The home cooked recipe for braised chicken thighs, the easiest way to make braised chicken thighs

1.Dice the chicken thighs, add salt, ginger, light soy sauce and marinate in oil. 2.

Heat the pot in a clean pot, pour in the marinated chicken thighs, add ginger and garlic slices, and stir-fry over low heat until the chicken changes color. 3.Add a small bowl of water, add light soy sauce, dark soy sauce, sugar and bring to a boil over high heat, turn to medium-low heat and cook until the chicken thighs are cooked.

4.Add an appropriate amount of water starch and reduce the juice over high heat. 5.

Sprinkle with a little sesame seeds and chopped green onions. This is a recipe for braised chicken thighs I found on Douguo, and I recommend it to you, I hope it helps

It's not terrible to encounter cooking problems, just ask more if you don't understand, practice more and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

Materials. Ingredients.

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500 grams of chicken thighs.

Seasoning. Salt.

1 teaspoon. Soy sauce.

1 scoop. Rock candy. 1 piece. Scallions.

Half a tree. Ginger. 3 tablets. Aniseed.

2 pcs. Cinnamon.

1 piece. Wine.

1 teaspoon. Bayberry.

2 tablets. Red peppers.

2 pcs. Vegetable oil.

Amount. Preparation of braised chicken thighs.

1.Prepare the ingredients used; Heat a pan, add a little oil, add the chicken thighs and fry.

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2.Fry until the chicken thighs are slightly yellowed, add a little oil, add star anise, bay leaves, cinnamon, and chili peppers.

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3.Then add green onion and ginger, add cooking wine and braised soy sauce and stir-fry until fragrant.

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4.Pour in boiling water; Bring to a boil and add the fried chicken thighs. The water should be submerged over the chicken legs. Bring to a boil over high heat and reduce heat to medium and simmer for 30 minutes.

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5.Add salt, reduce the heat to high and drain the soup.

Ingredients: sugar, ginger, garlic, dried chili, cooking wine, soy sauce, chicken thighs.

1. Heat oil in a pot, pour in white sugar, and fry until melted. Zhao Xiaochang is promoted as shown in the figure below.

2. Pour in the chicken and stir-fry evenly. This is shown in the figure below. <>3. Pour in ginger, garlic, dried chili, cooking wine, soy sauce and stir-fry until slightly charred. This is shown in the figure below. <>4. Pour in boiling water. This is shown in the figure below.

5. Simmer, add salt and sugar. This is shown in the figure below.

6. Done. This is shown in the figure below. <>

Braised chicken thighs (Shanghai recipe).

Ingredients: 6 chicken thighs, appropriate amount of greens, 2 slices of ginger, 3 green onions.

Seasoning: a1 tbsp light soy sauce + 1 tbsp dark soy sauce b

1 tbsp oyster sauce and 1 tsp sugar: Wash the chicken thighs and boil them in boiling water to remove the blood; Peel and slice the ginger; Wash and cut the green onions. Put it all in a bowl and marinate for 20 minutes.

Wash the greens, blanch them in boiling water and place them on a plate. Pour 2 tablespoons of oil into the pot to heat the jujubes, add the marinated chicken thighs and fry a few times, add ingredient B and an appropriate amount of water, simmer over low heat until the soup is dry, and put it on top of the vegetables.

2 Ingredients: Chicken thigh accessories: old ginger condiments:

Raw bench cracked shed pump, dark soy sauce, cooking wine, salt, sugar Method: Wash the chicken thighs, drain the water and put them in the pot, scrape the skin of the old ginger, pat it flat, and put it into the pot, add the light soy sauce, dark soy sauce and cooking wine, and marinate for more than half an hour after stirring; Add a small amount of oil to the frying pan and fry the marinated chicken thighs for 1 2 minutes, turning carefully; Then put it back into the marinated pot, add boiling water until it is basically submerged, and cook over high heat; After the soup boils, skim off the blood foam and add light soy sauce, dark soy sauce, salt and sugar to taste; Turn on medium heat and continue to cook for half an hour, until the soup thickens, then remove from heat; (There is also chicken liver in the same cooking, but the step of "frying" is omitted) Characteristics: The chicken is tender, salty, sweet and palatable......Delicious!!

