How to stew chicken thighs is nutritious and delicious, and how to stew chicken thighs is delicious

Steps to stew chicken thighs.

Step 1Wash the chicken thighs with water, soak them in the blood, and then make a few cuts on them to make them taste better;

Step 2Put the chicken thighs on a plate, add ginger slices, green onions, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of cooking wine, half a spoon of white pepper, appropriate amount of salt, stir well with your hands, and massage the chicken thighs to make it easier to taste;

Step 3 Marinate the chicken thighs for half an hour, heat the oil, pour in the chicken thighs, and fry over medium-low heat until golden brown on both sides.

Step 4Pour the remaining marinated sauce into the pan and continue to fry for half a minute;

Step 5 Then add an appropriate amount of water, just over the chicken thighs, simmer for 20 minutes on medium-low heat, and finally reduce the juice over high heat, and then you can get out of the pot;

Step 6: Delicious and healthy stewed chicken thighs are ready.

Ingredient breakdown. Chicken feet, angelica, Chuanxiong, Fangdang, astragalus, red dates, wolfberry, chestnuts, ginger slices.

1. Prepare all materials.

2. Remove the toenails of the chicken's feet and cut them into two sections.

3. Boil a pot of boiling water and blanch the chicken feet for a few minutes.

4. Rinse the blanched chicken feet with cold water.

5. Put the washed herbs into a casserole.

6. Put the chicken feet in the casserole as well.

7. Add an appropriate amount of water and bring to a boil on a fire.

8. Skim off the foam after boiling.

9. Simmer for more than an hour.

First, cut the chicken into cubes, then put it in a pan and fry, then add water and ingredients and simmer.

Ingredients: 2 large chicken thighs, black sesame oil, ginger, salt, rice wine, goji berries, white pepper.

Specific methods: 1. Prepare the ingredients.

2. Wash the large chicken thighs, debone them with a knife, and cut two knives on the thicker parts of the meat. (You can also chop the whole chicken into smaller pieces, but the thighs are a little more tender.)

3. Cut the ginger into thin slices for later use, and soak the wolfberries in water first.

4. Don't put oil in the pot, put the chicken thighs skin down into the pan and fry, and stir out the fat on the chicken skin.

5. After the chicken skin surface turns yellow and has a crispy feeling, you can take the chicken thigh and cut the chicken thigh into small pieces.

6. Stir-fry the ginger slices with the oil from the chicken thighs, and the ginger slices can be put a little more.

7. After the ginger fragrance is stirred out, the surface becomes a little dry, and then cut the chicken thighs.

8. Add black sesame oil and pour in an appropriate amount of rice wine.

9. Add an appropriate amount of water, cover the pot, bring to a boil over high heat, turn to low heat and simmer for 15 to 20 minutes.

9. After cooking, open the lid, add salt to taste, cover the pot, and simmer over low heat for 3 to 5 minutes, then open the lid and sprinkle the soaked wolfberry, and then throw away the white pepper, stir well, and you can get out of the pot.

10. The final product.

Precautions1. When frying chicken thighs, only the side of the chicken skin needs to be fried, and there is no need to turn it over.

2. Finally, you can add a little black sesame oil to the pot, which will taste more fragrant.

Here's how to make the chicken thigh stew with potatoes:Ingredients: 400g of diced potatoes (dehydrated).

Excipients: appropriate amount of salt, 50g of ginger.

Steps: 1. Wash the chicken thighs and cut them into cubes.

2. Then blanch in water.

3. Cut the green onion and ginger into sections carefully and set aside.

4. Light the fire, put oil in the wok, and when it is hot, put in the chicken pieces and stir-fry.

5. Add seafood soy sauce to adjust the color, add green onion and ginger and stir-fry for 4 minutes.

6. Add an appropriate amount of water, add potatoes, simmer, low heat, 20 minutes.

7. Add refined salt, monosodium glutamate to taste, and collect the juice.