The correct way to sauce chicken thighs, the practice of sauce chicken thighs

Chicken thighs are very nutritious and not high in calories, so you don't have to worry about gaining weight if you eat more.

Ingredients. 4 pipa legs, 1 tablespoon sweet noodle sauce, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon light soy sauce, 15g rock sugar, 1/2 tablespoon salt, 1/2 tablespoon pepper, 1 tablespoon cooking wine.

Method. 1.Use a few cuts to make chicken thighs for easy flavoring.

2.Add cooking wine and ginger slices to a pot under cold water, boil the bleeding in boiling water, remove it and rinse it with warm water.

3.After the pot is hot, put a little oil, add green onions, ginger, garlic, dried chili peppers, and star anise and stir-fry until fragrant. Add the chicken thighs and fry them until they are slightly yellow on both sides, and control the excess fat, so that you are not afraid of eating fat.

4.Add hot water to a level level with the chicken thighs, add 1 tablespoon of sweet noodle sauce, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 tablespoon of light soy sauce, 15g of rock sugar, 1/2 tablespoon of salt, 1/2 tablespoon of pepper, 1 tablespoon of cooking wine.

5.After boiling over high heat, turn to medium heat and cook for 20 minutes, collect the juice and then remove from the pot, and the delicious sauce-flavored chicken thighs are ready.

The chicken thighs with rich sauce are very good to eat, and it is also a good side dish to accompany the wine, the color is bright, and the taste of this dish is sweet, and it can also be seasoned according to personal preferences.

Tips: 1.When making chicken thighs, in order to better absorb the flavor and make the chicken thighs easier to cook, you can use a fork or bamboo skewer to insert some holes in the chicken thighs, which can effectively make the chicken thighs easier to cook and easier to absorb the flavor.

2.Control the excess fat in the chicken skin, the amount of fat and salt that the human body needs to consume every day is limited, in order to be able to eat delicious and healthy for a long time, it is still necessary to pay attention to the details in the daily diet.

3.Sugar not only adds flavor to dishes, but also colors them.

4.It is also delicious to stew with eggs, and it is delicious to pour rice with vegetable sauce or make chicken leg noodles.

Wow! The chicken thighs are fragrant when eaten like this, they are loose and flavorful, the meat is tender and not firewood, and it is more popular than roast chicken on the table!

There is no child who does not like to eat chicken legs, and there is no chicken that is more enjoyable to eat than large chicken legs.

Chicken thigh meat contains high-quality protein, the meat is delicate, easy to digest and absorb, and has the effects of improving immunity, replenishing deficiency and filling essence, strengthening the spleen and stomach, and strengthening muscles and bones. When you need to take tonic in autumn, eating more chicken thighs in moderation is very beneficial to the human body, especially for people who are weak and anemic, both young and old.

Yesterday I bought 3 big chicken thighs in the supermarket, the meat is fat, usually in addition to chopping into pieces to make braised chicken nuggets, my favorite food is the sauce roasted chicken thighs, it tastes very enjoyable, it is called a fragrant.

My husband is full of praise every time he eats the sauce roasted chicken thigh I made, saying that it is more fragrant than roast chicken, and it is delicious, and he will be hungry if he doesn't eat it for a few days. In fact, the secret of deliciousness is very simple, as long as you do one more step, it will be loose and flavorful, and it will be more popular than roast chicken.

Today, I will teach you the detailed steps of making the big chicken thighs in sauce, and I guarantee that even the children next door will cry after reading it.

Main ingredient: large chicken thighs.

Detailed production steps.

1.I bought 3 large chicken thighs and pricked them back and forth on the surface of the chicken thighs with a toothpick first, so that they could easily absorb the flavor when cooking. After the large chicken thigh is pricked with a toothpick, pour in cooking wine and pepper and marinate for 20 minutes to remove the fishy smell. (No need to put other condiments).

2.Drain the marinated chicken thighs and place them in a pan.

