How to cook chicken thighs is the best and how to cook chicken thighs is delicious

Braised chicken thighs. Prepare the ingredients]:

6 chicken thighs, 1 large piece of ginger, 7 cloves of garlic, 2 shallots.

A super simple way to eat chicken thighs, cook for 10 minutes, cover and simmer, tender and flavorful.

How to do it]:

1. Wash the chicken thighs and cut off the fat on the chicken skin.

You can also skip it), then make 3-4 knives on each chicken leg to make it easier to absorb the flavor.

A super simple way to eat chicken thighs, cook for 10 minutes, cover and simmer, tender and flavorful.

2. Pat the garlic flat, slice the ginger, cut the green onion into sections or tie it directly into a knot, and put it into the chicken thighs together.

A super simple way to eat chicken thighs, cook for 10 minutes, cover and simmer, tender and flavorful.

3. Add 10-12 tablespoons of light soy sauce and 2 tablespoons of cooking wine to the small pot.

1 tablespoon of sugar, and enough water to cover the chicken thighs.

Note: If the chicken thighs are relatively small, put 10 scoops of light soy sauce, and if the chicken thighs are large, put 12 scoops of chicken thighs.

A super simple way to eat chicken thighs, cook for 10 minutes, cover and simmer, tender and flavorful.

4. Put it on the stove, boil over high heat, and continue to open the lid and cook over high heat for about 10 minutes.

A super simple way to eat chicken thighs, cook for 10 minutes, cover and simmer, tender and flavorful.

Cook until you can penetrate the chicken with chopsticks and turn off the heat.

A super simple way to eat chicken thighs, cook for 10 minutes, cover and simmer, tender and flavorful.

5. Add to the pot.

Stir salt to taste.

Note: You can taste the soup or a small piece of meat at this time, and then decide how much salt to add according to the situation The soup is more chicken thighs, and the more salt will be needed

A super simple way to eat chicken thighs, cook for 10 minutes, cover and simmer, tender and flavorful.

6. Cover the lid, turn off the heat and simmer for half an hour to make the chicken thighs more flavorful, and it doesn't matter if you simmer for a while.

A super simple way to eat chicken thighs, cook for 10 minutes, cover and simmer, tender and flavorful.

7. Remove all the chicken thighs from a small pot.

A super simple way to eat chicken thighs, cook for 10 minutes, cover and simmer, tender and flavorful.

8. Clip out the green onions, then turn on high heat to reduce the juice.

A super simple way to eat chicken thighs, cook for 10 minutes, cover and simmer, tender and flavorful.

Pour the soup over the chicken thighs, and our braised chicken thighs are ready to serve!

The chicken thighs are beautiful in color, smooth and tender in taste, without a trace of fishy smell, and they are not worse than the braised chicken thighs bought outside, and the children love to eat them.

【Fried chicken mallet】

The fifth type of chicken thigh is fried in the same way as the first one, but it will be faster and does not need to be marinated for as long as it is used in small chicken thighs.

A list of ingredients

Chicken thighs: 4 grams of salt, 20 grams of light soy sauce, 25 grams of oyster sauce.

20 grams of cooking wine, 3 grams of pepper, starch, egg liquid, breadcrumbs.

Steps:

1. Wash the chicken thighs and remove the bones, the bones do not need to be completely removed, first use scissors to cut the top joints, and then pinch all the meat down, and then trim the meat that adheres to the bones, and turn it over to be the shape of a mallet;

2. Add seasonings to marinate, 4 grams of salt, 20 grams of light soy sauce, 25 grams of oyster sauce, 20 grams of cooking wine and 3 grams of pepper, bring gloves to grab and mix for them, make sure that each part is stained with sauce, cover with plastic wrap and put in the refrigerator to marinate for more than 1 hour, the longer the time, the more flavorful;

3. After marinating, prepare starch, egg liquid and breadcrumbs, first dip in starch, then egg wash, and finally wrap breadcrumbs, and the tail can be wrapped in tin foil;

4. Pour oil from the pot, fry the oil at a temperature of 6 into a hot pot, turn to medium and low heat and fry slowly, the time is about 5 minutes, the first time is mainly to fry it, the fire and oil temperature are not too big;

5. Take it out and drain the oil and fry it again, the oil temperature at this time should be higher, 8 into the hot pot, fry for 1 minute on high heat, and the crispy fried chicken will be out of the pot.

I love white cut chicken, so.

Chicken thighs, onions, garlic, light soy sauce, oyster sauce, dark soy sauce, beer, ginger, mushrooms, salt, chicken essence, chili, cooking wine, chopped green onions.

Production Procedure]:

Prepare 3-4 fresh chicken thighs first, wash them, then cut them into cubes with a knife, control the dried blood, and put them in a bowl for later use.

Then, add a small amount of green onion and ginger slices to the chicken thighs, add a little cooking wine, add a little salt, chicken essence, pepper to taste, add an appropriate amount of fresh oyster sauce and light soy sauce, and add a little bright dark soy sauce, mix evenly with your hands, and set aside to marinate for 10 minutes.

