How to make chicken thighs delicious, I don t like sweet and fried

Microwave cuisine: braised chicken thighs.

Ingredients: 2 chicken thighs (450g).

To taste: 3 slices of ginger, 2 green onions, 2 tablespoons of soy sauce, 1 tablespoon of wine, 1 teaspoon of sugar.

Method: Chicken thighs are thorned with forks or bamboo sticks, and seasoned and marinated for 1 hour (need to stir several times to make them flavorful); Place the chicken thighs on a plate, heat on high heat for 5 minutes, and turn over halfway (you can puncture with bamboo skewers, if oil and water flow out, it means that it is cooked; When heated halfway, to prevent overheating of the tail end, you can wrap the end with aluminum foil.

Braised chicken thighs. Main Material Classification:

Chicken. Material:

4 chicken thighs (Bangbang legs).

Ginger. Garlic. Scallions.

Chili pepper. Seasoning: Soy sauce. Cooking:

Start by cutting the chicken thighs into cubes.

Shred the ginger and crush the garlic.

Stir-fry the chicken thighs with shredded ginger and chili.

Add soy sauce and water, cover and simmer.

Finally, add chopped green onion and stir to remove from the pot.

Braised chicken thighs. Ingredients: 2 chicken thighs (450 grams).

To taste: 3 slices of ginger, 2 green onions, 2 tablespoons of soy sauce, 1 tablespoon of wine, 1 teaspoon of sugar.

Method:1Chicken thighs are stabbed with a fork or bamboo skewer and marinated for 1 hour with seasoning.

2.Place the chicken thighs on a plate, heat on high heat for 5 minutes, and turn over halfway (you can puncture with bamboo skewers, if oil and water flow out, the table is cooked).

3.When heated halfway, to prevent overheating of the tail end, you can wrap the end with aluminum foil.

Try steaming it in a pressure cooker.

Add some water and oil, coat the chicken thighs (whole chicken is fine) with the condiment, and put them in.

**, it doesn't take two minutes for the pressure cooker to cook the chicken thighs.

If you don't have enough flavor, you can add it when you eat it.

This is a gas-saving, time-saving, and delicious approach.

You can cook the chicken thighs, tear them into thin strips, and then mix them with green onions, salt, ingredients, etc.

Here's how:Ingredients: 5 chicken thighs, 2 tablespoons ginger, 1 tablespoon salt, a little chopped onion, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce.

Excipients: 1 tablespoon of crispy flour, 1 tablespoon of starch, appropriate amount of oil, 1 tablespoon of flour, 1 tablespoon of cornstarch, 1 tablespoon of salt, 1 tablespoon of five-spice powder, appropriate amount of egg liquid, 1 egg, 1 tablespoon of salt, 1 tablespoon of five-spice powder.

1. First, cut the root of the chicken thigh and turn it upside down.

2. Then add ginger slices, salt, chopped onion, cooking wine, oyster sauce and mix evenly, and look good for 2 hours.

3. Then 1:1 flour and cornstarch, add five-spice powder and salt and stir evenly to make crispy fried powder.

4. Beat the eggs into the empty bowl, add the flour starch 1:1, add salt and five-spice powder, and stir well with 1 tablespoon of water.

5. The marinated chicken thighs are first coated in flour, then in egg liquid, then in flour and egg liquid, and finally in flour for later use.

6. Heat the oil temperature to 5, put in the chicken thighs and fry them slowly for 12 minutes.

7. Picture of the finished fried chicken thigh.

First, if you want to make fried chicken thighs fragrant and crispy, there are clever tricks.

First, wash the chicken you bought, drain it and put it away.

In the second step, the chicken thighs are marinated overnight with a sauce, which is done to give the thighs more flavor.

In the third step, the marinated chicken thighs are dipped in breadcrumbs and fried in an oil pan, and the fragrant and crispy chicken thighs are fried.

The method is very simple, as long as the main sauce is the preparation, there may be certain differences in each place, or their own preferences are different, and the sauce is made differently.

2. In addition, you can adjust the crispiness of frying according to personal preference, but it must be fried, sprinkle pepper and salt while it is hot and eat. If you are afraid that it will not be cooked, you can fry it twice. The first time it was fried until it was almost cooked.

Serve a little cool, then fry a second time until golden brown. This way the inside is cooked, and the outside is not charred. When marinating the chicken thighs, you can make a few small cuts in the chicken thighs to make the chicken thighs taste faster and easier.

