How to cook braised chicken thighs to be delicious, how to burn braised chicken thighs

<> material. Ingredients: 500g chicken thigh, 300g chicken liver;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of shallots, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of white pepper, appropriate amount of bay leaves, appropriate amount of ingredients, appropriate amount of cloves, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar.

Braised chicken thighs. Prepare the chicken thighs and wash them well.

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Prepare the chicken liver and wash it well.

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Prepare white pepper, sugar, salt, green onion, ginger, soy sauce, light soy sauce, dark soy sauce, rock sugar, bay leaves, and seasoning.

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First, cut the chicken thighs into a few knives, put them in a pot of cold water with the chicken livers and cook them for 6 minutes, and put the ginger slices together to remove the smell of meat. Remove and set aside.

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Put oil in the pot, put in, big ingredients, bay leaves, green onions, ginger slices and stir-fry the chicken thighs, fry until the chicken thighs and chicken livers are golden brown, put cooking wine, put in an appropriate amount of water, and then add white pepper, rock sugar, and boil the pot over medium heat and simmer over low heat.

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After boiling, add a small amount of soy sauce and light soy sauce.

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After 20 minutes, reduce the juice and remove from the pan. Stir-fry with a small amount of salt before removing from the pan. Sprinkle with chives and a few drops of dark soy sauce.

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Tips: White sugar works better if you replace it with rock sugar.

Braised chicken thigh is a well-known meat dish, generally braised dishes are fired with sugar, beginners often do not master the heat well, so that the sugar paste off, resulting in waste. Today's braised chicken thigh eliminates the need to boil sugar, and it tastes just as good.

Raw material. 4 chicken thighs, 7 quail eggs, 4 slices of ginger, 1 tablespoon of princely sauce, 1 teaspoon of sugar, 1 teaspoon of cooking wine, 1 tablespoon of light soy sauce, half of each green and red pepper.

Menu features. This dish uses chicken shank, also known as 'lute leg'. Chicken thighs, whose flesh is quite firm, contain more fat when ingested together with the skin, and are also the part with the highest iron content in the whole chicken. There are four proteins in chicken thighs that have the potential to be effective in controlling high blood pressure.

Method. 1. Wash the chicken thighs and drain the water;

2. Fry the quail eggs in an oil pan until golden brown, remove them and set aside;

3. Mix light soy sauce, cooking wine, Zhuhou sauce and sugar into sauce for later use;

4. Put the chicken thighs in a pot and fry them on both sides until golden brown, pour in the sauce, ginger slices and chili pepper and stir-fry;

5. Add 1 bowl of water, add fried quail eggs, bring to a boil and turn to medium-low heat;

6. After boiling for 20 minutes, insert it with a toothpick, the toothpick can be pulled out cleanly to prove that it is cooked, and the juice is put on a plate.

Blanch the washed chicken thighs to remove the foam and add the bay leaves and cinnamon. Pour in the cooking wine and remove the taste. Pour in the soy sauce. Add some salt and sugar, bring to a boil over high heat, turn to low heat and cook for about an hour.

Preparation of braised chicken thighs.

Slice the shallots and slice the ginger. Wash the chicken thighs and pan under cold water to exceed impurities and blood stains. Heat oil in a pan, add star anise sugar and stir-fry over low heat, then add chicken thighs and stir-fry.

Stir-fry until the chicken thighs are cooked, then pour some cooking wine into the oil, then add green onions, ginger, salt and soy sauce. Then add an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook for 20 minutes, and cook until the chicken thighs are soft and flavorful.

For braised chicken thighs to be delicious, the choice of sauce is the key, and you must choose your favorite seasoning, so that you can eat more happily.

1.Prepare the ingredients used; Heat a pan, add a little oil, add the chicken thighs and fry.

Fry until the chicken thighs are slightly yellowed, add a little oil, add star anise, bay leaves, cinnamon, and chili peppers.

Then add green onion and ginger, add cooking wine and braised soy sauce and stir-fry until fragrant.

Pour in boiling water; Bring to a boil and add the fried chicken thighs. The water should be submerged over the chicken legs. Bring to a boil over high heat and reduce heat to medium and simmer for 30 minutes.

Add salt, reduce the heat to high and drain the soup.

Main materials; 500 grams of chicken thighs.

Accessories; 1 green onion, 1 piece of ginger, 1 tablespoon cooking wine, 2 star anise, 2 bay leaves, 1 dried chili, 1 cinnamon, 1 tablespoon soy sauce, 1 tablespoon rock sugar, 1 tablespoon salt, 2 teaspoons chives, 2 chives, 2 tablespoons vegetable oil, appropriate amount of water.

Preparation of braised chicken thighs.

1. Prepare all the ingredients, wash the chicken thighs, drain the water, and put them in a frying pan.

2. Fry over low heat until the skin is slightly yellow, add a small amount of vegetable oil, add dried chili, star anise, cinnamon and bay leaves and stir-fry until fragrant.

3. Add the green onion and ginger and continue to stir-fry, adding soy sauce and rock sugar.

4. Pour boiling water, add the fried chicken thighs after boiling, the water should be submerged over the chicken thighs, bring to a boil over medium heat, and simmer for 30 minutes.

