Chicken thigh stewed potatoes are delicious and simple, how to make chicken thigh stewed potatoes de

Roasted chicken thighs with potatoes: The method is simple, but the taste is not simple!

Eating potatoes used to be a very annoying thing, and I felt that the taste of potatoes was really nothing special, and I didn't like it very much. Ever since I had a potato and chicken thigh, I've changed that impression. The potatoes, which I thought had no taste, became very tasty.

This may have something to do with the fact that the potatoes wrap the flavor of the chicken thighs, and it feels like the potatoes also have the taste of chicken thighs. Although the potatoes made by this method are not the most delicious, they also taste very good. In addition, potatoes can improve the greasy taste of eating chicken thighs, which is really a good combination.

It has the flavor of chicken thighs, but it doesn't feel particularly greasy.

Although potatoes are not expensive ingredients, they contain a lot of nutrients, which can also play a good role in our health. The starch in potatoes can play a role in satiety, and potatoes also have nutrients such as protein, fat and trace elements in addition to starch, if the body can get these substances, then it will be relatively healthy. Traditional Chinese medicine believes that people who are weak are suitable for eating chicken legs, because this can improve the situation of people's physical weakness to the greatest extent, and the help effect on physical health will be obvious.

Let's give you a detailed introduction to the specific method of roasting chicken thighs with potatoes.

Ingredients: two chicken thighs, two potatoes, one green pepper, three carrots, appropriate amount of ginger and garlic, two star anise, two grass fruits, an appropriate amount of Pixian bean paste, an appropriate amount of cooking wine, three spoonfuls of light soy sauce, an appropriate amount of rock sugar, an appropriate amount of salt, and an appropriate amount of chicken essence.

Step 1: The chicken thighs should be thawed first, then thoroughly cleaned, cut into small pieces after cleaning, and then rinsed several times to rinse the blood in the chicken thighs.

Step 2: Clean all other side dishes and cut them for later use.

Step 3: Heat the oil, when the oil temperature is 70%, add the bean paste, ginger and garlic, rock sugar, star anise, and grass fruit and stir-fry evenly, so that the fragrance of the spices can be stir-fried.

Step 4: Add an appropriate amount of dark soy sauce and water, then put some cooking wine to boil, and then boil for 3 minutes. The dark soy sauce depends on the color to set how much to put it, not too much, otherwise the chicken thighs will become very black.

Step 5: Pour in the chicken thighs, stir-fry quickly and evenly, let the chicken thighs color in the shortest time, and then put an appropriate amount of salt and simmer for 15 minutes.

Step 6: When the time is up, add the carrots and stir-fry evenly, and simmer for 2 minutes.

Step 7: Pour in the potatoes and simmer for about 5 minutes. Finally, add the green pepper and chicken essence and it is ready to go.

Don't put too much salt at once, and if it's not enough, add it at the end so that the dish doesn't become salty.

Actually, there are many similarities in the way of stewed chicken with potatoes, but I would like to share with you my own method today.

We often say that the potato stewed chicken nuggets, that is, the practice of **chicken.

Ingredients: 3 chicken thighs, 2 potatoes.

Excipients]: green and red peppers, onions.

Seasoning]: salt, monosodium glutamate, chicken essence, light soy sauce, oyster sauce cooking wine, sugar, dried chili, pepper, bay leaf, cinnamon, Sichuan pepper, Sichuan pepper, vinegar, green onion, ginger and garlic.

Step 1: First of all, we cut the chicken thighs into small pieces, wash the blood in them with water, and then cut the potatoes into hob pieces, and then cut the green and red peppers and onions into diamond-shaped slices.

<>Step 2: Add salt, monosodium glutamate, chicken essence, light soy sauce, dark soy sauce, ginger slices, green onion and marinate for 20 minutes.

Step 3: Put the chopped potatoes into the oil pan and fry them until golden brown, then put the marinated chicken pieces into the oil pan and pull the oil slightly.

Step 4: Add an appropriate amount of oil to the pot, then add green onions, ginger and garlic, add dried chilies, add bean paste (red oil), add spices, start stirring in the pot, add a little water, let all the seasonings melt fully, then put in the fried chicken pieces, and start stir-frying.

Step 5: When the chicken pieces are about to be stir-fried and mature, add an appropriate amount of water and then put in the fried potatoes and green and red peppers, and then add salt, monosodium glutamate, chicken essence, light soy sauce, and sugar to get out of the pot.

Precautions] 1Try to cut the potatoes as large as possible during the stewing process, as the potatoes may melt during the stewing process.

2.When the chicken nuggets are in the oil pan, you must pay attention to safety, because the chicken nuggets themselves have moisture, and after entering the oil pan, they will splash to avoid scalding.

3.All the trimmings are put into the pot when the chicken pieces are about to be cooked.

4.When choosing bean paste, we try to use red oil bean paste, because it tastes better and is more suitable for potato stewed chicken nuggets.

Tips to draw inferences.

The resulting chicken nuggets with potatoes are not just served with fragrant rice.