3. Practice: 1Prepare the ingredients, wash and chop the chives, onions, green peppers and carrots and set aside. 2.Wash and drain the chicken thighs and chop them into small pieces.

3.Heat a non-stick frying pan, pour oil, stir-fry chives and ginger.

4.Leave the bottom oil and pour in the chicken thighs, stir-fry over high heat;Stir-fry the chicken thighs until slightly charred and pour in cooking wine.

5.Then pour in an appropriate amount of boiling water and sugar; Cover and turn to low heat; After about 3-5 minutes, pour in the dark soy sauce and turn to medium heat. When the brine is not enough, pour in the onion, pepper and carrot, and add some salt.

6.At the same time, add a little salt to the boiling water and pour in the gnocchi.

Through the above introduction, I believe you have a certain understanding of how to fry chicken thighs fragrant and crispy. Whether it's frying chicken thighs at home or opening a store on your own, I believe this can help you. In fact, there are many tips on how to fry chicken thighs fragrant and crispy.

The most tender chicken is the chicken thigh, my favorite is to eat it, when I was a child, I always grabbed the chicken leg with my younger siblings to eat, and then my mother was annoyed, so I directly divided the chicken leg into small pieces and served it on the table, and never gave the whole root to eat. There are many ways to make chicken thighs, and the ones I have eaten the most should be the fried chicken thighs in Western-style fast food, and the takeout that I often ordered when I went to work in my twenties is those, which is delicious, but it is easy to get fat, and there is always a time when I eat it and I will have diarrhea. Many of the chicken thighs outside are semi-finished products, quick-frozen, after the guests order, they can save a lot of time with semi-finished products, these foods can not be completely guaranteed to be clean and hygienic, so it is best to make them yourself.

I tried boiled chicken thighs, the taste is sweet, and the flavor of the chicken thighs is delicious, but I can't eat enough without rice. At present, I have a favorite method, which is to use a rice cooker to stew chicken thighs, this chicken thigh tastes soft and deboned, the meat is tender, and it tastes very fragrant. The surface is dotted with a golden sauce, which is very appetizing when you look at it, and the taste is salty and fragrant, and it goes well with rice.

This recipe is more delicious than boiled, healthier than fried, and I always miss it after eating, especially satisfying my cravings.

It's not complicated to make, just prepare a few chicken thighs and rice cookers, and most of the other ingredients are available at home, just some seasonings, light soy sauce, oyster sauce, etc. This is a home-cooked chicken leg method, a look will be, make it family love to eat, like to eat chicken thighs do not know how to do friends can collect it and try it, easy to learn!

Ingredients: 7 chicken thighs (prepare a family's amount), an appropriate amount of ginger, an appropriate amount of shallots, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, an appropriate amount of dark soy sauce, an appropriate amount of soybean paste, and a little sugar.

Production Steps] 1Wash the chicken thighs you bought and rub off the impurities on the surface. Bring water to a boil, put it in a pot under cold water, add an appropriate amount of ginger slices, and pour a little cooking wine. Bring the water to a boil on high heat, skim off the surface foam and cook for another two minutes.

2.Remove the chicken thighs and rinse the surface with cold water until the drumsticks are completely cool. Then set aside, drain and set aside.

3.Put the chicken thighs in a basin, add light soy sauce, oyster sauce, dark soy sauce, two spoons of soybean paste, a little sugar to enhance the freshness, and finally add ginger and green onions. Mix well and marinate for 20 minutes to taste. If you're afraid that it won't taste enough, add some salt.

4.Prepare extra ginger and chives. Cut the ginger into slices and the chives into sections.

5.Prepare a rice cooker and spread the ginger and chives to the bottom. Try to have a little more.

6.Then put the marinated chicken thighs in, don't waste the marinade, pour it in, if the liquid at the bottom of the pot can not be filled, pour a little water into it, otherwise the pot is easy to spoil.

7.Press the cook button and you're good to go.

8.When it's time to open the lid, flip the chicken thighs to coat them in the sauce, cover and simmer for 5 minutes.

9.When the time is up, take it out and spread lettuce on the bottom to relieve greasyness, lettuce and chicken thigh meat are also very delicious, you can try it.

Tips:1Blanching the chicken thighs can remove most of the fishy smell. Or add salt water and soak for 20 minutes to soak in blood water, especially the quick-frozen chicken thighs you bought, you must go fishy, otherwise you will eat a big fishy smell and it will be difficult to swallow.

2.If you don't want to use a pressure cooker with a rice cooker, it's okay for 20 minutes.