Yellow braised chicken. Spicy is not spicy, how to make yellow braised chicken more spicy

Yellow stewed chicken is not spicy, yellow braised chicken is a relatively mild food, the calorie content is relatively high, it can be said to be a delicacy suitable for all ages.

Braised chicken rice.

It is also called fragrant chicken pot and thick sauce chicken pot rice, which belongs to the Shandong cuisine.

Home-cooked dishes 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.

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

10 g (cut into sections).

Seasoning: 300 grams of purified water, 5 grams of dried chili peppers, 5 grams of star anise, salad oil.

20 grams, 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. Add star anise, garlic cloves, dried chili peppers and shallots in the bottom oil in the pot 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.

Hello, for yellow stewed chicken, it is generally not spicy, if you want a specific spicy degree, you can communicate with the boss.

Yellow stewed chicken rice is particularly spicy with special chili oil, the method is as follows: preparation materials: butter, bean paste, rapeseed oil, dried chili, Sichuan pepper, sprouts, mash, pickled pepper, black beans, white wine, cumin, fragrant fruit, sand kernels, cloves, white buttons, grass fruit, sannai, vanilla, thyme, bay leaves, cinnamon, star anise, tangerine peel 、..

1. Ingredients for the spicy version of braised yellow chicken: two chicken thighs, four small pieces of rock sugar, an appropriate amount of soaked dried shiitake mushrooms, four cloves of garlic, 3-5 dried chili peppers, a piece of ginger, an appropriate amount of Sichuan pepper, a piece of bay leaves, a small spoon of cooking wine, a little bit of five-spice powder, a few long green peppers, and a potato;

2. Prepare two chicken thighs and chop them into pieces.

3. Prepare ginger slices, garlic cloves, dried chili pepper segments, Sichuan peppercorns (slightly more), two millet peppers also cut into small pieces (you can not add them if you don't eat too spicy) and a bay leaf.

4. Dry and bright buried shiitake mushrooms are cleaned twice (be sure to use dried shiitake mushrooms), soak them in water, drain the water, cut the shiitake mushrooms into pieces, and keep the water for soaking the shiitake mushrooms, don't pour it.

6. Pat the long green pepper twice and cut it into sections. You can use older green peppers, which are harder, and such green peppers are more spicy.

7. Cut the potatoes into pieces, blanch the chicken pieces in boiling water and blanch the blood foam, remove them immediately, put a small amount of five-spice powder, no problem.

8. Stir-fry the sugar in the pan. Add four Xiaoice sugars, low heat, stir-fry constantly, stir-fry until the sugar is brown, and quickly add the chicken pieces. Pay attention to safety here, it will burst oil, but it's okay, stand far away immediately when you fall down.

Stupid ant 9, the oil explosion will stop after two blows, because the fire is small. Turn on the high heat, put the dried chili pepper, Sichuan pepper, ginger slices, garlic cloves and bay leaves into the pot (don't put the millet pepper section), keep stir-frying, wait for the temperature of the pot to rise, change to medium heat, don't fry the meat and spices, you can add a little watercress and dark soy sauce here, don't add more, otherwise you will rob the taste of shiitake mushrooms.

10. When the surface of the chicken pieces begins to turn brown but not really burnt, add the water in which the mushrooms are soaked (if the water is not enough, add white water, not all the dishes), potatoes and shiitake mushrooms, stir and cover.

11. After boiling over high heat, turn to medium heat, open the lid, flip it, and continue to cover to keep the medium heat boiling.

12. Wait until the chicken and potatoes are soft and taste, the salt is not enough, add salt, then add green pepper and millet spicy (you can not add if you don't eat too spicy), mix and fry well. Cover and heat for a minute. Remove from heat, open lid and serve.

<> "Ingredients: chicken, ginger and garlic, shallots and coriander, Chazao dried chili peppers, star anise bay leaf peppercorns, millet spicy, onion.

Preparation:1Drain the chicken, cut into cubes and set aside.

2.Chop the coriander shallots, onion into sections, ginger and garlic into cubes and set aside.

Sauce sauce: 1Three spoons of soy sauce, two spoons of aged vinegar, one spoonful of oil, one spoonful of chicken essence, one spoonful of sugar, one spoonful of bean paste, two spoons of sesame oil, three spoons of rice wine, and a pinch of pepper. 2.Dried chili pepper, star anise bay leaves, mix into sauce for later use.

Method:1Heat the oil in a pan and stir-fry the chicken until slightly yellow (about 10 minutes) 2

Add ginger millet and spicy garlic, dry chili pepper and stir-fry until fragrant, pour in the sauce, cover and simmer for 10 minutes. 3.Open the lid and reduce the juice over high heat, add the onion, stir-fry for one minute, add the shallots and coriander, mix well, and stir well.

<> "Food Sensitivity Disturbance. Shiitake mushrooms, green peppers, potatoes, 2 tablespoons light soy sauce, 1 tablespoon soybean paste, chicken thighs cut into small pieces, round dates, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 tablespoon dark soy sauce, 1 tablespoon sugar, green onions, ginger, garlic, dried chilies.

