How to make potato chicken thighs How to cook potato chicken thighs

1. Practice 1. Ingredients: 6 chicken thighs, 4 small potatoes.

Method: Peel and cut the potatoes into cubes, wash the chicken thighs, and cut them in half. Medium the bottom oil in the pot, put the ginger slices, pop the star anise, pour in the chopped chicken thighs and stir-fry to turn white.

Pour in the soy sauce and stir-fry the cooking wine a few times. Add water over the chicken thighs, pour in the potato cubes, add salt and bring to a boil over medium heat for 20 minutes. Collect the juice on high heat, or you can save more soup.

2. Practice 2. Ingredients: 2 chicken thighs, 2 potatoes, 1 spoonful of salt, appropriate amount of sugar, 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, appropriate amount of cornstarch, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of peanut oil.

Method: Chop the chicken thighs into pieces, cut the potatoes into small pieces, and chop the ginger and garlic. Heat the peanut oil in a pan, add ginger and garlic and stir-fry until fragrant, then pour the chicken thighs into the pan and stir-fry until it changes color.

Add sugar. Add the potato wedges and stir-fry to change color. Add appropriate oyster sauce, soy sauce, cornstarch and water into the pot, the water level is just below the chicken.

Simmer over medium heat for about 15 minutes, and when the potatoes and chicken are juiced, they can be served on a plate.

3. Practice 3. Ingredients: 5 frozen chicken thighs, 2 potatoes, ginger slices.

Method: Put oil, fry hot, add ginger slices, fry until fragrant; Pour in the chicken thighs, stir-fry for a while, add a small amount of soy sauce or watercress after changing color, and continue to stir-fry for a while; Pour in the potatoes and stir-fry a few times; Add water, mix well, cover the pot and simmer; Until the potatoes are cooked and the water is almost dry, you can start the pot. You can taste the saltiness halfway through, and add salt or soy sauce according to your taste.

Hello! My personal home-style practice is: put oil first, fry hot, then add ginger slices, green onions and garlic, fry until fragrant; Pour in the chicken thighs, stir-fry for a while, add a small amount of soy sauce or watercress after changing color, and continue to stir-fry for a while; Pour in the potatoes and stir-fry a few times; Add water, mix well, cover the pot and simmer; Until the potatoes are cooked and the water is almost dry, you can start the pot.

You can taste the saltiness halfway through, and add salt or soy sauce according to your taste. Everyone does it differently Thank you for your support!

As follows:

Ingredients: 2 potatoes; 1 carrot; 2 chicken thighs.

Excipients: appropriate amount of chopped green onion and ginger slices; 2 star anise; Light soy sauce to taste; a pinch of salt; 2 tablespoons sugar; Appropriate amount of vegetable oil; a pinch of monosodium glutamate; Appropriate amount of lukewarm water.

1. Cut the chicken thighs into pieces and blanch them, then dry them for later use. Cut the potatoes and carrots into cubes, and slice the green onions and ginger for later use.

2. Put sugar and vegetable oil in the pot, and do not stir on medium heat, otherwise the sand will return.

3. When the white sugar is melted and the chicken is yellow-brown, put the chicken immediately. Don't get through it, or you'll be confused in an instant.

4. Stir-fry the chicken.

5. Add green onion and ginger star anise, pour in an appropriate amount of light soy sauce, and continue to stir-fry a few times.

6. Add hot water (or lukewarm water) to the pot, then add the potatoes and carrot cubes.

7. Cover and simmer over high heat. Simmer for a while, add an appropriate amount of salt and mix well. Turn off the heat to reduce the juice, add a little monosodium glutamate and mix evenly.

Ingredients: 4 chicken thighs, potatoes: 1 big one, carrot: 1 (if you don't like it, don't add it), cooking wine, light soy sauce, dark soy sauce, five-spice powder, pepper, sugar, salt: to taste, pepper: to taste.

Method 1Wash the chicken thighs, use kitchen paper to absorb the water, and make a few cuts on the chicken thighs with a knife to make it easier to absorb the flavor2Medium the oil in the pot, low heat, put the chicken thighs into the pan and fry, golden brown on both sides, cut the potatoes and carrots into the pot and pour them into the pot, stir-fry, turn on the heat to a normal size, and then put the peppers in and fry it.

3.Pour in cooking wine, light soy sauce, dark soy sauce, five-spice powder, pepper, sugar, stir-fry, this amount depends on your own preferences and experience, Chinese food is still more casual in this regard, unlike baking requires precision, and then add hot water and all the ingredients are flush, boil over high heat and simmer over medium heat for about 25 minutes, choose whether to add a little salt according to the taste before cooking.

Ingredients: 1 chicken thigh, 1 potato, 3 shiitake mushrooms, 2 cloves of garlic, 1 piece of ginger, 1 spoonful of cooking wine, 1 spoonful of light soy sauce.

