Chicken thigh meat is thick and thick, and it is always not easy to make it taste good, but here, it is not difficult to make chicken thigh meat taste good, and it is not inferior to the fried chicken thighs in the western restaurant. The following is to teach you the way to fish crispy skin chicken thighs, I'll take a look at the good fish crispy skin chicken thighs, color and flavor, it is very tempting.
Turbid fowls good main ingredients chicken thighs two, auxiliary materials are onion, ginger and garlic, pickled chili, sugar, rice vinegar, cooking wine, water starch, dry red chili and pepper, flour, baking soda, dry starch, salad oil.
The first thing to do is to remove the bones from the chicken thighs, and then make a cut in the chicken thighs, so that the chicken thighs can be better flavored in the marinade process in a while. After playing the knife, to the chicken thigh meat into the cooking wine, pepper, dry red pepper, ginger, onion, salt marinade for 20 minutes, one is to let the chicken thigh meat better flavor, the second is to remove the fishy taste on the chicken thigh meat.
Marinated chicken thighs, you can come and batter, to focus on the ratio of flour and dry starch for 2 to 1, and then add a little baking soda, gently stirring with water, beat into a paste, the batter in the chopsticks can flow into a line can be. Finally, add a little bit of salad oil to the batter, so that it will be more crispy and crunchy when fried.
The next step is to put the marinated chicken thighs into a steamer and steam them for about five minutes. After the chicken legs steamed, cloudy percussion birds under the frying pan fried, fried before the cooked chicken thighs into the batter evenly coated, and then wait until the oil temperature reaches 8 into the pot, the chicken legs fried into golden brown, fishing out for the knife slicing, cut the meat into the plate.
The following to do the fish sauce, the onion ginger and garlic into the frying pan sautéed, and then into the pickled chili peppers, salt sugar, cooking wine and vinegar, stir fry a few times, in order to dishes beautiful, you can fish out the dregs, and then add water starch, stirring after the good fish sauce poured into the chicken thighs meat.
Crispy and delicious, sweet and sour slightly spicy fish crispy skin chicken thighs is ready.
How to make chicken thighs with juice
Borrowing from Cantonese juice-flavored dishes (hot dishes), I added carrots and onions to make this cold dish. I haven't made it for a couple of years, but today I had a sudden craving for it, so I put it on the stove right away.
It's easy to make, and the flavor is good.
Main Ingredients:
Main Ingredients: Chicken thighs two
Accessories: carrots, onions are cut
Seasoning: tomato juice 2 handfuls of spoons, "mouth for help" juice 1.5 handfuls of spoons, sugar 1 handfuls of spoons, salt, monosodium glutamate moderate
Practice:
1, hot pan Add carrots and onions and stir-fry to break the heat.
2, the tomato juice, help juice, sugar, salt, monosodium glutamate and other seasonings into the seasoned mouth boil. (according to their own taste plus or minus seasoning)
Additionally, it is best to use their own tomato juice to do seasoning this is what I'm doing tomato juice:
3, the good juice poured in the pot, on the pot steamed.
4, the juice chicken thighs cooled, into the refrigerator cold, eat the chicken thighs cut into segments, plate open ~ ~
Features: chicken tender, juice sweet and sour, taste extraordinary, appetizing and delicious.
Coke chicken legs
The first step: the chicken thighs after defrosting (because I bought frozen chicken thighs), into the boiling water blanching, skimming off the blood foam.
The second step: in the chicken to change the knife (the purpose is to taste, I do chicken thighs to change the knife is too strong, the finished product out of the skin and meat are stripped, you can pay attention to if you do), into the container, add wine, garlic, green onion, ginger, old soy sauce (I only have the old soy sauce so I use old soy sauce, you use soy sauce, oyster sauce can be, the old soy sauce is more easily color) marinade (I marinated for about an hour or so). (I marinated for about an hour or so)
Step 3: put oil in the pot (I added a little pepper and garlic foam burst pot), put the chicken thighs slightly fried to golden brown, add Coke (personally think that Coke should not be added too much, otherwise it will come out too sweet), water, no more than the ingredients, smothered, to the soup is almost dry when adding salt, MSG and other seasonings, and other broth can be dry to the pot
P.S If you like to eat spicy
2. Use marinade to marinate chicken wings and legs and other things for a couple of hours, the longer the better, the more flavorful.
3. Flour and baking powder (250 grams plus a teaspoon of the ratio) stirred well, and then put the marinated chicken wings and other evenly coated with flour, dip more and to use the hand to compact, and then take out and shake off the excess powder, all well after the leakage of the network on the network, rinse the top of the powder (pay attention to, not wash, just rinse with water can be), and then a layer of flour, with the hands of compaction, a little shake off the excess dry powder can be put in the frying pan frying
4. Oil temperature can not be high, small fire frying 4 minutes, and then medium fire frying for 1 minute on the surface of the golden yellow can be fished out.
1 Braised Chicken Thighs (Shanghai Style)
Ingredients: 6 chicken thighs, greens, 2 slices of ginger, 3 green onions
Seasoning: A. 1 tbsp light soy sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar
Making: Wash the thighs and boil in boiling water to remove the blood; peel the ginger and cut into thin slices; wash the green onions and cut into pieces. Place all in a bowl and marinate with Ingredient A for 20 minutes. Wash green vegetables, put them into boiling water and put them on a plate. Add the marinated chicken thighs and stir-fry for a few minutes. Add the ingredients of Ingredient B and water and simmer over low heat until the sauce dries up, then serve on top of the bok choy.
2 main ingredients: chicken thighs auxiliary ingredients: ginger garnish: soy sauce, soy sauce, cooking wine, salt, sugar Method: chicken thighs cleaned, drained water into the pot, ginger scraping, patting flat also into the pot, add soy sauce, soy sauce and cooking wine moderate, stirring marinade for more than half an hour; flat bottom frying pan on the fire add a small amount of oil, marinated chicken thighs into the frying for 1 to 2 minutes, during which time to focus on the flip; then re-introduced into the marinated pot, add boiling water until basically submerged, on high heat to cook; to soup open, skim off the blood foam, add soy sauce, old soy sauce, salt, sugar to taste; open medium heat continue to cook for half an hour, until the soup becomes thick and then remove from the fire; (with the same to do with chicken livers, just omit the "frying" of the step) features: chicken tender, salty and sweet to taste