Method. Blanch the chicken thighs with cooking wine, stir-fry the chives, ginger, garlic, and chili peppers, put the chicken bridge cavity dan legs, pour in the sauce and stir-fry to color, add an appropriate amount of water.

Put the mushrooms and potatoes, cover and simmer for 15 minutes, finally add the green peppers, and fry over high heat until the soup is thick.

Yellow braised chicken. Chicken, potatoes, green and red peppers, shiitake mushrooms, ginger slices, garlic cloves.

1. Wash and chop half of the chicken, put it in the pot with hot water, blanch the ginger slices and cooking wine, and drain the water for later use.

2. Wash the green and red peppers, remove the seeds and cut into pieces; After the mushrooms are soaked, cut them in half, peel the potatoes and wash them with a hob and cut them into pieces, which can be washed several times to wash off the starch.

3. Heat the oil in the pan, turn the oil to low heat and add rock sugar to fry, remember to be on low heat, otherwise it will turn black.

4. After the rock sugar is completely melted, add the drained chicken and stir-fry for color, add ginger slices, garlic cloves, a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, a spoonful of soybean paste, and a spoonful of salt, stir-fry evenly.

5. Add water to cover the ingredients, simmer over medium-low heat for 15-20 minutes, add potatoes and mushrooms, simmer for another 10 minutes, and finally add the green and red peppers and stir-fry evenly, and remove the juice from the pot over high heat.

duang steamed water egg.

Egg. 1. Knock the eggs into the bowl, put an appropriate amount of salt and beat them slightly, and then add the same amount of warm water (it must be warm water!!). Stir well;

2. Filter the egg liquid that has completely dispersed the field onto the plate with a strainer, cover with a safety film, and poke a few holes with a toothpick (a necessary step for tenderness and tenderness).

3. After the water boils, put the egg liquid into the pot and steam for 10-15 minutes, the egg liquid can be taken out when it completely changes color, and pour soy sauce to taste (sprinkle some green onions to make it more fragrant!). ）

1. Ingredients: 5 chicken thighs, 1 green pepper, 5 fresh shiitake mushrooms, 3 dried chili peppers, 5 slices of ginger, 5 spoons of cooking wine, appropriate amount of white pepper, appropriate amount of oyster sauce, appropriate amount of rock sugar.

2. Soak the fresh shiitake mushrooms in water, then squeeze out the water, and repeat them several times to remove the fishy smell of the shiitake mushrooms. Cut the green pepper into small pieces, remove the dried chili pepper, in this dish, the dried chili pepper is the soul, if you can't eat spicy, you can choose to put less, cut the green onion, ginger and garlic, remove the stems of the shiitake mushrooms, and cut the mushroom umbrella into slices. Chop the chicken thighs into pieces, wash them with water, and then control the water.

After that, add a spoonful of oyster sauce, three spoons of cooking wine, grab a few times and marinate for half an hour. After the chicken thighs are marinated, heat the oil in the pot, and first add the dried chili peppers to stir out the fragrance.

3. Then put the green onion, ginger and garlic to fry the fragrance, and then pour the chicken pieces, pay attention to the oil star splashing when stir-frying, and fry until the chicken skin is slightly yellow, which is a process that needs to be constantly stir-fried, and you must be patient. Prepare another casserole and put it on the stove, fry a little oil at the bottom, put three pieces of rock sugar and start frying the sugar. If you are afraid that the taste is too bitter, and the color is slightly yellow, you can pour in the chicken pieces, if you want to make the yellow stewed chicken more beautiful, fry it to caramel color.

4. Pour the chicken pieces, then pour two spoons of light soy sauce, a pinch of white pepper, a spoonful of oyster sauce, stir well, add boiling water, and the water can completely cover the chicken pieces. After the water boils, you should patiently skim off the foam, which will affect the final product and taste. After removing the foam, add a spoonful of dark soy sauce, a pinch of salt, all the mushroom slices, then cover and simmer over medium-low heat for 25 minutes.

When you open it again, you can see the finished yellow stewed chicken, at this time, put the last step of green peppers, no need to cover the lid again, turn it over, and eat it directly.

5. Don't boil the soup dry, you must know that the essence of the yellow stewed chicken is in the soup, and the oak bridge is the essence of the yellow braised chicken when the soup is poured with rice. It's best to choose fresh chicken thighs by yourself, don't know how long the frozen chicken thighs have been frozen in the cold storage, it will affect the taste, the soup will not be so viscous, and there will be a fishy smell. It is recommended to blanch the frozen chicken thighs in advance to remove the foam, and it can also make up for the fact that the chicken thighs are not as delicious as the fresh chicken thighs.

The effect of rock sugar is only to enhance the taste, and you don't need to add too much.

6. If you are really worried that you can't fry sweet and sour, you can completely ignore this step of frying, and add a small spoon of sugar to enhance the flavor. If you want to add a side dish to the braised chicken, you can put it with shiitake mushrooms. Teach you a method of adding side dishes that does not affect the taste of yellow stewed chicken.

After the chicken is cooked, put a little soup from the pot and cook the side dishes to be added, such as enoki mushrooms and potatoes, and take out the dishes separately after cooking them to Xiangru Hall, and the soup is not needed, bury the side dishes under the yellow stewed chicken, and the potatoes should not be buried under the pot.