How to make loquat chicken thighs delicious, how to make loquat chicken thighs

Those who often eat chicken know that the best part of chicken is chicken thigh! Because the chicken thighs are the part of the chicken that often moves, they taste better! I'm going to make a fried chicken today!

I chose the chicken thigh, which is the meat between the chicken thigh and the chicken feet, don't look at it small, but it is very delicious, and it is the most suitable for frying chicken thighs! Today it's a KFC-style fried chicken thigh with a crispy skin and a juicy inside. Let's take a look!

Ingredients for fried chicken thighs.

Ingredients: 6 lute legs, flour, corn starch.

Seasoning: green onion, ginger, 1 tablespoon salt, pepper, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine.

Preparation of fried chicken thighs.

Step 1: Marinate the lute legs

Prepare 6 pipa legs and clean them, and make a few knives on the chicken legs, which is more convenient to absorb the flavor and easier to fry after a while.

Add sliced green onion and ginger to the chicken thighs, sprinkle 1 tablespoon of salt, 1/2 tablespoon of pepper, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine and marinate for about 30 minutes to fully absorb the flavor of the chicken thighs.

Step 1: Bread without breadcrumbs

Let's prepare the breading for fried chicken thighs. Pour flour and cornstarch into a bowl in a ratio of 3:1 and mix well with chopsticks. Prepare another half bowl of water.

Put the marinated chicken thighs in flour, first coat them with a thin layer of flour, and then dip them in water. Put it in the flour again.

Repeat this method twice, and on the third time, gently press the surface of the chicken thigh with your hand when you are floured, and then shake off the excess flour to form a fish scale pattern. A fried chicken leg is wrapped!

Step 1: Fry the chicken thighs and control the oil temperature

Pour oil into a pan, bring the oil to 5 hot, and add the chicken thighs. Turn on low heat and fry the chicken thighs for the first time to set the shape. The first time you need to fry it for about 5 minutes. After 5 minutes, the chicken thighs have been fried until they are cooked, and the oil is removed.

When the oil temperature rises to 7 percent, add the chicken thighs and fry them again, and the chicken thighs will quickly color and harden the skin when they are fried for the second time. Turn on high heat and fry for 1 minute! Remove the oil again.

This is a KFC-style fried chicken thigh! You can see that this crust is very distinctly scaly, the crust is crispy, and the meat is tender and juicy.

1 chicken thigh, 1 bag of teriyaki sauce, 1 spoonful of cooking wine.

Method: 1 Cut the tendons of the boneless chicken thighs with a knife, prick the thick meat with a fork a few times, heat a frying pan, and add a little salad oil.

2 Add the chicken and fry the skin-on side until golden brown, then the other side and cook in the cooking wine.

3 Pour the teriyaki sauce over the chicken, simmer over low heat until the soup thickens, cool and cut into pieces.

Boneless chicken thigh meat 300 grams of shiitake mushrooms, green peppers, red bell peppers, appropriate amount of pepper powder, sesame seeds.

Soy sauce: 100 grams, sugar, 50 grams, rice wine, and sake: 50 grams.

Steps: 1.Mix the seasoning well and heat it, cook until thick, and when the amount is about 2 3, the boiling juice is completed.

2.Chicken Remove excess skin and fat, and remove tendons and knives to prevent the meat from shrinking when heated; Cut off the stems of the mushrooms, wash the green peppers and red bell peppers and cut them into chunks for later use.

3.Sprinkle the chicken with a pinch of salt and marinate for 10 minutes, then wash it with wine (1:5) to remove the fishy smell, drain the water, and coat both sides with a little sauce to color.

4.Put a little salad oil in the pot, turn to low heat and fry on both sides until golden brown on both sides, then remove from the pan, add mushrooms, green peppers, and red bell peppers and stir-fry.

5.Add the chicken thighs to the pan and fry until cooked, add the sauce and fry until the juice is reduced.

6.After the chicken is cooked, cut it into easy-to-eat sizes with a knife, drizzled with hail sauce on the surface, sprinkled with pepper powder and sesame seeds, and topped with vegetables.

Chicken thighs, white onions, mirin, soy sauce, water

Preparation process 1: Prepare the sauce: water, soy sauce, mirin (ratio 2:1:1).

2. Cook the pot dry, and fry the chicken thighs with the skin side down.

3. Sprinkle a thin layer of salt on the chicken thighs.

4. Fry until golden brown on both sides, 8 minutes cooked.

5. Remove from the pot first and set aside. 6. Using the remaining oil in the pan, fry the white onion until fragrant and until soft.

7. Add the pre-mixed sauce and bring to a boil.

8. At this time, put the fried chicken thighs into the sauce and cook until the soup is thick, and then it can be served.

9. Remove from the pot and serve on a plate.

Braised pipa legs.

Ingredient breakdown. Ingredients: 10 pipa legs, 1 green onion, 3 slices of ginger, 2 teaspoons of light soy sauce, 1 teaspoon of teriyaki soy sauce, 1 teaspoon of sugar, 2 teaspoons of red wine.

1 teaspoon of cooking wine.

Excipients: 3 teaspoons of salt.

The steps of braised pipa legs.

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Wash the fresh lute legs and drain the water.

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Marinate with cooking wine, green onion, ginger, teriyaki soy sauce, light soy sauce, and 2 teaspoons of salt for more than 3 hours, and the best taste is 8 hours.