Step 1: The meat quality of chicken thigh meat is relatively strong, the taste is better, if it is used chicken wings and other parts, but there will be a certain difference in taste, chicken thigh meat should be cleaned first and then remove the bones, and then cut into small pieces for later use, cut the potatoes into pieces after peeling, and cut the mushrooms in half after cleaning, or simply do not cut them.

Step 2: The cut chicken can be marinated with salt and cooking wine first, so as to remove the smell and enhance the flavor.

Step 3: Heat the oil, then put the chicken thighs in the pot and start stir-frying, until the chicken thighs are golden brown, and then release the soy sauce, ginger and garlic and an appropriate amount of salt to stir-fry until fragrant.

Ingredient breakdown. 3 chicken thighs.

2 potatoes. 1 green pepper.

Sugar to taste. Garlic to taste.

Ginger to taste. Green onions to taste.

Salt to taste. Appropriate amount of monosodium glutamate.

Pepper to taste.

Appropriate amount of dark soy sauce. Salty and sweet taste.

Stewing process. Twenty minutes takes time.

Normal difficulty. Steps to make chicken thighs and roasted potatoes.

Soak the chicken thighs in purified water to remove the blood. About 15 to 20 minutes, I'll just soak it up and go do something else.

Slices and slices onions, ginger and garlic, and the effect of taking pictures at night is not good.

Cut the chicken thigh soaked in blood into pieces, and I usually cut the larger chicken leg twice and break it with the back of the knife. Re-cut the chicken thighs.

Peel the potatoes and cut them into cubes.

Heat the oil in a pan and stir-fry the chicken thighs until white.

Add pepper, green onions, ginger, garlic, and sugar (put less sugar) and stir-fry with dark soy sauce.

Add the potato wedges and stir-fry a few times.

Add purified water below the height of the dish, do not add too much. After simmering over high heat, turn to medium heat and continue to simmer, adding salt.

Green peppers are washed and broken into small pieces, and it is said that vegetables that are broken by hand are more nutritious than when cut by hand.

When the soup is dry, add green peppers and stir-fry until the soup is dry until it squeaks.

Turn off the heat and add MSG to stir-fry and put it on a plate!

The edamame is fragrant, a little sweet, the chicken thighs are smooth and tender, fragrant, and the fat content is not high, all of which are my favorite ingredients, and the two are nutritious together.

Ingredients. Edamame 350g

3 chicken thighs. Carrots to taste.

Ginger to taste. Salt to taste.

Oil to taste. Light soy sauce to taste;

Number of diners: steps.

Prepare three chicken thighs.

Remove the bones of the chicken thighs, cut them from the thick part of the meat, and tear them downward, but be careful not to scratch them in the process.

After the chicken thighs are bone-free, cut into small pieces, put them in a basin, add salt, ginger shreds, cooking wine, and light soy sauce for half an hour.

Prepare the edamame and wash it well.

Cut the carrots into dice and edamame-sized pieces.

Heat oil in a pan and stir-fry the marinated chicken thighs.

Stir-fry until discolored, and when ripe, serve.

In a separate pan, pour in the oil, heat and stir-fry the edamame and diced carrots.

Add salt to taste and stir-fry well.

Pour in the chicken thighs and stir-fry until the chicken is fully cooked and the green beans and rice are flavorful.

Add a little oyster sauce to enhance the freshness.

Stir-fry evenly, add minced garlic and sesame oil, remove from the pot after the fragrance, and start the meal.

Materials. Ingredients.

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5 chicken thighs. <>

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1000 grams of potatoes.

Accessories. Millet pepper.

8 pcs. Seasoning.

Rock candy. 5 grams. Scallions. 8 grams.

Ginger. 4 tablets. Light soy sauce. 10 grams.

Cumin. 2 grams.

Stewed meat. 5 grams.

Hawthorn. 1 pc.

Preparation of chicken thighs stewed with potatoes.

1.Prepare the ingredients and seasonings you need.

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2.Cut the potatoes into large pieces.

3.Finely chop the green onion, ginger and millet pepper.

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4.Pour oil into the electric pressure cooker and add green onions, ginger, rock sugar, hawthorn, cumin powder, millet pepper and stewed meat.

5.Then pour in the dark soy sauce, cooking wine and salt.

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6.Place the chicken thighs and potato wedges in the pan.

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7.Use chopsticks to stir the seasoning and ingredients well.

8.Plus the lid to select about ten minutes.

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9.When the time is up, you can loosen the air and open the lid.

10.If you feel that the taste is a little lighter, add a little salt after opening the lid and mix it out of the pot to <>

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Cooking skills. 1. There is no need to add water to this dish, because the electric pressure cooker has good sealing performance and the water does not evaporate, so the water of the ingredients and seasonings can be used.

2. Add a hawthorn to speed up the stew of the meat.

3. Potatoes should be cut into larger pieces, so that they are not too rotten to stew.

4. Choose vegetables stewed with meat, be sure to choose ones that are resistant to cooking.

Chicken thighs stewed with potatoes are served on the table in seconds, and the soup is all drunk!

