Chicken wings is a very hot food, it can be said to be the essence of chicken breast meat part, with strong taking and flavor creation. The practice of chicken thighs is generally dominated by stewing, because stewing applies more food, and the flavor focus, can reasonably inhibit the fishy smell of chicken breast meat, improve the taste of chicken breast meat. The following is a discussion of stewed chicken thighs practice is very simple to have what?

Braised chicken thighs is a well-known meat, general braised dishes are all burned with fried sugar color, introductory cooking pots and pans are usually not very good grasp of the degree of ripeness, so that the fried sugar color scorched off, resulting in consumption. Today's braised chicken thighs eliminates the process of boiling sugar color, the taste is just as awesome.

Dish characteristics:

The application of this dish is chicken thighs, also known as 'pipa legs'. Chicken wings, whose meat texture is quite hard and solid, have a higher body fat content when ingested with the skin, and are also the part with the highest number of iron group components in a whole chicken. There are four proteins in chicken wings that have the potential to be reasonable for controlling high blood pressure.

How to make braised chicken thighs the most delicious

1, chicken wings cleaned, dry water control;

2, eggs under the frying pan and fry until golden brown, fish out and standby;

3, with soy sauce soy sauce, rice wine, marinated soy sauce, sugar into a seasoning sauce standby;

4, chicken wings put in the pot on both sides of the pan fried to golden brown, pour into the seasoning sauce, ginger slices, Asahi pepper stir-fry;

5, add 1 bowl of cold water, add fried eggs, large fire boil after turning the Chinese fire;

6, 20 minutes after cooking, with a wooden stick inserted, the wooden stick can be cleanly pulled out to confirm that it has long been cooked through, stir-fried sugar coloring on the plate.

Shanghai Shanghai method

Raw materials: 6 chicken wings, vegetables, ginger 2 slices, 3 green onions

Seasoning: A. 1 teaspoon of soy sauce 1 teaspoon of soy sauce B. 1 teaspoon of sesame oil, 1 tsp. of sugar

Making: Chicken wings cleaned, boiled in boiling water to cook a downstream blood; peeled ginger, cut into slices; green onions cleaned, cut into strips. All put into a bowl, add A marinade for 20 minutes. Wash the vegetables, put them into boiling water to boil and serve on a plate. Pour 2 spoons of oil in a pan and boil, put in the marinated chicken wings and stir-fry a few times, add the B ingredients and moderate water, simmer over moderate heat until the sauce is wet, served on the vegetables can be.