The simplest and most common way to stew chicken thighs

Homemade stewed chicken thighs.

My son is not happy with meat, and I often stew chicken thighs for him. The nutrition of chicken thigh meat is very high, the protein content is also very high, its meat is fresh and tender, easy to be absorbed and digested by the human body, and it also has the effect of warming and invigorating qi, replenishing deficiency and filling essence, strengthening the spleen and stomach, invigorating blood and veins, and strengthening muscles and bones.

Ingredients. Salt to taste.

Soy sauce to taste. Sugar to taste.

Green onions to taste. Haitian sauce to taste.

Ginger to taste. Garlic to taste.

500g of chicken thighs

Sichuan peppercorns to taste. Appropriate amount of large ingredients.

Number of diners: 3-4 people.

Steps. 1.Wash the chicken thighs and cut them open.

2.Prepare the spices.

3.Green onion, ginger and garlic in a pot.

4.Pour in the chicken thighs and stir-fry well.

5.Add water, add Sichuan pepper, spices, Haitian sauce, soy sauce, salt, cooking wine, sugar, and bring to a boil.

6.Pour into a pressure cooker and simmer for 15 minutes.

Tips: Stir-fry in a wok and then pour it into a pressure cooker for better flavor and tenderer meat.

Ingredients for stewed chicken thighs with shiitake mushrooms.

Chicken thighs: 1 dried shiitake mushroom, 3 red dates, 5 wolfberries, 6 green onions, 2 ginger slices, 2 slices of salt, a pinch of salt.

Steps to prepare stewed chicken thighs with shiitake mushrooms.

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Step 1space

Rinse the chicken thighs and control the water.

Step 2space

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.

Step 3space

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.

Step 4space

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.

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

Excipients: Appropriate amount of green onion and ginger, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, appropriate amount of refined salt, 1 tablespoon of rice wine, 1 tablespoon of black pepper, a little sugar.

Steps: 1. Add all the seasonings.

2. Marinate for eight hours.

3. Put it in a pan and fry it 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 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.

1. Braised potatoes and stewed chicken thighs.

1.Material. Potatoes, chicken thighs, dark soy sauce, cooking wine, star anise, garlic, corn starch, bean paste, salt, dried chili pepper 2Method.

1) Clean the potatoes, peel them and cut them into small pieces, then soak them in water to remove the starch;

2) After the chicken thighs are thawed, add dark soy sauce, salt, cooking wine and cornstarch, stir well, and marinate for half an hour;

3) Heat the oil in a pan, add star anise, dried chili peppers and garlic and stir-fry until fragrant, then add the marinated chicken thighs and stir-fry;

4) Add water to boil, simmer over low heat for half an hour, then add potatoes and cook for another 10 minutes, add bean paste to taste.

2. Stewed chicken thighs with tomato and cheese.

1.Material. Chicken thighs, onions, mushrooms, tomato paste, garlic, grated cheese, salt, black pepper, soup treasure 2Method.

1) Clean all ingredients, chop the garlic, shred the onion, and slice the mushrooms;

2) Chop the chicken thighs into small pieces, add pepper and fry until golden brown on both sides, then remove and set aside;

3) Put the garlic, onion and mushrooms into the oil pan and stir-fry, until soft, pour in the tomato paste and thick soup and simmer;

4) Put the chicken thighs back into the pan, add the grated cheese and salt and stir-fry to taste.

Ingredients required: 3 5 chicken thighs, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of spices, appropriate amount of soy sauce, appropriate amount of rock sugar.

Production method: 1. Wash the chicken thighs and process them.

2. Put it in a pot, add water over the chicken thighs, add green onions and ginger cooking wine, and bring to a boil for about 5 minutes.

3. Remove the chicken thighs and wash them to remove the foam.

4. Put oil in a pan and fry the chicken thighs until golden brown.

5. Put oil in a pan and fry the chicken thighs until golden brown.

6. Add water, salt, rock sugar and five-spice powder and simmer for 20 minutes.

7. Cook, remove from the pot, and the delicious stewed chicken thighs are ready (you can stew for a while to make it more 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.

Chicken thighs stewed with potatoes.

Material. 5 chicken thighs, 3 small potatoes, a little ginger, an appropriate amount of cooking oil, 1 tablespoon of soy sauce, a few drops of cooking wine, and an appropriate amount of salt.

Method. 1. Prepare the required ingredients.

2. After washing the chicken thighs, change the knife and cut them into small pieces, and cut the potatoes into hob pieces at will.

3. On the gas stove**, pour a little oil into the pot, add chicken thighs and ginger shreds and stir-fry slowly over low heat.

4. When the chicken thighs are fried until you can't see the red bloodshots, continue to stir-fry for about 1 minute, then add cooking oil and soy sauce and stir-fry.

5. After the chicken thighs are fried with soy sauce, put them in a small pot, add boiling water and potatoes, simmer slowly over low heat, after about 15 minutes, add an appropriate amount of salt and stir a few times, continue to simmer slowly over low heat, turn them a few times with chopsticks halfway, and turn off the heat after the soup is finished.

Chicken stew with potatoes. Ingredients: Ingredients: 2 medium potatoes, 1 chicken.

Excipients: oil, salt, cooking wine, chicken essence, light soy sauce, dark soy sauce, green onion, ginger, garlic, pepper, cumin powder.

Method:1Wash and drain the chicken, cut it into pieces, mix it with cooking wine, salt, raw oil, dark soy sauce and cumin powder and marinate for 30 minutes.

2.Wash the potatoes, peel them and cut them into large pieces, put them in the microwave on high heat for three minutes, and set aside;

3.Heat the oil and stir-fry the chicken pieces. Stir-fry for a while, the color becomes darker, and then serve.

4.**, use the remaining oil in the pot to fry the minced ginger and garlic, then add the slightly fried chicken pieces, and continue to stir-fry until the chicken pieces come out of the oil. Then add the pre-processed potato wedges and sauté well with the chicken pieces.

5.Add boiling water that has not covered the vegetables, cover the pot, cook over high heat and turn to medium heat and simmer, simmer until the water is dry and the juice is reduced, then add salt, chicken essence and your favorite seasoning (such as pepper or cumin powder) and stir well.

It's best to use a casserole for stewed chicken! The soup is thick and delicious!