Chicken is rich in potassium sulfate amino acids, compensating for deficiencies found in beef and pork. Additionally, chicken contains higher levels of vitamin A than other meats. While its vitamin A content falls short of vegetables or liver, it significantly exceeds that of beef and pork.Thigh meat refers to the section from the feet to the legs and the area around the thigh joint. This meat is quite firm. When consumed with the skin, it contains a higher fat content and is also the part of the whole chicken with the highest iron content.Today, I'm sharing a home-style braised chicken legs with potatoes.
Ingredients: 4 chicken legs, oil, sesame oil, bay leaves, star anise, cinnamon stick. Seasonings: Chinese 13-spice blend, cumin powder, Sichuan pepper powder, MSG, salt, chili powder, chicken bouillon, cooking wine. Method:
1.Marinate chicken thighs with seasonings overnight.
2. Pan-fry marinated chicken in oil with bay leaves, star anise, and cinnamon for aroma.
3. For faster cooking, cover and steam-fry without adding water.
4. Cook until fully browned and tender. Drizzle with sesame oil.
Ingredients
2 chicken thighs, scallions, ginger, garlic, Chicken marinade: 1 tbsp light soy sauce, 1 tbsp cooking wine, 1 tsp salt, Teriyaki sauce: 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, ½ cup red wine, 1 tsp chicken bouillon powder, oyster sauce, 2 tbsp honey
Instructions
1.Rinse chicken thighs. 2. Debone and cut through the tendon (to prevent curling when heated).
3. Pierce chicken thighs with toothpicks (to help absorb marinade).
4. Marinate with chicken marinade for 30 minutes.
5. Heat oil in pan (use slightly more than usual). Sauté scallion segments, ginger slices, and garlic slices until fragrant.
6.Place marinated chicken thighs skin-side down. Pan-fry over medium-low heat until golden brown. 7. Flip and cook the other side. Remove any residue and drain excess oil. 8. Add sauce mixture (combine all ingredients except honey). Simmer over low heat for 2 minutes. Remove chicken. Add honey to sauce and simmer until thickened. Remove from heat.Drizzle over sliced chicken thighs. The longer the marinating time, the more flavorful the chicken. If pressed for time, marinate for at least 30 minutes before grilling; otherwise, the flavor won't be as good.
If time permits, refrigerate overnight for best results.
If maltose syrup isn't available, substitute honey for the maltose syrup mixture.
Tips:
1. Debone and cut through the tendon (otherwise it will curl up when heated).
2. Pierce the chicken thighs with toothpicks (to help absorb flavors).
3. Add a bit more oil to the pan, first sauté scallion segments, ginger slices, and garlic slices, then pan-fry the chicken skin-side down until cooked.
4.Add all sauces (except honey) and simmer on low heat for 2 minutes. Remove chicken promptly—overcooking will make it tough and less tender! Avoid if you have: colds/fevers, excessive internal heat, phlegm-dampness, obesity, heat-toxin abscesses, hypertension, high blood lipids, cholecystitis, or gallstones.
Suitable for: Generally suitable for all. Especially beneficial for the elderly, patients, the frail, and those with anemia.