Sitting in an "air-conditioned room" for a long time, don't forget to eat this food, and put more when cooking to warm up your body and "pull out the cold"

Today I will share a dish that goes well with ginger and chicken thighs, stewed chicken thighs with ginger, the spicy and spicy taste of ginger is completely integrated into the chicken, and the taste is fragrant and delicious, so try it if you like it.

How to make stewed chicken thighs with ginger

Ingredients: 800 grams of chicken thighs, 200 grams of ginger, 20 grams of green peppers, 20 grams of red peppers.

Ingredients: 15 grams of green onions, 10 grams of garlic, 20 grams of Pixian bean paste, 2 grams of Sichuan pepper, 5 grams of light soy sauce, 3 grams of cooking wine, 3 grams of sugar, appropriate amount of salt and oil.

The first step is to wash the chicken thighs, chop them directly into chicken pieces, put the chopped chicken pieces into the pot, pour in the amount of water that has not passed it, cover the pot and boil over high heat, skim off the foam after the water boils, then cook for 5 to 8 minutes, turn off the heat, remove the chicken pieces and clean them, drain and set aside.

In the second step, wash the green and red peppers, remove the pepper seeds, and slice them separately. Ginger, green onion white, garlic washed and cut into ginger slices, green onions, garlic slices. Chop the Pixian bean paste with a knife and put it in a bowl.

The third step is to heat the oil in a pan, pour the oil and cook until the oil temperature is 7 hot, pour the chicken pieces into the hot oil, fry the water and excess chicken fat over high heat, pour in cooking wine, add ginger slices and stir-fry for 2 minutes.

The fourth step is to pour in the Pixian bean paste, change the heat to low and fry the chicken pieces, then add the peppercorns, green onions, garlic slices, and continue to stir-fry for 2 minutes, so that the fragrance of the ingredients will be fried.

Step 5: Add hot water to the pot that is level with the chicken pieces, bring to a boil over high heat, add light soy sauce, sugar, salt to taste, stir well, cover the pot, turn to low heat and simmer for 30 minutes.

Step 6: When the chicken pieces are cooked thoroughly and the soup is thick, add the green pepper slices, stir the red pepper slices, stir well, stir-fry for 1 minute, turn off the heat, and put the prepared dishes out of the pot.

Tips:

It's okay to make this dish with whole chicken or chicken thighs, but be sure to cook it beforehand to remove blood stains from the chicken nuggets, as well as some bone residues, and at the same time, it will taste cleaner.

After the bean paste is chopped, the fragrance of the fried will be stronger, and it is necessary to pay attention to the heat during the process of frying with other ingredients, and fry slowly over low heat to avoid the easy fried paste of the bean paste due to too much heat.

If there is too much chicken fat stir-fried, you can pour out some of it for other purposes to prevent the dish from being too greasy.