The sauce is fragrant, salty and fragrant, how to make the marinated chicken thighs with sauce?

Materials for five-spice braised chicken thighs: chicken thighs, barbecued pork sauce, five-spice powder, rice wine, soy sauce, monosodium glutamate, salt.

Spiced braised chicken thighspractice

In order to better and more flavorful, the chicken thighs are relaxed in the water, and then washed down in cold water, which can remove the horror and make the chicken breast meat more and more compact. Then it is pickled, add ginger, Chaotian pepper, soy sauce, barbecued sauce, sugar, monosodium glutamate, cumin, star anise, ginger, green onion, rice wine, white pepper, stir well, in order to better and stronger flavor, discharge the refrigerator to marinate the chicken thighs for one night and put them into the pressure cooker, add a bowl of cold water, choose the meat gear, and don't care. If you bake in an electric oven or microwave, you don't need to put water.

Ingredients: 10 chicken thighs, a small piece of ginger, 3 cloves of garlic, 2 chives, auxiliary ingredients: a small amount of salt, 1 tablespoon sesame oil, 3 tablespoons of spicy oil, 500 grams of marinade.

Wash the drumsticks, chop the wings and the middle of the wings. Finely chop the ginger, garlic and green onion. Put the chicken thighs into boiling water, remove the white foam, and remove the control dry.

Simmer in the marinade over medium-low heat for 30-50 minutes. Put oil and spicy seeds in the pot, add ginger, garlic paste, salt and simmer until fragrant, add chicken thighs and stir left and right until ginger, garlic paste is dipped on the surface of the chicken thighs. Remove from heat, add chopped green onion and stir with sesame oil.

Raw materials for the production of brine 1 star anise 3-5, star anise, fennel, prunella vulgaris, sannai, gansiao, pepper, white cardamom, white cardamom, sand kernel 2, clove flower, yam, monk fruit, dried chili pepper 10-15 2 ginger slices, shallots, Shaoxing wine, 2-5 tablespoons of old rock sugar, 5 tablespoons of salt, 2 tea bags of oil, method 1, divide the material 1 into two parts, put it into a loose bag and seal it firmly, 2 ginger wash and pat it.

Wash the green onion and fibrous roots, smash the old rock sugar, put it in the pot with oil, fry it over low heat until it is dark red, add 500 grams of hot water and stir to make a fried sugar color. Put the pot on the fire, add 5000 grams of sauerkraut fish hot pot, put in green onion and ginger, salt, a small amount of light soy sauce, fry the sugar, then pour in the spice packet, change to low heat after boiling, and gradually boil until the aroma is overflowing, that is, it becomes a fresh marinade.

I think you can choose to marinate the chicken thighs first, then add the bean paste, and then fry it again, it will be richer.

It is necessary to add some cold water to the pot, pour in the chicken thighs after the water is hot, add ginger slices, cooking wine, chopped green onions, and remove the blood foam, then add cooking oil and rock sugar, put in the chicken thighs, and add bean paste.

First of all, the chicken thighs should be washed, then cut into suitable sizes, cooked in brine, and then boiled in the pot, adding green onions, ginger, garlic, chili peppers, and then putting the chicken thighs in, and then adding an appropriate amount of light soy sauce, oyster sauce, soy sauce, salt, monosodium glutamate, and high heat to reduce the juice.

Ingredients]: Chicken thighs.

Seasoning]: star anise, cinnamon, bay leaves, ginger slices, green onions, salt, sugar, dark soy sauce, light soy sauce, cooking wine, five-spice powder.

How to do it]:

1. Two chicken thighs, this kind of big chicken thighs. This kind of chicken whole leg is fragrant and enjoyable! Make a few cuts on the chicken thighs for easy flavoring.

2. Blanch the chicken thighs. Add water to the pot, chicken thighs in a pot under cold water, add ginger slices and cooking wine. Bring to a boil over high heat, then cook for 3 minutes. Fish.

