Ingredients

Main ingredients

500 grams of chicken thighs

1000ml of water

Method/steps

1

Prepare 500 grams of chicken thigh meat.

Generally, after you buy it from the market outside, you can ask the merchant to process the chicken legs for you. You can also choose to let him cut them into pieces directly. If you have time, you can use smaller ones when you come back. You can also use a sharp knife to remove all the chicken thigh meat.

2

Pour about 1000ml of water into the pot, light the fire and start boiling the water.

3

Put the chicken legs directly in without washing them.

4

The ginger pot is boiling.

5

After the water boils, use a strainer to take out the chicken leg meat.

6

The remaining soup contains the dirt on the chicken legs. If it is not clean and there is foam, just take it and throw it away.

To do the above steps, one is to wash the chicken legs, the other is to remove the oil from the chicken legs, and the third is to make the chicken legs fresh and tender at best.

7

Now we are boiling a pot of hot water and cooking the chicken legs again.

8

When cooking for the second time, put cold water in the pot.

9

Slowly wait for the water in the pot to heat up.

10

The water in the pot is boiling.

11

Stew the chicken legs for more than ten minutes until tender.

12

The purpose of putting the chicken legs in the pot for the second time is: first, stew the chicken legs until tender. Second, stew out the pure umami flavor of the chicken soup.

13

Use a spoon to scoop out a spoonful of chicken soup, with a layer of golden floating oil on it, like the oil in rice noodles.

14

The chicken soup at this time is very clear and translucent, with no impurities in it.

15

Put the chicken legs out, and the remaining chicken soup can be used to make dishes. You can do anything with the chicken legs, you can stew potatoes, etc. The chicken legs are processed!

END

Notes

The purpose of blanching the chicken legs for the first time is: first, to wash the chicken legs, and second, to remove the chicken legs. If the oil is 3, the chicken legs will be at least fresh and tender.

The purpose of putting the chicken legs in the pot for the second time is: first, stew the chicken legs until tender. Second, stew out the pure umami flavor of the chicken soup.

The chicken soup and chicken legs processed according to the above steps can be used to make many dishes, such as chicken stewed with potatoes, chicken soup rice noodles and so on.