Preheat the pot to heat the oil, first put in an appropriate amount of ginger, garlic and onion pieces, stir-fry over low heat until fragrant, then pour in the pre-marinated chicken pieces, stir-fry evenly, pour in a can of beer (ginger slices instead of water to remove the smell, when young children eat, it is recommended to add a little salt), after boiling, then cover the pot, turn to low heat and simmer for 1 minute.

Before coming out of the pot, put a few more slices of fresh shiitake mushrooms, continue to simmer for 5 minutes, and finally turn the heat to thicken the juice in the pot, and sprinkle a little green onion, you can put it on the plate.

Tips: Chicken thighs belong to the meat quality of chicken, the best taste, children eat it, not only good for health, but also can quickly replenish nutrients, both thirst-quenching and delicious.

Boiling chicken thighs is a healthy cooking method, and here is a simple recipe to cook chicken thighs to make the chicken tender and nutritious.

Ingredients: 2-3 chicken thighs.

Sliced ginger: to taste.

Green onions: to taste.

Cooking wine: to taste.

Salt: to taste. Essence of chicken: to taste.

Steps: Clean the chicken thighs and chop them into cubes.

Prepare a pot of water, add an appropriate amount of ginger, green onion and cooking wine, bring to a boil and add the chicken thighs.

Once boiling, skim off the foam, then reduce the heat and cook for about 20-25 minutes, until the chicken is cooked through, but don't overcook it.

After turning off the heat, add an appropriate amount of salt and chicken essence and stir well.

Before boiling the chicken thighs, you can soak the chicken thighs in water for a while, which will remove some dirt and odors.

Don't cook the chicken thighs for too long so that the chicken doesn't become too hard.

Boiled chicken thighs can be eaten with rice, noodles, etc., and can also be used to make other dishes.

Ingredients: 4 chicken thighs (445 grams), appropriate amount of cooking oil, 9 grams of ginger, 2 bay leaves, 2 dried red peppers

3 star anise, 1/2 tablespoon of salt, a little sugar, 1 spoonful of cooking wine, 1 spoonful of dark soy sauce, and an appropriate amount of thirteen spices.

Step 1) Use a knife to cut the chicken thigh twice, and the reverse side should also be scratched to facilitate the flavor;

2) Slice ginger, and arrange with dried red pepper, bay leaves, and star anise for later use;

3) Add water to the pot and put the chicken thighs in, add a spoonful of cooking wine, cover the pot and cook over high heat;

4) Look at the picture and boil, then remove and drain after another 5 minutes;

5) Heat the pan with cold oil, pour the chicken thighs into and fry for a while;

6) Pour in dried red peppers, ginger slices, star anise, and bay leaves and continue to stir-fry until fragrant;

7) Add a scoop of dark soy sauce;

8) Stir-fry and color;

9) Pour in the warm water that has not covered the chicken thighs, cover the pot and simmer on low heat for 20 minutes.

10) Add half a tablespoon of salt after 20 minutes;

11) Appropriate amount of thirteen incense;

12) Add a little sugar and continue to cover the pot and simmer for 15 minutes;

13) When the time is up, the soup is running out, just take the juice a little;

14) Finish, serve on a plate.

Tips During the simmering process, turn the chicken thighs for fear of sticking to the bottom;

Ingredients: 10 chicken thighs, 2 eggs, 50 grams of starch, 25 grams of salt, soy sauce, 10 grams of dark soy sauce, 5 grams of light soy sauce

10 grams of oyster sauce, 5 grams of cooking wine, 5 grams of five-spice powder, 15 grams of green onion foam, 15 grams of ginger foam, and appropriate amount of breadcrumbs.

Step 1) Wash the chicken thighs;

2) Starchy eggs are mixed together to form a paste;

3) Add salt, dark soy sauce, soy sauce, light soy sauce, oyster sauce, five-spice powder, green onion foam and ginger foam to the chicken thighs and marinate for 4 hours;

4) Chicken thighs are mushy;

5) Prepare breadcrumbs;

6) Roll the battered chicken thighs with breadcrumbs;

7) Heat the chicken thighs in oil and fry them until golden brown;

8) Finished, serve on a plate.

Tenderly sautéed chicken thighs to prepare.

Stewed chicken thighs can be made with garlic and ginger sauce, you need to prepare a few chicken legs, an onion, a few longan, ginger, garlic, spicy sauce, starch, cooking wine, ginger flavor, soda, chop the chicken thighs into segments, onion shreds, ginger slices, scald the chicken thighs with water, wash the blood foam, and then put all the ingredients together in the pot except for the starch, simmer for 45 minutes over medium and high heat, and then dry the juice, add an appropriate amount of water to the starch and mix evenly, When the juice is almost finished, add some water starch and stir it to make the soup thicker and make the chicken pieces coat the sauce with a great taste.

