How to make chicken thigh stew, simple and affordable, and can be served in half an hour?

After tidying up the clothes on Sunday, the flowers also cleaned up the refrigerator and found that there were also a lot of frozen chicken legs, which used to be loved by my relatives who liked to eat my marinated chicken legs, so they bought more. This time, I took it out to defrost and made a chicken thigh stew, which took less time, tasted more tender, and was much more cost-effective than a stew made with raw pork. In the case of buying, the price of chicken thighs is not more than 10 yuan a catty, which is a cost-effective and preferential ingredient.

Honest and mellow long beans, potatoes that are easy to store, silky and refreshing coarse powder, all good ingredients for stews, in the rainy early spring, hot and fragrant stews, is really the most delicious dish, let's share chicken thigh stew] Ingredients prepared in advance: chicken thighs 3 large potatoes and a wide snow pea 400 grams of coarse powder appropriate dongru ginger slices, star anise 2 vegetable oil, rice wine, light soy sauce, dark soy sauce, salt method:

After the chicken thighs are thawed, I habitually put them in hot water and fry them for 3-4min, the blanched chicken thighs are more tender, and can force blood and white foam, and the soup is clearer when making stews in the future.

The chicken thighs have no fishy smell and are not angry, so cut a small amount of Dongru ginger slices, and then add a lot of star anise to improve the freshness. After the spices are stir-fried, pour in the blanched chicken thighs and stir-fry with a large spoonful of rice wine.

Then pour in a teaspoon of dark soy sauce, 2 stir-fried spoons of light soy sauce, a small amount of salt seasoning, and then pour in the warm water that has just passed the ingredients. After boiling, pour in the long bean segments, maintain the simmer, and cook for seven or eight minutes.

When the time is up, add the soaked semolina and potato strips, taste the soup, and consider adding salt as appropriate. The time period for boiling the soup is about 10 minutes, and I cut the potato strips very small, and the time of stewing for 10 minutes is thoroughly cooked, and if I put it in at the beginning, the potatoes will be too crispy.

At the beginning, you must put more soup in it, because ingredients such as vermicelli and sweet potato vermicelli are particularly easy to absorb moisture, and the soup is very easy to absorb after you put it in. After 15 minutes, the chicken thighs are stewed just right, and the potato strips, long beans and coarse flour are also very mellow and delicious.

Clean the chicken thighs, then put them in a pot of cold water, then add cooking wine, green onions, ginger slices, blanch, take out the water after blanching, boil the oil, put in the green onions, ginger and garlic, pepper, stir-fry and then put in the bean paste, soybean paste, and then put the chicken thighs in, stir-fry evenly and then add boiling water, put the side dishes in after 20 minutes, add salt, continue to simmer for 10 minutes, and the very delicious chicken thigh stew is ready.

First, wash the chicken thighs and cut them into pieces, then blanch them in a pot under cold water to remove the bloody smell, then put the chicken pieces into a frying pan, then put in a bowl of water, pour in various side dishes such as potatoes and then add various seasonings to cook.

You can choose to boil the chicken thighs in water first, and then fry them in the pot, use ginger to make a base when stir-frying, add some salt and chicken essence, and finally put some cabbage.