How to make the meat quality of braised chicken strong enough?

To remove the blood water, first remove the blood water from the chicken pieces to prevent the chicken from having a fishy smell or peculiar smell, and to prevent the chicken from being rancid; To 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. There is a difference between the north and the south in the stewing time, the north likes to eat the meat from the bones, and the south likes to eat the strong meat, so the north is longer than the south in the stewing time; The juice is generally collected in a casserole, the purpose of which is to retain the original flavor of the braised chicken for a long time. 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.

Yellow stewed chicken is a relatively mild food, containing relatively high calories, which can be said to be a delicacy suitable for all ages. The chicken juice of the yellow stewed chicken has a unique flavor through a unique cooking method, and it is fragrant and fragrant, which makes people have a great appetite. [1] In this dish, shiitake mushrooms play an absolute role in enhancing the flavor and should not be omitted.

After the dish is fried until the chicken is colored, it also needs to be stewed to taste, so the chicken should not be cut too small, so as not to be boiled in the end, and the meat quality can also be done without choosing a type of cooked chicken such as three yellow chickens, using slightly fatter hens and local chickens to do, or buy chicken thighs alone, in short, the more stewed chicken the more fragrant, the more delicious the soup, which is the best.

Put water in the pot to heat, pour the cut chicken pieces into the water, when the water is about to boil, add a small spoon of cooking oil, when the water is boiling, it will boil the blood foam, and then take out the chicken pieces, wash them with water and set aside, take a clean pot, heat, and then pour the chicken pieces into the pot and stir-fry, at the same time, add a spoonful of cooking oil, cut the green onion into green onion segments, cut the ginger into ginger slices, and take an appropriate amount of pepper, star anise, and dried chili pepper together into the pot and stir-fry, respectively, add a spoonful of light soy sauce, a spoonful of dark soy sauce, and a spoonful of oil consumption to the pot. Do not stop stir-frying with a spatula until the chicken is colored, add an appropriate amount of water, the water is better than the chicken, after the water is boiled, add the appropriate amount of salt, chicken essence, sugar, thirteen spices, then stir well with a spatula, let the ingredients fully dissolve, and at the same time add the mushrooms prepared in advance to the pot, cover the pot, cook for 20 minutes, and finally cover the pot, and cook for another 5 minutes to get out of the pot, so that a delicious home-style version of the yellow stewed chicken is ready.

Wash the large chicken thighs, soak them for about 20 minutes, and cut them into pieces about 4 cm in size. Prepare side dishes. Wash and slice the bell pepper and carrot, slice the ginger and cut the green onion into sections.

Remove the stems of the shiitake mushrooms and slice them. Season the juice. Add 4 teaspoons of light soy sauce, 2 teaspoons of dark soy sauce, 2 teaspoons of oyster sauce, 1 gram of salt and some water to the bowl.

Boil water in a pot, blanch the chicken pieces and set aside. Put oil in a pot, low heat, add rock sugar (rock sugar is best used crushed rock sugar, easy to melt) and fry the sugar color. Until the rock sugar melts and is dark brown, be sure not to heat too much.

Add green onion and ginger slices and stir-fry until fragrant. Add the seasoned sauce and stir-fry evenly. Add the water that has not covered the chicken, bring to a boil over high heat, and simmer over medium-low heat.

When less than half of the soup remains, add the carrots and bell peppers and stir-fry. Remove from the pan.

Cut the chicken thighs into pieces, boil them in cold water, prepare the green onions, ginger and garlic, pat the ginger, add the oil, add the green onions, ginger and garlic and stir-fry until fragrant, add the chicken and stir-fry, add the braised soy sauce and the flavor is extremely fresh, add two bowls of water, add spicy and rock sugar and simmer for 30 minutes over medium heat, stew until the juice is collected, add salt and chicken essence to get out of the pot, simple and delicious.

Prepare the required ingredients, wash them all, cut the chicken thighs into chunks and strain out the moisture. Put a little more oil than usual in the pot, heat the pan with cold oil, add green onions, ginger, garlic leaves, cinnamon, star anise, peppercorns, dried chili peppers, and stir-fry until fragrant. Add the chicken thighs and stir-fry until there are no blood streaks on the surface.

After boiling, add shiitake mushrooms, stir-fry a few times, then add an appropriate amount of salt, chicken essence, dark soy sauce and pepper, stir-fry evenly, and continue to cover the pot and simmer for a while. Remember to put a temperature insulation pad on the table to avoid the casserole being too hot and burning the table, and remember to wrap your hands with something when serving the casserole, so as to be careful of being burned to your hands.

Wash the mushrooms, squeeze out the water, remove the stems and slice them; Beat the eggs; Wash the chicken, drain, chop into pieces, and marinate in 10 grams of soy sauce for 10 minutes; Put the pot on the fire, add peanut oil and cook until it is hot, put in the chicken pieces sticky with egg liquid, fry until golden brown, pour into a colander and drain the oil; Put the pot on the fire, leave a little oil, add sugar and fried chicken pieces and stir-fry slightly; Then add soy sauce, cooking wine, sweet noodle sauce, green onion, ginger, minced garlic, burn slightly, pour into a clay pot, add chicken broth, boil over high heat, skim off the foam, and then simmer over a slight fire until crispy; Put the casserole on a slight fire, add the shiitake mushrooms, and simmer for about 15 minutes.

