How to make stewed chicken thighs, the home cooked practice of stewed chicken thighs

Chicken thighs, green onions, ginger, garlic, seasonings, salt, chicken essence, dried chilies, beer, sugar, soy sauce, cooking oil.

1. Wash the chicken thighs and tighten them with boiling water.

2. Put green onions, ginger, garlic, spices, dried chili peppers, and chicken thighs into a pot, add hot water, beer (add according to your taste), simmer over high heat, add salt, and soy sauce.

3. Prepare another pot, add a little oil, pour in sugar, and fry the sugar. Once the sugar is stir-fried, pour it into the pot where the chicken thighs are stewed.

4. After boiling, simmer over low heat (the stewed meat will be very high heat).

5. Use chopsticks to lightly prick the chicken thigh, which can penetrate the chicken thigh, which means that the stew is ready. Onion-flavored chicken thighs.

Ingredients: 2 chicken thighs, 1 small onion.

Seasoning: 2 small red peppers, 1 piece of ginger, 1 green onion, oil, salt, soy sauce, chicken essence, tempeh, shredded ginger, chili powder, cumin powder, cooking wine, broth.

Method: 1. Wash the chicken thighs, filter the water, change the flower knife, smear the soy sauce and cooking wine and marinate for about half an hour;

2. With more oil, heat until five are ripe, and then add the marinated chicken thighs to the pot and slow to heal over medium heat for three minutes.

3. Take out the chicken thighs, enlarge the remaining oil in the pot and fry the minced garlic over high heat, add the ginger shreds and green onions after the fragrance is fragrant, stir well, and then add the onion slices.

4. Stir-fry until the onion slices become transparent, then add a little stock. After the soup boils, add the chicken thighs, two small red peppers cut open, garnish with some chili powder, and simmer for 15 minutes.

5. After 15 minutes, add salt and chicken essence to taste, then add cumin powder and stir-fry well.

Ingredients: Chicken thighs.

Method: Wash the chicken thighs, put the bottom oil in a frying spoon to remove moisture, prepare a cup of soy sauce, a cup of green onions, ginger and garlic, spices, a glass of wine, and pour them into the chicken thighs. Cook for 10 minutes, thickening the broth and letting it into the wings.

It presents the aroma of wine, material and chicken. This dish has a strong flavor and the meat is soft and rotten.

The key to production: put more seasonings, simmer for a slightly longer time, and pay attention to draining the juice.

Features: The chicken is warm and invigorating, and after being cooked with wine, it adds to the aroma.

Detailed steps for the preparation of stewed double winter chicken thighs.

1.Chop the chicken thighs into sections, put them in a pot of boiling water and blanch them thoroughly, remove them and set aside;

2.Wash and remove the roots of the mushrooms, and open the oblique blades;

3.Wash the melon and cut it into large cubes;

4.Finely chop the green onion and ginger;

5.Put the peppercorns in a bowl and soak them in water to make the peppercorn water and set aside;

6.Wash the parsley and cut into sections;

7.Put the pot on the hot fire, put in the lard to heat, add the minced green onion and ginger to stir-fry until fragrant, pour in 750 grams of chicken broth, add refined salt, pepper water, mushroom slices, chicken thighs;

8.After boiling, reduce the heat to low and simmer for 20 minutes;

9.Add diced winter melon and simmer for another 15 minutes, add monosodium glutamate, sprinkle with coriander, and drizzle with sesame oil.

Tips for how to stew double winter chicken thighs.

Food compatibility: chicken thighs: chicken thighs should not be eaten with pheasants, soft-shelled turtles, mustard, carp, crucian carp, rabbit meat, plums, shrimps, sesame seeds, chrysanthemums, onions and garlic; It is easy to be poisoned when eaten with sesame seeds and chrysanthemums; Eating it with plums and rabbit meat can cause diarrhea; Eating with wasabi will catch fire.

There are too many delicacies, it depends on whether you want to do it yourself, after all, the stewed chicken thighs that you buy and eat are delicious, but after all, it costs a lot of money, why not learn to make stewed chicken thighs by yourself, so that whenever you want, as long as you want to eat, you will immediately go to the vegetable market to buy it back, and cook it yourself and your family, why not.

Homemade recipe for stewed chicken thighs:Ingredients: 500 grams of chicken thighs.

Excipients: 4 grams of green onion, 5 grams of light soy sauce, 4 grams of ginger, 5 grams of garlic, 7 grams of cooking wine, 1 gram of monosodium glutamate, 1 gram of dried chili pepper, 1 gram of bay leaves, 1 gram of cinnamon, 1 gram of spice, 1 gram of Sichuan pepper, 3 grams of salt.

Steps: 1. Prepare the chicken thighs.