3.Fry slowly over low heat until golden brown on both sides. Many people stew directly, do this step more, it is fragrant and flavorful, I have always done this, you might as well try it.

4.After frying golden brown on both sides, pour in cooking wine, light soy sauce, dark soy sauce, sugar, salt, add hot water, and simmer for 30 minutes.

5.Since the pan is not convenient for simmering, the chicken thighs are moved to the wok and the green onions, ginger slices, garlic cloves, a bay leaf and a star anise are added to increase the flavor. It is recommended to put more garlic, do not cut it into minced garlic, and pat the skin with the back of a knife.

6.The amount of water is just below the chicken thighs, simmer for 30 minutes, and don't dry the soup too dry. After the pot is out of the pot, pour the soup left at the bottom of the pot on top of the chicken thighs and sprinkle white sesame seeds, which is fragrant and delicious.

Roast chicken thighs with sauce to do this, the fragrance is overflowing, the fluff is rotten and the flavor is not firewood, it is more fragrant than roast chicken, and it is delicious!

Tips: Use a toothpick to prick the chicken thighs back and forth a few more times to make it more flavorful. The chicken thighs should be fried until golden brown on both sides, and then add condiments and simmer for 30 minutes over low heat.

Today, I didn't use beer to stew chicken thighs, but if I stew them with beer, the taste will be more fragrant; After it comes out of the pot, sprinkle it with white sesame seeds, and it drools when you look at it!

Thank you for reading, and if you like this article, share it with more friends. Pay attention to my family's meal, and bring you a delicious meal every day. You are welcome to share more delicacies and different opinions below, so that we can experience the fun of the kitchen and have fun every day.

How to cook chicken thighs with sauce? Add the chicken thighs to the green onion and ginger cooking wine to remove the smell, pour it into the pot and add water, light soy sauce, dark soy sauce, oil consumption, green onion, ginger and garlic, star anise, bay leaf, cinnamon and peppercorns.

Step 1: Before making this dish, we need to prepare some ingredients and some ingredients in advance: a few fresh and high-quality large chicken thighs (the specific number is determined according to the number of people in the family); Cooking wine, green onion, ginger and garlic, star anise, cinnamon, bay leaves, light soy sauce, rock sugar, and dark soy sauce.

Step 2: Clean the large chicken thighs, drain the water, wipe off the blood, and use a knife to cut a few knives on the chicken thighs.

Step 3: Marinate the chicken thighs. Add 1 teaspoon of salt, cooking wine, and light soy sauce to the bowl with drained chicken thighs for about two or three hours.

To make chicken thighs with sauce, there must be a step of marinating chicken thighs, which can make the chicken thighs taste better and can also remove the fishy smell of chicken thighs. If you don't marinate, the final sauce chicken thigh won't taste good enough.

Step 4: Pour an appropriate amount of cooking oil into the pot, after the oil is hot, pour in some marinated chicken thighs, fry until the chicken thighs are golden brown on both sides, and the skin is slightly charred. Don't overdo it, it won't taste good if it's paste.

Step 5: At this point, pour in an appropriate amount of boiling water, about two-thirds of the amount of water is enough for the chicken thighs. Add an appropriate amount of cooking wine, light soy sauce and dark soy sauce (in order to make the color of the chicken thighs in the sauce look better and more appetizing), then add green onions, ginger and garlic, star anise, cinnamon, bay leaves, rock sugar, cover the pot, and simmer for 30 minutes.

Step 6: Finally, turn the heat to reduce the juice, turn the chicken thighs over and over again, and pour the sauce over the chicken thighs to make them flavorful. Before coming out of the pot, you can sprinkle some coriander on the plate, and a fragrant sauce chicken thigh is ready, which is very delicious.

Ingredients: 500g chicken thighs.

Seasoning: 8 grams of salt, 15 grams of sugar, 10 grams of green onions, 10 grams of ginger, 5 grams of cinnamon, 7 grams of ejiao, 15 grams of soy sauce, 5 grams of cloves, 10 grams of sesame oil.

