The home-style braised chicken thighs are simple and quick to fail, the meat is tender, and the household seasoning is delicious and easy to make

 

 Homemade braised chicken thighs 

Ingredients: 8 chicken thighs (i.e. chicken wings), 7 shiitake mushrooms, 1 ginger, 1 green onion, 1 star anise, 1 bay leaf, 1 cinnamon, 2 dried chilies, 10 Sichuan peppercorns, 2 tablespoons of fresh soy sauce, a little dark soy sauce, an appropriate amount of cooking wine, a little sugar, an appropriate amount of white pepper, and an appropriate amount of salt

1. First of all, wash the chicken thighs, that is, the chicken wing roots, soak them in clean water for about 20 minutes, remove the water and cut two or three knives on its surface with a knife to better absorb the flavor, and then put it into the basin, add an appropriate amount of ginger, green onions, cooking wine, white pepper and a little salt to grasp and mix evenly, and marinate for about 10 minutes

2. After the chicken thighs are marinated, take out the green onions and ginger slices, put a little base oil in the pot, and fry the chicken thighs over low heat

3. When frying chicken thighs, turn them over from time to time to prevent one side from frying for a long time and frying paste, each side of the chicken thighs should be fried to a burnt and golden brown, and fry for about 3~5 minutes according to the size of the chicken thighs

4. Then add 1 star anise, 1 bay leaf, 1 cinnamon, 2 dried chili peppers, and an appropriate amount of Sichuan peppercorns and continue to stir-fry over low heat until fragrant

5. Then pour an appropriate amount of cooking wine along the edge of the pot to increase the flavor, then add 2 tablespoons of fresh soy sauce, a little dark soy sauce and a drop of sugar and stir-fry evenly, so that the surface of the chicken thighs is coated with a layer of soy sauce, and the soy sauce will be more fragrant if you stir-fry the soy sauce over low heat, but it should be noted that the fire should not be too big, it is easy to fry paste, and it must be stir-fried over low heat

6. Then add boiling water, the amount of water is not over the chicken thighs, at this time the chicken thighs are already very hot, if you add cold water, the meat will shrink, and the taste will be firewood

7. After boiling the soup in the pot over high heat, put the washed shiitake mushrooms into the pot, turn to medium-low heat and simmer, when the soup in the pot becomes less, then add salt to taste, the shiitake mushrooms I use are relatively small, cut the flower knife directly at the top, if the shiitake mushrooms are relatively large, you can cut them into pieces or slices

8. When the soup remains a small amount and becomes thick, you can turn off the heat and put it on the plate, this simple and fast home-style version of braised chicken thighs is ready, if you use large chicken thighs, then you should chop the big chicken thighs into small pieces before making them, otherwise the meat is not easy to taste

Tips:

1. The chicken thighs must be marinated for a while, and at the same time, they can also give the chicken thighs a base taste, so that the taste is better.

2. After adding the soup, be sure to simmer over medium-low heat, so that the chicken thighs will better absorb the flavor of the soup.