Take the fresh chicken thighs and chop them into small pieces, blanch them in water, marinate them to taste, cut the potatoes into cubes, fry the chicken thighs until fragrant, then add the potato pieces, simmer together for 20 minutes, and then season them to get out of the pot.

Prepare fresh chicken thighs, marinate them with cooking wine and ginger slices after the cross-ferrugal knife, then cut the potatoes into cubes, heat the oil, add the green onions, ginger and garlic, then pour the chicken thighs into them, pour in the potatoes, add green and red peppers and a bottle of beer and simmer for ten minutes.

First blanch the chicken thighs in a pot, then take them out, add an appropriate amount of oil to the pot, and put the chicken thighs in. Add a pinch of salt, oyster sauce and light soy sauce. Add an appropriate amount of water. Then put the potatoes in and simmer for a while.

1.Chop the ginger, shallots, and garlic first.

2.Put the chicken thighs in a pot and add water to boil, add shredded ginger and a small amount of cooking wine, remove the chicken thighs, and let them stand.

3.Cut the potatoes into large pieces and soak them in water.

4.Remove the seeds from the green peppers and cut them into large strips.

6.When the chicken thighs are golden brown, add the dark soy sauce, cooking wine, Sichuan pepper, pepper, and sugar to continue stir-frying, and add the potatoes.

7.Add water that can cover the potato.

8.When the potatoes are almost ripe, add the green peppers.

9.When the juice is almost collected, add salt, chicken essence, and stir-fry a few times.

10.Taste the saltiness and you're ready to go!

Simple and delicious potato stewed chicken thighs to make:

Ingredients: 1 potato, 1 chicken thigh.

Excipients: half a carrot, 2 shiitake mushrooms, appropriate amount of onion, 3 garlic cloves, seasoning: 1 dried chili, 1 small piece of cinnamon, 1 star anise, 1 bay leaf, 10 grams of soy sauce, 5 grams of dark soy sauce, 5 grams of oyster sauce, appropriate amount of white wine, 2 grams of salt.

Steps: 1. Prepare the required ingredients in advance.

2. Soak the mushrooms in advance. It is best to choose dried shiitake mushrooms, the fragrance of dried shiitake mushrooms is stronger, do not throw away the soaked shiitake mushroom water, keep it for a while.

3. Crush the garlic cloves, dry the mushrooms and cut into shreds, and cut the onions into shreds for later use.

4. Peel and wash the potatoes, control the moisture, cut the hob pieces for later use.

5. Put the cut potatoes in water to avoid discoloration of the potatoes, and you can also remove the excess starch inside.

6. Peel and wash the carrots, drain the water and cut into hob pieces. There is no need to put it with a color.

7. Clean the surface of the chicken thighs, remove the chicken bones, and cut into small pieces. Chicken bones can be stewed with potatoes.

8. After the water in the pot boils, put in the cut chicken pieces and blanch them, and add a little white wine to remove the smell. If you have cooking wine at home, you can also use cooking wine directly.

9. Blanch the chicken pieces and drain them for later use.

10. Pour an appropriate amount of cooking oil into the pot, pour in bay leaves, dried chili peppers, garlic cloves, onions, star anise, cinnamon, and shiitake mushrooms to stir-fry until fragrant.

11. Add the chicken pieces and stir-fry evenly, then pour in soy sauce, dark soy sauce and oyster sauce and stir-fry well.

12. Add potatoes and carrots and stir-fry evenly.

13. Add mushroom water and add an appropriate amount of water, and the amount of water is not over the ingredients.

14. After the heat boils, turn to low heat and simmer for about 15 minutes.

15. After the potatoes are fully cooked, reduce the juice on high heat.

16. Sprinkle a little coriander to enhance the flavor.

Potatoes and chicken thighs are both relatively common ingredients, both of which are delicious for children, and potatoes and chicken thighs are a perfect match. There are also many ways to make potatoes and chicken thighs, today we don't fry, don't stew, do dry stir-frying, remove the bones of the chicken thighs, children can eat meat with confidence, potatoes and chicken thighs are burnt, the more you chew, the more fragrant they are.

Ingredients: Potatoes, Chicken thighs, Ingredients: garlic, ginger, shallots, seasoning: vegetable oil, salt, chicken essence, pepper, allspice powder, chili powder, cumin powder.

Method:1Cut a few garlic into garlic granules, cut a piece of ginger into ginger slices, cut the white part of the shallots into green onion segments, cut them and put them in a small bowl for later use.

2.Cut the green onion leaves into chopped shallots, cut them and put them in a small bowl for later use.

3.Peel off the skin of the potatoes one by one, first cut them into thick slices, then cut them into small pieces.

4.Cut it all and put it on a plate for later use.**85For a chicken thigh, remove the bones first, so that you can eat the meat in a big bite.

6.Then cut the chicken thighs into small pieces and set aside.

7.In a small bowl, add the paprika, pepper, allspice and cumin powder.

8.Stir well with a spoon, then add a small amount of salt and stir well.

