How to stew chicken thighs is delicious and nutritious

Defrost the chicken thighs, soak them in water and rinse well.

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Make an oblique cut in the chicken thigh with a knife, pour in the flavor and marinate.

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Chop the green onion and ginger and prepare the ingredients.

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Add water to the pot, pour in the soy sauce and vinegar, add the green onion, ginger, star anise, bay leaves, and stew.

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Add the chicken thighs and bring to a simmer.

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After that, add sugar, a small amount of salt, cooking wine, and reduce the juice over high heat.

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Remove from the pot and fill the pot.

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The stewed chicken thighs are fluffy and almost melt in your mouth, and the juice is delicious, well, you're hungry ...... at this point

Ingredients: 500g chicken thighs

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise.

Method: 1. Wash the fresh chicken thighs you bought; chop the green onion; Ginger shredded; Mince the garlic.

2. Prepare a boiling pot, put in cold water and chicken thighs, boil over high heat, then quickly skim off the foam with a spoon, blanch and drain the chicken thighs.

3. Prepare a wok, pour oil into the hot pan, and when the oil is ripe, add white sugar, fry the sugar color, and turn the sauce red.

4. At this time, pour in the chicken thighs and stir-fry until the surface of the chicken thighs is completely covered with the tempting sauce.

5. Add chopped green onion, shredded ginger, minced garlic and star anise, and stir-fry for a while.

6. Add water to soak the chicken thighs, add an appropriate amount of salt, turn up the heat and boil, then turn to low heat and simmer for half an hour, and finally thicken the soup to get out of the pot.

<> blanch the chicken thighs and wash them well, put the sand cucumber and chicken thighs together in a casserole, add an appropriate amount of water, turn to low heat and simmer for about 40 minutes after boiling, put in an appropriate amount of wolfberry 5 minutes before turning off the fire, then put in monosodium glutamate and salt, and then put in minced celery and turn off the heat. When eating, you can absorb the oil on it, which is light, nutritious and moisturizes the lungs.

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.

Just don't put oil, just put a little salt, and then put ginger and red dates.

Put a little seafood, put some ginger as long as it is stewed, and the stew is particularly fresh.

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 empty Hu Xiangye, 1 gram of cinnamon, 1 gram of spice, 1 gram of Sichuan pepper, 3 grams of salt.

1. Prepare the chicken thighs.

2. Cook the chicken bucket in a pot under cold water, boil until the water boils, and put two slices of ginger to remove the smell.

3. Remove the chicken thighs, add the green onions, ginger and garlic, Sichuan pepper and celery and ingredients, 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.

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 dust key, 1 gram of monosodium glutamate, 1 gram of dried chili pepper, 1 gram of bay leaf, 1 gram of cinnamon, 1 gram of spice, 1 gram of Sichuan pepper, 3 grams of salt.

1. Prepare the chicken thighs.

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

3. Remove the chicken thighs, add green onions, ginger and garlic, Sichuan pepper and spices, as well as dried chili peppers, 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.

Stewed chicken thighs are delicious and easy way:Ingredients: 2 chicken thighs, 2 potatoes, a spoonful of curry, appropriate amount of peanut oil, appropriate amount of soy sauce, appropriate amount of salt, a section of green onion, a piece of ginger, appropriate amount of water.

Steps: 1. Chop the chicken thighs and wash them, boil the chicken in water, and wash them after removing them, so as to remove the blood in the chicken.

2. Finely chop the green onions and slice the ginger for later use.

3. Peel and cut the potatoes into cubes for later use.

4. Put peanut oil in the pot, add green onion and ginger and stir-fry until fragrant.

5. Add the chicken and stir-fry.

6. Add soy sauce and continue to stir-fry.

7. Add the potatoes and continue to fry.

8. Add an appropriate amount of water, a spoonful of curry powder and an appropriate amount of salt.

9. Bring the fire to a boil.

10. Turn the heat to low, cover and cook until the soup is thick.

11. a finished product.

12. a finished product.