Potato stewed chicken thighs, it can be said that it is a particularly common home-cooked dish, I will do it almost once a week, suitable for all ages, and nutritious, especially not greasy, the old man and children praise it, it is a good dish, the materials are also simple, basically more than ten yuan, a hard dish on the table!

Ingredients: 1 chicken thigh.

Potatoes 1 pc.

5 slices of ginger and 5 scoops of light soy sauce.

Green onions, 3 tablespoons of cooking wine.

3 dried chili peppers.

Sugar two scoops of star anise one.

Bayina is not available.

Chicken thighs stewed with potatoes are served on the table in seconds, and the soup is all drunk! The method of chicken leg is one, and if there are more people in the family, you can have two.

Cut into cubes, add cooking wine, three tablespoons of ginger, and five slices of ginger and marinate for about 10 minutes to remove the smell.

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Cool a pot under water, boil and remove it, this step is to remove the blood and foam.

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When boiling, throw the ginger slices into it, and take it out immediately after boiling, otherwise the chicken will be too chai, and the boiled water will be poured out.

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Stir-fry sugar color. Heat it over medium heat, heat the oil, pour in two spoonfuls of sugar, fry until a little smoking, and add the chicken thighs.

ps: The chicken thighs just taken out are dried to control the moisture, if they are not dry, pay attention to splashing when pouring them into the pot.

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This is the process of frying sugar, and you must keep stir-frying to avoid sticking to the pan.

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It's almost the same when it comes to stir-frying.

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Then pour in the green onion and dried chili pepper and stir-fry for another minute.

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Add boiling water and potato wedges. Underneath the drumsticks.

ps: It must be hot water, not cold water, otherwise the hot chicken thighs will shrink immediately when they encounter cold water, and finally the meat will be very tight and woody.

Five scoops of light soy sauce. An octagonal.

Two bay leaves [no can be put away].

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Bring to a boil over high heat, skim off the foam and reduce to medium heat and simmer for 15 minutes.

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Taste salty, adjust it with salt, add less water when salty.

Collect the juice on high heat, leaving a small bowl of soup is the best, too much water is like soaking, which will affect the taste.

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Start enjoying! The potatoes are soft and glutinous, the chicken thighs are Q bomb, the soup is rich, it's not delicious, you come to me!

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Chicken thigh stew with potatoes is a food made from chicken thighs and potatoes together, and it is also a food that is both nutritious and delicious. Whether it is chicken thighs or potatoes, they are rich in nutrients. Of course, there are many ways to cook chicken thighs and stewed potatoes, and you still need to master certain methods to make them delicious.

Below, I will introduce you to the method of stewed potatoes with chicken thighs and the nutritional value!

1. Chicken thigh stewed potato method.

1. Buy chicken drumsticks.

2. Cut into pieces with a knife.

3. Marinate the chicken thighs with salt and soy sauce.

4. Green onion, ginger and garlic for later use.

5. Heat the oil in the pot, boil the green onions, ginger and garlic in the pot, and put the marinated meat in it and fry it.

6. Fry almost done, add an appropriate amount of water and 3 chili peppers.

7. Peel and wash the potatoes.

8. Cut into small pieces.

9. Bring the chicken pieces to a boil, put the potatoes in and simmer for 20 minutes.

10. You can eat it when you put it out, it tastes very good.

Second, the nutritional value of chicken thighs.

Chicken thighs are meat taken from chicken thighs, which belong to poultry food, and its amino acid ratio composition is close to the needs of the human body, and it is a high-quality protein. The texture of poultry meat is more tender than that of animal meat, easy to digest and absorb, the fat melting point is low, the content of unsaturated fatty acids is higher than that of animal meat, and there are more nitrogen extracts, so the taste of poultry stew is more delicious than that of animal meat. Meat should be consumed in moderation, and attention should be paid to choosing more lean parts, and use light and healthy cooking methods.

According to the food composition list, the edible part of chicken thighs is about 69%, and each 100g edible part contains about 181kcal of energy, 16g of protein, 13g of fat, and 162mg of cholesterol.

3. The nutritional value of potatoes.

1. Potatoes are rich in vitamin C, the content is not inferior to most vegetables and fruits, and because of starch protection, its vitamin C is not easy to be destroyed and lost during cooking and heating, and the utilization is higher than that of ordinary vegetables. Rice flour contains almost no vitamin C.

2. Potatoes are rich in carotene, much higher than rice flour. However, it has been reported that its content is twice that of carrots, which is a braggadocio.

3. Potatoes are rich in potassium, which is not inferior to most vegetables and fruits, and much higher than that of rice and white flour. The content of other minerals is also higher than that of rice flour.

4. Potatoes are rich in dietary fiber (and possibly resistant starch, etc.), which is roughly equivalent to coarse grains, and their health value is higher than that of refined grains such as rice and white flour.