Home made braised chicken legs
Materials
Chicken thighs, ginger, cooking wine, white pepper, sugar, scallions, salt, soy sauce a small amount of
Practice
1. first chicken thighs cut a few cuts into the cool water pot to cook 6 minutes cooked, put the ginger pieces together to go to the meat fishy taste, fish out and spare;
2. pot of oil, put the scallions, stir frying incense into the chicken thighs Stir fry, stir fry until the chicken thighs golden brown, put cooking wine, put the right amount of water, and then in the white pepper, sugar, with a spatula to stir fry a few times, medium heat to open the pot in the transfer of small fire stew. Note: Put a small amount of soy sauce after opening the pot. If more color is too heavy, out of the pot does not look good, but also affect the appetite;
3. 20 minutes after the juice, out of the pot. Put a small amount of salt and stir fry before leaving the pot. Sprinkle scallions, out of the pot!
Japanese Teriyaki Chicken Thighs
Ingredients
3 chicken thighs, five-spice powder, salt, cooking wine, soy sauce, honey
Methods
1. three chicken thighs, wash, if there is subcutaneous fat, cut off with scissors;
2. chicken thighs to the bone, and then with the back of the knife to the thigh meat to pat loose, and then use a toothpick in the thighs of the side of skin to make some small holes in order to taste;
2. chicken thighs, then use a knife back to beat the thigh meat loose, and then use a toothpick in the skin side to make some small holes. Turn the chicken thighs skin side down;
6. Fry the chicken thighs over low heat until golden brown on one side, then turn over and fry again. When frying, use a spatula to keep pressing the chicken thigh meat, otherwise the chicken thigh meat will curl up and become very thick;
7. After frying the chicken thigh meat until golden brown on both sides, pour in the teriyaki sauce from step 4, turn to medium-low heat to cook, and while cooking, use a spoon to pour the sauce from the pot onto the chicken thigh meat;
8. Wait until the sauce receives a thick sauce to be ready to release the pot.
Spicy Popped Chicken Thighs
Main Ingredients
Meat Chicken Thighs 500g
Accessories
Green Persimmon Peppers 100g, Ginger 5g, Dried Chili Peppers 5g
Seasoning
White Sauce 50g, Cooking Wine 10g, Monosodium Glutamate 2g, Sugar 25g, Salt, Broth, Cooking Oil 50g, Fragrant Oil 5g
Practice
1, the chicken thighs clean, chopped into long square, blanched with boiling water, dry. Green tomato pepper cut into triangular pieces;
2, the pot of oil to 60% heat, first put the yellow sauce, fried sauce flavor, down into the chicken pieces fried through, then put ginger, dried chili pepper slightly fried, then put cooking wine, salt, monosodium glutamate, sugar, pour broth, open the pot with a small fire simmer for 10 minutes, until the chicken is cooked through, add the green pepper, change the fire stir-fry juices, drizzle with sesame oil, pan on the plate can be.
Tomato Crispy Chicken Legs
Main Ingredients
Chicken Legs 800g
Accessories
Egg Yolks 100g
Seasonings
Peppercorns 5g, Star Anise 5g, Gui Pi 5g, Ginger 10g, Spring Onion 25g, Pea Starch 50g, Aromatic Oil 25g, Soy Sauce 25g, Sugar 50g, MSG 2g, Salt 2g. Salt 2 grams, 30 grams of tomato sauce, 100 grams of vegetable oil, 10 grams of wine
practice
1. chicken thighs from the lower bone joints cut off the meat down jerk in a pot, plus pepper, daikon, cinnamon, green onions (cut into sections), ginger, sesame oil, soy sauce, wine marinade for an hour;
2. steamed on the drawer and rotten fish out of the chicken thighs, hanging on the crisp paste on the eighty percent of the heat of the oil and fry until yellow! Fished out on a plate;
3. Another spoon with a little oil, put the tomato sauce and the right amount of sugar, salt, broth to burn a little, dripping water starch hooked into a thick sauce, dripping oil, poured on the chicken thighs that is complete.
