Materials

Main ingredient: chicken thighs, seasonings: green onions, ginger and garlic, dried red chili peppers, peppercorns, sugar, salt, cooking wine

Practice

1. Chop the chicken thighs into cubes, let go of the pot of water and cook until there is a blood froth floated out, fished out and left to be used;

2. Heat the pan and cool the oil, put in the sugar, and use a frying pan to keep stirring in the same direction until it changes color and bubbles! Pour into the chicken thighs color, (at this time the oil splash is more powerful, pay attention to protect themselves) stir fry a few times, add seasoning sprinkles, put onion, ginger and garlic, red pepper, pepper fry, and then pour into the boiling water, (if you like to eat potatoes, you can also be put into the potato pieces at this time) did not exceed the chicken pieces, add salt, stew in medium heat;

3. The soup in the pot to the viscous when, can be removed from the pot.

Spicy Braised Chicken Thighs

Materials

Chicken thighs, sugar, soy sauce, cornstarch, ginger, red bell pepper, salt, green onion

Practice

1, chicken thighs, green onion, ginger, chili pepper washed and ready to use.

2, chicken thighs in the pot to cook 1-2 bells, strain down.

3, ginger, red pepper in the frying pan frying (chili pepper according to personal taste in moderation, red pepper is still very spicy)

4, pour soy sauce and sugar brown stir fry, add a little salt, this time to pay attention to the next, not careful, it's easy to stain the pot, add a little bit of water as appropriate.

5, put the chicken thighs into the pot, color and add water to simmer to five minutes after turning. Until the water simmered almost, this time to fish up the chicken legs.

6, add the cornstarch to the soup sauce and simmer for 1-2 minutes.

7, and then sprinkle the chopped green onion on the chicken thighs, pour the soup sauce is ready.

Spicy Chicken Thighs

Ingredients

4 bone-in thighs, 1 bottle of spicy bad marinade, grated ginger, salt, black pepper, cooking wine, saran wrap or tin foil

Practice

1, de-bone the chicken thighs, and marinate them for 30 minutes in salt, cooking wine, and grated ginger;

2, boil the spicy bad marinade. cool (if you do not want to burn can also be used directly);

3, will be marinated chicken thighs skin outward rolled up, with gauze or tin foil wrapped tightly, if the use of gauze should be tied with a rope, I use tin foil wrapped directly rolled tightly on it;

4, will be rolled up chicken thighs into a plate, steamed for 30 minutes;

5, will be steamed and removed from the package chicken thighs dipped into the spicy lees brine, soaked for 3 hours or more can be used.

Steam the chicken thighs in a plate for 30 minutes.

Crispy Chicken Legs

Recipe Description

Crispy Chicken Legs features: golden color, fragrant and crispy.

Materials

Main Ingredients

Main Ingredients: 600g of chicken thighs

Seasonings: 15g of ginger, 15g of green onion, 15g of peppercorns, 25g of wine, 30g of salt, 10g of salt, 50g of vegetable oil

Methods

1, chicken thighs, clean, marinate for a few moments in peppercorns, slices of ginger, green onion, shaoxing wine, refined salt.　

2, the marinated chicken thighs on the cage steam about 15 minutes out, pick off the onion, ginger, pepper.　

3, frying pan on the fire, pour the oil, burned to seven or eight heat, the chicken thighs into the deep-fried golden brown, fish out of the plate, sprinkled with pepper salt into.

Tips

The chicken thighs used in this dish for the child chicken thighs; because there is a frying process, you need to prepare about 1000 grams of vegetable oil.

Coke Chicken Legs

Recipe Description

It was supposed to be made with chicken wings. But the supermarket next to the house didn't sell them. So I bought chicken thighs. It turned out to be surprisingly delicious

Materials

Coca Cola. The first thing you need to do is to make sure that you have the right ingredients for the job. Chicken thighs. Wine. Soy sauce. Salt. Sugar. oil.

Practice

1. Wash the chicken thighs and cut two slits with a knife for flavor. Then marinate with salt and cooking wine for a few minutes.

2. Deep fry the marinated chicken thighs in 6-7% hot oil until golden brown and then remove.

3. Leave a little oil in the wok. Saute the chopped onion, ginger and garlic.

4. Under the chicken wings, add salt, soy sauce, sugar, cooking wine and Coca-Cola, Coke and soy sauce ratio of 5:1.

5. Want to fire to boil, change the fire to burn through the flavor, and then turn to a large fire to collect the juice, to be the juice thick and thick, the Coke is almost simmering, you can get out of the pot.

