How long does it usually take to marinate the braised chicken thighs during the cooking process?

It usually takes about half an hour to marinate. However, this needs to be different from person to person, and the marinating time is determined according to individual taste.

About half an hour. Add some seasonings appropriately, so that the marinated chicken thighs taste better, and nutritious, adults and children love to eat.

Generally, it needs to be marinated for half an hour to about an hour, so that the chicken thighs can be flavored, and the chicken thighs that come out in this way are very soft and glutinous and sweet.

How long to cook braised chicken thighs depends on the degree of flavor that the individual wants to absorb, usually from 15-20 minutes of short-term marinated pork, to up to 1-2 hours of long-term marinated process, it is OK. Generally speaking, if you want to taste delicious braised chicken thighs as soon as possible, use a pressure cooker.

Or simmering in a pot for 20 minutes is enough, and for those ingredients with older meat, if you want to absorb the flavor, it is naturally better to marinate for a longer time.

Preparation of braised chicken thighs.

Ingredients: chicken thighs, chicken wings;

Excipients: green onion, ginger, spices, bay leaves.

Salt, dark soy sauce, soybean paste, sugar, cinnamon.

Essence of chicken, cooking wine.

Braised soy sauce, stewed meat packets.

Production Steps:1Wash the chicken thighs, put them in cold water, turn on high heat, pour in green onions, ginger slices, ingredients, a spoonful of cooking wine, skim off the foam and remove it after boiling

2.After the chicken thighs are removed, rinse them well, and then use a toothpick to prick countless small holes in the chicken thighs, so that they can be more flavorful;

3.Prepare 5 small pieces of green onions, 3 slices of ginger, 3 large ingredients, 3 bay leaves, cinnamon, and a small package of stewed meat for later use

4.Put the chicken thighs and chicken wings in the pot, add more than half a pot of water to the pot, pour in the spices prepared in advance, and then add a little salt, 2 tablespoons of dark soy sauce, 1 tablespoon of sugar, 3 tablespoons of soybean paste, and 3 tablespoons of braised soy sauce

5.After the heat boils, change to low heat and simmer for an hour, then sprinkle in the chicken essence and stir well, remove from the pot.

In our daily life, there are many ways to cook chicken thighs, fried chicken thighs and braised chicken thighs should be said to be the two most classic methods, and both of them are also favorites. Today, I will share with you the method of the family version of braised chicken thighs, and master several tips to ensure that the chicken thighs do not break the skin, and are delicious and flavorful.

-【Braised chicken thighs】--

Prepare the ingredients: 1000 grams of pipa legs, a green onion, a piece of ginger, 5 grams of dried chili pepper, 3 grams of Sichuan pepper, 3 grams of star anise, 2 grams of bay leaves, two teaspoons of sweet noodle sauce, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of chicken essence.

Steps: 1. First rinse and thaw the pipa legs with water, and soak them in clean water for more than ten minutes after thawing.

2. Next, prepare the spices, cut the green onion into green onion segments, and cut the ginger into slices.

3. Sit in the pot with water, put the thawed chicken thighs in a pot under cold water, boil the water over high heat, skim off the foam, add a little cooking wine and cook for another 2 minutes, then remove it.

4. After taking out the chicken thighs, quickly rinse them with cold water to cool them down, and then soak them in cold water, so that the skin of the chicken thighs can become firm, and it is not easy to break the skin in the process of marinating the chicken thighs in the future.

5. Add an appropriate amount of cooking oil to the pot, put the green onion and ginger slices into the pot after the oil is hot, add the remaining other spices after stir-frying to bring out the fragrance of the spices. When marinating chicken thighs, stir-fry the spices in advance, the penetration ability of the spices will be stronger, and the chicken thighs will be easier to taste.

6. After stir-frying the spices until fragrant, add two spoons of sweet noodle sauce to continue stir-frying, stir-fry the flavor of the sweet noodle sauce and then add an appropriate amount of salt, light soy sauce, chicken essence to taste, and an appropriate amount of dark soy sauce to adjust the color.

