Braised chicken thighs is a well-known meat dish, generally braised dishes are burned with sugar color, beginner cooking friends often do not grasp the fire, so that the sugar color paste off, resulting in waste. Today's braised chicken thighs omit the process of boiling sugar color, the taste is just as awesome.

This dish uses chicken thighs, also known as 'pipa legs'. Chicken thighs, which are quite tough, contain more fat when taken with the skin on, and are also the most iron-rich part of the whole chicken. There are four proteins in chicken thighs that may be effective in controlling high blood pressure. (Wrap up)

Ingredients

Main

Pipa thighs

500g

Sides

Oil

Moderate

Salt

Moderate

Angle star anise

2 cloves

Cinnamon

1 small piece

Fragrant leaves

1 piece

Dried chili pepper

1 capsule

Braised soy sauce

Amount

Scallion

Amount

Ginger

Amount

Icing sugar

Amount

Steps

1. Prepare all the ingredients.

2. Wash the chicken thighs, drain the water and put them into the skillet.

3. Fry on low heat until the skin is lightly browned.

4. In a separate pan, add a small amount of oil and stir-fry the star anise, cinnamon and bay leaf.

5. Then add green onions and ginger and continue to stir-fry.

6. Add braised soy sauce and rock sugar.

7. Pour in boiling water.

8. Boil and add the fried chicken thighs. The water should be not over the chicken thighs. Turn the heat to medium and simmer until 30 minutes.

9. Add salt, turn up the heat, and drain the soup.

Tips

Chicken thighs can be blanched but drained before frying. Replace the water with beer, there will be a hoppy flavor of beer .