How to cook chicken thighs and potatoes to taste good

Roasted potatoes with chicken thighs].

Ingredients: 2 chicken thighs, 2 potatoes, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 10 Sichuan peppercorns, 1 large seasoning, 1 tablespoon of cooking wine, 1 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce

1.Clean up the chicken thighs and peel and wash the potatoes.

2.Chop the chicken thighs into pieces with a knife, cut the potatoes into hob pieces, and wash the starch in clean water so that the potatoes do not oxidize and turn black.

3.Add water to the pot, blanch the chicken pieces under cold water, boil the water for 4-5 minutes, skim off the foam, remove the chicken pieces and set aside.

5.Pour in braised soy sauce, light soy sauce, cooking wine, stir-fry the chicken pieces to color, add boiling water, submerge the chicken pieces, bring to a boil over high heat, turn to low heat and cook for 15 minutes.

6.When the time is up, add the potato cubes, add an appropriate amount of salt, continue to cook to taste, and when a little soup is left, reduce the juice on high heat, turn off the heat, and put it on a plate.

Ingredients: 1 potato, 1 chicken thigh.

Excipients: half a carrot, 2 shiitake mushrooms, appropriate amount of onion, 3 garlic cloves, 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 liquor, 2 grams of salt.

1. Soak the shiitake 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.

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

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

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

5. Peel and wash the carrots, drain the water and cut into hob pieces.

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

7. 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.

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

9. 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.

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

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

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

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

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

15. Sprinkle a little coriander to taste.

Today, I bought a potato roast chicken thigh, a home-cooked dish with very simple ingredients and methods, and basically there is no possibility of failure. Chicken thighs and potatoes are both very flavorful ingredients, and the combination of these ingredients is actually a guarantee of taste. No matter how you do it, stew, boil, soup, bake, fry, fry, it will be delicious.

After the braised two, the flavor of the two absorbs each other, the chicken thighs are crispy and tender, the potato flour is glutinous, delicious and not greasy, appetizing and rice, often the potatoes on the plate are eliminated before the chicken.

Ingredients: 3 chicken thighs.

Potatoes 1 pc.

3 shiitake mushrooms.

Ginger to taste Garlic to taste.

1 tablespoon of bean paste.

Light soy sauce 2 scoops.

1 scoop of dark soy sauce.

Oyster sauce 1 scoop.

Super delicious potato roasted chicken thigh recipe.

Put the chicken thighs in a pot, add ginger, 1 tablespoon of cooking wine, boil and blanch the blood, rinse and set aside.

Cut the potatoes into cubes, heat oil in a pan, add the potatoes and fry them until golden brown on both sides, and set aside.

Leave oil at the bottom of the pan, add the chicken and stir-fry until the surface is golden brown, ginger and garlic 1 tablespoon bean paste, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir-fry evenly.

Add water, don't get over the chicken, mushrooms and potatoes, bring to a boil over high heat, turn to low heat and simmer until the soup is thick, add green peppers and stir-fry again.

As follows:

Ingredients: 2 potatoes; 1 carrot; 2 chicken thighs.

Excipients: appropriate amount of chopped green onion and ginger slices; 2 star anise; Light soy sauce to taste; a pinch of salt; 2 tablespoons sugar; Appropriate amount of vegetable oil; a pinch of monosodium glutamate; Appropriate amount of lukewarm water.

1. Cut the chicken thighs into pieces and blanch them, then dry them for later use. Cut the potatoes and carrots into cubes, and slice the green onions and ginger for later use.

2. Put sugar and vegetable oil in the pot, and do not stir on medium heat, otherwise the sand will return.

3. When the white sugar is melted and the chicken is yellow-brown, put the chicken immediately. Don't get through it, or you'll be confused in an instant.

4. Stir-fry the chicken.

5. Add green onion and ginger star anise, pour in an appropriate amount of light soy sauce, and continue to stir-fry a few times.

6. Add hot water (or lukewarm water) to the pot, then add the potatoes and carrot cubes.

7. Cover and simmer over high heat. Simmer for a while, add an appropriate amount of salt and mix well. Turn off the heat to reduce the juice, add a little monosodium glutamate and mix evenly.

Method 1. Ingredients: 6 chicken thighs, 4 baby potatoes, sliced ginger, star anise.

Method: 1. Peel and cut the potatoes into pieces, wash the chicken thighs, and cut them in half.

2. Put ginger slices in the bottom oil of the pot, burst the star anise, pour in the cut chicken thighs and stir-fry to turn white.

3. Pour in soy sauce, stir-fry a few times with cooking wine, add water to cover the chicken thighs, pour in potato cubes when the water boils, add salt and boil over medium heat for 20 minutes.

We eat potatoes to provide energy to the body, and it is very good for our spleen and stomach.

Practice 2. Ingredients: 500g chicken thighs, 150g potatoes

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of star anise, appropriate amount of ginger, appropriate amount of garlic.

Steps: 1. Wash the chicken thighs you bought, marinate them with cooking wine, salt, spices, etc., peel the potatoes, and prepare green onions, ginger and garlic;

2. Cut the potatoes into cubes, prepare star anise, wait for the oil to burst, stir-fry the chicken thighs, and add an appropriate amount of water;

3. Bring to a boil over high heat, put potatoes, turn to low heat and simmer slowly after the pot is boiled, reduce the juice on high heat, or leave more soup and eat bibimbap.

Chicken thighs are rich in protein, is a high protein and low fat food, chicken thigh meat contains a relatively high protein content, there are many types, and it is easy to be absorbed and utilized by our human body, can enhance physical strength very well.