5. Add salt, turn to high heat, and drain the soup.

The braised chicken thighs are cooked as follows:Tools Ingredients: chicken thighs, green onions, star anise, chili peppers, ginger, bay leaves, pots, oil, boiling water, light soy sauce, dark soy sauce, rock sugar, salt.

1. Wash the chicken thighs and cut them into a few knives. Prepare green onions, star anise, chili peppers, ginger, and bay leaves.

2. Heat the pot and put a little oil, then put in the chicken thighs, and fry on both sides until golden brown.

3. Add green onions, star anise, chili, ginger and bay leaves and stir-fry evenly, add an appropriate amount of boiling water, light soy sauce and dark soy sauce.

4. Add rock sugar to make it fresh, simmer for five minutes, and then sprinkle the pie with salt.

5. Reduce the juice over low heat and enjoy.

The simple way to do this is to clean the chicken thighs, cut them into evenly sized pieces, blanch them in boiling water, remove the fishy smell and blood of the chicken, and drain the water for later use.

Heat the pan with cold oil, sauté the ginger slices and green onions until fragrant, add the chicken thighs and stir-fry until the surface is slightly yellow. Add an appropriate amount of cooking wine and stir-fry to let the chicken thighs evenly absorb the flavor. Add an appropriate amount of light soy sauce and dark soy sauce to make a reddish-brown sauce, and continue to stir-fry to evenly color the chicken thighs.

Add an appropriate amount of water, the amount of water should cover the chicken thighs, add an appropriate amount of rock sugar, and stir well.

After the heat boils, turn to low heat, cover the pot and cook for 20-30 minutes, without plum until the chicken thighs are cooked and flavorful. Add salt to taste and cook for a few minutes to let the salt absorb the flavor. When cooking, do not cook too hot, so as not to cook dry or paste the bottom.

When braised chicken thighs, you can add some other seasonings, such as minced garlic, star anise, cinnamon, etc., to increase the taste and aroma.

Precautions for buying chicken thighs

1. The appearance of chicken thighs: chicken thighs with complete appearance and bright color should be selected. If there are damages, blood stains, black spots, etc. on the surface of the chicken thighs, it may be that the chicken thighs have been traumatized or the blood vessels have been ruptured, and it is not suitable to buy.

2. The meat quality of chicken thighs: you should choose chicken thighs with delicate and elastic meat. If the thighs are loose, smelly, or too hard, they may have been frozen or over-processed and are not suitable for purchase.

3. The weight of chicken thighs: You should choose chicken thighs with moderate weight. If the weight of the chicken thighs is too light, it may be that the chicken thighs have been over-processed or dehydrated, and they are not suitable for purchase.

4. Shelf life of chicken thighs: Chicken thighs with a longer shelf life should be selected. If the shelf life of the chicken thighs is short, it may be that the chicken thighs are of poor quality or have poor storage conditions, and are not suitable for purchase.

Braised chicken thigh method:

1. Chicken thighs are the parts of the chicken from the feet to the legs, the meat around the root of the chicken thighs, its meat quality is quite hard, and when ingested together with the skin, the fat content is more, and it is also the part with the most iron content in the whole chicken. Ingredients: chicken thighs, green onions, garlic, ginger, millet spicy, light soy sauce, dark soy sauce, cooking wine, sugar, oyster sauce, salt, shallots.

2. First cut the washed chicken thighs into pieces, put them in a basin, and then put them in cold water to clean them, and wash them twice. Wash away the blood inside. Sliced green onions, ginger and garlic are also sliced. After the millet is spicy and the stems are removed, cut the chili rings.

3. Marinate the chicken thighs again, first add the cut ingredients, light soy sauce, cooking wine, dark soy sauce, and two spoons of sugar, knead evenly, grasp well, and marinate for 20 minutes.

4. Pour more cooking oil into the hot pan, put in the marinated chicken, stir-fry over high heat until it changes color, add a little oyster sauce and a spoonful of salt, stir-fry to taste, and then pour in cold water, the cold water is flush with the chicken, then cover the lid and bring to a boil, simmer over medium-low heat for 20 minutes.

5. When the boiling time is up, the soup is almost collected, turn off the heat and put it in the pot. Finally, sprinkle with some chopped green onions and garnish to eat, and the delicious braised chicken thighs are ready.

The simple way to make braised chicken thighs is to buy braised chicken thighs directly, and stew the seasoning with the processed chicken thighs, then you don't need to match the ingredients or adjust the flavor by yourself, and you don't need to cut the side dishes yourself, you only need to clean and blanch the chicken thighs, and add ready-made seasonings to stew.

Braised generally refers to the cooking method and taste of the dish, and the finished product is mostly dark red, light red or jujube red, with ruddy color, salty and sweet taste, crispy and delicious meat, thick and juicy taste, and is deeply loved by people and potatoes.

Buying the ready-made braised chicken thighs in the market can not only avoid your own mistakes and affect the taste, but also make them very convenient and fast.

In addition to cooking chicken thighs, the braised method can also be used to cook pork ribs, fish, pork belly and other ingredients.