Marinated Chicken Thighs

Materials

Main ingredients: 6 chicken thighs, 25 histories of yellow wine, 15 grams of soy sauce, 2.5 grams of sugar, 4 grains of fennel, cinnamon 1 small piece.

Practice

1, chicken thighs in addition to clean fluff, remove the bone (can not cut the skin and flesh to remove the bone), put into the basin;

2, boiling water call, into the chicken thighs, cook for about 2 minutes and then lift, wash the blood foam;

3, the original pot clean, put down the chicken thighs, add 150 history of water, butter, soy sauce, sugar, onion cover, fennel, cinnamon, boil, turn to a small fire burn! Cooked about 30 minutes, remove, cooled, sliced into pots, pouring some of the original brine that is good.

Salt baked chicken legs

Materials

Several small chicken legs, shredded green onion, ginger, soy sauce, oil, starch (if you do not have it can be used with sweet potato flour, etc.)

Practice

1, chicken legs cleaned, wringing out excess water with your hands, with your hands, shredded ginger, a little bit of oil, a little bit of salt, rubbed in the chicken legs, try to be as uniform as possible, marinate for half an hour to an hour it. .

2, and then first set on a plate steamed, chicken thighs are more tender, a moment is good.

3, in a clean rice cooker in the bottom of a layer of oil, sprinkle a little ginger, and then chicken legs in the rice cooker, cover, press the switch "cook rice".

4, until the automatic jump to keep warm, open the flip, repeat 2 to 3 times.

5, the last sprinkle a little shredded green onion, out of the pan drizzled with a little soy sauce can be, golden and tender!

Tips

1, steamed in the rice cooker to fry, the flavor is very good!

2, wipe the salt a little less, soy sauce is also salty, add more salt will be very salty!

Fried Chicken Legs

Recipe Description

It's always been a fear of frying things, and sure enough. I'm not sure if it's a good idea, but I'm sure it's a good idea. Chicken thighs, I wonder if it's because they're frozen that the water precipitates out halfway through the frying process, causing oil to splatter everywhere.

Ingredients

2 chicken thighs, 2 tbsp cornstarch, 1 egg, breadcrumbs, salt, wine, cumin, 5 tbsp flour

Methods

1. Wash and drain chicken thighs, cut them with a knife, then put them in a bowl and marinate them for 2 hours in the salt, wine, and cumin. Mix the salt, flour and cornstarch in a large bowl, add some water to make a paste, then beat the eggs and stir well to make an egg batter

3. Dip the marinated chicken thighs in the egg batter, then coat with a layer of breadcrumbs

4. Heat enough oil in a pan to cover the chicken thighs and deep-fry them over medium-low heat until the surface is golden brown and crispy, then drain off the oil

Spicy Roasted Chicken Thighs

This is a very good recipe for chicken thighs, as they are very popular in the United States. Ingredients

Materials: Two chicken thighs.

Marinade: 2 spoons of homemade yogurt, 2 spoons of barbecue sauce, 1 spoon of Lee Kum Kee garlic sauce, a pinch of salt, 1 spoon of sugar, 15 grams of olive oil, 4 cloves of garlic chopped.

Directions

1: Remove the bones from the chicken thighs and cut off the tendons (so that the thighs don't clump together when you grill them);

2: Make the sauce: Mix all of the marinade ingredients together well;

3: Place the chicken thighs in a container, dip them in the sauce on both sides, cover with plastic wrap, and place in the refrigerator overnight;

4: Preheat oven to 190 degrees Fahrenheit. Preheat the oven to 190 degrees Celsius for 15-20 minutes. Remove the chicken thighs, cut into small pieces and place in a plate lined with lettuce; pour the sauce from the baking dish into a saucepan and heat until thickened, then pour over the chicken thighs.