Preparation of chicken thighs in sauce:

1.After the chicken thighs are rinsed, put them in a basin and add refined salt and soy sauce. Rub the green onion and ginger thoroughly and let it sit for 2 hours.

2.Wok on the fire, put 200 grams of water, add cinnamon, ingredients, cloves, after boiling the taste, put in the chicken thighs, sugar, cover and cook until the meat is rotten, take out and put on the plate, add sesame oil after the juice is heated and concentrated, pour it thinly on the chicken legs, and the chicken thighs and tibia are wrapped in a napkin in a flower shape for the guests to hold and eat.

The soy sauce chicken thighs are moderately sweet and salty, and the flavor of the sauce penetrates into the chicken, which is very delicious, especially with rice.

Chicken thighs in soy sauce. Preparation of soy sauce chicken thighs:

1. Ingredients preparation: 4 chicken thighs, 3g green onion, 3g ginger, 2g garlic, 6g salt, 4g chicken broth powder, 10g sugar, 20ml light soy sauce, 4ml dark soy sauce, 10ml cooking wine; Four large chicken legs, thawed and cleaned after buying; Four large chicken legs, thawed and cleaned after buying; Cut the top of the washed chicken thighs with a flower knife, and cut each top evenly; Put the chicken thighs into a bowl, add a little light soy sauce, salt, chicken powder, cooking wine, grasp well with your hands, and marinate for about 15 to 20 minutes to make them taste; In the middle, you have to press it or something, turn it over and marinate.

Four large chicken legs, thawed and cleaned after buying;

Wash the chicken thighs and cut them with a slotted knife.

Marinate for about 15 to 20 minutes to allow it to absorb its flavor.

2. Finely chop the ginger; Mince the garlic.

Finely chop the ginger. Mince the garlic.

3. Pour an appropriate amount of oil into the pot and heat it until it is hot; Put in the marinated chicken thighs, fry them on one side and turn them over before frying; Fry the whole chicken thigh until it is this color, and it is ready to come out of the pan; Place the fried chicken thighs on a plate.

Pour an appropriate amount of oil into the pan and heat it until it is 50% hot.

Put in the marinated chicken thighs, fry them on one side and turn them over before frying;

Fry the whole chicken thigh until it is this color, and it is ready to come out of the pan;

Place the fried chicken thighs on a plate.

4. Leave the bottom oil in the pot, add minced ginger and garlic, and stir-fry until fragrant; Pour in an appropriate amount of water, add an appropriate amount of light soy sauce, salt, sugar, dark soy sauce, stir well, and boil the soup; Add the fried chicken thighs, stir-fry until the surface of the chicken thighs is evenly adhered to the soup, cover the pot, and simmer over low heat for about 10 to 15 minutes; Remove the lid of the pot, use high heat to reduce the juice, add chopped green onions and stir-fry until fragrant.

Leave the bottom oil in the pot, add the minced ginger and garlic, and stir-fry until fragrant.

Bring the broth to a boil.

Add the fried chicken thighs.

Remove the lid and reduce the juice over high heat.

5. Remove from the pot and arrange on the plate.

Chicken thighs in sauce are a delicious dish, and here are some tips for making chicken thighs in sauce:

Preparation: Wash the chicken thighs first to remove excess fat and bones. Then make a few cuts on the chicken thighs, which will make it easier for the seasoning to penetrate in.

Marinating: Spread the marinade evenly on the chicken thighs, salt, sugar, soy sauce, ginger, garlic, etc. can be used. The marinating time is generally 30 minutes to 1 hour, which can make the chicken more flavorful.

Roasting: Place the marinated chicken thighs in the oven and bake them at a temperature of about 200 degrees for about 30 minutes. During the roasting process, the chicken thighs can be constantly flipped so that the surface is evenly grilled.

Seasoning: During the roasting process, some of the sauce can be brushed onto the surface of the chicken thighs to add texture and color. Sauces can be made with honey, soy sauce, sugar, etc.

