The steps of braised chicken thighs are dry, and the marinating method of chicken thighs

Materials. 12 chicken thighs.

Ginger Five or six slices.

Green onions: three or four sections.

Dark soy sauce: One and a half scoops.

3 scoops of light soy sauce.

Cooking wine to taste.

1 teaspoon vinegar.

Star anise: 3 pcs.

2 bay leaves.

A pinch of peppercorns.

Cinnamon 2 pieces.

Angelica dahurica 4 tablets.

Two teaspoons of sweet paste.

Two teaspoons of soybean paste.

Essence of chicken to taste.

Sugar: Appropriate amount.

Steps. This braised chicken thigh is not enough to eat every day.

1. Wash the chicken thighs, add cooking wine to the pot under cold water and blanch, blanch and remove the blood, then clean and set aside.

This braised chicken thigh is not enough to eat every day.

2. Put a little oil in the pot, put in the sugar, the rock sugar is best if there is no rock sugar at home, fry the sugar until amber, and add water.

This braised chicken thigh is not enough to eat every day.

3. Water can be added with boiling water, but cold water is added without preparation in advance.

This braised chicken thigh is not enough to eat every day.

4. Add the chicken thighs.

This braised chicken thigh is not enough to eat every day.

5. Add the ingredients, chili peppers, soybean paste, sweet noodle sauce, boil over high heat for 5 minutes, change to low heat and cook for 50 minutes, because the sauce itself has a salty taste, I didn't put salt.

This braised chicken thigh is not enough to eat every day.

This braised chicken thigh is not enough to eat every day.

This braised chicken thigh is not enough to eat every day.

This braised chicken thigh is not enough to eat every day.

9. It's really delicious, it's clean and hygienic to eat, and children love to eat it.

Dish name]: Braised chicken thighs.

Ingredients: 4 chicken thighs, appropriate amount of eggs, appropriate amount of bay leaves, 2 star anise, 2 pieces of cinnamon, about 10 Sichuan peppercorns, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of salt, 30 grams of rock sugar, 1 head of garlic, 1 piece of ginger, 2 chili peppers.

Cooking Steps]:

1.First of all, we need to prepare all the above main ingredients, eggs, chicken thighs, and seasonings.

2.When ready, we need to rinse the chicken thighs with water repeatedly, we can remove the fat on the chicken thighs, then drain the water, use a toothpick to tie small holes on the surface of the chicken thighs, and put them in a bowl for later use.

3.We need to put the eggs in a steamer for steaming, or boil them with water, and we need to peel off the skin after the boiled eggs are cooled and not hot.

4.Heat the pot and add an appropriate amount of cooking oil, add rock sugar and slowly fry over low heat to melt, turn off the heat immediately after melting to prevent the rock sugar from sticking.

5.Next, we need to put the chicken thighs and eggs into Guo Zhonghua, add bay leaves, star anise, cinnamon, Sichuan pepper, light soy sauce, dark soy sauce, salt, rock sugar, garlic, ginger, and chili pepper and gently stir well with a spatula.

6.After boiling over high heat, turn to low heat and cover the pot and simmer slowly for about half an hour, then unplug the power without opening the lid, and continue to stand and simmer for about 2 hours.

7.In this way, both the chicken thighs and the eggs can be soaked in the soup.

Preparation of braised chicken thighs:

Ingredients: chicken thighs, dark soy sauce, light soy sauce, salt, rock sugar, Sichuan peppercorns, spices, bay leaves, cooking wine, cinnamon, nutmeg, grass fruit, onion, garlic, dried chili, etc. If you have few varieties of seasonings at home, I suggest that you can also buy a pack of braised meat, which is very convenient, and the last time I made grilled meat, I used this material.

Steps:

1.Wash the chicken thighs and use a knife to change the chicken thighs into strips, which is done to absorb the flavor and blanch to remove the fishy smell.

2.Garlic flattened, onion, ginger slices, dried red pepper 3-5 pcs

3.Add salt, sugar, white pepper, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon cooking wine, garlic cloves, onion and other seasoning to taste.

4.Massage the chicken thighs to absorb the flavor. Then cover with plastic wrap and refrigerate for more than a few hours.

5.Take the chicken thighs out of the refrigerator, put them in the pot, pour water and add various spices, green onions, dark soy sauce, rock sugar, salt, cooking wine, and seasonings such as green onion and ginger.

6.Cover the chicken thighs with water, cover the pot over high heat, and then simmer over low heat until soft and turn off the heat. Take it out and let it cool, you can taste it, and you can soak it in the soup if you want to add more flavor.

Homemade recipe for braised chicken thighs:

Ingredients: 5 chicken thighs, 10 shiitake mushrooms.

Excipients: 1/2 onion, 1 star anise, 15 grams of ginger, 1 orange peel, 1 pinch of Sichuan peppercorns, 2 teaspoons dark soy sauce, 1 tablespoon oyster sauce, half a teaspoon sugar, appropriate amount of salt, appropriate amount of vegetable oil.

Steps: 1. Soak the frozen chicken thighs in water for about two hours until completely thawed, then remove the remaining chicken feathers and the yellow skin at the base of the feet, wash them carefully, and prick the chicken thighs with scissors a few times to make it easy to absorb the flavor.

2. Then sprinkle some peppercorns and salt on the chicken thighs, grab them a few times with your hands, and marinate for a day.

3. Soak the shiitake mushrooms the next day; Prepare the spices for braised chicken thighs: 15 grams of ginger, 1 star anise, 1 pinch of Sichuan pepper, 1 piece of orange peel, half an onion; I still have some old marinade here (this is left over from every braised meat dish).

4. Clean the marinated chicken thighs and control the water. This process is important to effectively remove odors.

5. Heat the pan and pour a little oil to moisten the pan, put the chicken thighs into the pan, put the skiny side underneath, and fry over medium heat.

6. Fry the dough with the skin and turn it over, and put the mushrooms, onions, ginger, star anise, Sichuan pepper and orange peel in the pan, and continue to fry over medium heat until the spices exude fragrance.

7. At this time, pour in the water for soaking shiitake mushrooms, the marinade, 2 teaspoons of dark soy sauce, 1 tablespoon of oyster sauce, and half a teaspoon of sugar.

8. Cover the pot, bring to a boil over high heat, turn to low heat, keep the water in the pot bubbling slightly, simmer for 15-20 minutes, and turn over in the middle.

9. Remove from the pot. <>

10. The finished product is as follows. <>