Homemade braised chicken thighs are delicious, homemade braised chicken thighs

Braised chicken thigh is a well-known meat dish, generally braised dishes are fired with sugar color, many friends often do not grasp the heat well, so that the sugar color is pasted, resulting in waste. Today, this braised chicken thigh eliminates the process of boiling sugar, and the taste is the same, and some side dishes are added, making the umami even more beautiful.

Ingredients: chicken thighs, green and red chilies, dried chilies, green peppercorns, bean paste, thirteen spices, braised dark soy sauce, light soy sauce, salt, shiitake mushrooms, sugar, pepper, chicken essence, green onion, ginger and garlic, etc.

Method: Wash the chicken thighs.

Cut the chicken thighs into evenly sized pieces.

Boil water in a pot with cold water, add chicken thighs, and blanch cooking wine.

Heat the oil in another pot, add the green onions, ginger and garlic slices, dried chilies, star anise, Sichuan peppercorns, etc. and stir-fry until fragrant.

Add the bean paste and stir-fry the sauce until it is fragrant, and add the chicken thighs and stir-fry.

Add braised dark soy sauce and light soy sauce to taste.

Add water to cover the chicken thighs, put in the washed shiitake mushrooms, add salt, thirteen spices, sugar, pepper, chicken essence and other seasonings and bring to a boil over low heat and simmer for about 15 minutes.

Add the green and red peppers and stir-fry to taste.

Pour in sesame oil to remove from the pot, or sprinkle some coriander or chopped green onions to garnish to enhance freshness.

Tips, chicken thighs must be blanched in a pot under cold water, which can remove some blood and water impurities, and green and red peppers can be decided according to their own taste.

The leg meat is delicate, delicious, and has a lot of protein content, among the edible meats, chicken is one of the meat with the highest protein, and it is a high-protein and low-fat food, nutritious and delicious.

Braised chicken thighs. Prepare two whole chicken thighs, green onions, ginger, red peppers, and star anise.

Braised chicken thighs. First, chop the chicken thighs into small pieces three centimeters wide, being careful not to cut off, and place them on a plate.

Braised chicken thighs. Cut the green onion into chopped green onions, cut the ginger into ginger slices, and cut the red pepper into segments, and put them together in a bowl for later use.

Braised chicken thighs. Bring water to a boil, add a little cooking wine, add the chicken thighs, blanch for one minute, and then pour out the water.

Braised chicken thighs. Add a little cooking oil to the pot, add green onions, ginger, star anise, red pepper and stir-fry until fragrant, add 5 grams of bean paste, stir-fry the red oil, add 2 tablespoons of water, braised chicken thighs.

Add 5 grams of salt, 3 grams of chicken essence, 3 grams of thirteen spices, 5 grams of oyster sauce, 5 grams of dark soy sauce, add the blanched chicken thighs, cover the pot, change to medium heat and simmer for 15 minutes.

Braised chicken thighs. After stewing, open the lid of the pot, then hook in a little water starch, pour in a little oil, and finally turn on the high heat to dry the soup, then turn off the heat and put it on the plate.

I don't know why, but since I was a child, I thought that chicken thighs should be the best part of the chicken. Every time they eat, the elders will say, "Come, give you a chicken leg to eat", or, "Leave a chicken leg for ** to eat" So what are the benefits of eating chicken legs?What are the practices?

In modern society, white-collar workers who are often in a sub-healthy state should eat more to enhance their immunity and reduce the chance of disease. Chicken has the effect of warming and invigorating qi, replenishing essence and filling the marrow, benefiting the five internal organs, and replenishing deficiency, and is used for symptoms such as fatigue and thinness, lack of food in the middle of deficiency, dizziness, palpitations, irregular menstruation, less postpartum milk, thirst, edema and other symptoms. Material Ingredients:

Chicken thigh seasoning: green onion, ginger and garlic, dried red pepper, Sichuan pepper, sugar, salt, cooking wine Method.

1.Chop the chicken thighs, let go of the pot of water, cook until blood foam floats out, remove and set aside; 2.Heat the pan with cold oil, put in the sugar, stir in the same direction with a frying spoon until it changes color, bubble, pour in the chicken thighs to color, (at this time the oil splash is more severe, pay attention to protect yourself) stir-fry a few times, add the material and sprinkle, put in the green onion, ginger and garlic, red pepper, Sichuan pepper and fry, and then pour in boiling water, (if you like to eat potatoes, you can also put potato pieces at this time) over the chicken pieces, add salt, and simmer over medium heat; 3.

Be careful to stir constantly to prevent sticking to the pan (especially when stewing potatoes).

4.When the soup in the pot is thick, it can be removed. How to choose chicken thighs?

The skin of fresh chicken thighs is pale white, the muscles are strong and elastic, dry and odorless, and can be quickly recovered by gentle pressure by handThe skin of stale chicken thighs is pale gray or yellow, the muscles are soft, the color is darker, and there is a slight odor, which can leave significant marks when pressed by hand.

The chicken thighs are red in color, the soup is fragrant, and they are very good for rice, and the braised chicken thighs are one of the most common ways to make chicken thighs, especially if there are children at home, the braised chicken thighs can not only meet the preferences of children, but also supplement nutrition, killing two birds with one stone. Here's how to make home-cooked braised chicken thighs that I share with you, I hope you like it.

