The home cooked way to cook chicken thighs, the easiest way to boil chicken thighs

As follows:

Ingredients: 6 pipa legs, 20 grams of cooking wine, 20 grams of dark soy sauce, 20 grams of oyster sauce, 10 pieces of rock sugar, 10 grams of salt, appropriate amount of green onion and ginger, 2 star anise, 2 bay leaves, 1 cinnamon, 1 small handful of Sichuan pepper.

1. Prepare all the ingredients.

2. Use a toothpick or fork for the chicken thighs, and make holes in the forks on the surface for easy flavoring.

3. Put it in a pot and add 20 grams of cooking wine to blanch.

4. Put cooking oil in the pot and stir-fry rock sugar to make the sugar color.

5. Add green onion and ginger ingredients and stir-fry until fragrant.

6. Pour in the chicken thighs and stir-fry.

7. Pour in 20 grams of dark soy sauce.

gram of oyster sauce. <>

9. Add 10 grams of salt, add water that has not covered the chicken thighs, and cook for 30 minutes.

10. The delicious chicken thighs are ready.

Ingredients: 3 chicken thighs, appropriate amount of water, 1 slice of ginger, green onion, a few Sichuan peppercorns, 1 star anise, 2 tablespoons of light soy sauce, 1 tablespoon of Shanxi aged vinegar, appropriate amount of salt.

Preparation: Rinse the chicken thighs with water. 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.

Add the washed chicken thighs and bring to a boil over high heat. Cook until the water boils, the chicken thighs change color, and a large amount of foam floats in the pot, turn off the heat. Remove the chicken thighs and rinse immediately with cool water.

Preparation of boiling chicken thighs:

Put an appropriate amount of water in the soup pot. Add the blanched chicken thighs. Add ginger slices, star anise, Sichuan peppercorns, and green onions.

Pour in 2 tablespoons of soy sauce. Pour in 1 tablespoon of Shanxi aged vinegar, bring to a boil over high heat, turn to medium-low heat and simmer. Cook until the thighs are tender and the skin cracks.

Add a small amount of table salt. Cover and simmer over low heat for about 10 minutes until the chicken thighs are flavorful.

Experience sharing:1Blanching 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.

The easiest way: put the chicken thighs in a pot, add water, salt, peppercorns, star anise, cumin, etc., cook and eat.

Boiling chicken thighs is the easiest, wash the chicken thighs and cook them in a pot for 20 minutes, then tear the chicken thighs into small strips and eat them cold.

Wash the chicken thighs, marinate them for 2o minutes with five-spice powder, raw grapefruit, old pomelo, cooking wine, salt, put them in the rice cooker, use the stuffy rice button, do not need to add any seasonings, and water, wait for another 5 minutes after tripping, and a large chicken thigh with roast chicken flavor is OK, which is delicious.

Clean the chicken thighs and cut them into pieces. Put it in water, add light soy sauce, cooking wine, star anise, bay leaves, cinnamon, and cook together.

The easiest way to do this is to cook it in water and add some friends soy sauce, minced green onions, minced garlic and the like and stir it well.

After cleaning the chicken thighs, blanch them in hot water to remove the blood, then cut them into large pieces, put them in the soup, and add salt, light soy sauce and other condiments.

The easiest way to boil chicken thighs is to bring the water to a boil and put the chicken thighs in it and cook it slowly.

The easiest way to boil chicken thighs is: wash the chicken thighs and put them in a pot to boil in cold water, add green onions, ginger, garlic, chili peppers and peppercorns, star anise, cinnamon, salt, chicken essence or monosodium glutamate, and cook them together, and the chopsticks will be cooked thoroughly, and the taste is quite delicious!

The easiest way to boil chicken thighs is to marinate the chicken thighs first, and then add them to the water and cook them directly.

When the boiled chicken thighs are stewed, some are eaten with noodles, and our food is also very delicious.

Marinate the chicken thighs with spices and spices for one hour, then put water in the rice cooker and cook for half an hour, so that the chicken thighs are delicious.

