The scallion oil chicken thighs that can be easily used by novices in the kitchen have smooth skin and tender meat, so hurry up and collect them

The "shredded chicken thighs with scallion oil" that I share with you today is a family practice, the production method is simple, suitable for home operation, and it is particularly fast, and the preparation of this dish can be a whole chicken or chicken thighs.

——Shallot oil shredded chicken thighs——

【Ingredients】

Ingredients: 2 chicken thighs
Excipients: 2 shallots, 10 grams of ginger, 1 gardenia, 2 teaspoons cooking wine, 3 teaspoons of umami soy sauce, 1 small handful of Sichuan peppercorns

【Directions】

Step 1: Prepare the ingredients, cut the chicken thighs and remove the grease from the skin, knot the shallots, and slice the ginger.

Step 2: Handle the clean chicken thighs in a pot under cold water, add 2 teaspoons of cooking wine, shallots, ginger slices, and gardenias to the pot and bring to a boil over high heat to force out the impurities and blood in the chicken thighs.

Step 3: After boiling on high heat, skim off the foam, cover the lid and turn to low heat and cook for about 15 minutes, turn off the heat and simmer for 10 minutes. For a northerner, Ze Rui's mother likes smooth skin and tender meat, but the bloodshot Ze Rui's mother can't accept it, and she will definitely cook it thoroughly. If you prefer something more tender, you can shorten the cooking time appropriately.

Step 4: During the cooking process, use a bamboo skewer or fork to prick some small holes in the thickest part of the chicken thigh. When Zerui's mother cooks chicken thighs, she often sees that after the chicken thighs are cooked, there will be bruises in the joints and bones of the chicken thighs, and the chicken thighs are relatively thick, and some small holes are pierced in order to release these bruises, and also to cook more evenly and faster.

Step 5: Remove the stewed chicken thighs, control the moisture and dry until they are not hot.

Step 6: Cut some shredded green onions when drying the chicken thighs for later use.

Step 7: After the chicken thighs are dried until they are not hot, cut them into large pieces, or simply tear off the chicken thighs and put them on a plate, and spread the shredded green onions. (Tearing off the chicken thighs directly is more flavorful than cutting into pieces)

Step 8: Put 2 teaspoons of cooking oil in the pot, put the peppercorns in the pan with cold oil, and fry the peppercorns over low heat to bring out the fragrance of the peppercorns.

Step 9: After frying the peppercorns over low heat, remove the burnt peppercorns, and pour the remaining hot oil on the shredded green onions while they are hot to stimulate the fragrance.

Step 10: Add 2 teaspoons of steamed fish soy sauce and mix well when eating.

Finished product! Simple and delicious, with zero failures. It's hot, the braised and yellow stew of thick oil red sauce is inevitably a little greasy, this scallion oil chicken thigh is more suitable for summer, light and less oily and fragrant~~~

If you like it, you can give it a try~~

Tips:

1. If you like to cut into pieces, you can put the chicken thighs in cold water to cool, and the chicken thighs that are too cool to be cut into pieces are not easy to spread out and peel off.

2. It is not easy to judge whether the chicken thigh is cooked thoroughly, you can use chopsticks to prick it in the thickest part of the chicken thigh, and if there is no juice coming out, it is cooked.