3. Put the blanched chicken thighs into the pot. Add plenty of water. Underneath the drumsticks.

4. Add star anise, cinnamon, bay leaves, ginger slices, green onions, dark soy sauce, light soy sauce, cooking wine, salt, sugar, and five-spice powder.

5. Bring to a boil over high heat, turn to low heat and cook for 40 minutes, then turn off the heat. Simmer for another 20 minutes. Remove and serve.

The fragrant braised chicken thighs are ready. This chicken thigh is served with rice, and you will definitely have to eat it all.

Summary of the main points of braised chicken thighs:

1. Try to buy large chicken legs. There is a kind of lute leg, only the lower leg is the part. Less meat, not enough fragrant! You have to eat chicken thighs to enjoy it!

2. Star anise, cinnamon, and bay leaves are all commonly used spices at home, and it is recommended to prepare some at home and use a lot.

3. After simmering for 40 minutes, be sure to turn off the heat and simmer for at least 20 minutes, so that the chicken thighs can absorb the flavor.

Wash the chicken thighs, cut a few mouths with a knife, put cooking wine, blanch the green onions for five minutes Prepare the seasoning, fry the sugar color The sugar color turns jujube red and pour in the chicken thighs and stir-fry In this way, the most ethnic buried wax is colored over low heat, pour in all the seasonings, and three bowls of water are cautious, stew until soft Put a few eggs, simmer for 30-40 minutes Out of the pot.

After the chicken thighs are washed, put the oil in the pot and put the town in the round brigade, add the garlic and ginger and fry until fragrant, then put in the pepper star anise, then pour the water into it, put in the soy sauce, fry the chicken thighs in the pot, cover the orange and cook for 10 minutes, then cook on high heat for 15 minutes, add salt, and put in chopped green onions.

When marinating chicken thighs, the most important thing is to blanch the chicken thighs with blood foam, and then put them into the marinade bag to marinate for two hours, and then cook, so that the chicken thighs that come out of Dayuan are particularly delicious.

Ingredients: 15 pipa legs.

Sauce: 80 grams of soybean soy sauce, 50 grams of soybean lead sauce, 25 grams of oyster sauce.

Spices: 5 grams of star anise, 3 grams of angelica, 3 grams of cinnamon, 1 gram of Sichuan pepper, 3 bay leaves.

Ingredients: 30 grams of green onions, 30 grams of Youyu ginger slices, 10 grams of rock sugar.

Detailed steps:

1. Soak the pipa chicken thighs in clean water in the bleeding water, remove the water and set aside.

2. Put the chicken thighs into the pot, add an appropriate amount of water to submerge, add a little ginger slices and cooking wine to blanch, skim off the foam after boiling, blanch the water over low heat for 3 minutes, remove the water to control the dryness, and set aside.

3. Add an appropriate amount of vegetable oil to the pot, first put in 30 grams of green onions, 30 grams of ginger, 5 grams of star anise, and then put in 3 grams of angelica, 3 grams of cinnamon, 1 gram of Sichuan pepper, 3 pieces of bay leaves, 50 grams of soybean paste, 25 grams of oyster sauce, and cook 80 grams of soybean soy sauce after the fragrance of the sauce, then add an appropriate amount of boiling water (the water level can basically be the same as the chicken thighs), then put in 10 grams of processed chicken thighs and rock sugar, and keep boiling for 15 minutes after boiling.

Ingredients: 4 chicken shanks, 1 spoon of bean paste, 1 spoon of sweet noodle sauce, 1 green onion, 3 slices of ginger, appropriate amount of Sichuan pepper, 10 ml of dark soy sauce, 5 grams of rock sugar.

Method: 1. What to talk about the ingredients. The seasonings and sauces at home are basically Xin and Li or Bang, on the one hand, it is an old brand at the door of the group's house, and it is really good.

2. Make a flower knife on the surface of the chicken thighs, clean them, put cold water into the pot, boil them for another 5 minutes, and rinse the surface with running water after taking them out. Slice the green onion and slice the ginger.

3. Add an appropriate amount of water to the pot, then add green onions, ginger slices, peppercorns, rock sugar, bean paste and sweet noodle sauce, and then add dark soy sauce as appropriate.