Put the chicken thighs in a pot of cold water, add cooking wine, fresh ginger and green onions, remove the blood, then put them in a casserole, add seasonings and simmer.

The most important thing is to put those seasonings and the like in place first, and you can mix them well.

The easiest way to cook chicken thighs is to boil them in water and add a little salt.

Just put the chicken thighs in water and boil them, add some seasonings and ingredients, the taste is very good, and it is relatively simple.

How to stew chicken thighs at home:

Ingredients: 1 chicken thigh, 1 potato, 5-8 shiitake mushrooms, 5-6 black fungus.

Steps: 1. One chicken thigh, the seller helped me cut it when I bought it. Take it back and soak in water for about 20 minutes.

2. Cut the potatoes and shiitake mushrooms, wash the black fungus and soak in water.

3. Press the chicken with your hands, wash the blood out, press, don't stir, the chicken skin doesn't look good when it falls off, and the blood can't be washed. Press and wash about three or four times to clean the water, drain the water and set aside.

4. The soaked fungus is removing the sawdust at the root, which is too big to tear apart.

<>6. Blanch out the excess water and pour it out.

7. Pour water two or three times, and basically no excess water comes out.

8. Remove from the pot and set aside.

9. Heat the oil, and add the pepper star anise slices to bring out the fragrance.

10. Add the chicken pieces. (There is still some excess water, this step must be careful of oil and water splashing, wear an apron) into the pot to stir-fry the meat pieces, set, until the edges and corners are golden brown and then add vegetables is the best.

11. Stir-fry the prepared vegetables evenly.

12. Add salt and a little oyster sauce.

13. Add boiling water, and the amount of water that has not passed the material is appropriate. Check many times during the period to prevent sticking to the bottom of the pan, if the water is not enough, you can reheat the water into it, do not add cold water, it is best not to stir with a spoon, the potato pieces will break, I use chopsticks to gently rotate.

14. Cook on high heat for 15 minutes, simmer on low heat for 5 minutes, add a spoonful of sugar, and reduce the juice on high heat for 5 minutes.

15. Remove from the pot and serve on a plate.

1. Ingredients: 1300g chicken thighs, appropriate amount of oil, appropriate amount of oil, appropriate amount of soy sauce, appropriate amount of monosodium glutamate, appropriate amount of sugar, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of ingredients.

2. Wash the chicken thighs.

3. Blanch with boiling water and remove the water.

4. Green onion, ginger, garlic, dried chili.

5. When the oil in the pan is hot, pour in the sugar and fry until it is bubbly and dark.

6. Pour in the chicken thighs and stir-fry to make the chicken thighs evenly colored, then pour in an appropriate amount of soy sauce and stir-fry evenly.

7. Pour in dried chili, green onion, ginger, garlic, and stir-fry for a while, then pour in an appropriate amount of hot water, cover, simmer over high heat until boiling, turn to medium heat and simmer for 40 minutes, add salt and monosodium glutamate.

8. Turn the heat to low, simmer for a while to turn off the heat, turn off the heat and simmer for a while before removing from the pot.

9. Boil the chicken thighs on a plate.

Here's how to make the home-cooked chicken thighs:Ingredients: 1 potato, 4 chicken thighs.

Excipients: 1 green onion, 1 piece of ginger, 1 tablespoon Sichuan peppercorn, 3 star anise, 3 tablespoons of oil, 1 tablespoon of salt.

1. Wash the chicken thighs and chop them into small pieces for later use.

2. Green onion, ginger, star anise and Sichuan pepper for later use.

3. Heat the pan with cold oil, add green onions, ginger, peppercorns, star anise and stir-fry until fragrant, add chicken thighs quickly, pour in cooking wine and soy sauce and stir-fry evenly.

4. Add the water that has not covered the chicken, bring to a boil over high heat, turn to low heat and simmer for half an hour.

5. Add the potato cubes, sprinkle the appropriate amount of salt, simmer for 20 minutes, and reduce the soup over high heat.