In short, the production of chicken thighs in sauce needs to pay attention to the time and temperature of marinating and roasting, and also need to be carefully seasoned and decorated to make delicious and delicious chicken thighs in sauce.

Raw material. 2 chicken thighs.

Seasoning. 6,000 grams of old soup, 60 grams of soy sauce, 80 grams of refined salt, 100 grams of sugar, 50 grams of monosodium glutamate.

Sauce packets. 2 star anise, 3 grams of tangerine peel, 10 grams of fennel, 3 grams of grass fruit, 8 grams of nutmeg, 3 grams of bay leaves, 2 green onions, 1 piece of ginger.

Method. 1 Remove the residual hair from the chicken thighs, rinse them, put them in boiling water and blanch them, remove the blood, remove them, wash them and set aside.

2 Heat the pot on a fire, add sugar, add a little water, slowly boil over low heat until dark red, then add 500 grams of water to boil, and let it cool to make sugar.

3 Sit on the pot and light the fire, put the sauce packet into the old soup and boil, then add sugar, soy sauce, refined salt, monosodium glutamate, and mix into a miso soup for later use.

4 Put the chicken thighs in the miso soup and simmer for about 15 minutes, then turn off the heat and simmer for another 15 minutes.

5 After removing the chicken thighs, they can be cut into pieces while they are hot, or they can be served after cooling.

Cooking encyclopedia.

1 Sugar color is mainly used when baking braised foods or making puddings, so that the tone of food is more natural and beautiful. You can usually keep the sugar in the refrigerator or in a cool place.

2 When sauced chicken thighs, they must be simmered, because the meat of the chicken thighs is thick and not easy to taste, and it is easy to make the raw materials taste when stewed.

Sauce chicken thighs. Ingredients: chicken thighs, ginger, garlic, green onions, beer, salt, vinegar, star anise, Sichuan peppercorns, cooking wine, light soy sauce, dark soy sauce, sugar.

Clean the chicken thighs you bought, cut them cross-cutting on both sides, or use a fork to pierce the chicken thighs, so that they are easier to cook and taste better. Put the chicken thighs into a basin of water and soak for more than half an hour, then remove them and put them in a cooking pot, add cold water to submerge the chicken thighs, add 2 tablespoons of cooking wine, skim off the foam while cooking, and remove them for later use after boiling for 5 minutes. After this step, the blood in the chicken thighs can be removed, pay attention to the cold water must be used when cooking the chicken thighs, otherwise the chicken is easy to get old and the meat is not tight.

Sauce chicken. Next, clean the green onions, ginger and garlic, slice the ginger, and mince the green onions and garlic. Prepare a wok, pour in an appropriate amount of oil, heat and add peppercorns, ingredients and stir-fry until fragrant, then add green onions, ginger and garlic and stir-fry until fragrant.

Then pour in the dark soy sauce and light soy sauce and stir-fry with oil, then add the chicken thighs and stir-fry until the chicken thighs are evenly coated with soy sauce.

Then pour in the beer to half the height of the chicken thighs, add sugar, 2 tablespoons of cooking wine, vinegar, boil the pot over high heat, turn to medium-low heat and cook for 20 minutes, during which the chicken thighs should be turned over, add an appropriate amount of salt to taste, and finally reduce the juice on high heat, pay attention to retain some soup. Remove the drumsticks and pour the remaining juice over the drumsticks. This sauce chicken thigh is complete.

The chicken thighs in sauce have a mellow taste, ruddy color, crispy and delicious, and are suitable for all kinds of people. The point of this dish is that instead of boiling it in water, we replaced it with beer, so that the chicken is tender, soft and glutinous, and the smell is removed.

Sauce chicken thighs. How to buy chicken thighs:

The skin of fresh chicken thighs is pale white, the muscles are firm and elastic, dry and odorless, and can be quickly recovered by gentle hand pressing; The skin of stale chicken thighs is pale gray or yellow, the muscles are soft, the color is dark, and there is a slight odor.