2. Cook the chicken thighs in a pot under cold water until the water boils, and add two slices of ginger at the same time to remove the smell.

3. Remove the chicken thighs, add green onions, ginger and garlic, Sichuan pepper and spices, as well as dried chilies, bay leaves, and cinnamon.

4. Pour in cooking wine.

5. Pour in light soy sauce.

6. Add salt and stir well.

7. Put the inner tank into the pressure cooker, select the rib setting, and work for 30 minutes.

8. Sprinkle with monosodium glutamate and garnish with chopped green onions.

<> stew chicken broth, blanch it first or stew it directly? None of them are right! 4 tips to make chicken soup delicious and nutritious.

There is a saying that "no chicken is not a feast", which shows that chicken is a dish with a relatively high serving rate on the people's table. Chicken is made in a variety of ways, boiled, stir-fried, stewed are all popular, especially for the elderly, children and pregnant women who are weak and need to nourish their bodies, and a bowl of chicken soup is indispensable. We usually eat white chopped chicken, because the method is simple and convenient, suitable for people who go to work, but in the spring, we Jiangnan people will use bamboo shoots and salted meat to stew a pot of chicken soup, very delicious, according to the old man, salted meat and fresh ingredients stewed together, called Wenwu stew, so that the stewed soup is particularly fresh.

So how to stew the chicken soup, the chicken is smooth and tender, fragrant and delicious and not fishy? When stewing chicken soup, some people like to blanch first, and some people stew directly, which is not the most correct way, to share a few tips with you, do one more step before going into the pot, do not need to blanch the chicken and is not fishy, and the stewed soup is very fragrant and delicious.

Clause. 1. You can soak the chicken in the rice water for 20 minutes, because the rice water has the effect of removing the smell and making the chicken tender. Clause.

2. Add an appropriate amount of salt to the water, and then put the chicken into the soaking for 20 minutes, because the density of the salt water is greater than the blood water, and the blood water will automatically come out after soaking. Clause.

3. You can add an appropriate amount of cooking wine to the water, and then put the chicken in it and soak it for 30 minutes, which can not only remove the fishy smell, but also make the stewed chicken soup more fragrant. Clause.

Fourth, you can also add ginger, green onions, salt and a little white vinegar to the water to soak, which will also make the chicken more tender. Soak the chicken in one of these 4 methods, then put the chicken in the pan and skim off the foam after boiling. Today I will share with you a chicken soup recipe that we make most often here in spring, let's take a look!

Stewed chicken with bacon and mushrooms

Ingredients: half a chicken, 1 spring bamboo shoot, 150 grams of mushrooms, 1 small piece of bacon meat, a little salt, and an appropriate amount of cooking wine.

Method]: 1. Clean half a chicken and chop it into small pieces, and clean the bacon and cut it into slightly thinner slices.

2. Wash the mushrooms, peel off the shells of the bamboo shoots, cut them into small pieces, and use the older part of the bamboo shoots below to stew the soup, and the tender part on the top to make other dishes.

3. Soak the chopped chicken in water with cooking wine for 30 minutes, then take it out and put it in the pot with the bacon meat.

4. After boiling, skim off the foam, add some cooking wine, bring to a boil over high heat, turn to medium-low heat and simmer.

5. After simmering for 20 minutes, put the washed mushrooms and bamboo shoots into the pot and continue to simmer.

6. Simmer until the chicken broth becomes thicker and the chicken is crispy, add an appropriate amount of salt to adjust the taste.

7. Simmer for another 5 minutes before turning off the heat.

8. The chicken soup stewed in this way is particularly delicious, delicious and not greasy.

Tips]: 1. The stewing time should be based on the age of the chicken, and if it is an old hen, it can be stewed for a longer time.

2. In addition to the salted meat, you can put the side dishes in the soup as you like.

3. Salt can be added according to personal taste, because the salted meat itself already has a flavor.

Ingredients: 2 chicken thighs, appropriate amount of carrots.

Excipients: appropriate amount of yam, appropriate amount of salt, shallots and ginger, appropriate amount of fungus.

1. Slice the carrot yam.

2. Add the chicken thighs and chicken offal to the green onion and blanch and remove them.

3. Then put the fungus, yam, carrots, chicken legs, chicken offal, and green onions into the rice cooker.

4. Add water and boil for half an hour, sprinkle salt before cooking.

5. Finished stewed chicken thighs.

Summary. Hello yo, dear <>

I'll help you solve this problem, the correct way to stew chicken thighs: thaw the chicken thighs, soak them in water, and rinse them. Make an oblique cut in the chicken thigh with a knife, pour in the flavor and marinate.

Chop the green onion and ginger and prepare the ingredients. Add water to the pot, pour in the soy sauce and vinegar, add the green onion, ginger, star anise, bay leaves, and stew. Add the chicken thighs and bring to a simmer.

