Pressure cooker stew chicken, the detailed recipe for pressure cooker stew chicken

Clean the chicken first and marinate it in cooking wine for a while; Then add cold water to the pot to heat, when the temperature rises and it is not hot, add the chicken to blanch, and put some green onions, ginger and garlic into the pot until the water boils, this step can effectively remove the fishy smell of the meat; Slowly heating cold water will be more effective in removing the blood foam in the meat, blanching the meat should be in a pot under cold water, because the meat contains blood, boiling the pot will make the blood in the capillaries on the surface of the meat suddenly coagulate, and can not make the blood inside the meat be gradually forced out, thus affecting the taste and color of the meat. So it is unscientific for many people to blanch meat with boiling water.

Please click Enter a description.

After the water boils, turn off the heat, use chopsticks to pinch out the meat piece by piece in the pot, and skim off the blood foam; Do not rinse too coldly, it will make the meat shrink and harden when cold;

Please click Enter a description.

Put a little oil in the pot, or you can not add it, as long as you make sure that the chicken does not stick to the pot after entering the pot, add the onion and garlic;

Please click Enter a description.

Wait until the green onion, ginger and garlic are fragrant, add the chicken and stir-fry;

Please click Enter a description.

sauté the chicken to color;

Please click Enter a description.

Add pre-boiled hot water to the pot, add green onions, mushrooms, jujubes, and wolfberries;

Please click Enter a description.

When the soup is boiling, turn off the heat and transfer to the pressure cooker.

Please click Enter a description.

Turn around the pressure cooker, and then automatically keep it warm overnight, and you can drink the soup the next morning;

How to make chicken soup in a pressure cooker.

What you want to ask, all I can tell you is delicious.

Detailed preparation of chicken stew in a pressure cooker:

Ingredients: 500g of chicken, 10 shiitake mushrooms.

Excipients: appropriate amount of ginger, appropriate amount of green onion, appropriate amount of soybean oil, appropriate amount of salt.

Method:1Drain the chicken over the water and control the moisture.

2.Cut the mushrooms into small slices.

3.Heat the pan with tea oil, pour in the chicken and stir-fry constantly.

4.Add the shiitake mushrooms and stir-fry together.

5.Add a little salt and stir-fry.

6.Add water to cover the chicken.

7.Pour the chicken and soup into the pressure cooker.

8.Cover the pot, puff up the pressure cooker and simmer over low heat for 30 minutes.

The history of chickens

China is the first country in the world to domesticate chickens, with a history of at least 4,000 years. In Hubei, Jiangxi, Shandong, Henan, Gansu and other provinces, chicken bones or pottery chickens more than 4,000 years ago have been found. Chinese chickens are domesticated from pheasants, and there are many excellent varieties, among which Jiujin Huang and Wolf Mountain Chicken are very famous.

Nine catties of yellow, also called Pudong chicken, produced in Shanghai Nanhui, Fengxian, Chuansha area, is a large broiler, feathers, beak, feet are yellow, so it is also known as three yellow chicken. Nine catties of yellow, the individual is extra-large, the meat is delicious, so it is welcomed by the people of the world, and has played a great role in the improvement of the breed of the world's chickens.

It was first introduced to Britain in 1843 and imported to the United States in 1847. The American Rock Chicken was formed in 1865 by crossing the American chicken with nine catties of yellow and black and white spots in China. Japan introduced Chinese chicken breeds during the Sui Dynasty, and by the end of the shogunate, the nine-catty yellow chicken from Shanghai was introduced and bred into the famous Nagoya chicken with meat and eggs.

Wolf Mountain Chicken is mainly produced in Jiangsu, this kind of chicken has strong disease resistance and developed breast chicken.

Imported to Britain in 1872, the famous British breed of Opinton chicken is a cross between the wolf mountain chicken and the local chicken. Later, the wolf pheasant was imported to the United States and Germany. It can be seen that the ancient Chinese chicken breeds have a great impact on the world.

To stew chicken in a pressure cooker, you have to buy an old hen stew for about a year, so that it can be stewed with a soft and delicious taste, and it basically takes about an hour to stew in a pressure cooker. Just put the water inside, put the chicken pieces inside, the water must be less, not too much, and then put the seasoning, cooking wine, salt, soy sauce, pepper. Simmer these main seasonings for an hour, and you're almost fine.

The pressure cooker can't stew the broiler, because the broiler is good for ten minutes, so there is no need to use the pressure cooker to stew).

The pressure cooker is suitable for stewing pig's trotters, elbows, and ribs, but you must master its time and not cook it for too long. If the broiler wants to be put in a pressure cooker, it can be pressed for ten minutes, and it will be very soft and delicious.

The steps are as follows: Ingredients: dried shiitake mushrooms, red dates, wolfberries, codonopsis, lily, ginger A large piece of pat, a black chicken.

1. Boil water, boil until boiling, put the black chicken into the pot and cook for about 3-4 minutes, remove the black chicken, and pour out the water.

2. Add water to the pressure cooker, pour in the soaked codonopsis, shiitake mushrooms and other ingredients, in order to make the chicken more crispy, you can add a small amount of salad oil or lard.

3. Cover the pressure cooker, heat until the pressure cooker starts to steam, then change the heat to low and simmer for 30 minutes.

4. Turn on the pressure cooker, add the chicken essence and pepper, bring to a boil again, sprinkle with chopped green onions, and you're done.

