How to make chicken thigh rice delicious How to make chicken thigh rice delicious?

Chicken thigh rice method:1 chicken thigh, wash it repeatedly, remove the bones of the chicken thigh, and try to maintain the integrity of the chicken thigh.

Add light soy sauce, oyster sauce, a little dark soy sauce and sugar to a small bowl and mix well, add light soy sauce, oyster sauce, a little dark soy sauce and sugar to a small bowl and mix well, then pour the marinade evenly on the chicken thighs, and massage repeatedly for a few minutes. Refrigerate overnight.

The next day, take out the chicken thighs that have been marinated overnight, heat oil in a pan, skin side down, and put in the chicken thighs. Fry slowly over medium-low heat, until the chicken skin is golden brown, then turn over, then adjust the bowl juice: add light soy sauce, oyster sauce, sugar, salt, starch and water to a small bowl, and stir well.

When the chicken is golden brown, turn it over again, skin side down, and pour the juice into the bowl, and when the chicken is golden brown, turn it over again, skin side down, and pour the juice into the bowl. Place the simmered rice in a deep dish.

Chicken thigh rice. Ingredients: chicken thighs or wings, salt, light soy sauce, dark soy sauce, honey, ginger, garlic.

Preparation of chicken thigh rice.

Ingredients: Chicken thighs or wings, washed and drained. This time, we used wings because they are easier to ripen and flavor than chicken legs.

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Deboning: Cut with a knife from the inside of the wing base in preparation for deboning.

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Separate the chicken along the bone with your fingers, and continue to use a suitable knife for the inseparable parts.

Separate the bones from the meat completely.

Although it is troublesome, you must carefully remove every bone so that you can eat it with confidence.

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Marinating: Add salt, sugar, light soy sauce, dark soy sauce, honey, ginger and garlic to the boneless chicken, add plastic wrap and place it in the refrigerator for more than 1 hour to absorb the flavor.

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Frying: **After the pan is hot, add a little cooking oil, because the chicken is rich in fat, and the cooking oil does not need too much. After the oil is hot, fry the side with the chicken skin in order to set the shape.

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Once set, fry the other side.

After frying on both sides until golden brown, pour the pre-prepared juice into the pan. Among them: the ratio of dark soy sauce, light soy sauce and water is 1:2:3.

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Cover and bring to a boil, then turn to low heat and simmer for 3 minutes.

Open the lid, heat and reduce the juice.

When the soup is thick, turn off the heat. Remove the chicken and change the knife.

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Plating: Sauce the white rice, sprinkle with sautéed black sesame seeds, and arrange the chicken around.

Not counting the pickling time, it can be done in ten minutes.

Perfect for two.

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Let's do it right away

Lazy chicken leg method, delicious and not troublesome.

The more you look at it, the hungrier you get, the more delicious it is to make it yourself.

Chicken thighs do this, two chicken thighs are not enough to eat.

Chicken thigh rice. Method: Remove the bones of the chicken thighs (if it is too troublesome, you can ask the market owner to help), add an appropriate amount of cooking wine, light soy sauce, salt, pepper and marinate for 10 minutes!

Sauce resistance before clearing: two spoons of light soy sauce, two spoons of oyster sauce, four spoons of cooking wine, two spoons of honey and stir well (if you don't like the sweetness of spring, you can not put sugar and honey).

Materials

Ingredients: 1 chicken leg 20 grams of carrots 20 grams of potatoes 2 cups of rice.

Excipients: 1 lump of ginger, 1 tablespoon of cooking wine, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon of black pepper, 1 teaspoon of light soy sauce, 1 tablespoon of cornstarch, 1 tablespoon of turmeric powder.

Chicken thigh rice'Method

1.Cut the carrots into strips, dice the potatoes, wash and drain 2 cups of rice, cut the chicken thighs into large pieces, add cooking wine, salt, sugar, black pepper, light soy sauce and cornstarch and marinate for 10 minutes.

2.Fry the chicken fat over low heat.

3.Add ginger and fry the chicken thighs until golden brown.

4.Add carrots and potatoes and stir-fry until fragrant.