You can also make stewed chicken thighs with shiitake mushrooms, you need to prepare a few chicken legs, some shiitake mushrooms, wolfberries, red dates, green onions and ginger, first clean and cook the chicken thighs, the surface is whitish and you can skim off the oil foam, wash the chicken thighs with cold water after pouring out the hot water, break the mushrooms into blocks and wash them, remove the core after the red dates are cleaned, and the wolfberries should also be cleaned, put the mushrooms, chicken legs, green onions, ginger slices, wolfberries, and red dates into the pot together, and then boil over high heat, and then stew slowly over low heat for about 40 minutes. Finally, add an appropriate amount of salt and simmer for another 10 minutes.

You can also make Japanese fresh vegetable stewed chicken thighs, prepare carrots, sweet potatoes, garlic, chicken legs, dried onions, shiitake mushrooms, shallots, rice wine, bitter tea oil, soy sauce and coriander, carrot dices, sweet potato dices, onion dices, garlic pat, peel off, dry shiitake mushrooms into water and soak them, cut green onions, put the bones of chicken thighs into water and scrub them, so that the blood can be removed, the blood of the chicken thighs is wiped with a napkin, prepare a pan, add an appropriate amount of oil to it, and put the chicken thighs The chicken skin is attached to the pan, slowly fried over medium heat, and the chicken skin can be served out for later use, and then the dried shiitake mushrooms, onions, and green onions are put into the pan together, and the chicken fat that has been refined is fried until fragrant, and then you can add garlic to continue stir-frying, add mushroom water when it is browned, and then add carrots, sweet potatoes, green onions, add an appropriate amount of water, cover the lid, boil over high heat, and then change to medium heat and stew slowly, and wait until the sweet potato carrots are soft, you can put the chicken thighs in, then add soy sauce and rice wine, cover the lid, bring to a boil over high heat, change to medium heat and simmer for 5 minutes, and finally open the lid and cook for another minute, so that you can eat.

Step 1: Wash the chicken thighs with running water first, and then remove the fat from the chicken thighs.

Step 2: Add water to the pot, then use cold water to put the chicken thighs, then add ginger slices and cooking wine, boil over high heat and then continue to cook for five minutes, remove the foam in the water in time during the cooking process, remove it after cooking, and then rinse it with water again and put it in the basin for later use.

Step 3: Prepare a few toothpicks to prick a few small holes in the chicken thighs, then add light soy sauce, dark soy sauce, oyster sauce, cooking wine and soybean sauce to mix evenly, and then wrap them in plastic wrap and marinate for more than half an hour.

Step 4: Cut the green onion into green onion segments, cut the ginger into slices, cut some onions, and then spread them on the bottom of the rice cooker, then pour the marinated chicken thighs and sauce into the pot, pour in an appropriate amount of water, rock sugar, cover the pot and boil.

Step 5: After the chicken thighs are boiled for half an hour, they are basically done, then prepare some vegetables to spread on the plate, and then pour the cooked chicken thighs on top and you're done.

Boiled chicken thighs want to make delicious. First, blanch the chicken thighs in boiling water before boiling them. Then cut a few cracks in the chicken thighs with a knife, then add the green onions, ginger and garlic soy sauce to marinate for half an hour.

The marinated chicken thighs are boiled, and the boiled chicken thighs are very flavorful and delicious.

First, cut the chicken into cubes, then put it in a pan and fry, then add water and ingredients and simmer.

Ingredients: 2 large chicken thighs, black sesame oil, ginger, salt, rice wine, goji berries, white pepper.

Specific methods: 1. Prepare the ingredients.

2. Wash the large chicken thighs, debone them with a knife, and cut two knives on the thicker parts of the meat. (You can also chop the whole chicken into smaller pieces, but the thighs are a little more tender.)

3. Cut the ginger into thin slices for later use, and soak the wolfberries in water first.

4. Don't put oil in the pot, put the chicken thighs skin down into the pan and fry, and stir out the fat on the chicken skin.

5. After the surface of the chicken skin turns yellow and has a crunchy feeling, you can take out the chicken thigh and cut the chicken thigh into small pieces.

6. Stir-fry the ginger slices with the oil from the chicken thighs, and the ginger slices can be put a little more.

7. After the ginger fragrance is stirred out, the surface becomes a little dry, and then cut the chicken thighs.

8. Add black sesame oil and pour in an appropriate amount of rice wine.

9. Add an appropriate amount of water, cover the pot, bring to a boil over high heat, turn to low heat and simmer for 15 to 20 minutes.

9. After cooking, open the lid, add salt to taste, cover the pot, and simmer over low heat for 3 to 5 minutes, then open the lid and sprinkle the soaked wolfberries, then throw away the white pepper, stir well, and you can get out of the pot.

10. The final product.

Precautions1. When frying chicken thighs, only the side of the chicken skin needs to be fried, and there is no need to turn it over.

2. Finally, you can add a little black sesame oil to the pot, which will taste more fragrant.