How to make chicken thighs:
?
Ingredients
1 chicken thigh, chopped cooked peanuts, green onions, ginger, cooking wine, vinegar, soy sauce, sugar, salt, cooked white sesame seeds, red oil
Practice
chicken thighs clean, cold water into the pot, plus ginger, cooking wine, high heat boil and then turn to medium-low heat, cook for 10 minutes, then turn off the fire and simmer for five
The chicken thighs are cooled and then dipped into ice water to cool quickly
Drizzle with the sauce and red oil, and sprinkle with chopped green onion
Tips
1. Put the chicken thighs into the pre-prepared iced water as soon as they come out of the pot, as the heat rises and the cold shrinks, which makes the chicken thighs taste qiqi. It is also a good mouth watering chicken in the essential important steps.
2. Drain the chicken thighs, the surface coated with sesame oil can increase the smoothness.
3. Seasoning sauce, vinegar, soy sauce and sugar ratio of about 3:2:0.5, is my more commonly used ratio.
Crispy chicken thighs:
Ingredients:
Chicken thighs 600 grams; 15 grams of ginger, 15 grams of green onions, 15 grams of peppercorns, 25 grams of wine, 30 grams of salt, 10 grams of salt pepper, 50 grams of vegetable oil.
Practice:
1, chicken thighs cleaned, with pepper, ginger, scallion knot, wine, salt marinade for a moment.
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, burn to seven or eight when hot, the chicken thighs into the deep-fried golden brown, fish out of the plate, sprinkled with pepper salt that is.
Salt Baked Honey Roasted Chicken Thighs:
Ingredients
Chicken thighs, salt baked chicken powder, onion, garlic, black pepper, salt, honey, water
Practice
Chicken thighs washed and dried the surface, toothpick to tie some small holes (or simply use a knife to scratch on a few ways), in order to marinate the chicken more
Mince the garlic into garlic paste, shred the onion and spare
Chicken thighs into a slightly larger pot, add the minced garlic, shredded onion, salt baked chicken, black pepper and salt, directly under the claws and mix well, and then all poured into an airtight container, refrigerator marinade overnight
Honey with a little cold water to mix well to blend
Marinated chicken thighs Place the chicken thighs on a baking sheet with a baking tray underneath (to prevent dripping all over the oven)
Brush with honey and bake in a preheated oven at 200 degrees Celsius on the middle shelf for about 30 minutes
Halfway through the cooking time, remove the chicken thighs, turn them over once or twice, and brush them with honey.
Drunken Chicken Thighs:
Inputs.
1 chicken drumstick, 1 sheet of aluminum foil, A. 1/6 tsp salt, 300 cc Shaoxing wine, B. 200 cc water, 3 grams angelica, 5 grams goji berries, 1 tsp salt, 1/2 tsp chicken broth powder, 1/4 tsp sugar.
Directions:
1. Draw the meat of the ground chicken thighs with a knife, then separate the bones from the meat.
2. Separate the bones from the meat and use a knife to cut off the bones where they meet.
3. Sprinkle 1/6 teaspoon of salt evenly over the boneless meat and roll it into a cylinder with aluminum foil.
4. Roll the opening tightly to secure the shape of the meat.
5. Cook the meat in a pot of boiling water for 25 minutes or until cooked through.
6. Start a pot of water, cut the angelica into small slices, add all the seasoning B together, boil for about 1 minute, then let it cool and pour in the Shaoxing wine when the soup is cold.
7. Tear off the aluminum foil and soak in the soup, then put it in the freezer overnight.
Halo chicken thighs:
Ingredients:
6 chicken thighs, 25 grams of yellow wine, 15 grams of soy sauce, 2.5 grams of sugar, 4 fennel, cinnamon 1 small piece.
