How to stew chicken thighs, how to stew chicken thighs and steps

Ingredients: 1 chicken thigh.

3 dried shiitake mushrooms.

Red dates 5 pcs.

Goji berries 6 grains.

2 green onions, 2 slices of ginger.

Salt a pinch of preparation for stewed chicken thighs with shiitake mushrooms.

Rinse the chicken thighs and control the water.

Wash the red dates and wolfberries, soak them in warm water for a while, rinse the dried shiitake mushrooms and soak them in warm water for 1 hour.

Pour enough water into the pot, add the chicken thighs under cold water, bring to a boil over low heat, remove the chicken thighs, pour out the water, change the pot to boiling water or warm water and cook again.

Add slices of green onion and ginger, soaked red dates, wolfberries, and shiitake mushrooms and cook for 2 hours, sprinkle some salt and seasoning before drinking.

The method and steps of stewing chicken thighs are as follows:Ingredients: more than a dozen shiitake mushrooms, 5 chicken thighs, 1 carrot, a little green and red pepper, ginger, a little green onion.

Excipients: appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaves, 1 tablespoon of cooking wine, 1-2 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 10 rock sugars.

1. Cut the vegetables and chop the chicken thighs into small pieces.

2. In a pot under cold water, add cooking wine, bring to a boil, remove and wash and dry.

3. Put a little oil in the pot, add a few pieces of rock sugar and fry the sugar.

4. Add the chicken pieces and stir-fry a few times, add dark soy sauce, light soy sauce and oyster sauce, and stir-fry well.

5. Add water to cover the chicken pieces, add green onions, ginger, spices, carrots and mushrooms, turn to low heat and simmer for 15-20 minutes after boiling over high heat and silver dig, collect the soup over high heat, and finally sprinkle with green and red peppers.

Method and steps of stewing chicken thighs:Ingredients: 2 chicken thighs.

Excipients: appropriate amount of green onion and ginger, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, appropriate amount of refined salt, 1 spoon of rice wine, 1 spoon of black pepper tung reed, a little sugar.

Steps: 1. Add all the seasonings.

2. Marinate for eight hours.

3. Put it in the middle of the pot and prepare it for frying on both sides.

4. Fry the chicken thighs with the skin facing up.

5. Add green onions, ginger and ingredients, and add boiling water.

6. Bring your hands to a boil over high heat and simmer over medium-low heat. Stew eight ripe, add refined salt and chicken essence to taste.

7. Reduce the juice over high heat.

8. Finished, delicious and not greasy.

Here's how to stew chicken thighs at home:Ingredients: 1 chicken thigh.

Excipients: appropriate amount of green onion, ginger and garlic, 1 star anise, appropriate amount of braised soy sauce, appropriate amount of salt, appropriate amount of edible oil, and a little cooking wine.

1. Wash and blanch the chicken thighs, and cut a few knives to let the sugar juice in.

2. Heat the oil, add the green onion, ginger and garlic and star anise to stir-fry until fragrant.

3. Add the teriyaki soy sauce and a little dark soy sauce.

4. Add water and simmer in the chicken thighs for 20 minutes.

5. Stew and put on a plate.

Here's how to make a home-cooked chicken thigh:1. Ingredients preparation: 3 chicken thighs; 1 slice of ginger; green onion segments; 2 tablespoons light soy sauce; 1 tablespoon aged vinegar; Salt.

2. Rinse the chicken thighs, blanch them in water until the surface changes color, remove them and rinse them with cold water;

3. Put an appropriate amount of water in the soup pot and add the blanched chicken thighs.

4. Add the ginger slices and green onions, and pour in 2 tablespoons of soy sauce.

5. Add 1 tablespoon of aged vinegar, bring to a boil over high heat, turn to medium-low heat and simmer.

6. Cook until the chicken thighs are soft and the skin is cracked. Add a small amount of table salt.

7. Cover and simmer over low heat for about 10 minutes until the chicken thighs are flavorful.

How to make a home-cooked stewed chicken thigh: Chicken thigh stew with potatoes.

