Steamed chicken thighs without water and oil, master 1 secret, low fat and low calorie, tender and juicy super delicious

 Today I will share with you a low-fat, low-calorie and high-protein steamed chicken thigh made of chicken thighs, which is very suitable for the fat reduction period, and the method is also very simple, as long as you steam it in the pot, no cooking oil and no drop of water, the chicken thighs made are tender and juicy, even the children at home like to eat, when steaming chicken thighs, in order to make the nutrition more balanced, I matched enoki mushrooms and tomatoes, enoki mushrooms and tomatoes are also essential vegetables for fat loss, and the calories are super low;

【Ingredients】Chicken thighs, enoki mushrooms, tomatoes, ginger slices, green onions, cooking wine, light soy sauce, oyster sauce, chili powder, black pepper powder;

【Preparation of steamed chicken thighs】

1. After thawing, the prepared chicken thighs are washed in a basin and soaked for 5 minutes to soak off the excess blood, so that the steamed chicken thighs are not fishy;

2. Cut off the clean skin, chicken skin and surface grease, and then scratch 2 knives on the surface of the chicken thigh, which is easier to taste;

3. Put the processed chicken thighs in a large basin, add ginger slices, green onions, 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a little chili powder, a little black pepper, mix evenly, marinate for half an hour, and make the chicken thighs more flavorful;

4. After the chicken thighs are ready, prepare an appropriate amount of side dishes, I use enoki mushrooms and tomatoes, remove the roots of enoki mushrooms, clean them, tear them apart, peel the tomatoes and cut them into small cubes;

5. After the chicken thighs are marinated, spread the prepared enoki mushrooms on the bottom of the basin, pour the tomatoes, put the marinated chicken thighs on them, and drizzle the sauce of the marinated chicken thighs;

6. Cover the surface of the plate with a layer of tin foil, wrap the surface with tin foil, which can lock the moisture of the chicken thighs well, which is the secret of its tender and juicy.

7. Steam in a pot on cold water, steam for 25 minutes after the water boils, turn off the heat and remove from the pot;

8. After removing the tin foil from the pot, you will see that the steamed chicken thigh meat is not dry or firewood, it is watery, but not fishy at all, and it is tender and juicy to describe it best;

9. Finally, you can sprinkle chopped green onions, white sesame seeds and millet chili rings to decorate, and the simple and trouble-free oil-free steamed chicken thighs are completed, so you can eat boldly with confidence, and you don't have to worry about eating fat at all;

Summary of the practice of steaming chicken thighs:

1. Steamed chicken thighs can be placed directly on the tin foil, make a plate shape with tin foil, and cover it with a layer of tin foil;

2. If you don't like to eat spicy, you can ignore the chili pepper here, and the taste is the same;

3. The side dishes can be selected according to your preference, and you can add some fungus, mushrooms, onions, etc.;