How to stew white chicken deliciously, how to stew white chicken

<> production method: 1. First of all, process it, chop it into pieces with boiling water to control the moisture.

2. Then stir-fry the green onion and ginger in a wok, stir-fry frequently for about 3 minutes, then add the soup to boil to remove the foam, and add the peppercorns, spices and bay leaves.

Salted salt, cooking wine.

Simmer for about 40 minutes until the soup thickens and turns white. (You can also put soy sauce to make a red one).

White-striped chicken refers to the chicken that has lost its feathers and removed its internal organs. The chickens that have been cleaned up are the kind that can be cooked in the pot as long as you cut them at home. It is also sometimes called a bare chicken.

Method:1Heat the pan with a little oil in the bottom of the pan, add the dried chili peppers when the oil is hot, sauté the peppercorns until fragrant (don't be mushy) and then add other spices (star anise, cinnamon.

bay leaves, cumin grains) immediately add shredded green onion and ginger slices and stir-fry (at the same time, be sure to pay attention to the heat.) Don't let the spices in front burnt out), but make sure to fry thoroughly.

2.Once all the ingredients are stir-fry, pour in the chicken pieces flying through the water and stir-fry until the chicken pieces are golden brown.

3.Since the chicken is more tender, there is no need to stew it first, when the chicken pieces change color, add the potato cubes (preferably oiled potato cubes), stir-fry the carrot cubes for 2 minutes and add the pepper.

and cumin powder. 4.Add an appropriate amount of water and soy sauce to the pot (the water must be sufficient, otherwise there will be no soup and the belt noodles will not taste good) and start to simmer.

5.When the potatoes in the pot are cooked, cut the tomatoes into cubes and peppers.

Pieces, green onion slices together in the pan.

6.Stir-fry for about 2 minutes, and when the tomatoes are already ripe, you can put them out and sprinkle them with chopped coriander, and you can put them on a plate (the plate is very particular, generally packed on a large porcelain plate).

The stew can be drunk in soup, and the meat can be made into cold shredded chicken.

You said that you can make it into a braised chicken stew after it is stir-fried and stewed, or it can be made into a chicken stewed mushroom or vermicelli.

Material. Chicken, mushrooms, fungus, potatoes, tofu, lettuce and other ingredients in moderation.

Ingredient. Dried red pepper, two star anise, a little cinnamon, a little pepper, a few slices of ginger, a few garlic, light soy sauce, cooking wine, salt, green onions.

Method. 1. First chop the chick into chicken pieces, wash it several times with hot water, wash the blood water (I don't like water, so use this method), and drain the water.

2. Heat the wok with oil for 5 minutes, add dry red, star anise, cinnamon, Sichuan pepper, ginger slices, garlic and stir-fry until fragrant.

3. Add the drained chicken pieces and stir-fry over high heat until the chicken pieces are fragrant.

4. Add light soy sauce, cooking wine, salt and sugar and stir-fry evenly, add water to cover the chicken pieces, and simmer for 20 minutes.

5. Add mushrooms, fungus and other ingredients that can be boiled and simmer for 20 minutes.

6. Finally, add some potatoes, lettuce and other ingredients that are not resistant to cooking, wait for them to be cooked, and then add green onions.

2.200 grams of yam, 1 3 chickens, 200 grams of shiitake mushrooms, 1 date, 2 slices of ginger, 5 longan.

Method. 1. Cut the chicken into pieces, cut the yam with iron rod into hob pieces, and prepare the ginger slices.

2. Put a little vegetable oil in a pot and add the chicken pieces and ginger slices.

3. Stir-fry the chicken pieces until the chicken pieces change color, the chicken skin is tightened and slightly browned.

4. Put the fried chicken pieces into the slow cooker, and then add an appropriate amount of boiling water.

5. Add the yam cubes with iron rods, cover, and simmer over low heat for 2 hours.

6. Add chicken liver, chicken gizzard and other chicken offal, cover and continue to simmer for 20 minutes.

7. Finally, add salt, pepper and other seasonings, and add an appropriate amount of wolfberries.

Don't stew the white chicken directly, the soup is rich, the chicken is soft and rotten, and it is super satisfying.

I feel that the white chicken salad is more delicious.