After that, add sugar, a small amount of salt, cooking wine, and reduce the juice over high heat. Remove from the pot and fill the pot. Hope it helps!

Have a great day <

The correct way to stew chicken thighs.

Hello yo, dear <>

I'll help you solve this problem, the correct way to stew chicken thighs: thaw the chicken thighs, soak them in water or burn, and rinse them. Use a knife to make an oblique incision on the chicken thigh, pour in the flavor and marinate.

Chop the green onion and ginger and prepare the ingredients. Add water to the pot, pour in the soy sauce and vinegar, add the green onion, ginger, star anise, bay leaves, and stew. Add the chicken thighs and bring to a simmer.

After that, add sugar, a small amount of salt, cooking wine, and reduce the juice over high heat. Remove from the pot and fill the pot. Syndicate hope to help you!

Have a great day <

Extended information: chicken thighs are the meat of mammalian chicken thighs, which have the following nutritional values: the first is missing, the protein contained in chicken thighs is easily absorbed by the human body, which can promote the growth and development and metabolism of the human body; Second, the iron contained in chicken thighs can help the body synthesize hemoglobin and improve iron deficiency anemia; the third, which has the effect of warming and improving qi, and is suitable for malnourished patients; Fourth, the silver celery, linoleic acid and linolenic acid contained in chicken thighs can protect the cardiovascular system.

The correct way to stew chicken thighs is to first clean the chicken thighs, remove the skin, and then soak them in clean water for a period of time to let the blood drain out. Then, add water to the pot, put in the soaked chicken thighs, add green onions, ginger, cooking wine and other seasonings, bring to a boil over high heat, turn to low heat and continue to cook. When the chicken is cooked, turn off the heat and simmer for a while to soak the soup into the chicken thighs, and finally add an appropriate amount of salt and chicken essence to taste.

Braised chicken thighs are not only delicious, but also nutritious. Chicken is rich in protein, trace elements, etc., which have a positive effect on our health. But in the process of cooking, there are some details that need to be taken care of.

Soak the chicken thighs for a period of time to allow the blood to drain out, which can remove the fishy smell and improve the taste of the chicken. During the seasoning process, you can choose suitable seasonings, such as green onions, ginger, cooking wine, etc., to increase the flavor and taste of the chicken. The key is to pay attention to the heat during cooking, and it is best to use low heat and slow cooking to keep the chicken tender and juicy.

When seasoning, you need to add salt in an appropriate amount to avoid excessive salt affecting the taste.

In addition to the above basic practices, you can also add a variety of ingredients according to your personal taste and preferences, such as adding mushrooms, carrots and other vegetables to increase the nutritional value of chicken soup, or adding a small amount of traditional Chinese medicine materials such as wolfberries to increase the medicinal effect of the soup. In short, stewed chicken thighs are a delicious, easy-to-make dish, and they have many benefits for my health, and they can be adjusted and matched according to their tastes. <>

How to make a home-cooked stewed chicken thigh: Chicken thigh stew with potatoes.

1. Blanch the washed chicken thighs in the pot, generally speaking, the dishes made without blanching will be more fragrant and regretful, but the taste of blanched chicken thighs is more pure, and the blanching process blanches off a large part of the chicken fat.

2. The preparation materials are very simple, the potatoes with yellow skin are cut into two pieces, the potato starch content of the yellow skin is high, very noodles, and the stew is delicious and powdery, especially fragrant. Ginger shreds, green onions, a dried chili, a little peppercorns, cut a little round green onion to increase the fragrance.

3. Heat the pan with cold oil, stir-fry the chicken thighs blanched in good water, stir-fry the ginger shreds, green onions, dried chili peppers, and peppercorns together, and then add the potato pieces after frying, and then add the potato pieces, all kinds of fragrances are mixed together, there is a slight spicy, the fragrance of shallots, and the compound taste of green onions and peppercorns, with the taste of chicken thighs.

4. Stir-fry until the aroma of various ingredients reaches your nose and you can start simmering, and pour the beer into the pot along the edge of the pot, covering all the ingredients in the pot. Stew potato chicken thighs with beer instead of boiling water, the chicken thighs are more tender and fragrant.

5. Turn on high heat and cook the ingredients in the pot for five minutes, then turn the heat to medium-low heat, simmer for another fifteen minutes with medium-low heat, so that the flavor of potatoes and chicken leg meat can be fully mixed together, before leaving the pot, you can add an appropriate amount of salt according to your own taste, a spoonful of oyster sauce to improve freshness, you can turn off the heat and get out of the pot. The texture of the potatoes is rustling, and it absorbs the meaty aroma of the chicken thighs. Add some coriander leaves, the whole dish is more beautiful, the potato juice is fresh and the meat is tender, and it is very good to eat.