Cooked chicken thighs with white radish

Ingredients

8 slices of ginger

8 cloves of garlic

6-8 tablespoons of BBQ sauce

Red wine

White radish

6 chicken thighs

How to make it

1. Dice the white radish

2. Cut 2-3 small pieces of chicken thighs

3. Put a little oil in the pot

4. Add ginger, garlic and popping incense

5. Add chicken pieces, BBQ sauce, red wine Mix well, cover the pot with medium heat, and simmer until the chicken pieces are 6 minutes cooked,

6. Then add carrots, simmer until the chicken pieces are fully cooked and the diced carrots are soft and tasty, season to taste and you are ready to go!

Steamed chicken thighs with mushrooms

Materials

1 whole chicken thighs, 5 dried shiitake mushrooms (soaked one night in advance), green onions, ginger and garlic

Practice

1, chicken thighs, cut into pieces after removing the bones (afraid of the trouble of the students can buy chicken breast cut into pieces, but certainly not as good as the thighs of the chicken), add soy sauce, oyster sauce, salt, rice wine, sugar, white pepper, pepper, and ginger and garlic and mix. Add soy sauce, oyster sauce, salt, rice wine, sugar, white pepper, peppercorns, cornstarch, ginger and garlic, and marinate in the refrigerator for more than half an hour. If you have time, marinate overnight for better flavor.

2, hot pan hot oil, marinated chicken thighs into the stir-fry

3, soaked mushrooms with a cross knife cut into pieces, squeeze out the water; chicken thighs stir-fried until brown when poured into the mushrooms and stir-fry for 1 minute

4, stir-fried mushrooms and chicken thighs into a bowl, put into a steamer pot of water boiling water steamed for 15-20 minutes (said that there is no steamer can only be used in the bottom of the rice cooker pads a small bowl of very depressed! (I'm not sure if you've ever had to use a small bowl underneath a rice cooker, but it's very frustrating); sprinkle chopped scallions on top before removing from the pot and you're ready to go

Small Tips

1. So MSG, you see without you we

also eat very fragrant! Haha~ And when it's steamed, it comes out in a thick broth, so it's a great way to soak up the rice and eat it!

2, mushrooms and chicken thighs can be steamed without frying, you can also just fry and start eating. The reason why so simple for complexity

is because the taste of fried and then steamed is definitely much more delicious than single fried or steamed much, much more ~ ~ ~ hahaha

3, Hunan drop children if you really think it is too light, please add chili powder or Lao Ganma in the marinade

It!

4, it is strongly recommended that you use chicken thighs rather than chicken breasts, really afraid of the trouble of picking the bones together with the bones of the steam, but never

Remember to chicken thighs on the surface of the cut flower knife in order to marinate in flavor.

Drunken Chicken Legs

Ingredients

1 chicken leg, 1 sheet of aluminum foil, A. 1/6 teaspoon of salt, 300 cc of Shaoxing wine, B. 200 cc of water, 3 grams of Chinese angelica, 5 grams of Chinese wolfberries, 1 teaspoon of salt, 1/2 teaspoon of chicken powder, 1/4 teaspoon of sugar

How to do it

1. bone and separate it from the meat.

2. Separate the bones from the meat and use a knife to cut away the bones at the point where they meet.

3. Sprinkle the boneless meat with 1/6 teaspoon of salt and roll it in aluminum foil.

4. Roll the opening tightly to secure the shape of the meat.

5. Cook the meat in boiling water for 25 minutes or until cooked through.

6. In a pot of water, cut the angelica into small slices and add all the seasoning B. Boil for about 1 minute, then cool the soup.

7. Tear off the aluminum foil and soak in the soup, then place in the freezer overnight.

Japanese Teriyaki Chicken Thighs

Ingredients

3 chicken thighs, five-spice powder, salt, four tablespoons of cooking wine, three tablespoons of soy sauce, one and a half tablespoons of honey

Methods

1. Wash three chicken thighs and trim the fat from the skin with scissors if there is any.

2, to the chicken thigh bone, and then with the back of the knife to the chicken thigh meat pat loose, and then use a toothpick in the chicken thigh skin side of the poke some small holes, in order to taste.

3, put the chicken thighs in a large bowl, put a tablespoon of cooking wine, a little salt, and then sprinkle some five-spice powder, mix well and marinate for about 20 to 30 minutes.

4. While the chicken is marinating, mix three tablespoons of soy sauce, three tablespoons of cooking wine, and one and a half tablespoons of honey into a teriyaki sauce.

