3 chicken thighs, green onion, ginger, pepper, star anise, sugar, salt, cooking oil, cooking wine.

Steps

1. Clean chicken thighs and cut into small pieces. Chicken thighs in a pot of cold water, add green onions, ginger, cooking wine, blanching and bleeding foam, fish out and rinse, standby.

2. Pour the appropriate amount of water in the pot, add sugar, high heat will be simmering sugar, and then turn into a small fire will be simmering syrup date red, add the appropriate amount of boiling water to make sugar color, standby.

3. In a separate pot, add an appropriate amount of water and bring the water to a boil over high heat, then repeatedly scald the prepared chicken pieces in the boiling water for 3 times quickly, and then put them into the pot to simmer.

4. Add the sautéed sugar color, green onion, ginger, peppercorns and star anise in the pot, bring the soup to a boil over high heat, turn down the heat and simmer for 20 minutes, then add salt, turn off the heat and simmer for 30 minutes, bring the soup to a boil again and turn off the heat and simmer. So repeated 2-3 times until the chicken thighs soft soup thick, add chicken essence, toss evenly, out of the pot on the plate.

Tips

1. Boiling water can make the chicken thighs more tender and soft: Before stewing chicken thighs, boil them quickly in boiling water for three times, and then put them into the pot to stew. A quick boil at high temperature cooks the fat on the surface of the thighs quickly and seals the juices in the thighs, making them tender even when simmered for a long time.

2. Don't keep the heat on: Keeping the heat on will make the chicken thighs dehydrated, so turn off the heat and simmer for a while, which will make the chicken thighs soft and prevent them from drying out due to overheating.