How to stew chicken thighs is delicious and simple tricks

Ingredient breakdown. Ingredients.

1 chicken thigh.

Accessories. Green onion segments 2-3 knots.

2-3 slices of ginger.

5-6 peppercorns.

1-2 star anise.

1-2 bay leaves.

3-4 tablets of astragalus.

Salty and umami taste. Cooking process.

Twenty minutes takes time.

Easy difficulty. Steps to prepare the stewed chicken thighs.

1.1 chicken thigh (can also be replaced with any chicken part).

2.Green onion segments 2-3 knots.

3.2-3 slices of ginger.

4.5-6 peppercorns.

5.1-2 star anise.

6.1-2 bay leaves.

7.3-4 pieces of astragalus (you can also not put it, it is said that it is good to put some astragalus when stewing chicken, it seems to be vaguely remembered, and it happens that there are some at home, so I put a little).

I forgot to shoot the astragalus **, I put it in the box of my stewed chicken......

The chicken thighs can be turned over and slashed a few times to make it easier to absorb the flavor.

Put 3 into my spice box (if you don't have it, you can also wrap the seasoning in gauze, tie it with a thread, I really don't like to eat pepper or cloves and other big ingredients unintentionally, it's really unpleasant).

Take half a pot of cold water and cover the pot! Boiling for 20 minutes is enough for the chicken to be quite rotten and deboned ! My son loves to eat very much, ha.

Wow, I found the diagram of astragalus again, hey, it's really confusing......

Cook ......The soup, I forgot to put it out separately, put some coriander, it's delicious.

It can be drunk on its own, used as a soup stock when stir-frying, and can be used directly to cook noodles ......

The chicken thighs are taken out to cool, you can debon, adjust some sauce by yourself, and pour it on top, it becomes a copycat version of saliva chicken??? Ha ha.

The stewed chicken thighs, add some peppercorns, salty salt, and slowly simmer over low heat for about two hours, and it will be very delicious.

How to stew small chicken thighs:1.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;

2.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;

3.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;

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

5.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;

6.The delicious and healthy stewed chicken thighs are ready.

Here's how to make it:Ingredients: 2 chicken thighs.

Excipients: Appropriate amount of green onion and ginger, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, appropriate amount of refined salt, 1 tablespoon of rice wine, 1 tablespoon of black pepper, a little sugar.

Steps: 1. Add all the seasonings.

2. Marinate for eight hours.

3. Put it in a pan and fry it 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 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. Delicious and not greasy.

PrecautionsBlanching in boiling water can make the chicken thighs more tender and soft: Before simmering the chicken thighs, blanch them three times in boiling water before simmering them in a pot. Rapid blanching at high temperatures can quickly cook the fat on the surface of the chicken thighs, and seal the juice in the chicken thighs, making them tender even if they are simmered for a long time.

Keeping the heat and simmering will dehydrate the chicken thighs and turn them into firewood, so turn off the heat and simmer after simmering for a while, which will not only make the chicken thighs soft but also prevent the chicken thighs from becoming dehydrated and dry due to overheating.

Stewed chicken thighs are delicious and easy way:Ingredients: 2 chicken thighs, 2 potatoes, a spoonful of curry, appropriate amount of peanut oil, appropriate amount of soy sauce, appropriate amount of salt, a section of green onion, a piece of ginger, appropriate amount of water.

Steps: 1. Chop the chicken thighs and wash them, boil the chicken in water, and wash them after removing them, so as to remove the blood in the chicken.

2. Finely chop the green onions and slice the ginger for later use.

3. Peel and cut the potatoes into cubes for later use.

4. Put peanut oil in the pot, add green onion and ginger and stir-fry until fragrant.

5. Add the chicken and stir-fry.

6. Add soy sauce and continue to stir-fry.

7. Add the potatoes and continue to fry.

8. Add an appropriate amount of water, a spoonful of curry powder and an appropriate amount of salt.

9. Bring the fire to a boil.

10. Turn the heat to low, cover and cook until the soup is thick.

11. a finished product.

12. a finished product.

Here's how to stew chicken thighs deliciously and easily:Ingredients: chicken thighs, vegetable oil, green onions, light soy sauce, dark soy sauce, sugar, salt, sesame oil, cooking wine, ginger, garlic.

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, put vegetable oil in a wok to heat carefully, add green onions, ginger and garlic to stir-fry until fragrant, and then add sesame oil.

4. Then put in the chicken thighs and stir-fry, add cooking wine, light soy sauce, dark soy sauce, and salt on the way.

5. After stir-frying the chicken thighs for coloring, put in the hot water that has not covered the chicken thighs, and add sugar. Bring to a boil over high heat and bring to a simmer over medium heat.

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

Step 1: Wash the surface of the chicken thighs and cut 2 knives. Step 2: Blanch in boiling water and remove for later use. Step 3: Alternate green onions, ginger and garlic.