Cut the chicken into cubes, add an appropriate amount of ginger, cooking wine, five-spice powder, salt, light soy sauce and oyster sauce. Wash the chives and cut them into long sections, cut the red peppers and dried chili peppers into small pieces, slice the garlic and shred the ginger for later use. Put an appropriate amount of oil in the pot, turn the heat to low heat after the oil is hot, add the dried chili pepper and half of the red pepper, garlic slices, and ginger shreds, and burst out the fragrance.

Add the marinated chicken pieces, stir-fry until the surface of the chicken is slightly golden, and serve. After simmering for 5 minutes, pour in the chicken pieces and then half a bottle of beer. Cover the pot and simmer over medium heat for 15 minutes, then add the remaining red pepper and chives and stir-fry until the juice is broken.

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. Very tasty.

Yellow stewed chicken rice, this dish is believed to be familiar to everyone, and it is also one of the must-order items for takeaway people. I happened to buy chicken thighs today, so let's share this dish with you, I shared the easiest way, there are no complicated seasoning box ingredients, but the taste is classic.

Preparation of braised chicken.

Step 1

Wash the chicken thighs and chop them into even small pieces, put 2 tablespoons of cooking wine in a pot under cold water to remove the smell, skim off the foam after boiling over high heat, and control the moisture for later use.

Step 1

Wash and slice the bell peppers, wash the mushrooms and cut them into thick slices, and chop the green onions, ginger and garlic for later use.

Step 1

Put an appropriate amount of oil in the pot, put sugar directly in the cold oil, boil over low heat to melt and brown, stir constantly during the period, with bubbles on it, not high heat so as not to be easy to paste.

Step 1

Add the chicken pieces, turn to high heat and stir-fry quickly, let the chicken pieces evenly coat the sugar color, then add the green onions, ginger, garlic and dried chili peppers and stir-fry, soon it will be wide enough to smell the fragrance of green onions.

Step 1

Add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 2 tablespoons of dark soy sauce, an appropriate amount of white pepper, an appropriate amount of salt, stir-fry a few times, and pour in an appropriate amount of hot water, whichever can be submerged with the chicken.

Step 1

After boiling over high heat, about 10 minutes later, add the shiitake mushrooms, continue to stir-fry evenly, cover the pot and simmer over low heat for about 15 minutes, of course, the amount is different, and the time should be adjusted appropriately.

Step 1

After 15 minutes, the chicken is soft and rotten, you can collect the juice on high heat, and when the soup is thick, you can add the bell pepper and stir-fry. After the bell peppers are cooked, add a little chicken essence, and then choose whether to add coriander to taste according to personal preference.

Picture of the finished product of braised chicken.

<> cooking tips for braised chicken.

Steps: <>

Step 1: Pour in an appropriate amount of light soy sauce and cooking wine, mix evenly, and marinate for 20 minutes (before eating meat or a big meal for friends with a bad spleen and stomach, you can make a cup of Wuzhen powder to nourish the spleen and stomach in advance and drink it, it is warm and comfortable).

Step 2: Heat oil in a pot, add green onions, ginger and dried chili peppers and stir-fry until fragrant.

Step 3: Add the chicken pieces and stir-fry over high heat for 3 minutes.

Step 4: Pour the chicken pieces into a casserole, pour in the shiitake mushrooms and the water for soaking the shiitake mushrooms.

Step 5: Add dark soy sauce, rock sugar, salt, stir well, and simmer for 30 minutes.

Step 6、Then add the chopped green peppers and bell peppers, simmer until they are broken, and then you can take them out of the pot.

Tips:

Ingredient breakdown. Ingredients.

Half of the local chicken is rented violently.

15 dried shiitake mushrooms.

1 green pepper. Accessories.

A pinch of ginger. 1 tablespoon of pepper.

2 scoops light soy sauce. 5-6 pieces of rock sugar.

3 tablespoons of cooking wine. Salt to taste.

2 cloves of garlic. 1 slice of green onion.

1 tablespoon soybean paste.

2 dried red peppers.

Salty and umami taste. Simmering process.

Three quarters of an hour takes time.

Easy difficulty. The steps to prepare the yellow braised chicken.

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Wash the chicken, soak it in the bloody water, and chop the pieces.

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Bring to a boil in water (add 2 slices of ginger to the water), remove and drain.

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Sliced green peppers, dried red peppers, green onions, ginger and garlic.

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Wash the shiitake mushrooms and soak them (keep the water for soaking the shiitake mushrooms).

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Pour a little oil into the pan and stir-fry the rock sugar until the rock sugar dissolves to a reddish brown color.

