In the busy pace of life, finding a delicious and convenient dish is the common wish of many people. Today, I will introduce you to a simple and efficient, fragrant but not greasy, extremely delicious lazy version of scallion roasted chicken thighs. This dish is not only simple to make, the ingredients are easy to obtain, but also the taste is rich in layers and evocative, which is definitely a warm comfort in a busy day.

Material Preparation

Ingredients: 500 chicken thighs (about 0 grams), it is recommended to choose chicken thighs with skin, the meat is more tender and juicy.

Excipients: 30 green onions (about 0 grams), 0 pieces of ginger (about 0 grams), a few cloves of garlic (adjusted according to personal taste), a few dried chili peppers (optional, add a hint of spiciness).

Seasoning: 1 tablespoons light soy sauce, 0 teaspoons dark soy sauce (for coloring), 0 tablespoons cooking wine, 0 teaspoons of sugar, appropriate amount of salt, a little chicken essence or chicken broth essence (optional, to enhance umami), appropriate amount of water, appropriate amount of water starch (for thickening).

Steps:

1. Pre-treatment of chicken thighs

Cleaning: Wash the chicken thighs first to remove surface impurities and blood.

Knife change: Use a knife to make a few cuts on the chicken thigh, about half a centimeter deep, which not only makes it easier to absorb the flavor, but also shortens the cooking time.

Marinate: Put the chicken thighs in a bowl, add 15 tablespoons of light soy sauce, 0 tablespoons of cooking wine and a pinch of salt, spread evenly and marinate for 0 minutes to allow the chicken thighs to fully absorb the flavor of the seasoning.

2. Preparation Fee

Green onions: After washing, cut into about 5 cm long sections, and the white part of the green onion can be slightly obliquely cut to increase the contact area and make it easier to release the fragrance.

Ginger: Sliced or shredded, choose according to personal preference.

Garlic: Pat flat and peel and set aside.

Dried chilies: Cut into small pieces and remove seeds to reduce spiciness and only for flavor.

3. Sauté the chicken legs

Hot pan with cold oil: Pour an appropriate amount of cooking oil into the pot, when the oil temperature is hot, put in the marinated chicken thighs, skin side down, and fry slowly over medium-low heat until golden brown, forcing out excess fat and making the chicken skin more crispy.

Flip: Wait until golden brown on one side, then turn over and continue until golden brown on both sides and lock in the juices.

Set aside: Temporarily serve the fried chicken thighs and set aside.

4. Stir-fry the ingredients

Stir-fry: Leave the bottom oil in the pot, add ginger slices, garlic and dried chili peppers, and stir-fry over low heat to bring out the fragrance.

Add the green onions: Then add the green onion segments and stir-fry quickly to make the surface of the green onions slightly soft, giving off a rich green onion aroma.

5. Season to stew

Back to the pan: Put the fried chicken thighs back into the pan and spread them out.

Seasoning: Drizzle the remaining light soy sauce, dark soy sauce, cooking wine, sugar and an appropriate amount of water around the chicken thighs (the amount of water should be just less than half of the chicken thighs), bring to a boil over high heat, then reduce the heat to low and simmer.

Seasoning adjustment: According to personal taste, you can add salt to taste, and sprinkle a little chicken essence or chicken stock essence to enhance the umami.

6. Thicken the juice

觀察湯汁：待雞腿燉至熟透，湯汁略微濃稠時，準備收汁。

Thickening: Mix an appropriate amount of water starch into a water starch liquid, slowly pour it into the pot, and gently push it with a spatula while pouring to make the soup thicker and evenly wrap it on the chicken thighs and green onions.

7. Remove from pan and serve

Remove from heat: When the soup reaches a thick thickness, turn off the heat.

Serving: Carefully serve the chicken thighs and green onions for a nice presentation, and finish with a sprinkle of chopped green onions or coriander to add color.

Tips:

When frying chicken thighs, try to keep the heat as low as possible to avoid the skin being charred on the outside and undercooked on the inside.

During the simmering process, turn the chicken thighs at the right time to ensure that they are evenly heated.

When thickening, the water starch should not be too much, so as not to make the soup too viscous and affect the taste.

The spiciness can be adjusted according to personal taste, and if you don't like spicy, you can skip adding dried chili peppers.

This dish of roasted chicken thighs with green onions, with its fragrant but not greasy, tender meat, attractive color, and simple and easy to make, has become a frequent guest on the table of many families. It not only satisfies the needs of the taste buds, but also brings a sense of relaxation and pleasure in a busy life. Whether you enjoy it alone or with your family, you can feel the warmth and satisfaction. Give it a try and make this scallion roasted chicken thigh your new favorite in the lazy recipe!