Practice:
1, chicken thighs in addition to clean fluff, boneless (can not cut the skin and flesh to remove the bone), put into the basin;
2, boil the water call, into the chicken thighs, boiled for about 2 minutes after the fish, wash the blood foam;
3, the original pot clean, put down the chicken thighs, add 150 history of water, soy sauce, sugar, onion cover, fennel, cinnamon, boil, turn the heat to low! The fire cooked about 30 minutes, remove, cool, slice pots, pour some of the original marinade that is good.
Roasted Chicken Thighs with Lemon and Parsley:
Ingredients
6 chicken thighs, 2 cloves of garlic, 2 teaspoons of chopped parsley, 4 tablespoons of lemon juice, 3 tablespoons of olive oil, 2 teaspoons of light soy sauce, salt to taste, and black pepper to taste
Directions
Make 3 slashes in the thighs with a knife to get the flavors in. Marinate the chicken thighs in olive oil, soy sauce, salt, black pepper, lemon juice, garlic and parsley for at least 30 minutes (cover with plastic wrap and refrigerate)
Preheat the oven to 180 degrees Celsius and bake the chicken for 8 minutes, turning to bake for 8 minutes, then turning to bake for 8 minutes, until the chicken is cooked all the way through and the tops are lightly browned
Steamed Chicken Thighs with Black Bean Sauce
Steamed Chicken Thighs with Black Bean Sauce
The chicken thighs should be steamed with a black bean sauce, but it is not necessary for the chicken thighs to have any special sauce.
2. Wash the chicken thighs and cut a knife to facilitate the flavor. (Or use a toothpick to poke small holes)
3. Onion shredded, chopped green onions, ginger and garlic to be used.
4. Shredded onions, green onions, ginger and garlic added to the chicken thighs, then add soy sauce, soy sauce, oyster sauce, cooking wine, white pepper, pepper, black bean sauce, sugar, a little salt.
5. Mix well.
6. Put into a plastic bag and marinate in the refrigerator overnight (if you can't wait, marinate for 2 hours).
7. Place in a steamer.
8. When the water boils, steam over medium heat for about 20 minutes. (The specific time according to their own fire and pot size to decide)
9. Eat it while it's hot.
Potato Chicken Thighs:
Ingredients:
Six chicken thighs, 4 small potatoes.
Practice
1, potato peeled and cut into pieces, chicken thighs washed, cut in half a knife.
2, the bottom of the pan oil, put ginger, star anise burst a little, pour into the cut chicken thighs stir fry white.
3, pour in soy sauce, cooking wine stir fry a few times.
4, add water not more than chicken thighs, water open pour into the potato block, add salt boil to medium heat for 20 minutes so.
5, high heat to collect a juice, you can also leave a little more soup, accompanied by rice is also good.
Curry chicken thighs with rice:
Ingredients
(3~5 people)
Curry box, chicken thighs 3, 2 medium potatoes, carrots half
Chicken thighs to bone:
a, first in the position of the small bones of the skin, meat, tendon ring cut cut cut off;
b, cut in half the chicken, the skin, meat, tendon ring cut cut cut off;
The chicken thighs to bone:
b, cut the chicken thigh meat in half;c, chicken thighs up, a hand holding the small bones, the other hand with a knife to slowly scrape the chicken down;
d, scrape the chicken meat all the way down to the big bones, cut the skin and meat, that is, a complete piece of chicken thighs
Practice
1, the chicken thighs cut small pieces of meat, marinated with salt and oil a little bit to make it flavorful
2, the marinade time is used to cut potatoes and carrots hobnail small pieces
3, hot pan oil, medium-low heat, the chicken slightly fried to golden brown
4, into the potatoes and carrots, stir-fry
5, add the water and the material plane (like juicy can also be water to cover the material)
6, turn on high heat and cover the lid, boil, open the lid with a Spoon to skim off the froth, then turn the heat down and cook slowly for about 10~15 minutes
7, turn off the heat, add the curry pieces and stir well with a spoon or spatula
8, re-start the heat, cover the pot and cook over medium-low heat for about 5~10 minutes until it is flavorful