in a pot. Simmer in a pressure cooker over low heat for 20 minutes, then turn off the heat. (Our family likes to eat soft and flavorful things, so in order to save time, we generally use a pressure cooker for stew).

Step 5 Pour the stewed chicken in the pressure cooker into a frying spoon, add the mushrooms and fungus, simmer for another 10 minutes, and reduce the juice on high heat.

Step 6 Remove from the pan and pour a little sesame oil.

Here's how to make a home-cooked chicken thigh:1. Ingredients preparation: 3 chicken thighs; 1 slice of ginger; green onion segments; 2 tablespoons light soy sauce; 1 tablespoon aged vinegar; Salt.

2. Rinse the chicken thighs, blanch them in water until the surface changes color, remove them and rinse them with cold water;

3. Put an appropriate amount of water in the soup pot and add the blanched chicken thighs.

4. Add the ginger slices and green onions, and pour in 2 tablespoons of soy sauce.

5. Add 1 tablespoon of aged vinegar, bring to a boil over high heat, turn to medium-low heat and simmer.

6. Cook until the chicken thighs are soft and the skin is cracked. Add a small amount of table salt.

7. Cover and simmer over low heat for about 10 minutes until the chicken thighs are flavorful.

How to make a home-cooked stewed chicken thigh: Chicken thigh stew with potatoes.

1. Blanch the washed chicken thighs in the pot, generally speaking, the dishes made without blanching will be more fragrant, but the taste of the blanched chicken thighs is purer, and the blanching process blanches a large part of the chicken fat.

2. The preparation materials are very simple, the potatoes with yellow skin are cut into two pieces, the potato starch content of the yellow skin is high, very noodles, and the stew is delicious and powdery, especially fragrant. Ginger shreds, green onions, a dried chili, a little peppercorns, cut a little shallots to increase the fragrance.

3. Heat the pan with cold oil, stir-fry the chicken thighs blanched in good water, stir-fry the ginger shreds, green onions, dried chili peppers, and peppercorns together, and then add the potato pieces after frying, and then add the potato pieces, all kinds of fragrances are mixed together, there is a slight spicy, the fragrance of shallots, and the compound taste of green onions and peppercorns, with the taste of chicken thighs.

4. Stir-fry until the aroma of various ingredients reaches your nose and you can start simmering, and pour the beer into the pot along the edge of the pot, covering all the ingredients in the pot. Stew potato chicken thighs with beer instead of boiling water, the chicken thighs are more tender and fragrant.

5. Turn on high heat and cook the ingredients in the pot for five minutes, then turn the heat to medium-low heat, simmer for another fifteen minutes with medium-low heat, let the flavors of potatoes and chicken thighs fully mix together, add an appropriate amount of salt according to your own taste before cooking, a spoonful of oyster sauce to enhance freshness, you can turn off the heat and get out of the pot. The texture of the potatoes is rustling, and it absorbs the meaty aroma of the chicken thighs. Add some coriander leaves, the whole dish is more beautiful, the potato juice is fresh and the meat is tender, and it is very good to eat.

Here's how to stew chicken thighs at home:Ingredients: 1 chicken thigh.

Excipients: appropriate amount of green onion, ginger and garlic, 1 star anise, appropriate amount of braised soy sauce, appropriate amount of salt, appropriate amount of edible oil, and a little cooking wine.

1. Wash and blanch the chicken thighs, and cut a few knives to let the sugar juice in.

2. Heat the oil, add the green onion, ginger and garlic and star anise to stir-fry until fragrant.

3. Add the teriyaki soy sauce and a little dark soy sauce.

4. Add water and simmer in the chicken thighs for 20 minutes.

5. Stew and put on a plate.

How to stew chicken thighs at home:

Ingredients: 1 chicken thigh, 1 potato, 5-8 shiitake mushrooms, 5-6 black fungus.