1 chicken, winter melon, 4 slices of ginger, 2 shallots.

1. Blanch the chicken with boiling water in advance, wash it and cut it into small pieces. Cut the winter melon into cubes, slice the ginger, and tie the shallots.

2. Put cold water in the casserole, add the chicken, shallots and ginger slices, cover and bring to a boil over high heat, then turn to low heat for about an hour.

3. Add the winter melon pieces, continue to boil for 30 minutes, boil until the soup turns white, turn off the heat and add chopped green onions.

640 grams of winter melon, 640 grams of chicken, 50 grams of jujube (dry), 50 grams of seasoning, salt and appropriate amount each.

Method 1Cut the winter melon into cubes with the skin. 2.Wash the chicken and cut into pieces. 3.Wash the dates.

4.Put winter melon, chicken, and red dates into a pot, add 6 bowls of water, and add fine salt to taste.

5.Cook for 2 hours and serve.

Ingredients for winter melon black chicken soup: 500 grams of winter melon, 50 grams of mung beans, 1 black chicken, 1 piece of tangerine peel, 100 grams of lean meat, a little refined salt.

Winter melon black chicken soup method:

1) Cut the chicken first, wash it, put it in boiling water and boil it for 5 minutes, and take out the supercold water. Wash the winter melon and cut it into large pieces with the skin. Mung beans are picked to remove impurities and cleaned.

2) Wash the lean meat. Soak the tangerine peel until soft, remove the pulp and rinse. Then put the raw materials into the water pot together, after boiling over high heat, change to slow heat for 3 hours, and season with refined salt.

1.Chop the chicken, wash it and put it in the pot, add a little wolfberry, add water to 3 minutes 2, cover the pot and cook over high heat.

2.Boil, change to low heat, boil slightly, add winter melon, boil, and then simmer over low heat, turn off the heat, add salt to taste, and serve.

One chicken, four taels of lean pork, one and a half pounds of winter melon with skin, fifteen red dates, ten shiitake mushrooms (shiitake mushrooms), two slices of ginger, and an appropriate amount of salt.

How to make it: 1. Remove the stems of shiitake mushrooms and soak them in water for three hours or one night (keep the mushroom water);

2. Cut the winter melon into pieces with the skin and set aside; 3. Wash the lean meat of chicken and pig and slice it and boil it in boiling water;

4. Remove the pit of jujube and set aside;

5. Add chicken, lean meat, red dates, and shiitake mushrooms to the pot with boiling water, mushroom water, and ginger, and cook over high heat for 10 minutes;

6. Turn the heat to low for two hours, add winter melon and skin pieces and cook for 30 minutes, add salt to taste.

1. Wash a whole chicken;

2. Cut the chicken into pieces, add green onions, ginger and set aside;

3. Wash the flat tip and soak it for about five minutes to make it soft. However, it is not advisable to soak for too long, so as not to soak the whole flavor;

4. Put the flat tip with the chicken just prepared, put water and condiments, put it on the stove and start cooking;

5. When the chicken is half-cooked, pour in the winter melon (you can also add a little carrot to garnish) and cook together.

Ingredients: 1 chicken, 500 grams of pork bones, 1 yam, 500 grams of winter melon, red dates, wolfberry, ginger slices, appropriate amount, 2 roots of Codonopsis.

1.Soak the codonopsis, wolfberry, and red dates in water.

2.When the meat is scalded in boiling water, it is okay not to see the red color.

3.Winter melon cut into cubes 4Yam cut.

5.Put all the ingredients together, just add water and don't overdo the materials.

6.Cook for two hours.

Hello, I have done to understand the question you raised, dear, it is like this: potatoes, shiitake mushrooms and white chicken are excellent companions, if you want white chicken to be delicious, you must add these two ingredients.

Wash the mushrooms and potatoes and cut them into pieces. Bring the water to a boil and put the washed white chicken in boiling water for 3 minutes and remove. **, put in three spoons of peanut oil, add pepper and ingredients after the oil is hot, pour the potatoes and the removed white chicken into the pot and stir-fry, add salt and cooking wine and stir-fry until the white chicken changes color, add two bowls of water, and pour the washed mushrooms into it.

Wait for the chicken broth to boil and simmer for 20 minutes.