Crispy chicken thighs
Materials
1 broiler, 1 green onion, 2 cloves of garlic, malt paste 3 tbsp, 3 tbsp white vinegar, 150 ㏄, pepper powder 2 tbsp, 2 tsp salt, 2 tsp soy sauce, 1/2 tsp white pepper, 2 tbsp rice wine
Practice
1. 2 hours later, take out the broiler;
2. Mix malt paste, white vinegar and water together and pour it over the chicken in Method 1 several times, and hang the chicken up to dry the skin for 6 hours;
3. Put the chicken in a frying pan at 170℃ and deep fry it at a low heat for about 15 minutes, then take it out to drain off the oil after the outer skin becomes golden brown and crispy. The chicken can be coated with pepper and salt powder and served.
Thai Cola Chicken Thighs
Materials
2 chicken thighs, half a pack of Thai sweet and sour sauce, ginger, garlic, 2 star anise, 2-3 pounds of allspice (bay leaf), a little cumin, cola
Practice
1. Chop the ginger and garlic, rinse the chicken thighs, and dry them to make them taste good in the marinade process;
2. Add the appropriate amount of cola, soy sauce, sesame leaves, anise, cumin, oil, cooking wine, salt sugar mix well marinated for 2 hours;
3. Chicken thighs first pan frying incense to seven or eight mature, pour the marinade as well as half a bowl of water to boil slowly simmering for 5-8 minutes;
4. Fast closing the juice into half a packet of sweet and sour sauce stirring evenly simmer for 1-2 minutes can be removed from the fire.
French Pan-Fried Chicken Thighs
Ingredients
300g of chicken thighs, 5 sprigs of french spices, 5g of salt, 15ml of soy sauce, 15ml of oyster sauce, 8g of sugar, 3g of cumin, 3g of black pepper, 3 cloves of garlic, 15ml of cooking wine, 10g of cornstarch, and 6 bamboo skewers
How to do it
1.slightly reknit the chicken thighs and then Add wine and starch and marinate for 15 minutes;
2. Then remove the chicken thighs, drain the water, add the chopped frankincense, minced garlic, soy sauce, oyster sauce, salt, sugar, cumin and mix well, and then marinate for half an hour to taste;
3. Then smear a layer of cooking oil on the bamboo skewers, and then carefully skewer chicken thighs on the top of the skewer, depending on the length of the skewer, about 4-6 pieces of chicken.
4. Then add a little oil to the pan, heat to 4%, add the chicken skewers, and slowly fry the chicken over low heat until browned, then turn until both sides are browned and ripe, and finally sprinkle with a good amount of black pepper before serving.
Cheese drumsticks
Ingredients
1 chicken drumstick (250g), 1/4 tsp salt, 1/4 tsp black pepper, 2 slices cheese, 1 small bunch parsley
Methods
1: Remove the bones from the drumsticks (some supermarkets sell drumsticks with the bones removed) and place them skin-side down on a sheet pan. Spread them flat;
2. Sprinkle salt and black pepper evenly over the thighs;
3. Lay two slices of cheese on top of the slices of cheese and put parsley on top of the slices of cheese;
4. Roll the thighs up from bottom to top. Roll as tightly as possible;
5: Wrap the rolled chicken thighs in tinfoil and twist them into candy shapes. Put the wrapped chicken thighs into the preheated 200 degrees oven, middle layer, upper and lower heat, bake for 20 minutes;
6, baked chicken thighs take out, the oven temperature is raised to 220 degrees. Open the tinfoil package, at this time the chicken thighs have been shaped, there will be more grease oozing out of the tinfoil. Take the chicken thighs up, put them on a new piece of clean tinfoil (or put them directly on the baking sheet), put them back into the oven and bake them at 220 degrees for about 10 minutes, until the surface becomes charred golden brown and can be taken out, cooled down a little, and cut into small slices to serve on a platter.
Potato stew with chicken thighs
Ingredients
500g chicken thighs, 200g potatoes, 1 green chili pepper, 5g spring onion, 5g ginger, 1 star anise, 2 fruits
Seasoning
2 teaspoons sugar (10g), 2 teaspoons light soy sauce (10ml), 1 teaspoon salt (5g)
Practice
1, After peeling the potatoes, cut them into rollers;
2. Wash the chicken thighs with water and cut them into small pieces. Put oil in a pot, add chopped onion and ginger, and then stir-fry them;
3. Stir-fry them, then add star anise, Chinese grasshopper, sugar, dark soy sauce, water, and potato pieces;
4. Boil them until they dry out, then put in the bell peppers, as well as salt, and then remove the juice from the pot.