1. Blanch the washed chicken thighs in the pot, generally speaking, the dishes made without blanching will be more fragrant, but the taste of the blanched chicken thighs is purer, and the blanching process blanches a large part of the chicken fat.

2. The preparation materials are very simple, the potatoes with yellow skin are cut into two pieces, the potato starch content of the yellow skin is high, very noodles, and the stew is delicious and powdery, especially fragrant. Ginger shreds, green onions, a dried chili, a little peppercorns, cut a little shallots to increase the fragrance.

3. Heat the pan with cold oil, stir-fry the chicken thighs blanched in good water, stir-fry the ginger shreds, green onions, dried chili peppers, and peppercorns together, and then add the potato pieces after frying, and then add the potato pieces, all kinds of fragrances are mixed together, there is a slight spicy, the fragrance of shallots, and the compound taste of green onions and peppercorns, with the taste of chicken thighs.

4. Stir-fry until the aroma of various ingredients reaches your nose and you can start simmering, and pour the beer into the pot along the edge of the pot, covering all the ingredients in the pot. Stew potato chicken thighs with beer instead of boiling water, the chicken thighs are more tender and fragrant.

5. Turn on high heat and cook the ingredients in the pot for five minutes, then turn the heat to medium-low heat, simmer for another fifteen minutes with medium-low heat, let the flavors of potatoes and chicken thighs fully mix together, add an appropriate amount of salt according to your own taste before cooking, a spoonful of oyster sauce to enhance freshness, you can turn off the heat and get out of the pot. The texture of the potatoes is rustling, and it absorbs the meaty aroma of the chicken thighs. Add some coriander leaves, the whole dish is more beautiful, the potato juice is fresh and the meat is tender, and it is very good to eat.

The steps to make a homemade chicken thigh stew are as follows:Ingredients: 3 chicken thighs, 1 slice of raw skin and ginger, green onions, 2 tablespoons of light soy sauce, 1 tablespoon of aged vinegar, salt, etc.

1. Rinse the chicken thighs, blanch them in water until the surface changes color, remove them and rinse them with cold water.

2. Put an appropriate amount of water in the soup pot and put in the blanched chicken thighs.

3. Add the ginger slices and green onion base and pour in 2 tablespoons of soy sauce.

4. Add 1 tablespoon of aged vinegar, bring to a boil over high heat, turn to medium-low heat and simmer.

5. Cook until the chicken thighs are soft and the skin is cracked. Add a small amount of salt.

6. Cover and simmer over low heat for about 10 minutes until the chicken thighs are flavorful.

My method of stewing chicken thighs is braised chicken thighs, first blanching the chicken thighs in boiling water. Then add oil to the pan. Add the green onion, ginger and garlic.

Put the chicken thighs in a pan and stir-fry and add the oyster sauce. Braised soy sauce and a little sugar. Stir-fry until red.

Add a little broth and simmer.

Step 1

Prepare chicken thighs, shiitake mushrooms, fungus, dark soy sauce, light soy sauce, green onions, ginger, garlic, seasoning, cinnamon, salt, sugar, and cooking wine.

Step 2 Cut the chicken thigh with a knife a few times (to facilitate flavoring), put it in water and blanch it to remove the bloodStep 3

Put oil in a pot, add sugar and fry the sugar color over low heat (the water must be heated after the sugar color is fried), and put in the chicken thighs to color Step 4

Heat water, dark soy sauce, light soy sauce, green onion, ginger and garlic, seasoning, cinnamon and cooking wine in a pot. Simmer in a pressure cooker over low heat for 20 minutes, then turn off the heat. (Our family likes to eat soft and flavorful things, so in order to save time, we generally use a pressure cooker for stew).

Step 5 Pour the stewed chicken in the pressure cooker into a frying spoon, add the mushrooms and fungus, simmer for another 10 minutes, and reduce the juice on high heat.

Step 6 Remove from the pan and pour a little sesame oil.