5. Heat a small amount of oil in a pan and place the chicken thighs skin side down.

6: Fry the chicken thighs over low heat until golden brown on one side, then turn and fry again. Keep pressing down on the chicken thighs with a spatula, otherwise the thighs will curl up and become very thick.

7: Fry the chicken thighs until golden brown on both sides, then pour in the teriyaki sauce from step 4, turn the heat down to medium-low and cook, using a spoon to pour the sauce over the chicken thighs as it cooks.

8, wait for the sauce in the pot to receive thick can be removed from the pot.

Tips

1. To remove the bones from the chicken thighs, it's easier to use kitchen shears. I use scissors first vertical to cut the chicken thigh meat, and then the meat down to fade, scissors cut the place below with the bone can be. It's easier and safer to remove the bones this way than with a knife.

2, step 3 marinate chicken thigh meat, salt less, because the back of the teriyaki sauce has soy sauce. The reason for adding honey instead of sugar to the teriyaki sauce is to make the chicken thighs more shiny.

3, chicken thighs after the bone, with the back of the knife to the chicken thigh meat chopped a little, the tight chicken tissue chopped loose, so that when you eat it will not feel the meat hard. Frying time also need to use a spatula to press the chicken thigh meat from time to time, so that the chicken thigh meat will be flat, otherwise the chicken thigh meat heat will be curled up together into a meatball.

4, the juice does not need to be completely dry juice, a little bit of soup, so that it is not easy to cook scorched, more juice poured on top of the rice is also very tasty.

Honey Chicken Thighs

Recipe Description

Color and flavor

Materials

Materials: chicken thighs 4. Marinade: 1 tablespoon BBQ sauce, 1 tablespoon oyster sauce, 1 tablespoon tomato sauce, 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon sugar, 1 tablespoon cooking wine, 1 tsp five-spice powder, 1 tsp thirteen spice, 1 tsp black pepper (mildly spicy, can't be added), 1 tsp salt, pinch of sesame oil, a few slices of ginger. For the surface brush: 1 tablespoon of BBQ sauce, a pinch of sugar.

Methods

1: Wash chicken thighs and drain well.

2. Make several cuts on the bottom of the chicken thighs to make it easier for the marinade to take in the flavor.

3. Prepare a larger container and mix all the marinade ingredients well.

4: Place the chicken thighs in the container, mix well with the marinade and massage for a minute.

5: Put the thoroughly mixed marinade chicken thighs in a plastic bag, seal it, and refrigerate overnight.

6: The next day, thaw the chicken thighs in advance, place them on a baking sheet, brush the tops with a layer of barbecue sauce, and bake in a preheated oven (with a baking sheet on the bottom and a piece of tinfoil on the baking sheet) for 15 minutes at 250 degrees Celsius in the middle layer, then remove from the oven, turn them over, brush with the barbecue sauce, and bake for another 15 minutes in the oven. For the last 10 minutes, brush both sides of the chicken thighs with the secret sugar and bake. (At this time, it is best to watch from the side, see the color is almost, you can take out of the oven.)

Tips

1, there are children in the family, it is best not to put the black pepper, mildly spicy, the children may not be able to eat.

2, the marinade is purely indiscriminate, no can add, but the flavor is really good Oh.

3, the portion of chicken thighs and marinade to be proportional to the portion, I here 4 chicken thighs about 730 grams, according to the meat portion of the appropriate increase or decrease in the marinade, otherwise it will be too salty or too light Oh.

Chicken thigh rolls with glutinous rice

Materials

2 chicken thighs, 160 grams of fried rice, cornstarch, rice wine, pepper, salt and sugar

Practice

1. Remove the bones from the chicken thighs, wash and drain the chicken thighs, and then rub them with rice wine, pepper, salt and sugar, and then marinate them for about 10 minutes, and then set aside.

2. Place the chicken thighs from recipe 1 on a flat surface, skin-side down, wrap them in fried rice and roll them up, then wrap the outer layer in aluminum foil and place them in an electric skillet. Add 1 cup of water to the outside of the skillet, cover and press the switch, and cook until the switch trips, then remove them from the skillet and allow them to cool.

3. Method 2 of the chicken thigh rolls to be cooled, remove the foil, dip a thin layer of cornstarch, into the hot frying pan, deep-fried until the appearance of color, golden brown and crispy, fish out of the oil drained and then sliced can be (eaten according to personal preference, another with ketchup dipping to increase the flavor).