Reduced-fat vegetables ~ braised chicken thighs

Cooking Instructions

1. It is best to buy fresh chicken thighs for this dish, which will taste better, and the frozen chicken thighs will be more chai and the meat smell will be relatively heavier. If you buy frozen chicken thighs, it is recommended to blanch them before cooking.
   Wash the chicken thighs, cut them into two knives on the surface (blanch the frozen chicken thighs after cutting them twice), and marinate them to make them taste better. Put a little black pepper + a teaspoon of light soy sauce, grab and massage it, and marinate for 20 minutes.
   At this time, you can adjust a bowl of sauce, a spoonful of light soy sauce + half a spoon of dark soy sauce + a spoonful of oyster sauce + a spoonful of cooking wine + more than half a bowl of warm water, stir well.

   

2. Put oil in a pan, heat the chicken thighs, and fry over medium heat until golden brown on both sides

   

3. Add minced garlic and shredded ginger to burst the fragrance

   

4. Pour in the seasoned sauce, if you have green onions, you can put a small handful in it and cook, forget if you don't have it. Bring to a boil over high heat, cover and simmer over medium heat for 20 minutes, turning it over halfway to let the chicken thighs taste on both sides

   

5. When the time is up, take out the shallots, reduce the juice over high heat, and pour the soup on the chicken leg noodles continuously (at this time, you can try the taste, if the taste is not enough, you can add a little salt, don't add too much!) Because the juice collection process will be salty later! I think the sauce in this ratio of my recipe is enough to taste, after all, it is healthier to lose fat and less salt)

   

6. In the end, the soup is almost ready to come out of the pot, don't collect the juice too dry, and leave a little gravy to eat more fragrant with bibimbap