9.Boil a pot of boiling water, blanch the potato pieces, add salt to increase the bottom taste, blanch the potatoes until they are 7 minutes cooked, and remove them for later use.

10.Add vegetable oil to another pan and stir-fry slightly more than usual.

11.Add the chicken thighs and stir-fry.

12.Stir-fry until browned, add green onions, ginger and garlic and continue stir-frying.

13.Stir-fry until the water evaporates and the chicken thighs turn slightly yellow, then add star anise, add bay leaves and dried red pepper and stir-fry until fragrant.

14.Next, add the potato wedges and stir-fry.

15.Stir-fry until the potatoes and chicken thighs are fragrant, sprinkle in the cooked peanuts, stir-fry evenly, and use a colander to remove the potatoes and chicken thighs into a bowl.

16.Sprinkle in chopped green onion and cooked white sesame seeds, then add the dry powder seasoning.

17.Mix well with chopsticks and serve.

I'll give you a brief run:

Ingredients: 400 grams of chicken thighs, 3 potatoes.

Ingredients: 2 onions, 1 carrot, 1/2 green onion, 1 ginger, 1 red pepper, 6 garlic, 4 slices of perilla, 3 tablespoons Korean chili paste, 2 tablespoons chili powder, 2 tablespoons sugar, 1 teaspoon cooking wine, 2 tablespoons sesame oil, a little salad oil, 1 teaspoon salt, a pinch of pepper.

Method 1: Cut the onion vertically into strips; garlic (4 crums), finely chopped; Cut the carrots into cubes; Ginger slices; Shred perilla, red and green peppers, and green onions.

2. Heat the pot, add a little salad oil, add the pipa chicken thighs when the oil is hot, and fry until the color of the leg skin turns white; Add the onion and sauté for 3 minutes; Then, add the carrots and fry for another minute; Add the soup after stir-frying, and when the soup boils, use a spoon to skim off the top foam.

3. Add sesame oil, chili powder and chili sauce to the minced garlic, stir well, and slowly add to the vegetable pot. Mix the broth well, cover the pot and cook for 10 minutes.

4. Wash the potatoes with the skin, wrap them in plastic wrap, put them in the microwave, and heat them at 600W for 5 minutes. After removing and peeling, each is cut into 4 pieces with two knives horizontally and vertically.

5. Add potato cubes, sugar, salt, cover the pot and cook for another 10 minutes.

6. After the vegetables are cooked, turn off the heat and add shredded green onions, red and green peppers, and shredded perilla; With a little lid, you'll be able to get this Korean-style chicken stew with potatoes.

Ingredients: 2 chicken thighs, 2 3 potatoes, appropriate amount of oil, appropriate amount of green onion, 2 slices of ginger, appropriate amount of ingredients

Thirteen spices to taste, braised soy sauce to taste, sugar to taste, salt to taste, oyster sauce to taste.

Step 1) Wash the chicken thighs with a knife;

2) Blanch the chicken thighs in a pot under boiling water, about 3 5 minutes, remove and set aside;

3) Stir the oil in a pot, add an appropriate amount of thirteen spices, green onions, ginger and ingredients, and then pour in an appropriate amount of braised soy sauce;

4) Add the prepared chicken and stir-fry well;

5) Add an appropriate amount of sugar and continue to stir-fry;

6) Add an appropriate amount of water and wait for the pot to boil;

7) After boiling, add the potato cubes, simmer for about 15 minutes, and add an appropriate amount of salt;

9) Out of the pot, a fragrant stewed potato with chicken and ant legs is ready.

Ingredients: 100 grams of chicken thighs, 50 grams of tomatoes, 100 grams of potatoes, 10 grams of green onions, 5 grams of ginger

10 grams of garlic, 5 grams of coriander, 20 grams of onion, 20 grams of carrots, 10 grams of salt

5 grams of star anise, 10 grams of monosodium glutamate, 10 grams of sugar, 10 ml of dark soy sauce, 10 ml of cooking wine.

Step 1) Wash the chicken thighs and chop them for later use;

2) Wash the tomatoes and cut them into pieces for later use;

3) Cut the potatoes into hob pieces and put them in water for later use;

4) Slice the green onion, ginger and garlic, cut the coriander into sections, cut the onion into pieces, and cut the carrot into cubes for later use;

5) Pour 250ml of water into the pot, put in the chicken pieces, blanch the blood, skim off the blood foam, pour into a colander for later use;

6) Put 10ml of salad oil into the pot, bring to a boil over high heat, and add star anise to stir until fragrant;

7) Add the chicken pieces and stir-fry over high heat, then add 25 grams of green onions, ginger and garlic and stir-fry until fragrant, and add tomatoes to stir-fry;

8) After the tomatoes are stir-fried, add the onion and stir-fry, and at the same time add dark soy sauce, salt, chicken essence, cooking wine, and sugar and stir-fry evenly;

9) After stir-frying evenly, add 350ml of water, add potatoes and carrots, and bring to a boil over high heat;

10) After the fire boils, turn to low heat, simmer for 15 minutes, then put on a plate, sprinkle with some chives for garnish.