5.In the remaining oil in the pot, put a large spoonful of turmeric powder in the pants pie spring and stir-fry.

6.Pour in the raw rice and stir-fry evenly, then pour in the fried carrots and potatoes and add salt to taste.

7.Pour the fried rice into the rice cooker, add water, spread the chicken thighs on the rice noodles, cover the pot, and press the cook button.

8.After skipping the button of the normal rice cooking program, boil the pot for a while, pinch out the chicken thighs, turn the rice over and mix well, and put it on a plate.

Ingredients: 1 chicken thigh, 1 bowl of rice, half a carrot, 1 broccoli.

Excipients: 5 slices of ginger, 1 tablespoon of pepper, 3 tablespoons of cooking wine, 10 grams of honey, 2 teaspoons of oyster sauce, 2 teaspoons of soy sauce, 1/2 bowl of water.

1. Wash and remove the bones of the chicken thighs, and chop them on the chicken with the back of a knife.

2. Add ginger slices, pepper and cooking wine, grasp and marinate for more than 1 hour.

3. Peel and wash the carrots, cut the flower slices, wash the broccoli, break them into small florets, blanch and take them out.

4. Prepare the sauce: 2 teaspoons of oyster sauce, 2 teaspoons of soy sauce, 2 teaspoons of cooking wine, 10 grams of honey, half a bowl of water, mix well and set aside.

5. Heat the oil in the pan, add the marinated chicken thighs, and fry until browned on both sides.

6. Add the seasoned sauce and cook until the soup is thick.

7. Add broccoli and carrots and mix and turn off the heat.

8. Take out the chicken and cut it and put it on a plate.

Sweet potato, chicken thighs, dried fruit rice.

Ingredients: 1 sweet potato, 2 chicken thighs, 1 4 onions, appropriate amount of rice, appropriate amount of walnut kernels, appropriate amount of green onion and ginger. Seasoning:

Pork rib sauce, light soy sauce, Shao wine. Preparation: 1

After washing the rice, put it in the rice cooker and add a little less water than the normal cooking amount of rice for later use. 2.Wash the chicken thighs, remove the bones, change the knife into centimeter-square pieces, grasp well with Shao wine, pork rib sauce, green onions, and ginger, and marinate for 30 minutes.

3.Peel the sweet potatoes and cut them into the same size as the chicken thighs, and cut the onions into small pieces. 4.

Put the chicken thighs, sweet potatoes, and onions into the rice cooker, mix well with the rice, cover and turn on the power. 5.When the rice cooker jumps from the "cook" to the "keep warm" setting, simmer for another 10 minutes before serving.

6.Sprinkle with crushed walnuts when eating.

Teriyaki chicken thigh rice is a dish made with chicken thighs, green peppers, cucumbers, and rice, and auxiliary ingredients such as oil, salt, oyster sauce, sugar, black pepper, soy sauce, and cooking wine. Follow the recipe steps to complete the dish.

Method 1. Material:

2 chicken thighs, 1 green pepper, 1/2 cucumber, 1 bowl of hot rice.

Seasoning: light soy sauce, sugar, rice wine, ginger slices, garlic slices, shredded green onions, appropriate amount of salt, 1 tablespoon of honey, 3 tablespoons of cooking wine.

Production Steps:1Use kitchen scissors to cut the chicken thighs from one end.

2.Slowly fade to the other end and carefully cut off the connection with scissors. After deboning, the tendons on the chicken are cut or cut.

3.Put a little oil in the pot and stir-fry the ginger and garlic slices until fragrant.

4.Then put the chicken on both sides and fry it slightly.

5.Pour in light soy sauce, sugar, and flavor (wine), cover the pot and simmer slowly over low heat.

6.Simmer until the juice is almost dry, and the remaining oil inside starts to fry the chicken again, and fry until golden brown on both sides.

Teriyaki chicken thigh rice.

Ingredients required: 1 chicken thigh. For pickling:

1 tablespoon of cooking wine, 1 tablespoon of black pepper, 6 slices of ginger, salt to taste. Half a bowl of sauce toppings, 2 tablespoons of honey, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine. Decorative:

A pinch of white sesame seeds, 3 broccoli, 4 carrots.