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In a cold pan, add sugar and stir constantly. After the oil is hot for 5 minutes, add the lute legs one by one. The main purpose of this step is to color and remove moisture to make the meat firm.

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Shake the pan gently, or turn it in time with a wooden spatula to avoid sticking to the pan.

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Turn one side golden brown and turn it over.

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After frying on both sides, add red wine to increase the flavor.

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Continue to add the remaining marinade and water, cover the chicken thighs, and add a teaspoon of salt. Serve after 20-25 minutes. The meat is tender and delicious.

Please click Enter a description. Finished product.

Braised chicken thighs are easy and delicious. The method is: first, thaw the pipa leg first, rinse it with water several times, and then use cooking wine.

Marinate for half an hour to remove the fishy smell.

Second, put oil in the pot, add rock sugar, and fry the sugar.

I usually turn off the heat when it is foaming, and then put the chicken thighs in, and then stir-fry, fry for about 3 minutes, and add 2 tablespoons of bean paste.

Stir-fry until fragrant, add soy sauce and a pinch of salt. Stir-fry again, add boiling water that has not passed the chicken legs, add dried tofu, bring to a boil, turn to low heat, add potatoes, three, turn to high heat and cook for a while when there is still some water left in the pot. It's not out of the pan.

Ingredients: chicken thighs, pipa legs, Sichuan peppercorns, black pepper, white pepper, bay leaves, cinnamon.

Flavoring: salt, high liquor.

1. Prepare 10 pounds of chicken legs, buy chicken legs and pipa legs, when you get home, it is still hard, if you can buy fresh supplies, it is the best, the first step is to thaw.

2. The more natural the way to thaw, the better, first clean the chicken thighs, soak them for an hour, then take them out, dry them for one night, and then make them the next day.

3. Add 25 grams of Sichuan pepper, 25 grams of black pepper, 15 grams of white pepper, 2 grams of bay leaves, 5 grams of cinnamon in the pot, and stir-fry over low heat until fragrant.

4. If you can smell the aroma of pepper, you can stop, first turn off the heat and dry for a while, pour 300 grams of salt into the pot, fry over medium heat for about 6 minutes, and let it cool thoroughly.

5. The chicken thighs are thawed, if there is moisture on the surface, you can blot them with kitchen paper or towels, prepare a large container, pour half a bottle of high liquor, soak the chicken thighs, wrap them evenly, and the liquor can be sterilized and disinfected.

7. After being wrapped in salt, put it in a basin, cover it with a fresh-keeping bag, and place it for one night, not in a room with too high temperature, but in the refrigerator as much as possible.

8. Tie the position of the chicken leg bones with a tie or cotton thread, put it in a ventilated place to dry, be optimistic about the future weather, prohibit rain, it is best below 15 degrees, about 15 days or so, the chicken thighs are made, soak them in hot water for 30 minutes before eating, clean them, and eat them steamed or fried.

9. There are chicken thighs and pipa legs, everyone makes them at will, the method is the same, I bought both, the dried chicken thighs are chewy, salty and delicious, delicious and not greasy, and there is no fishy smell.

Tip 1: Black pepper, white pepper, and Sichuan pepper are all small experts in removing fish, so that the pickled chicken thighs do not have a fishy smell.

2. Liquor is indispensable, it can prolong the shelf life of bacon, and it can also sterilize and disinfect.

3. When making chicken legs, it needs to be air-dried, dried during the day, blown by the wind at night, repeated for a week, only put it in a ventilated place, take it with food, and do not need to be frozen.

How to make chicken thighs and pipa legs delicious, delicious and nutritious, fragrant, simple and easy to learn.

The lute leg is the lower leg of the chicken thigh, and the chicken leg is generally divided into two sections, the thigh and the calf, the thigh has more meat and the calf has less meat. This is because there is a lot of exercise, and almost all of the leg muscles are on the chicken calves, so the calves will taste better. How to make pipa legs delicious and simple?

Like the lute leg is generally the best to fry, you need to rinse it with water, drain the water and put it in a basin, pour in cooking wine and Orleans marinade, stir evenly to ensure that the surface of the lute leg is wrapped in marinade marinade, after marinating, take out the lute leg, then wrap the prepared cornstarch on the lute leg, then put the chicken thigh coated with cornstarch into the egg liquid and turn it twice, then prepare the breadcrumbs, wrap it in a layer and heat the oil, put the chicken thigh into the pot and fry it slowly, over medium heat. Wait until the surface of the lute leg is golden brown.

Ingredients: 6 chicken wings (pipa legs), 2 cloves of garlic, 5g of five-spice powder, 3g of chili powder, 2g of white pepper, appropriate amount of bread, 2 egg yolks, 5ml of vegetable oil, 5ml of soy sauce, a pinch of salt Preparation.

1.After washing the chicken wings, use a knife to cut 2 knives on each side, and the garlic is broken and chopped into minced garlicAdd five-spice powder, chili powder, white pepper, soy sauce, vegetable oil, and salt to the chicken wing root, mix well and marinate for 30 minutes.

3.Beat the beaten egg yolk liquid on the marinated chicken wings, then wrap them in a layer of bread and press them tightly with your handsPlace the chicken wings in a grill net, bake in a preheated 200 degree oven for 30 minutes until lightly browned.

Chicken thighs cut into chunks! Stir-fry it with water! Heat the pan with cold oil, fry the chicken pieces in the pan until they turn yellow and dry, add water, and then add some potatoes to stew better.

Ingredients: 8 chicken thighs