Ingredients to be prepared to make braised chicken thighs Steps to make braised chicken thighs
1. First of all, cut large pieces of ginger and white onion into pieces.
2. Add oil to the pan, pour the chicken thighs into the pan and stir-fry until the skin is lightly browned, then serve on a plate.
3. Re-heat the frying pan, pour in the oil, and stir in the sesame leaves, star anise, cinnamon, ginger, and scallions.
4. Then add rock sugar, stir fry evenly, then add soy sauce, moderate amount of water, pour the chicken thighs into the pot, cover the lid, cook on high heat, and then turn to simmer for 20 minutes, when the water is gradually dry, add an appropriate amount of water starch, juice until thick, you can get out of the pot on the plate.
Chicken thighs cooking guide
1. People worried about obesity, as long as the skin of the chicken thighs peeled off and then eat there, you can reduce the intake of calories.
2. In order to facilitate the intake of iron, you can add vitamin C or vinegar and other substances with a sour flavor. This will make it more effective. If you are deep-frying, make sure to add lemon juice, or shred the meat and drizzle it with vinegar.
3. Before boiling, the whole chicken thigh should be pierced with a fork so that it is easier to cook through and the flavors penetrate.
4. Boiled orange peel with chicken thighs can prevent anemia, while fried cauliflower with chicken thighs can enhance the detoxification function of the liver, improve immunity, and prevent colds and scurvy.
5. From a nutritional point of view, it is better to eat young chicken than adult chicken. In order to facilitate the intake of iron, you can add vitamin C or vinegar and other substances with a sour flavor. Cooking leg meat with oranges, for example, makes the fat in the meat soft and tasty and improves the absorption of iron.
6, lavender sauce chicken thighs taste mellow, ze red, crispy tender and appetizing, should not deteriorate. Suitable for all kinds of people.
Nutritional value of chicken thighs
Chicken meat is tender and tasty, and can be used in a variety of dishes because of its light flavor. Chicken thighs are high in protein and low in fat, and have one of the highest protein contents among meats. It has a high content of potassium sulfate amino acid, which makes up for the deficiency of beef and pork. Chicken also contains more vitamin A than other meats, and although it is inferior to vegetables or liver in terms of quantity, its vitamin A content is much higher compared to beef and pork. Thigh meat is the part from the foot to the leg, and the meat around the root of the leg, its meat is quite hard, and when taken together with the skin, the fat content is more, but also in the whole chicken in the iron content of the most part.