Where to buy a yellow braised chicken rice packet

There are nearly 100,000 stores in the country, and if you don't make money, you won't open so many. Yellow stewed chicken belongs to rice fast food, rice fast food is the largest market for domestic catering, 5 out of every 10 people eat fast food. The gross profit of yellow braised chicken and rice can reach 70% for dine-in and 40% for takeaway, and the profit is also the highest in the catering industry.

After so many years of market precipitation, it has been highly recognized by the market and has a stronger ability to resist risks than other catering categories. Because there is no need to advertise the store, many people will eat it.

It is very important to make food and beverage tastes. Chef Bao Niang Braised Yellow Braised Chicken with Abalone Sauce is an upgraded version of ordinary Braised Chicken, with a better taste, and the main product is the more popular "Spicy Braised Yellow Braised Chicken with Abalone Sauce", the chicken plus abalone sauce is more delicious, and the soup is better for rice, and young people like it, so the sales are good.

Now opening a store is not just a matter of learning a technique, mom-and-pop shops and individual stores generally have poor management capabilities, they have to do everything by themselves, and they don't understand anything, and it is inevitable that they will go out of business. The traditional yellow stewed chicken franchise brand basically collects the franchise fee and does not pay attention to online and offline management, many franchisees have little or no online takeaway, and they do not understand the operation of the store, and the revenue of the franchise store is very poor, and the bankruptcy is inevitable. Bao Chef Niang Huang Braised Chicken is currently doing relatively well, with a dedicated online and offline operation team to carry out unified management of franchisees, including store opening management, activity management, word-of-mouth management, etc., to solve the customer problems of franchisees and greatly increase the revenue of franchisees.

Bao Chef Niang Yellow Braised Chicken provides door-to-door site selection (choosing a good location is equal to half of the success), decoration design, free training, opening activities, door-to-door stores, takeaway hosting and other services, is a real full support, each link has a special person responsible, the whole service, franchisees can easily open a store without experience. There are many dishes, including yellow braised chicken series; Hot pot chicken series: Casserole rice series:

side dish supplementary meal series and so on. There is a menu R&D team, and basically a new product will be released every three months.

Kung Fu God of Food Yellow Braised Chicken Rice.

The amount of braised chicken rice varies by region, store, and portion size. Generally speaking, in Chinese mainland, the ** of yellow braised chicken rice is between 15 yuan and 30 yuan, and it is generally one serving of chicken with one serving of rice. In Hong Kong, it may be a little higher, but it is also related to the specific situation.

High front.

The ** of braised chicken rice varies by region and restaurant. Generally speaking, the ** of yellow braised chicken rice on the market is between 15 yuan and 23 yuan. In some special cases, the collapse energy will be higher or lower.

Please note that **may vary by region and store, it is recommended to ask** at the time of purchase to avoid unnecessary misunderstandings.

Yellow braised chicken rice is generally 15 yuan a bowl, there may be differences in different regions, but it is almost the same, and it is normal to have differences

<> ingredients: Ingredients: half a fresh three-yellow chicken, marinated chicken: ginger slices, 1 tablespoon of cooking wine, 1 tablespoon of five-spice powder, 1 2 tablespoons of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce.

Ingredients: 100g of winter bamboo shoots, 10 dried shiitake mushrooms, 10g fungus, seasoning: dried red pepper, 2 cloves of garlic, 1 2 teaspoons of salt, 1 teaspoon of rock sugar, 1 2 teaspoons of dark soy sauce, appropriate amount of shiitake mushroom water, 2 tablespoons of cooking oil.

Dressing: 1 chives, 1 green and red pepper.

Method: 1. Soak shiitake mushrooms in advance;

2. Soak the fungus in advance;

3. Cut the bamboo shoots into pieces, wash and soak in water to remove the astringency;

4. Chop the chicken into walnut pieces, soak it in water in advance, and change the water several times in the middle until the water is clear;

5. Absorb the soaked chicken with a sterilized tea towel or kitchen paper;

6. Add ginger slices, 1 tablespoon of cooking wine, 1 teaspoon of five-spice powder, 1 2 teaspoons of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, grasp well, marinate for more than 20 minutes;

7. Drain the bamboo shoots and set aside; Cut the mushrooms into thick strips and set aside; Wash the fungus and tear it into small pieces for later use; Chives cut diagonally into sections for later use; Finely chop the garlic and set aside; Dry red pepper scrub clean and set aside; If you add green and red peppers, you should also prepare them at this time; The water for soaking shiitake mushrooms is clarified to remove impurities and set aside;

8. Boil the mushroom water or put it in the microwave until it is close to boiling, and set aside.

9. Put oil in the pot, heat the pan with cold oil and low heat, add the chicken pieces and all the marinades, slowly stir-fry until the chicken is oily and the surface is golden, and then put it out for later use;

10. Stir-fry minced garlic and dried red pepper in the original pot until the pepper is dark jujube red;

11. Add fungus, mushrooms and bamboo shoots, turn to high heat, stir-fry evenly;

12. Put in the chicken, and the fire backhoe is even;

13. Add rock sugar and dark soy sauce and stir-fry evenly;

14. Add the heated mushroom water and cover the chicken; If the mushroom water is not enough, you can add some boiling water; After boiling over high heat, turn to low heat, cover the pot and simmer until the chicken is cooked through, check and stir-fry in the middle;

15. Add an appropriate amount of salt to taste, and turn to high heat to reduce the juice;

16. Collect until the soup is thick, add chives and green and red peppers, stir-fry evenly, turn off the heat and start the pot.

