How to cook braised chicken?

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.

Zhao Wei's exclusive secret yellow stewed chicken understands how to create the most delicious with the simplest ingredients

Preparation. Dried shiitake mushrooms are soaked in water in advance, cut into pieces after soaking, slice green and red peppers, slice ginger, cut green onions, and break dried chili peppers for later use.

After the three yellow chickens are processed, chop them into medium-sized pieces of meat (chicken thighs can also be used).

Pour water into the pot, pour in an appropriate amount of cooking wine, boil the water and blanch the chicken, and remove it for later use.

Fry. Heat the oil, put in the rock sugar cubes after the oil is hot, fry over low heat until the rock sugar melts, fry the sugar color and then put in the blanched chicken, stir-fry for a while, let the chicken evenly color, add ginger slices, dried chili peppers, cooking wine and stir-fry to make the fragrance.

Pour in an appropriate amount of water, the water can be submerged over the chicken, pour in light soy sauce and oil, turn to medium-low heat and simmer for about half an hour after boiling.

Put in the soaked shiitake mushrooms, continue to simmer for 15 minutes, add green and red pepper flakes, cook until they are broken, add salt and monosodium glutamate to taste and stir well, then turn off the heat and put it out.

The delicious yellow stewed chicken is ready, the soup can be left more, and the bibimbap is particularly fragrant.

Preparation of braised chicken.

I bought chicken thighs from the supermarket, washed them, and cut them into pieces, about 4 chicken thighs, which is not enough for a family to eat.

4 fresh shiitake mushrooms, wash and cut into cubes, 1 green pepper, wash and dice, 2 garlic cloves, and 3 slices of ginger.

Add oil to the pot and cook until it is seven ripe, add garlic and ginger, pour in the chicken thighs and stir-fry to change color after the flavor comes out, then add enough water, and finally add light soy sauce, dark soy sauce, salt, vinegar, cooking wine, ......Chicken essence, shiitake mushrooms and other seasonings Cook for 15 minutes, add cornstarch thickened water, add green peppers, and cook over high heat until the soup is thick, reduce the juice and turn off the heat.

Material. Ingredients: 2 chicken thighs, mushrooms, 2 green peppers.

Ingredients: Ginger slices, appropriate amount of dried chili peppers.

Seasoning] 1 spoon of salt, 2 spoons of cooking wine, 2 spoons of soy sauce, 1 spoon of white pepper, 1 and a half spoons of sugar, a little MSG.

Method. 1. Wash the chicken thighs and cut them into 4cm pieces.

2. Slice the ginger and cut the dried chili into small rings.

3. Slice the mushrooms and cut the green peppers into slender horseshoe shapes.

4. Stir-fry sugar: Pour the bottom oil into the pot, and put a spoonful and a half of white sugar when the oil is cold.

5. Heat slowly over low heat, and when the oil temperature gradually rises, the sugar begins to melt and turn into a darker brown color (stirring constantly during the period to prevent the pan from sticking).

6. Quickly pour in the chicken pieces, turn to high heat, and stir-fry quickly!

7. Cook two spoonfuls of cooking wine.

8. Pour in the ginger slices and dried chilies.

9. Pour in two tablespoons of soy sauce.

10. Stir well.

11. Pour in water, whichever can submerge the chicken.

12. Put the mushroom slices.

13. Add a spoonful of white pepper and a spoonful of salt.

14. After stir-frying evenly, cover the pot and simmer, turn to medium-low heat for 15-20 minutes.

15. When the chicken is soft and the soup is thick, finally add the green peppers.

16. After a little MSG, stir-fry evenly, turn off the heat! The green pepper can be basically broken, don't fry it for a long time!

17. Pour the rice into the rice cooker.

18. Wash it again and add more than a finger of water to the stomach of rice.

19. Press the cook button, and after 30 minutes, the fragrant rice is ready.

Step 1: 500 grams of three yellow chicken, 1 potato, 1 green pepper, 10 grams of dried shiitake mushrooms, 5 dried chilies, 1 piece of ginger, 3 cloves of garlic, 1 tablespoon of sugar water, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of soybean paste.

Step 2: Wash the dried shiitake mushrooms and soak them in water for 10 minutes.

Step 3: Cut in half.

Step 4: Cut the green pepper into small pieces.

Step 5: Slice 1 piece of ginger.

Step 6: Slice 3 cloves of garlic.

Step 7: Cut 5 dried chili peppers into segments.

Step 8Put an appropriate amount of oil in a 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 light soy sauce, 1 tablespoon of soybean paste, 1 tablespoon of cooking wine, and stir-fry evenly.

Step 9: 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 reduce the thick soup over high heat.

Step 1: Remove the blood, first remove the chicken pieces from the blood, to prevent the chicken from smelling fishy or peculiar, and to prevent the chicken from rancidity.

Step 2: Simmer, add ginger, shiitake mushrooms, chili peppers, chicken pieces, add a certain proportion of water, and a certain proportion of sauce (oyster sauce, soy sauce, light soy sauce, cooking wine, etc.) to simmer in a pressure cooker.

Step 3: Collect the juice, and the juice is generally collected in a casserole. When collecting the juice, add appropriate seasonal vegetables, so that the yellow stewed chicken has a complete range of meat, soup and vegetables, and is rich in color, fragrance and taste.

The rice used in the yellow stewed chicken rice is made of Northeast rice as the raw material, and the more elaborate method is "two oils", and the rice that comes out of this way is loose, not as sticky as ordinary rice, and the entrance taste is strong and fragrant.

Yellow stewed chicken, belongs to the Shandong cuisine of home cooking, the main ingredient is chicken thigh, with green peppers, potatoes, mushrooms and other stewed made, the taste is wonderful, with the characteristics of delicious and tender meat.

Ingredients: 400g chicken thighs (chopped into cubes), 200g potatoes (diced), 10g garlic cloves, 10g shallots (cut into pieces).

Seasoning: 300 grams of purified water, 5 grams of dried chili peppers, 5 grams of star anise, 20 grams of salad oil, 10 grams of soup pool old sauce, appropriate amount of salt, 800 grams of salad oil (for oil).

Steps: 1. Fry the chicken pieces in hot oil until golden brown, drain the oil and set aside;

2. Leave the bottom oil in the pot, add star anise, garlic cloves, dried chili peppers and shallots and stir-fry;

3. Heat 1 and the old sauce in the soup pool, stir-fry, and pour in purified water. Cover and simmer over low heat for 30 minutes, season and serve.

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.

How to make secret braised yellow chicken?

How to make secret braised yellow chicken? Heat the chicken pieces with oil, add ginger slices, garlic slices, millet spicy, bean paste, yellow stewed chicken season, light soy sauce, cooking wine, rock sugar, stir-fry evenly, pour in mushroom salt, stir-fry for 20 minutes, and add green chili.

Cut the chicken into cubes and blanch the water, add sugar and stir-fry the chicken pieces, stir-fry the chicken pieces with green onion, ginger and oyster sauce, add water, and add green peppers, potatoes and shiitake mushrooms after cooking.

Bring water to a boil, pour in the yellow stewed chicken, ginger slices, cooking wine to remove the smell, then start a new stove, add rock sugar, add the chicken pieces, then add the rest of the side dishes, and finally add water.

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.

Stir-fry the chicken in dry water, add ingredients and simmer for 40 minutes, then add green peppers and potatoes and simmer for 20 minutes.

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.

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.

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

Yellow stewed chicken is a hundred times better than the outside.