Step 4: Heat vegetable oil in a wok, add green onions, ginger and garlic to stir-fry until fragrant, then add sesame oil. Step 5: Then add the chicken thighs and stir-fry, add cooking wine, light soy sauce, dark soy sauce and salt on the way. Step 6: Stir-fry the chicken thighs to color and add the hot water that has not covered the chicken thighs and add the sugar.

Bring to a boil over high heat and bring to a simmer over medium heat. Step 7: Simmer for 30 minutes: the chicken thighs are cooked and the soup is thick. <>

Step 2: Blanch in boiling water and remove for later use. Step 3: Alternate green onions, ginger and garlic. Step 4: Heat vegetable oil in a wok, add green onions, ginger and garlic to stir-fry until fragrant, then add sesame oil.

Step 5: Stir-fry the chicken thighs, add cooking wine, light soy sauce, dark soy sauce, and salt on the way. Chang Nian Step 6: Stir-fry the chicken thighs to color and add the hot water that has not covered the chicken thighs, and add sugar. Bring to a boil over high heat and bring to a simmer over medium heat.

Step 7: Simmer the stool for 30 minutes, and the chicken thighs can be cooked and the soup can be thick. <>

Sesame oil is added to the chicken thighs when they are stewed to make the finished product taste more flavorful. <>

Practices and steps.

1 Prepare the ingredients.

Stewed chicken thighs. 2 [Blanching process of chicken thighs]:

1.Rinse the chicken thighs with clean water.

2.Put an appropriate amount of water in the pot, and heat it until the pot makes a sound, and the water seems to be boiling.

3.Add the washed chicken thighs and bring to a boil over high heat.

4.Cook until the water boils, the chicken thighs change color, and a large amount of foam floats in the pot, turn off the heat.

5.Remove the chicken thighs and rinse immediately with cool water.

Stewed chicken thighs. 3 [Cooking process of chicken thighs]:

1.Put an appropriate amount of water in the soup pot.

2.Add the blanched chicken thighs.

3.Add ginger slices, star anise, Sichuan peppercorns, and green onions.

4.Pour in 2 tablespoons of soy sauce.

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

6.Cook until the thighs are tender and the skin cracks.

7.Add a small amount of table salt.

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

Stewed chicken thighs. 4 [Experience and Experience]:

1.Blanching chicken thighs is also the process of flying water. Flying water is to boil the main ingredient in water, which can not only remove the fishy smell, but also completely remove the impurities on the surface of the chicken thighs.

Do not use cold water when flying water, because the meat has undergone the process of water from cold to boiling, and the nutrient loss is serious. If boiled in boiling water, the meat will coagulate the protein when exposed to heat, which will affect the taste. It is best to boil the water for about 7 to 8 minutes.

2.When stewing chicken thighs, pot them under cold water to allow the ingredients to release all the nutrients as the water temperature rises. Therefore, after flying the water, be sure to rinse the chicken thighs with cold water immediately, and when you cook them in the pot again, the meat will not shrink due to the cold.

3.When stewing chicken thighs, you should first cook on high heat for 15 minutes before turning to a simmer, and be careful not to open the lid to avoid the loss of umami.

4.When stewing chicken thighs, use light soy sauce, and the final cooked chicken thighs will not lose the original color of the chicken thighs, and will not destroy the umami flavor of the chicken thighs themselves.

5.Add a little vinegar when stewing the chicken thighs to remove the smell.

6.When adding salt, you should put the chicken thighs after they are fully cooked, not when they are just beginning or half-cooked, because the salt will be cooked for a long time, and it will have a chemical reaction with the meat, so that the protein in the meat will be coagulated.

7.After adding salt, cover and turn to high heat and cook for a while to make the salt flavor melt into the chicken thighs.

Stewed chicken thighs.

Recipe Description: It can effectively promote bone development and enhance the body's resistance; It has a good effect on the relief of cough symptoms and anti-inflammatory and pain-relieving.

Ingredients: 100g saxial, 1 chicken thigh, 800 water, 100 rice wine

Method 1Saxiwei washed off; After the chicken thighs are washed, blanch them to remove the blood and set aside.

2.Put the chicken thighs in method 1 into a pot with water, boil over high heat until boiling, then change to low heat and cook for 15 minutes, then add tiger tail grass and rice wine, and continue to cook for 10 minutes.

Stewed chicken thighs. Ingredients: 2 chicken thighs, 6 dried shiitake mushrooms, 3g wolfberries, 5g green onions, 5g minced ginger, 1 teaspoon (5g) of salt

Method 1: Put the dried shiitake mushrooms and wolfberries into a small bowl, soak them in warm water, wash them, drain them, and set aside.

2. Wash the pipa legs, put them in a pot, add 1000ml of cold water, bring to a boil over medium heat, carefully skim off the foam, add the soaked mushrooms, green onions, and minced ginger, turn to low heat and simmer for 30 minutes.

3. Put the wolfberries into the pot, continue to heat for 10 minutes, add salt, remove from heat, and let cool.

4. After the chicken soup is completely cooled, carefully remove the oil slick on the chicken soup with a spoon, leaving only the clear broth, and after heating it again, it can be eaten while it is hot.