4. Blanch the chicken thighs and bring them to a boil over high heat.

5. Cover the pot, turn to low heat and simmer for 30 minutes, leaving a small slit in the lid to avoid overflowing.

6. After stewing, soak for more than 1 hour to taste, the chicken thighs with rich sauce are soft and delicious.

Tips: 1. Cook the chicken thighs, and then take them out when you eat them, which will be more delicious.

2. The dark soy sauce can be left out, mainly for the color.

Material. 4 chicken thighs, 10 fresh mushrooms (you can also make it by soaking dried shiitake mushrooms), light soy sauce, dark soy sauce, oyster sauce, cooking wine, ginger, green onions, sugar, pepper.

Method. 1.After the chicken thighs are washed, chop them into small pieces, put them in a large bowl of fiber bushes, put shredded ginger, mix well with cooking wine, put a spoonful of light soy sauce, a spoonful of dark soy sauce, two spoons of oyster sauce, Zheng or half a spoon of sugar, mix well and marinate for about an hour.

2.Slice the green onions and ginger, heat the pot over low heat, pour in a small amount of salad oil, turn to medium heat and stir-fry the green onions and ginger slices until fragrant.

3.Add the marinated chicken thighs and stir-fry over medium heat until the chicken changes color, the surface is tightened, and the moisture is dry.

4.Pour in the washed and chopped fresh mushrooms and stir-fry for about half a minute.

5.Add water to two-thirds of the ingredients, bring to a boil, cover the pot and turn to low heat and simmer for about half an hour.

6.Open the lid, turn to medium heat to reduce the juice and sprinkle with pepper.

Chicken thighs in sauce. Method】 Marinated [Cuisine] Home-cooked Recipe [Ingredients] Chicken [Flavor] Salty and Fresh [Finished Dish] Cold Dish [**] Purple Charm Nightmare Catering Stewed Shengju].

Ingredients: 2 chicken thighs.

Seasoning: 6,000 grams of old soup, 60 grams of soy sauce, 80 grams of refined salt, 100 grams of sugar, 50 grams of monosodium glutamate.

Sauce pack: 2 star anise, 3 grams of tangerine peel, 10 grams of fennel, 3 grams of grass fruit, 8 grams of nutmeg, 3 grams of bay leaves, 2 green onions, 1 piece of ginger.

Method Remove the residual hair of the chicken thighs, rinse them, put them in boiling water and blanch them, remove the blood, remove them, wash them and set aside.

2 Heat the pot on a fire, add sugar, add a little water, slowly boil over low heat until dark red, then add 500 grams of water to boil, and let it cool to make sugar.

3 Sit on the Chizhou pot and light the fire, put the sauce package into the old soup and boil, then add sugar, soy sauce, refined salt, and monosodium glutamate, and mix it into sauce Fuchang soup for later use.

4 Put the chicken thighs in the miso soup and simmer for about 15 minutes, then turn off the heat and simmer for another 15 minutes.

5 After removing the chicken thighs, they can be cut into pieces while they are hot, or they can be served after cooling.

If you make your own braised chicken thighs at home, if the taste is uneven and unflavorful, the problem is most likely to appear in the pickling step. Because the meat of the chicken thigh part is thick and the surface is wrapped in chicken skin, it is difficult to absorb the flavor. If you start to marinate the chicken thighs without sufficient marinating in advance, it is often easy to cause the chicken skin and the outer layer of chicken to be soft and rotten, or even lose the umami of the chicken itself, but the inner layer of chicken has no taste.

To solve this problem, it is necessary to start with the pickling step.

Before cooking a whole thigh, it is usually necessary to make a few cuts where the meat is thick. Using a sharp cleaver, look at the thick part of the chicken thigh and cut it deeply. Generally speaking, three cuts for each chicken leg are sufficient, and you can also increase or decrease according to personal taste.

This step is called a "flower knife".

The position of the knife should be evenly distributed as much as possible, not only looking at one place for dense cutting, and the direction should be relative to the chicken fiber and oblique cutting.