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Pour in the chicken pieces and stir-fry until browned.

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Add cooking wine and stir-fry dry, then add green onions, ginger, garlic, and dried red pepper and stir-fry Wang Zhihongxiang.

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Pour in light soy sauce and 1 tablespoon of soybean paste and stir-fry well.

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Pour the fragrant ru into the pot together with the water for soaking the shiitake mushrooms, add enough boiling water until the chicken pieces are just submerged, bring to a boil over high heat, turn to medium-low heat and simmer for about 25 minutes.

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When the soup is thick, add salt, pepper and green pepper cubes and stir-fry evenly.

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Finished product. <>

Please click Enter a description. Finished product.

First of all, the ingredients are prepared:

Duck meat, salt, pepper, green onion and ginger, yellow stewed sauce, potatoes, shiitake mushrooms, green and red peppers.

Specific steps: Step 1: Soak the chopped duck in clean water, control the moisture after the duck is cleaned, add a spoonful of salt, a little pepper Liang Hong grasp and mix evenly.

Step 2: Heat the oil, heat the oil in the pot, add the duck to stir-fry, add the green onion and ginger, keep the heat high, and fry the duck meat until the skin paper is browned and oily, which is the key to making it fat but not greasy, and it will be more fragrant when it comes out.

Step 3: The key to deliciousness is to put it in a package, and you can also use it to make yellow stewed chicken, yellow braised pork ribs, yellow braised pork knuckle, etc., the yellow stewed series of dishes can be used, and the taste is very delicious, and other seasonings do not need to be put in.

Step 4: Add boiling water after stir-frying, cover the pot and turn down the heat and simmer for 20 minutes, after 20 minutes, put the chopped potatoes and soaked dried shiitake mushrooms in, and cook for another 10 minutes.

Finally, turn up the heat to collect the juice, add green and red peppers to increase the fragrance, and then put it into this casserole after the pot, this simple and delicious yellow stewed duck is ready, do you see if it is simple and delicious?

The method of yellow stewed chicken is delicious and tender:

1. Cut the chicken thigh into small pieces, wash it repeatedly with cold water and soak it repeatedly, if you have time, you can put it in cold water and then soak it in the refrigerator for 2 hours, pour the water out of the barrage, and then put water and soak it again to remove the blood.

Then, add water to the pot, bring to a boil, blanch the chicken in the pot, skim the foam, remove the fishy smell, wash it with hot water, and put it in a container to dry before setting aside. Soak the mushrooms, wash and remove the stems and slice, remove the seeds of the green peppers, wash and cut into strips, slice the ginger, and cut the dried red peppers into strips.

2. Remove from the pot, add cooking oil, heat it, put the prepared rock sugar in, stir-fry over low heat, and fry until it melts and turns jujube red. Pay attention to the paste, so keep a good grasp of the heat.

3. Add the prepared chicken thighs to stir-fry until they are browned. Be sure to drain the water before putting the chicken in the pan. You can use the kitchen blotting paper to wipe off the water, so that the temperature in the pan can be maintained when stir-frying, and the oil will not collapse and collapse all over the face.

4. Add 3 slices of prepared ginger and 2 dried chilies. Stir-fry well. Ginger slices can remove fishy smell, and dried chili peppers can strengthen the stomach and eliminate food, inhibit bacteria and drive away cold.

5. Then add a spoonful of cooking wine to roll the fishy smell, add a spoonful of light soy sauce to increase the freshness and taste, add the dark soy sauce to adjust the color, don't add too much dark soy sauce, too much will turn black and affect the color.

6. Continue to stir-fry over high heat for 5-6 minutes until colored. Coloring is very important, the dishes pay attention to the color, flavor and taste, and the simple oak color is good to have an appetite, so you must not ignore it.

7. Add the prepared shiitake mushrooms and continue to stir-fry. After adding shiitake mushrooms, be sure to stir-fry until they are flavorful, so that the flavors of chicken and shiitake mushrooms can stimulate each other.

8. Then add water, the water is subject to the ingredients. Or you can add beer. Generally, meat dishes are added with boiling water or hot water, and if cold water is added, the temperature changes sharply, and the meat is not easy to stew.

9. Bring to a boil over high heat, stir-fry repeatedly, then turn to low heat and cover the lid and simmer for about 20 minutes. Because the chicken thighs are easy to rot, after a little rotten, turn to high heat to reduce the juice.

10. When the soup is thickened, because the yellow braised chicken soup is also very important, so don't cook the soup too dry. At this time, add the green chili pepper and stir-fry, and fry the chili pepper until it is raw.

Precautions for making yellow braised chicken

1. When simmering, you can add some chestnuts according to your personal taste, and if you have children at home, you can put the kind of peppers that are not spicy, and you can also add a little color, and children love to eat more. If you like to eat sweet, you can put some sugar.

2. To make yellow stewed chicken, you need to fry the chicken until it is colored, and then stew it, so at the beginning, don't cut the chicken too small, so as not to break it after a long time of stewing and boiling, which will affect the taste.