What is the preparation of braised chicken? How is the preparation of braised chicken?

Here's how to make the braised chicken:1. Wash the dried shiitake mushrooms and soak them in water for 10 minutes, then cut them in half. Remove the stems and seeds of the green peppers and cut into small pieces. Slice 1 piece of ginger, slice 3 cloves of garlic, and cut 5 dried chili peppers into sections.

2. Put an appropriate amount of oil in the pot, heat the oil to 7 hot, add the chicken pieces and fry to dry the water, pour in 1 tablespoon of sugar water, and let the chicken be coated with sugar. Add ginger and garlic slices and dried chili peppers to simmer until fragrant, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce and 1 tablespoon of soybean paste and stir-fry evenly.

3、.Pour the water for soaking shiitake mushrooms into a pot, bring to a boil over high heat, add potato wedges and shiitake mushrooms to boil, then change to low heat and simmer for 15 minutes. Add green pepper cubes, 1 tablespoon of salt, 1 gram of pepper and heat to reduce the thick soup.

Fry the chicken until browned on both sides, add to the cooking pot, add potatoes, shiitake mushrooms, soy sauce and other seasonings, and bring to a boil.

Chicken is best eaten like this.

How to cook braised chicken? Slice the shiitake mushrooms and ginger, cut the green and red peppers into small pieces, prepare minced garlic, add oil to the pot and melt the rock sugar, add the chicken, cooking wine, green onion and ginger dark soy sauce, and stir-fry the millet spicy.

Yellow stewed chicken rice, also known as fragrant chicken pot and thick sauce chicken pot rice, belongs to the home cooking of Shandong cuisine, which originated in Jinan City, Shandong Province. The main ingredient is chicken thigh, which is stewed with green peppers, potatoes, shiitake mushrooms, etc., and has a wonderful taste and has the characteristics of delicious and tender meat.

Cut the chicken thighs and shiitake mushrooms into cubes, add the sauce to the pot, add warm water, simmer over low heat for 15 minutes, and reduce the juice on high heat.

Blanch the chicken pieces, remove them, stir-fry the chicken under the sugar color, add green onions, ginger, garlic, dried chili peppers, and add water to simmer.

It's definitely better than the one in the store outside, the chicken is marinated for 15 minutes and then fried in the pot, put potatoes, shiitake mushrooms, light soy sauce, dark soy sauce, bean paste, soybean paste, stir-fry with water, and cook for 5 minutes.

The lazy version of braised yellow chicken, you can definitely learn it.

Step 1: Prepare the ingredients.

Let's prepare the ingredients used first, 20 grams of dried fungus, 15 grams of dried daylily, soak them in a basin with water, and go to the supermarket to buy soaked ones to save time.

Chop the chicken into small pieces, and wash the minced chicken pieces again with water.

Add 2 grams of salt, 2 grams of chicken powder, 1 gram of pepper, and 3 grams of cooking wine, cooking wine can reduce the fishy smell of chicken pieces, and pepper can mask the fishy smell of chicken.

Grasp well with your hands, give the chicken pieces flavor, and let them marinate for 10 minutes to absorb the flavor.

After the fungus and daylily are soaked, remove and clean them and put them in a pot.

White green onions, cut into two small pieces and then cut into thin strips. A piece of ginger, cut into shredded ginger and placed in a pot with green onions.

Step 2: Mix the batter to taste.

Let's adjust the starch paste to be used, 20 grams of potato starch, add an appropriate amount of water and stir, add 10 grams of flour, beat an egg, add 2 grams of salt, 2 grams of dark soy sauce, 3 grams of thirteen spices, stir well, it is best to stir the starch paste until it can be pulled.

Chicken fried with potato starch is crispy, not easy to regain moisture, and has a better taste.

After 10 minutes, we take out the marinated chicken pieces, squeeze out the excess water by hand, put the chicken pieces in the stirred starch paste, and hang the paste evenly.

Put the shredded ginger and green onion into the bottom of the two buckle bowls, and then grab 1 gram of Sichuan pepper and one star anise respectively.

Step 3: Oiling the chicken pieces.

Now let's fry the chicken pieces first, burn the oil in the pot, and when the oil temperature is 50% hot, put the chicken pieces wrapped in starch paste into the pot, and shake the wok at the same time to prevent the chicken pieces from sticking to the pan, and keep using a spoon to break up the chicken pieces to prevent the chicken pieces from sticking together.

When the scum is fried, use a spoon to skim off the slag in the pan, fry it on low heat for three minutes, fry the chicken pieces until golden brown, crispy on the outside and soft on the inside.

Step 4: Prepare the juice.

Boil a little water in the pot and boil some soup, add 4 grams of salt, 2 grams of pepper, 1 gram of sugar, 3 grams of dark soy sauce, skim off the foam in the pot after the water boils, and turn off the heat after the soup is flavorful.

Place the fried chicken pieces in two buckle bowls, press them slightly, then add the soaked fungus and daylily, and pour the soup just boiled on top of the two buckle bowls with a spoon.

Step 5: Steam in a pot.

Boil water in the pot, put the grate, put the buckle bowl with the chicken pieces on the grate with cold water, cover the pot, and steam for 20 minutes.

Twenty minutes later, the button bowl is steamed to taste, lift the lid of the pot, take out the steamed button bowl with a towel pad, take a plate and cover it on top of the button bowl, take advantage of the chicken's inattention, quickly flip it over, and take away the top button bowl.