Once chopped, put the chicken thighs together with the marinade and start marinating. The marinade used should be in a liquid state, if the marinade is all powdered, you may wish to use a little cold boiled water to dissolve the marinade and marinate it in liquid.

When soaking, pay attention to choosing a container with a lid of the appropriate size, and try to make sure that all parts of the chicken thigh are covered with marinade, so that it is easier to absorb the flavor evenly.

Many people are either inexperienced or too busy at work and don't have enough time, and often there is a problem in the pickling step.

If the marinating time is too short, the flavor will not be able to fully enter the inside of the chicken, and the braised chicken thighs will eventually be light and tasteless.

So how to arrange the time reasonably to make marinating chicken thighs more efficient?

If the time reserved is tight, you can consider starting from the first step, not cutting the chicken thigh, but directly chopping it into one-inch pieces, so that the time required for marinating will be shortened a lot. You can also make good use of the refrigerator, for example, put the chicken thighs and marinade together a day in advance, mix them evenly, and then put them in the refrigerator freezer, so that they can be taken out and marinated the next day, which also saves waiting time.

Finally, the marinated chicken thighs should be more flavorful, and the preparation of the marinade is equally important. Some people are inexperienced and do not have enough flavor with the marinade, which will also lead to the chicken thighs being marinated but the taste is weak. To solve this problem, in addition to trying many times to master the amount of seasoning, the easiest way is to buy the finished marinade, whose taste and use ratio will be relatively guaranteed.

Poke a lot of small holes in the chicken thighs with a toothpick and marinate in soy sauce for half an hour. Heat the oil, add the rock sugar, wait for the rock sugar to appear evenly foamed, put the chicken thighs into the rock sugar and stir, then pour water, put in the peppercorns, spices, cinnamon. Cook for half an hour, then soak for another hour, and you're ready to eat.

Before marinating the chicken thighs, you should first put the ingredients into the chicken thighs for marinating, and then start marinating, which will add more flavor.

After buying the chicken thighs, clean them at home, marinate them for 30 minutes, and put them in the rice cooker to marinate them to make them more flavorful.

Braised chicken thighs are a very delicious and not greasy delicacy, now teach you a more traditional braised chicken thigh method, the taste is good and the production method is very simple, everyone learns to make it at home is definitely not worse than the restaurant to do.

Step 1: Wash the chicken thighs and put them in a pot of cold water to boil, wait until the water boils, skim off the foam on the surface, and then take out the chicken thighs and soak them in cold water.

Tips: Many friends report that the chicken skin is easy to rot when they cook chicken thighs at home, so that the chicken skin will not rot after being put in cold water. There is no need to scratch the skin of the chicken thighs, but the whole chicken thighs are directly put into the pot to cook, and the flavor after that depends entirely on the soup for a long time to soak, novice friends should pay attention to it.

Step 2: Pour hot water into another pot after adding the chicken thighs, let the hot water completely cover the chicken thighs, add the chopped green onions, ginger slices, Sichuan pepper star anise, 60g light soy sauce, 10g dark soy sauce, 10g aged vinegar, 20g oyster sauce and cook over high heat.

Step 3: After boiling over high heat, also skim off the surface foam, then cover the pot and simmer over low heat for about 40 minutes.

Step 4: After the chicken thighs are cooked, put in the chopped millet spicy, turn on the high heat again to collect the juice, pay attention to the process of collecting the juice to use a spoon to continuously pour the soup on the chicken thighs, so that the chicken thighs can absorb more of the delicious soup, and then turn off the heat after the chicken thighs are evenly colored.

Friends who don't like spicy food can not put millet spicy in the last step, directly turn on the high heat to collect the juice, and the finished braised chicken thighs will not be bad if they are put in the refrigerator for 3 days, so friends can make more braised chicken thighs at one time and eat enough at one time.

This traditional method of braised chicken thighs is particularly simple, not only the steps are simple but also the whole process of cooking is not technically difficult, as long as you do it a few more times, you can remember its practice.