The practice of steaming chicken thighs is home cooked, and the method of making steamed chicken thi

Steamed chicken thighs.

Ingredients: 1 chicken thigh.

Excipients: 1 shallot, 4 cloves of garlic, 1 small piece of ginger; 1 millet pepper, 3 tablespoons of cooking wine, 1 tablespoon of Laogan Ma black bean sauce chili oil, 2 tablespoons of light soy sauce, 1 spoon of white pepper powder, a small amount of monosodium glutamate, a small amount of sugar, and an appropriate amount of salt.

Step 1: After washing the chicken thighs, cut them into small pieces, rinse the blood and water for later use; Cut the shallots into sections, chop the ginger and garlic into puree and set aside, if you like to bring some spicy, you can chop a millet pepper for later use.

Step 2: Blanch the chicken, add three spoons of cooking wine to the water, and put the chicken pieces in a pot under cold water, so that you can better separate the blood water and make the chicken more smooth and delicious.

Step 3: Put the blanched chicken in a bowl, add 1 tablespoon of Lao Gan Ma tempeh chili sauce, 2 tablespoons of light soy sauce, a small amount of pepper, monosodium glutamate, sugar to taste, and then add an appropriate amount of salt according to personal taste, grasp well and marinate for 20 minutes to taste.

Step 4: Put the marinated chicken thighs into an open plate, add enough water to the steamer, and steam the pot for 20 minutes.

1. Wash the chicken thighs and drain them in a strainer.

2. Gently draw two knives on both sides of the chicken thighs, and it will be steamed faster.

3. Add a little oyster sauce, pepper and salt to the chicken thighs and marinate to taste. After marinating for 8 minutes, place the chicken thighs on a plate.

4. Prepare ginger and shallots and set aside. Soak the wolfberries in a bowl of boiling water for 5 minutes, then pour out the water and keep the wolfberries for the final decoration.

5. Prepare 1 and a half tablespoons of steamed fish soy sauce and set aside. Put a little water in the pot and bring to a boil, then put the steaming net down.

6. Put the chicken thighs into a steamer with hot water, add ginger slices and green onions to the surface of the chicken thighs, and steam together over high heat for 10 minutes. The chicken thighs are steamed, and the shallots and ginger slices are on top.

7. Pour the steamed fish soy sauce on the steamed chicken thighs, this time you want to eat it lighter, no longer add hot oil.

8. Finally, put the wolfberries on the chicken legs, and put a little chopped green onion, and it's all ready.

Hello. The steamed delicious, fresh and tender chicken thighs are eaten, without a drop of oil, and they are light and delicious.

Steaming is the best way to keep food authentic. It does not require too much seasoning or oil, and through steam, the ingredients are evenly matured and the oil in the ingredients is released, reducing the greasy feeling and retaining the most simple and fresh taste. Therefore, it is also said that steaming is the best respect for the ingredients.

Chicken, which has always been known for its deliciousness, is made by steaming, and maintains the tender taste of the ingredients on the basis of freshness, and every bite is a treat on the tip of the tongue. Below, I will share with you the method of steaming chicken thighs, which is light and not bland, nutritious and delicious, and I recommend you to try it.

How to make it.

Step 1: Prepare the ingredients. Two chicken thighs, an appropriate amount of chives, and an appropriate amount of ginger.

Step 2: Handle and clean the chicken thighs. Then use a toothpick to prick a few more small holes in the chicken.

Step 3: Put the chicken thighs in a large basin, pour in two spoonfuls of cooking wine, then put on gloves and massage the chicken for a while so that it is easy to remove the fishiness.

Step 4: Rub a large spoonful of salt on the surface of the chicken, continue to massage the chicken, and let the chicken taste in, this step is not lazy.

Step 5: Put the ginger slices and chives into the chicken thighs, and rub them on the surface of the chicken a few more times. Then, cover with plastic wrap and refrigerate and marinate for 2 hours to let it taste better.

Step 6: When the marinade is finished, remove it from the refrigerator. Find a **, first spread some ginger slices and chives at the bottom of the plate, then put chicken thighs, and then put some chives and ginger slices on the surface of the chicken thighs, as shown in the picture.

Step 7: Put it in a steamer or steamer, steam for about 30 minutes, and the chicken can be easily pierced with chopsticks.

Step 8: After steaming, remove the chicken. At this time, a lot of chicken broth will be steamed on the plate, this chicken broth is very fresh, don't throw it away. Pour it into the pot, sprinkle some chopped chives, bring to a boil and drizzle with some water starch and stir well, then the soup will become extra thick, and then, turn off the heat.

Step 9: Cut the chicken thighs into pieces, put them on a plate, pour the soup from the pot and serve.

Say a few more words. 1. In order to make the chicken thighs better fishy and flavorful. When it comes to spreading cooking wine and salt, don't omit it.

2. The size of the chicken thighs is different, and the steaming time should be increased or decreased according to the size.

Steamed chicken thighs, the meat is delicate, delicious, the soup is thick and fragrant, how to make steamed chicken thighs delicious? Let me reveal it to you.

Ingredients Preparation steps.

1.Wash the chicken thighs.

2.Use a toothpick to prick countless small holes in the chicken thighs, spread a pinch of salt and cooking wine and marinate for about 10 minutes.

3.Sprinkle with chopped green onions, ginger and chopped garlic.

4.Drizzle with soy sauce.

5.Cover a plate and put in the microwave on high heat for 17 minutes.

6.The chicken thighs are steamed.

7.Garnish with shredded green onions.

8.Drizzle with the sauce from the bottom of the plate.

Tip 1: Chicken thighs should be marinated with small holes to make it easy to absorb the flavor.

2. There is no need to put oil, the sebum on the chicken thighs will be steamed out of oil, and it is delicious to blend with the sauce.

3. Cooking wine and ginger both play a role in removing fish.

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