Braised chicken thighs. Ingredients: How much to eat chicken thighs, buy more than Yu Lu, lemon optional, a small piece of ginger, a small handful of green onions, an appropriate amount of light soy sauce, a little dark soy sauce, cooking wine is less than light soy sauce than dark soy sauce, a little rock sugar, a little cooking oil;

Method. 1.Take one or two slices of fresh lemon, squeeze the juice and drizzle over the chicken thighs and marinate for 15 minutes. (You can go to the fishy and soften the meat, but don't do too much, the lemon is very sour, dear!) If you don't have lemons and are too lazy to buy them, this step can also be omitted)

2.Slice the ginger, cut the green onion into sections, pot the chicken thighs under cold water, blanch and remove them, wash the blood foam and set aside. In another frying pan, add the green onion, ginger and chicken thighs, and stir-fry over medium-low heat until the chicken thighs change color slightly.

3.Pour in cooking wine, light soy sauce and dark soy sauce, stir-fry evenly, and add water to cover the chicken thighs. (I used a lute leg, and the pot was slightly larger, so it was only two-thirds of the leg, and if it was a mallet or boneless chicken thigh, it would have not been over).

4.Bring to a boil over high heat, turn to low heat and simmer, stir-fry two or three times to evenly absorb the flavor of the chicken. When the soup is half drained, add an appropriate amount of rock sugar, and stir-fry two or three times during the period to prevent the chicken thighs from sticking to the pan.

5.Continue to simmer for about 20 minutes. (If there is a lot of soup, drain it over high heat, but it is necessary to prevent it from sticking to the pan, but I want to use the soup for bibimbap and do not drain it.)

Prepare the chicken legs, change the knife and smile, pickle, and learn how to make the delicious red hidden rock roasted chicken thighs!

Clean the chicken thighs, fry them until golden brown, and put them in a pot of boiling water. Add bay leaves, star anise peppers, green onions, ginger, garlic, cooking wine, soy sauce. Bring the heat to a boil, turn to medium heat, and simmer for about 30 minutes. Add salt to dry the soup and make the juice messy.

How do you make braised chicken thighs delicious? Cut the chicken into pieces, add salt, pepper, cooking wine and other seasonings to marinate for 20 minutes, then put the bottom oil in the pot after the wide spring, then add other ingredients, carefully put in the chicken thighs, and finally add a can of beer, and cook until the juice is collected.

Teach you the easiest way to prepare for shooting and make Fengxing's braised imitation chicken thighs at home, which is simple and easy to learn.

The chicken thighs must be peeled and pickled, and they are contained in the stove.

The chicken thighs are red in color, the soup is fragrant, and they are very good for rice, and the braised chicken thighs are one of the most common ways to make chicken thighs, especially if there are children at home, the braised chicken thighs can not only meet the preferences of children, but also supplement nutrition, killing two birds with one stone. Here's how to make home-cooked braised chicken thighs that I share with you, I hope you like it.

Preparation of ingredients. 4 chicken thighs, a pinch of salt and curry powder, 3 tbsp salad oil, 1 tbsp cream, 2 potatoes, 2 tbsp vegetable frying oil, 1 carrot, 2 cups water.

Methodological steps. 1.Sprinkle the chicken thighs with salt and curry powder and rub well with your hands.

2.In a frying pan, add the salad oil and cream to heat, put the chicken thighs in the surface side down, fry over medium heat to change color, and then turn over. Fry the other side in the same way, reduce the heat, cover and fry the chicken thighs.

3.Spread the fried potato slices on a plate and arrange the chicken thighs on the side with the glossy and pillow-shaped carrots boiled in cream, water and salt.

Preparation of ingredients. 300 grams of chicken thighs, 20 grams of vegetable oil, 2 grams of refined salt, 1 gram of monosodium glutamate, 10 grams of soy sauce, 10 grams of cooking wine, 10 grams of brown sugar, 10 peppercorns, 2 grams of ingredients, 6 grams of ginger, 2 bay leaves.

Methodological steps. 1.Wash the chicken thighs and marinate them in soy sauce and cooking wine to taste; Peel the ginger cubes, wash and cut into slices.

2.Put it in a pot on high heat, put in vegetable oil and cook until it is hot, put in the chicken thighs and fry them until the color turns golden, remove them and drain the oil.