Preparation of ingredients. 4 chicken thighs, a pinch of salt and curry powder, 3 tbsp salad oil, 1 tbsp cream, 2 potatoes, 2 tbsp vegetable frying oil, 1 carrot, 2 cups water.

Methodological steps. 1.Sprinkle the chicken thighs with salt and curry powder and rub well with your hands.

2.In a frying pan, add the salad oil and cream to heat, put the chicken thighs in the surface side down, fry over medium heat to change color, and then turn over. Fry the other side in the same way, reduce the heat, cover and fry the chicken thighs.

3.Spread the fried potato slices on a plate and arrange the chicken thighs on the side with the glossy and pillow-shaped carrots boiled in cream, water and salt.

Preparation of ingredients. 300 grams of chicken thighs, 20 grams of vegetable oil, 2 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of soy sauce, 10 grams of cooking wine, 10 grams of brown sugar, 10 peppercorns, 2 grams of ingredients, 6 grams of ginger, 2 bay leaves.

Methodological steps. 1.Wash the chicken thighs and marinate them in soy sauce and cooking wine to taste; Peel the ginger cubes, wash and cut into slices.

2.Put it in a pot on high heat, put in vegetable oil and cook until it is hot, put in the chicken thighs and fry them until the color turns golden, remove them and drain the oil.

3.Heat oil in a hot pan, fry peppercorns, spices and ginger slices until fragrant, add brown sugar and stir-fry well, add chicken thighs, cooking wine, bay leaves, soy sauce, a little water, stir-fry well, burn the chicken thighs thoroughly until cooked, and when the soup is burned to thickness, add refined salt and monosodium glutamate, and put it out of the pot and put it on a plate.

Preparation of ingredients. 4 chicken thighs, salt, a pinch of curry powder, 3 tbsp salad oil, 1 tbsp cream, 2 potatoes, 2 tbsp vegetable oil, a pinch of refined salt.

Methodological steps. 1.Sprinkle the chicken thighs with salt and curry powder, and cut the potatoes into thin slices and set aside.

2.Put the salad oil and cream in the frying pan and heat it, put the chicken thighs in the pan side down, fry them over medium heat until they change color, then turn them over to the other side and fry them in the same way, reduce the heat, cover and fry the chicken thighs until they are cooked.

3.Fry the potato chips in vegetable oil, spread them on a plate, and arrange the chicken thighs on top.

The preparation of braised chicken thighs is as follows:Ingredients: 5 chicken thighs.

Excipients: appropriate amount of soybean oil, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of marinade powder, appropriate amount of shredded ginger, appropriate amount of chives.

Steps: 1. Wash the chicken thighs.

2. Remove the leg bones.

3. Add cooking wine, light soy sauce, dark soy sauce, shredded ginger and green onions, mix well and marinate for half an hour. You can add some sugar to make it more delicious.

4. Heat the oil pan, put in the chicken thigh steaks, fry the chicken skin side down, fry until the surface is golden brown, turn over and continue to fry until it changes color, and then turn it over until the chicken skin is side down.

5. Pour in the marinade, simmer until the chicken is colored, then turn over and simmer until the soup is thick.

6. Sprinkle chopped green onions out of the pan.

7. The braised chicken thighs with rich soup are ready.

1. Put the chicken thighs into a pot of cold water, add cooking wine, peppercorns, ginger slices, bring to a boil over high heat and cook slightly to remove the blood and fishy smell.

2. Wash the boiled chicken thighs and control the water, remove the chicken thighs from the oil pan, and stir-fry until the oil comes out.

3. Stir-fry the green onion, ginger and ingredients to bring out the fragrance.

4. Add soy sauce, oyster sauce, cooking wine and sugar and stir-fry for color.

5. Add water, bring to a boil over medium and low heat, and simmer for about 10 minutes.

6. Add an appropriate amount of salt and reduce the juice over high heat.

7. When the soup is thick, turn off the heat and remove from the pot.

The easiest steps to make braised chicken thighs are as follows:Ingredients: 10 chicken thighs, 15 cherry tomatoes, half a green onion.

Excipients: 15 grams of cooking oil, 1 tablespoon of ginger powder, 15 grams of cooking wine, 15 grams of light soy sauce, 4 rock sugars, 3 grams of salt, etc.

Tools: pots, cutting boards, knives.

1. Pour oil into the pan and fry the chicken thighs until golden brown and oily.

2. Add green onion and ginger powder, pour in the light soy sauce to extract the fresh color, and pour in the cooking wine to remove the fishy.

3. Add rock sugar and pour in an appropriate amount of hot water.

4. Put a few halved cherry tomatoes in the orange song, add an appropriate amount of salt, and simmer over medium-low heat until the cherry tomatoes are melted.

5. Add a few halved cherry tomatoes and stir-fry until the soup is thick, then turn off the heat.

Prepare the following ingredients: 1 kg of chicken thighs, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of spices.

How to make and a step:

1. Wash the chicken thighs and change the knife.

2. Put it in a pot and boil, add cooking wine and blanch well.

3. Remove and cool water.

4. Put oil in a pan and fry until golden brown.

5. Add water, not over the chicken thighs, add green onions, ginger, star anise, dark soy sauce, salt, five-spice powder, rock sugar.

6. Cook for 20 minutes, then reduce the juice. Sprinkle some chopped green onions after cooking, which is full of color and flavor.