White striped chicken can be stewed with wide flour and is made as follows:

Ingredients: Appropriate amount of chicken, 1 bag of wide noodles, 1 bag of fresh vermicelli (300 grams).

Excipients: 3 tsp light soy sauce, 1 tsp dark soy sauce, 3 tsp cooking wine, 1 tsp sugar, 1 green onion knot, 4 garlic, 4 dried chilies, 5 slices of ginger, 3 bay leaves.

Steps: 1. Prepare the ingredients.

2. Wash the chicken thighs and chicken wings and chop them into small pieces.

3. Put water in a boiling pot, put in 2 slices of ginger, 2 teaspoons of cooking wine, and blanch the chicken pieces in a pot under cold water.

4. Put oil in the pot, add green onion knots, dried chilies, star anise, ginger slices, garlic and other ingredients to stir-fry until fragrant.

5. After stir-frying the spice fragrance, add the blanched chicken pieces and stir-fry over low heat.

6. Stir-fry until the chicken pieces change color slightly, then cook cooking wine along the edge of the pot to remove the smell.

7. Add dark soy sauce. Bright and disadvantaged raw soy sauce flavor.

8. Add fragrant hail leaves, a little white pepper and sugar to enhance freshness, and add an appropriate amount of salt.

9. Add all the seasonings and stir-fry until the chicken pieces are colored. At this time, stir-fry for a while until the chicken pieces are colored.

10. After the chicken pieces are colored, add hot water to avoid the chicken pieces.

11. After boiling over high heat, put in wide flour and cover with a lid, and simmer over medium-low heat. During the period, the vermicelli should be turned appropriately to soak the vermicelli into the soup so that it can be easily simmered and flavored. (If you use dry vermicelli, the vermicelli needs to be soaked in advance to be soft, now the chicken nuggets can't be stewed, and they can be soft and rotten in ten minutes, and the vermicelli and chicken nuggets can't be stewed together without soaking in advance,).

12. Stewed Jingwang chicken nuggets are soft and rotten, wide powder and transparent tendons, pick off the green onion knots, and change to high heat to collect the juice.

13. Finally, the soup can be thickened and then turned off the heat and served. (It's also very good to leave some soup for bibimbap, depending on the habits of each family, Zerui's mother likes to thicken the soup, thinking that the ingredients will be more flavorful).

Summary. The white chicken is stewed like this delicious and simple: first, chop the clean white chicken into pieces, the size is even, then rinse it several times with cold water, put it in a basin, lay the bottom of the basin, put in cold water to flood the chicken pieces, add an appropriate amount of salt and mix well, and leave it for 30 minutes to drain the blood.

The white chicken is stewed and pitted like this, delicious and simple: first, chop the clean white chicken into pieces, the size is even, then rinse it several times with cold water, put it in a basin, lay the bottom of the pot, put it in cold water to flood the chicken pieces, add the appropriate amount of salt and mix well, and leave it for 30 minutes to drain the blood.

After 30 minutes, the chicken nuggets are fished out of the blood water and rinsed, drained and the water begins to be drowned, this step is very important first acre, to a large extent determines the taste of the stewed chicken, we must do this step, the chicken nuggets that drain the water again spread the bottom of the pot, add the appropriate amount of dark soy sauce, the right amount of oil consumption, the right amount of paste, the right amount of shredded green onions, the right amount of ginger, the right amount of orange peel, the right amount of pepper star anise water, cut off the lack of slightly spicy dry finger pepper and so on, mix well, stand still for 40 minutes to taste Oh <>

Then start the stew, add a little oil to the pot, boil, add green onions, ginger, shredded peppercorns and fry the fragrance, put the marinated chicken nuggets in and stir-fry constantly, add boiling water and submerge the chicken nuggets after the chicken nuggets cover the meat discoloration, add the prepared star anise, cinnamon, meat hanging, late bobbing meat, fennel, cloves, etc. into the soup, add the green onion and break the lid of the pot to stew the yard Xiang, at this time you can also add an appropriate amount of fragrant ru, when the soup is half stewed, add an appropriate amount of salt, an appropriate amount of flavor Damei and then simmer over low heat, about 10 minutes after the pot, and put an appropriate amount of chop or coriander <>