3.Heat oil in a hot pan, fry peppercorns, spices and ginger slices until fragrant, add brown sugar and stir-fry well, add chicken thighs, cooking wine, bay leaves, soy sauce, a little water, stir-fry well, burn the chicken thighs thoroughly until cooked, and when the soup is burned to thickness, add refined salt and monosodium glutamate, and put it out of the pot and put it on a plate.

Preparation of ingredients. 4 chicken thighs, salt, a pinch of curry powder, 3 tbsp salad oil, 1 tbsp cream, 2 potatoes, 2 tbsp vegetable oil, a pinch of refined salt.

Methodological steps. 1.Sprinkle the chicken thighs with salt and curry powder, and cut the potatoes into thin slices and set aside.

2.Put the salad oil and cream in the frying pan and heat it, put the chicken thighs in the pan side down, fry them over medium heat until they change color, then turn them over to the other side and fry them in the same way, reduce the heat, cover and fry the chicken thighs until they are cooked.

3.Fry the potato chips in vegetable oil, spread them on a plate, and arrange the chicken thighs on top.

Ingredients: chicken thighs, soy sauce, oyster sauce, salt, sugar, cooking wine, green onions, ginger, star anise, Sichuan peppercorns.

1. Wash the chicken thighs, slice the ginger, cut the green onion into sections, and set aside for later use.

2. Put the chicken thighs into a pot of cold water, add cooking wine, peppercorns and ginger slices, bring to a boil over high heat and cook slightly to remove the blood and fishy smell.

3. Wash the boiled chicken thighs and control the water, put the chicken thighs in the oil pan, and stir-fry until the surface is slightly oily.

4. Add soy sauce, oyster sauce and cooking wine to the pot, stir-fry repeatedly for 3 minutes, then add sugar to add sugar color to the chicken thighs.

5. Add hot water to the pot, about 600ml, wait until the heat boils, turn to medium-low heat, cover the pot and simmer for about 30 minutes.

6. Add a small amount of salt, turn on the high heat again to reduce the juice, and finally put it on a plate.

It is especially reminded that if a novice makes braised chicken thighs for the first time, in order to make the dish attractive in color, too much sugar may be added, resulting in an overly sweet taste. At this time, you can consider replacing white sugar with brown sugar, and add sugar color to the chicken thighs after melting them in hot water, and the taste is also authentic.

Braised chicken thighs, the method is simple and delicious, let's talk about the simple method of braised chicken thighs.

Chicken thighs, cooking oil, green onions, ginger, garlic, seasonings, soy sauce, salt, sugar.

Wash the chicken thighs, then prepare the green onions, ginger, garlic and ingredients.

Put water in the pot, bring to a boil, put the chicken thighs in the pot, blanch them with boiling water to remove the blood and foam, and then remove the chicken thighs.

Put an appropriate amount of cooking oil in the wok, add sugar, and when the sauce is red, put the chicken thighs into the pan and stir-fry quickly with a spatula to color the chicken thighs.

Add an appropriate amount of soy sauce, salt and water to the pot, pour the green onion, ginger, garlic and ingredients into the pot, bring to a boil over high heat, and then turn to medium heat and simmer.

When the soup in the pot is reduced a lot, prick the chicken thigh with chopsticks, if it is easy to pierce through, it means that the chicken thigh is cooked, and you can turn off the heat.

The preparation of braised chicken thighs is as follows:Ingredients: 5 chicken thighs.

Excipients: appropriate amount of soybean oil, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of marinade powder, appropriate amount of shredded ginger, appropriate amount of chives.

Steps: 1. Wash the chicken thighs.

2. Remove the leg bones.

3. Add cooking wine, light soy sauce, dark soy sauce, shredded ginger and green onions, mix well and marinate for half an hour. You can add some sugar to make it more delicious.

4. Heat the oil pan, put in the chicken thigh steaks, fry the chicken skin side down, fry until the surface is golden brown, turn over and continue to fry until it changes color, and then turn it over until the chicken skin is side down.

5. Pour in the marinade, simmer until the chicken is colored, then turn over and simmer until the soup is thick.

6. Sprinkle chopped green onions out of the pan.

7. The braised chicken thighs with rich soup are ready.