The ingredients need 400g of chicken thighs, 3 potatoes, 2 onions, 6 garlic, 4 slices of perilla, 1 carrot, half a green onion, 1 ginger, and 1 red pepper. For seasoning, you need 3 tablespoons of Korean chili paste, 1 tablespoon of salt, a pinch of pepper, 2 tablespoons of sugar, 1 teaspoon of cooking wine, 2 tablespoons of sesame oil, 2 tablespoons of chili powder, and a pinch of salad oil. First, after processing all the ingredients, cut the perilla, red and green peppers, green onions, carrots into cubes, onions into strips, garlic fines, and ginger slices.

When the ingredients are ready, add the salad oil, add the chicken thighs when the oil is hot, add the onion and fry until the color of the leg skin turns white, add the carrots and stir-fry them, add the soup after the soup is boiled, and skim off the top of the vegetable foam with a spoon after the soup is boiling. This time will take about 5 minutes, so you should be patient while doing it. After skimming off the vegetable foam, add sesame oil, chili powder and chili sauce, cover the pot and cook for 10 minutes.

After 10 minutes, add the potatoes, green onions, red and green peppers, and perilla shreds, and then you can eat chicken and stewed potatoes with the lid for a while.

Cut the chicken thighs into pieces, add cooking wine in water, blanch the chicken pieces, then wash them, cut the potatoes and soak them in water for a while, heat the oil and put in the pepper, chili, bean paste, ginger, garlic, salt, chicken pieces, soy sauce, cooking wine, sugar, stir-fry for a period of time, put in the potatoes, add some water and simmer for a while.

First of all, you should prepare fresh chicken thighs and potatoes, heat the oil, pour in the green onions, ginger and garlic, then put the chicken thighs and cut potatoes into the pot, add the appropriate amount of salt, sugar, chicken essence, oyster sauce, light soy sauce, cooking wine, pepper, five-spice powder and stir well, add an appropriate amount of water, and simmer for about 35 minutes on low heat. Because the chicken thighs and potatoes are very delicious, the taste will be better.

You need to cut the chicken into small pieces, cut the potatoes into small pieces, then add water to the pot, put star anise, fennel, put in the chicken, the chicken needs to be blanched with hot water in advance, and simmer over low heat, so that the fishy smell can be removed, and the taste will be better.

Although chicken thighs are cheap, their nutritional value is still very high. After all, it is also an ingredient for meat, so it can provide our body with highly nutritious substances such as protein that other meats contain. Although chicken is not as nutritious as beef and lamb, it can also improve our weak body and make our body strong again.

Moreover, chicken is relatively easy to be digested and absorbed by the body, so even if someone is weak because of the body's digestive ability, as long as they eat chicken and drink chicken soup, then they can still restore the body to the best state. Potatoes also have a certain nutritional effect, so that the body can get a good maintenance effect. There are many ways to cook potatoes with chicken thighs, so let's see if the following method suits your taste.

Ingredients: 1 chicken thigh, 1 potato, 3 shiitake mushrooms, 2 cloves of garlic, 1 piece of ginger, 1 spoonful of cooking wine, 1 spoonful of light soy sauce.

Step 1: The meat quality of chicken thigh meat is relatively strong, the taste is better, if it is used chicken wings and other parts, but there will be a certain difference in taste, chicken thigh meat should be cleaned first and then remove the bones, and then cut into small pieces for later use, cut the potatoes into pieces after peeling, and cut the mushrooms in half after cleaning, or simply do not cut them.

Step 2: The cut chicken can be marinated with salt and cooking wine first, so as to remove the smell and enhance the flavor.

Step 3: Heat the oil, then put the chicken thighs in the pot and start stir-frying, until the chicken thighs are golden brown, and then release the soy sauce, ginger and garlic and an appropriate amount of salt to stir-fry until fragrant.

Step 4: Add a spoonful of oyster sauce to enhance the flavor of the chicken and potatoes.

Step 5: Add an appropriate amount of water, and then put the shiitake mushrooms in it, you can't add water when simmering in the middle, so the amount of water should be enough, if you add water in the middle, the taste will become worse.

Step 6: Put the potato cubes in the pot, cover the pot, and simmer for half an hour.

Step 7: When the time is up, taste the saltiness, if it is not enough, you can add seasonings, so that it can be cooked.

Blanch the chicken thighs for later use, put oil in another pot, add sugar after heating, pour in the chicken thighs until they change color, stir-fry and color, and then add cooking wine and green onions. Ginger. Aniseed.

Dry chili pepper light soy sauce salt stir-fry into the potatoes, add water to cover the chicken thighs, turn to low heat for 5 minutes on high heat for 20 minutes, and wait for the soup to receive a little before it can be out of the pot!

After blanching the chicken thighs, control the moisture, fry the star anise and cinnamon in the pot until fragrant, add potatoes, water and seasonings, cook over low heat, and reduce the juice over high heat, which is simple and delicious.

Put the chicken thighs in a pot and blanch them again, heat the oil, and put the chicken thighs in. Add a little light soy sauce, oyster sauce, salt and dark soy sauce, and then add the potatoes. Stir-fry for a while.

Cut the chicken thighs into small pieces, add cooking wine, light soy sauce, corn starch, cooking oil and ginger shreds, grasp and marinate for 10 minutes, put the mixed chicken thighs in a hot oil pan and stir-fry the discolored, then add potatoes and onions and stir-fry well until the potatoes are browned, add an appropriate amount of water, cover the pot and simmer for about 20 minutes.