Ingredients: Half an old hen Accessories: 1 coconut, appropriate amount of salt, appropriate amount of water.

Steps: 1. Prepare the required materials, coconut, old hen, ginger. (The coconut was peeled and cleaned when it was bought).

2. Wash the coconut and prick the hole with chopsticks.

3. Put the coconut upside down on the bowl and pour out the coconut water.

4. Cut the coconut meat into thick strips, wash the old hen and remove the fat and chicken skin.

5. Put the old hen and ginger together in the Midea electric pressure cooker.

6. Add the coconut strips.

7. Add an appropriate amount of water.

8. Select the soup function of the pressure cooker.

9. When there are 15 minutes left in the countdown, press the lid opening function to exhaust. After exhausting, pour the coconut water into the soup pot, close the lid and continue to enter the soup state automatically. (Coconut water boiled in advance).

10. When the pressure cooker is turned into a heat preservation state, the soup cooking program is over, and an appropriate amount of salt is added to taste.

11. a finished product.

Put the fried chicken in a pressure cooker and simmer for 15 minutes.

Ingredients: 400g chicken thigh, 500g taro

Auxiliary materials: appropriate amount of oil, appropriate amount of salt, appropriate amount of Sichuan pepper, 1 large ingredient, appropriate amount of mixed stewed meat, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, a small amount of spicy hot pot base, and appropriate amount of cooking wine.

The practice of stewing chicken with taro in a pressure cooker.

1. Marinate the chicken thighs with soy sauce and salt overnight.

2. Wash the taro and cut it into large hob pieces.

3. Prepare green onions, ginger and garlic, salt, ingredients, spicy hot pot base, mixed stewed meat ingredients, and five-spice powder.

4. Put a little more oil in the pot.

5. Add the chicken pieces and fry them until they are slightly yellow.

6. Take it out and set aside.

7. Add the taro and fry until it is slightly yellow.

8. Remove and set aside.

9. Wash the pot, add an appropriate amount of oil, pour all kinds of spices in a small plate, and stir-fry.

10. Quickly pour in the green onion, ginger and garlic and stir-fry a few times.

11. Pour in the fried chicken pieces and taro.

12. Pour in an appropriate amount of cooking wine, soy sauce, and stir-fry evenly.

13. After stir-frying evenly, pour the chicken and taro into the pressure cooker together.

14. Cover the pressure cooker and press for 15 minutes.

15. a finished product.

The advent of pressure cookers has made it easier for us to cook food, especially in some high-altitude areas where it is difficult to cook food without a pressure cooker. Due to the high pressure, the boiling point will be higher and the temperature in the pot will be higher, which makes it easier for us to cook the soup. Here's how to stew chicken in a pressure cooker that I shared with you, I hope you like it.

Preparation of ingredients. A black chicken, an appropriate amount of dried shiitake mushrooms, red dates, wolfberries, codonopsis, lilies, appropriate amount of ginger, and an appropriate amount of salt.

Methodological steps. 1. Boil hot water in a pot, add the black chicken after boiling, blanch until it is broken, and remove it;

2. Add water to the pressure cooker, add the soaked codonopsis, shiitake mushrooms, lilies, ginger and dried shiitake mushrooms;

3. Then add an appropriate amount of oil, put in the black chicken, cover the pot and cook on high heat until it is gasped, and then simmer over low heat for half an hour;

4. Sprinkle some chopped green onions before cooking.

Preparation of ingredients. Half a rooster, 50 grams of fungus, 50 grams of daylily, appropriate amount of king oyster mushroom, appropriate amount of green onion and ginger, dried Sichuan pepper, white wine, Sichuan pepper leaves, salt, dark soy sauce, light soy sauce, five-spice powder, 3 tablespoons of cooking wine, appropriate amount of cooking oil.

Methodological steps. 1. Soak the fungus and daylily, boil water in a pot, add dried peppercorns and bring to a boil;

2. Then put in the cut chicken blanching water and boil, add white wine to boil again, and then cool and drain;

3. Tear the soaked fungus into small flowers, cut the oyster mushroom into hobs, cut the ginger into pieces, add all the seasonings to the chicken and mix well and marinate for 10 minutes;

4. Then mix in all the side dishes, add green onions, ginger and pepper leaves, mix well, put them in the electric pressure cooker, and select the chicken button;

5. Heat the gas, wait for it to be automatically exhausted and then boil.

Preparation of ingredients. 1 local chicken, appropriate amount of shiitake mushrooms, tea oil, salt, appropriate amount of ginger.

Methodological steps. 1. After the chicken is processed and chopped, blanch to remove the blood and water, and control the dryness for later use;

2. Cut the mushrooms into small slices, heat oil in a wok, and then add the chicken and stir-fry;

3. Then add the shiitake mushrooms and stir-fry, add an appropriate amount of salt, and then add water to cover the chicken;

4. Then pour the chicken and soup into the pressure cooker, cover with gas, and simmer for half an hour.

Precautions for stewed chicken in a pressure cooker.

It is best not to put more than four-fifths of the food in the pressure cooker, close the lid when stewing chicken, and check whether the exhaust hole and exhaust valve are working properly and whether they are blocked when using. After cooking, if there is pressure in the pot, do not boil the pot, even if the pressure is relatively low, the soup in the pot will rush out.