Steps: 1. One chicken thigh, the seller helped me cut it when I bought it. Take it back and soak in water for about 20 minutes.

2. Cut the potatoes and shiitake mushrooms, wash the black fungus and soak in water.

3. Press the chicken with your hands, wash the blood out, press, don't stir, the chicken skin doesn't look good when it falls off, and the blood can't be washed. Press and wash about three or four times to clean the water, drain the water and set aside.

4. The soaked fungus is removing the sawdust at the root, which is too big to tear apart.

6. Blanch out the excess water and pour it out.

7. Pour water two or three times, and basically no excess water comes out.

8. Remove from the pot and set aside.

9. Heat the oil, and add the pepper star anise slices to bring out the fragrance.

10. Add the chicken pieces. (There is still some excess water, this step must be careful of oil and water splashing, wear an apron) into the pot to stir-fry the meat pieces, set, until the edges and corners are golden brown and then add vegetables is the best.

11. Stir-fry the prepared vegetables evenly.

12. Add salt and a little oyster sauce.

13. Add boiling water, and the amount of water that has not passed the material is appropriate. Check many times during the period to prevent sticking to the bottom of the pan, if the water is not enough, you can reheat the water into it, do not add cold water, it is best not to stir with a spoon, the potato pieces will break, I use chopsticks to gently rotate.

14. Cook on high heat for 15 minutes, simmer on low heat for 5 minutes, add a spoonful of sugar, and reduce the juice on high heat for 5 minutes.

15. Remove from the pot and serve on a plate.

The steps to make a homemade chicken thigh stew are as follows:Ingredients: 3 chicken thighs, 1 slice of raw skin and ginger, green onions, 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, salt, etc.

1. Rinse the chicken thighs, blanch them in water until the surface changes color, remove them and rinse them with cold water.

2. Put an appropriate amount of water in the soup pot and put in the blanched chicken thighs.

3. Add the ginger slices and green onion base and pour in 2 tablespoons of soy sauce.

4. Add 1 tablespoon of aged vinegar, bring to a boil over high heat, turn to medium-low heat and simmer.

5. Cook until the chicken thighs are soft and the skin is cracked. Add a small amount of salt.

6. Cover and simmer over low heat for about 10 minutes until the chicken thighs are flavorful.

Here's how to make a home-cooked chicken thigh:Materials: chicken thighs, oil, green onions, light soy sauce, dark soy sauce, sugar, salt, sesame oil, cooking wine, ginger, garlic, pots, shovels, plates, bowls, etc.

1. Wash the surface of the chicken thighs and cut 2 knives.

2. Blanch in boiling water and remove for later use.

3. Set aside green onions, ginger and garlic.

4. Heat vegetable oil in a wok, add green onions, ginger and garlic and stir-fry until fragrant, then add sesame oil.

5. Add the chicken thighs and stir-fry, add cooking wine, light soy sauce, dark soy sauce and salt on the way.

6. Stir-fry the chicken thighs to color, then add the hot water liquid that has not covered the chicken thighs to brew, and add sugar. Bring to a boil over high heat and bring to a simmer over medium heat.

7. Simmer for 30 minutes: the chicken thighs are cooked and the soup is thick and served.

Method and steps of stewing chicken thighs:Ingredients: 2 chicken thighs.

Excipients: appropriate amount of green onion and ginger, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, appropriate amount of refined salt, 1 spoon of rice wine, 1 spoon of black pepper tung reed, a little sugar.

Steps: 1. Add all the seasonings.

2. Marinate for eight hours.

3. Put it in the middle of the pot and prepare it for frying on both sides.

4. Fry the chicken thighs with the skin facing up.

5. Add green onions, ginger and ingredients, and add boiling water.

6. Bring your hands to a boil over high heat and simmer over medium-low heat. Stew eight ripe, add refined salt and chicken essence to taste.

7. Reduce the juice over high heat.

8. Finished, delicious and not greasy.