Tips: 1. Cooking tips: Prepare all the ingredients including seasonings before cooking, and the operation process will be handy and smooth; Stewed chicken must be boiled with boiling water, otherwise the fried hot chicken will be stirred by cold water, and the chicken will die and not taste good, which is the reason for heating mushroom water.

4. The final juice is grasped by yourself, if you want more soup, you can collect it for a while, if you want the soup to be viscous, you can collect it for a while, there is no fixed standard, this is the characteristic of home-cooked food - what suits you is the best.

Ingredients: 1 yellow chicken, 50g fungus, 100g dried shiitake mushrooms, 150g dried bamboo shoots, 10 dried chili peppers, 1 tablespoon minced garlic (15g yellow stewed chicken), 4 green garlic, 5 slices of ginger, 1 tablespoon of cooking wine (15ml), 2 teaspoons of five-spice powder (10g), 2 teaspoons of salt (10g), 1 tablespoon of light soy sauce (15ml), 1 tablespoon of oyster sauce (15ml), 1 teaspoon of white sugar (5g), 1 teaspoon of dark soy sauce (5g), 500ml of beer, 30ml of oil

If you want to make braised chicken rice, there are three points to remember: chicken thighs, shiitake mushrooms, and spicy sauce! Three key ingredients must be missing

And there's a recipe for it. The order of cutting, the proportion of seasonings, and the heat of stewing are all step-by-step

Today, through the platform of Wukong Q&A, I will share it all with everyone at once

Chicken thighs, shiitake mushrooms and chicken thighs with spicy sauce, shiitake mushrooms and spicy sauce are three ingredients that can be said to be the soul of braised chicken rice.

Needless to say, chicken thighs are definitely there. But why not chicken or whole chicken but chicken thighs?

This is because the chicken thighs have the most tender taste and few bones, making them smooth and tender and convenient to eat!

Shiitake mushrooms are the most important magic weapon to add aroma to braised chicken rice! If you put a few shiitake mushrooms in, you can't add monosodium glutamate, chicken essence, and vegetable essence, and it can be very fresh and delicious

And do you know the ** match of chicken stew with mushrooms? That's why mushrooms and chicken are the best pairings.

Hot sauce, the chili here is said to be Pixian bean paste. The combination of chili pepper + bean paste, and the salty and spicy taste of fermentation, are also the core part of the color and taste of this dish.

Many people only know that the yellow braised chicken rice should be filled with sweet noodle sauce, but they don't know that if you use Pixian bean paste, then you will definitely have less flavor to make it

And Pixian bean paste is also the color of yellow stewed chicken**! The red color of the sauce, combined with the fried red oil and the slight spicy taste, will definitely whet your appetite!

Ingredients: 2 chicken thighs, 5 shiitake mushrooms, half an onion, 1 green and red pepper, half a potato, 1 slice of ginger, 5g of Pixian bean paste, 5g of sweet noodle sauce, 5g of light soy sauce, 3g of dark soy sauce, 5g of cooking wine, 3g of rock sugar, appropriate amount of cooking oil.

In recipe 1, wash the chicken thighs, cut into large pieces, and cut the onions, green and red peppers and potatoes into hob pieces.

2. Heat the wok, pour the oil, add the onion, ginger slices and Pixian bean paste and stir-fry until fragrant, 3. Add the cut chicken thighs, stir-fry until the chicken thighs change color, cook in cooking wine, add sweet noodle sauce, light soy sauce and rock sugar, add water, and bring to a boil over high heat.

4. After the water boils, turn to low heat and simmer for 5 minutes, then add the potatoes and simmer for 10-15 minutes, and add green and red peppers before cooking.

I don't think it's formula-free. The best recipe is to boil the braised chicken very mellow and give the chicken flavor.

30 grams of shiitake mushrooms.

100 ml of water.

Ingredients: 5 ml of cooking oil, 5 grams of green onions, 3 grams of ginger slices, 1 red pepper, 1 green pepper, appropriate amount of garlic, 3 grams of dark soy sauce, 3 grams of light soy sauce, 3 grams of cooking wine, 3 grams of white sugar, 2 grams of salt.

Hope it helps.

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

Start by preparing some chicken. Then marinate the chicken, put it in the pan and cook for 10 minutes, then put it in the pan and stir-fry for 5 minutes. Then pour the fried chicken over the rice and it's OK.

Add green onions, ginger and garlic to the pot and stir-fry until fragrant, then add the blanched chicken and stir-fry evenly, then add light soy sauce, oyster sauce, chicken essence, pepper, salt and stir-fry evenly, add potatoes, carrots and green pepper cubes, add another layer of water, boil, and finally wash the rice in the rice cooker, then pour in the cooked chicken, side dishes and soup to boil, press the cook button.

Prepare fresh chicken, heat the oil, stir-fry the green onions, ginger and garlic until fragrant, add the chicken, add the green and red peppers and stir-fry, add seasonings, thicken the water starch and pour it on the rice and serve.

Blanch the chicken pieces in a pot. Heat the oil, add the chicken pieces and add some soybean paste. Dark soy sauce, light soy sauce, salt, and add an appropriate amount of water. Simmer for a while. Then pour it over the rice.