7. After boiling the soup on high heat, add the chicken thighs, cover the pot and turn to medium heat to simmer for 15 minutes after the soup is boiled again on high heat.

After a few minutes, turn off the heat and let the chicken thighs soak in the braised soup for more than 2 hours, the chicken thighs can fully absorb the fragrance of the braised soup during the soaking process in the braised soup, so that the meat quality is more flavorful.

9. After the chicken thighs are soaked in flavor, they can be eaten from the braised soup, the color is bright, the meat is delicious and delicious, and it is particularly delicious.

Tips: 1. After blanching the chicken thighs, cool the water in time to make the skin of the chicken firm.

2. Before marinating the chicken thighs, stir-fry all the spices in oil, so that it is easier to absorb the flavor.

3. Do not stir often in the process of marinating chicken thighs to prevent the chicken thighs from breaking the skin.

4. The time to stew the chicken thighs is about 15 minutes to ensure that the chicken thighs are ripe, and soaking is the key to the flavor of the chicken thighs.

Ingredients: 2 chicken thighs, cucumber, ginger, oyster sauce, light soy sauce, dark soy sauce, sugar, red wine, black pepper recipe 1Removing the bones from the chicken thighs is a bit difficult, but the boneless leg meat is easier to flavor and cook.

2.Add the boneless chicken thighs to the seasoning and marinate for more than an hour.

3.Heat the oil in a frying pan and fry the skin side down until golden brown, then turn over low heat and fry thoroughly.

4.After all the frying is done, pour in the sauce for marinating the leg, add water and reduce the juice over low heat, and sprinkle with chopped black pepper.

It takes about 30-40 minutes.

Cook for 15 minutes when you put it in.

Hello, your question is answered by me, typing takes time, please wait patiently, thank you!

Hello, it takes 20 minutes for short-term marinating and 1-2 hours for long-term marinating. The time required for braised chicken thighs depends on personal taste, if you want to eat light marinated for 20 minutes, if you want to eat flavorful, you need to marinate for a long time for 1-2 hours. If you want to taste the rich flavor of the chicken thighs in a short time, you can use a pressure cooker, and simmering in a pressure cooker can speed up the cooking time, and it only takes 20 minutes to fully absorb the flavor.

The duration is 24-48 hours.

In some rural areas, preserved chicken is not baked, but dried. In fine weather, marinate the whole marinated chicken, tie it to the feet or tie it to the head of the chicken with a strong and clean string, and hang the chicken billet in the sun. In this way, three days (three days) can basically be put away.

Of course, it's better to spend a day or two longer. The dried preserved chicken should usually be hung in a dry and ventilated place. In case of the chicken body is still wet, it should also be sunned again.

Storage method: Preserved chicken should be stored in a dry and ventilated place. If the air is humid, use simmering fine smoke moxibustion, which can be stored for 2 to 3 months.

Hope mine helps you!

The marinated chicken thighs can be stored in the refrigerator for three days, and they still have their umami flavor when they are taken out and eaten. If it is more than three days, it may spoil and change the taste, resulting in inedible.

If it is frozen, it can be stored for a month, a few months or even more than a year, but it should be heated when taken out and eaten. Otherwise, you will have diarrhea if you eat it.

If it can be stably stored below minus 18, the marinated chicken thighs can be stored in the refrigerator for about 1 year at most, but it is difficult for household refrigerators to meet this requirement, and the refrigerator door will be opened and closed with the opening and closing, sudden power failure, delayed start, etc., which will change the temperature in the refrigerator and shorten the shelf life. Therefore, it is best to eat frozen chicken thighs within a month.

Freezing chicken thighs for too long will greatly affect the taste of the meat, and the longer it is frozen, the greater the loss of vitamins, especially B vitamins.