Step 1Prepare a boneless chicken thigh and make a few cuts on the meat so as not to retract.

Step 2The chicken skin is pierced with a fork for easy flavoring.

Step 3Add a few slices of ginger to remove the smell. Add black pepper and salt to taste, and add cooking wine to remove the smell.

Step 4Grasp evenly with your hands and marinate for 10 minutes to taste.

Step 5Blanch the garnish and set aside.

Step 6Sauce: 1/2 bowl of water, 2 tablespoons of honey, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, adjust the juice for later use.

Step 7Add oil to the pan, fry the chicken thighs until golden brown on both sides, cover with sauce and simmer until the soup is thick.

Step 8The soup can be dried out of the pot, and if you want to have more juice, you can grasp the consistency yourself.

Step 9Sprinkle sesame seeds, cut into strips and put on a plate!

How complicated is a meal? It couldn't be easier, with tender chicken thighs and a thick sauce, your lunch is not enough? It is very suitable for office workers and white-collar workers to bring lunch at noon, and it is easy to get started.

Ingredients. Ingredients.

Drumstick. 1 pc.

Broccoli. 50g

Carrot. 20g

Rice. 100g

Accessories. Light soy sauce. Amount. Wine.

Amount. Sugar. Amount. Salt.

Amount. Oil. Amount. Cornstarch. Amount. Water.

Amount. Steps.

1.Add oil to the pan and fry the chicken thighs until lightly charred on both sides.

2.Pour in an appropriate amount of light soy sauce, wine and sugar, then add an appropriate amount of water, simmer the chicken thighs over medium heat, and pour in an appropriate amount of cornstarch water until the soup is slightly thickened.

3.Slice carrots into florets and pick broccoli into florets, add salt and oil to the water.

4.Blanch the carrots and broccoli and set aside.

5.Cut the cooked chicken thighs into cubes, put the cooked rice in a bowl, arrange the chicken pieces and vegetables, and drizzle with the soup.

Tips: The sauce for boiling the chicken thighs can be made to your liking, or you can make it sweet and sour or spicy.

Preparation of chicken thigh rice one.

Ingredients: 60 grams of fragrant rice, 1 chicken thigh, 1 2 onions, 30 grams of unsalted cream, 10 chili oil, 10 fish sauce, 15 turmeric powder, 10 cinnamon powder, appropriate amount of cinnamon leaves, 15 grams of curry powder, 15 fish sauce, 15 chili oil, 300 chicken stock

Preparation: 1Steam the Thai jasmine rice, mix well with unsalted cream while hot, take a small part of the rice and mix it with chili oil, and mix the other parts with seasoning B for later use. 2.

Marinate the chicken thighs with curry powder and fish sauce for 20 minutes until flavorful, then fry them in a hot oil pan over high heat until they are colored, then drain the oil and set aside. 3.Cut the onion into cubes, put it in a hot oil pan and stir-fry until fragrant, add seasoning C to boil, then put in the fried chicken thighs in Method 2, turn to low heat and cook for about 10 minutes, take out the chicken thighs, and keep the sauce for later use.

4.Put the two colors of rice in recipe 1 together in an electric pot, then put the chicken thighs from recipe 3 on top of it, steam for about 10 minutes, serve on a plate, and drizzle with the sauce from recipe 3.

Preparation of chicken thigh rice two.

Ingredients Chicken thighs, rice, broccoli, carrots, char siu sauce, ginger slices, garlic, salt, light soy sauce, dark soy sauce, corn starch.

Preparation: 1Deboned chicken thighs and marinated in char siu sauce, ginger slices, garlic slices for more than 30 minutes 2Put oil in the pan (a little more), the skin of the chicken thighs is side down, and add to the pan fry 3

Then turn over and continue to fry, golden brown on both sides, slightly charred 4Add water (about 2 or 3 of the chicken thighs), salt, light soy sauce, dark soy sauce; Turn the heat to medium heat and the soup is a little thick, and the chicken thighs can be loaded 5The rest of the soup in the pot is set aside with some cornstarch; (Don't boil the juice dry, pour it on top of the chicken thighs, and it's invincible with bibimbap!) )