A plate of soft and rotten yellow stewed chicken nuggets is presented in front of our eyes, at this time we are not in a hurry to eat, carefully pick out the seasoning above, we then mix a little juice to pour on the chicken nuggets, boil water in the pot, put in 3 grams of chicken juice, 2 grams of dark soy sauce, stir the spoon to dissolve the seasoning, and boil the water to boil. Pour in a little water starch to hook a thin layer of thickening, boil the soup viscous and flavor, pour in some sesame oil, and pour the soup evenly on top of the chicken pieces.

2.Soak dried shiitake mushrooms in advance and wash them overnight repeatedly. This must be eaten with dried shiitake mushrooms!

3.Put oil in the pan and fry the peeled and diced potatoes in the pan. Remove from heat and set aside.

4.Fry the chicken pieces over medium heat. Don't fry it for too long, five minutes is fine.

5.Gently turn the chicken pieces over with a spoon to heat them evenly.

6.Remove the fried chicken pieces and set aside.

7.Put a little oil in a saucepan, add green onions, ginger, garlic, peppercorns and stir-fry until fragrant.

8.Add the chicken pieces and stir-fry evenly.

9.Pour in some of the oil from the fried chicken nuggets. Pour in an appropriate amount of dark soy sauce.

10.Five icing sugars over medium heat.

11.After the water boils, turn on low heat and simmer for 20 minutes, because this is a broiler chicken thigh, so the time should not be too long. If it's a local chicken leg, it will take a little longer.

12.Add an appropriate amount of stock and simmer slowly over low heat.

13.Add green and red peppers, shiitake mushrooms and potatoes. Turn up the heat a little bit again.

14.Continue to simmer for 20 minutes.

15. Remove from the pot, don't collect the juice too dry.

Chicken is best eaten like this.

The lazy version of braised yellow chicken, you can definitely learn it.

Today is the yellow stewed chicken that my boyfriend must learn.,Hurry up @ the object to do it.。

First, put the chicken pieces in the pot and blanch the water, then take them out, heat the oil, and put the chicken pieces in. Add a little soybean paste, light soy sauce, oyster sauce and salt. Add a small amount of water and simmer for a while.

Prepare fresh three-yellow chicken, heat the oil, add the green onion, ginger and garlic and stir-fry until fragrant, then pour the chicken into it, then a glass of light soy sauce and a glass of cooking wine, add potatoes and green and red peppers and simmer for ten minutes.

First, prepare the ingredients and wash them. Then boil the oil in the pan, add the ingredients and condiments and stir-fry for 5 minutes. Add water and simmer for 15 minutes.

Ingredients: 500g chicken thighs.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger juice, appropriate amount of starch, appropriate amount of Sichuan pepper, appropriate amount of anise, appropriate amount of dried red pepper, appropriate amount of dark soy sauce, appropriate amount of soy sauce, appropriate amount of eggs, appropriate amount of chicken essence.

Preparation of braised chicken nuggets:

1. Two large chicken thighs, wash and set aside.

2. Prepare green and red peppercorns, anise and dried red pepper for later use.

3. Chop the chicken thighs into large pieces for later use.

4. Put it in a large bowl, add salt, soy sauce, white wine, thirteen spices and chicken essence to taste, and marinate for more than half an hour.

5. After marinating the chicken pieces, add an egg and an appropriate amount of starch to coat each chicken piece with starch.

6. Put oil in a wok, heat until 8 is hot, and fry the chicken pieces.

7. After frying, remove the chicken pieces and drain the oil for later use.

9. Add the chicken pieces and stir-fry.

10. Add an appropriate amount of water to cover the chicken pieces.

11. Add ginger juice, salt, soy sauce and dark soy sauce to taste.

12. Cover and simmer until the soup thickens.

13. Turn off the heat and serve in a bowl.

1. Clean the local chicken and cut it into pieces, peel the garlic and pat it one by one with a knife, slice the ginger, cut the red pepper, green pepper and millet spicy pickled pepper into rings, and cut the green onion into small pieces for later use. It is best to choose free-range chicken, which is firm and delicious, and is much more delicious than the common white chicken on the market. If you can't buy it, you can also use regular white striped chicken instead, or simply use only chicken thighs and wings.

2. Heat the oil in the pot, turn on low heat, first enlarge the garlic and ginger slices and stir-fry until they become golden brown, and then put in the chicken pieces and stir-fry the fat, the time is about 10 minutes, be sure to fry the moisture of the chicken pieces dry, and fry until the chicken skin is slightly yellow and slightly rolled. At first, you don't need to put too much oil, because you can fry a lot of fat by stir-frying chicken pieces.

3. Put one and a half spoonfuls of steamed fish soy sauce in a pot and continue to stir-fry a few times. The spoon is the spatula we usually use for stir-frying, and the ratio is about 1 pound of chicken nuggets and 1 spoonful.

4. Pour warm water into the pot, the amount of water is just over the chicken pieces, add the millet pepper, and simmer for 15 minutes over low heat. The amount of millet spicy pickled pepper should be based on personal taste.

When the minutes are up, open the lid of the pot, there is still some soup, add red pepper and green pepper, and then put a little oyster sauce, turn to high heat and stir-fry evenly, stir-fry seven or eight times to get out of the pot.

Chicken is best eaten like this.

The lazy version of braised yellow chicken, you can definitely learn it.