How to make chicken thighs stew, simple and affordable, half an hour on the table?

Sunday after organizing the clothes, flowers will also be refrigerator clean up a bit, found also have a lot of frozen chicken legs, before is a loved one like to eat my brined chicken legs, so buy some more. This time to take out the thawing, I carried out the chicken thigh stew, compared with the stew made with raw pork, chicken thigh stew time consuming shorter, more tender flavor, and the price is also cost-effective a lot more. Buy in the case of chicken thighs price is not 10 yuan a pound, is the cost-effective bargain ingredients.

Thick mellow long bean curd, easy to store potatoes, silky smooth and refreshing coarse flour, all do stew good ingredients, in the rainy early spring, hot flavor stew, really is the most dishes, a share ~ ~ ~ ~ chicken thigh stew ingredients prepared in advance: chicken thighs 3 large potatoes a wide Dutch beans 400 grams of coarse flour appropriate winter Ru ginger slices appropriate, anise 2 vegetable oil, rice wine, soy sauce, soy sauce king, salt method:

first step

chicken thighs thawed, I customarily put into hot water to fry a 3-4min, blanched chicken thighs are more tender and smooth, and can force the blood and white foam, and later to do the stew, the soup is more clear.

Step 2

Chicken thighs without fishy flavor, are not stinky, so cut a small amount of Dongzhu ginger slices, and then add a good number of star anise can be fresh. Spices stir-fried flavor, pour blanched chicken thighs, to a tablespoon of rice wine for popping aroma.

The third step

then pour a small spoon of soy sauce king, 2 fried spoon of soy sauce, a small amount of salt seasoning, and then pour just before the ingredients of the warm water. When it boils, pour in the long bean curd segments, maintain the fire, first cook for seven or eight minutes in length.

Step 4

When the time is up, put in the softened couscous and potato strips, taste the soup and consider adding salt as appropriate. Simmering time period is about 10min up and down, potato strips I cut very small, simmering 10min length of time thoroughly cooked, if you put in the beginning, the potatoes will be overly crispy.

The first put the soup must be more, because the fans, sweet potato vermicelli a class of ingredients is particularly easy to absorb moisture, put in the soup is very easy to be absorbed. 15min time, the chicken thighs stewed just right, the potato strips, long bean curd and coarse flour is very mellow into the flavor, delicious tight.