How to make braised chicken and how to do it

Usually we eat chicken is used for stewing or for soup, braised chicken, few people will eat, in fact, the nutritional value is very high, and the taste will be better, the main preparation is vegetable oil and green onions, ginger and garlic, cinnamon and an appropriate amount of rock sugar, these are good for the body, and it is easy to digest and absorb in ordinary times.

Material. 1 local chicken, vegetable oil, 3 green onions, 3 star anise, 2 cinnamon, salt, rock sugar, chicken powder, cooking wine, ginger juice, dark soy sauce.

Method. 1. Chop the chicken into pieces and rinse it with water repeatedly.

2. Boil water in a pot, put some cooking wine and ginger juice, pour in the chicken and blanch the bleeding water, then rinse with water.

3. Heat a little oil in a wok, pour in rock sugar and boil the sugar.

4. After boiling the sugar, pour in the chicken and an appropriate amount of dark soy sauce and stir-fry evenly.

5. Fill the pot with an appropriate amount of water, cover the chicken, add green onions, star anise, and cinnamon to bring to a boil.

6. Transfer the chicken to a casserole, bring the heat to a boil again, then turn to low heat, add salt and chicken powder after 40 minutes.

7. After the soup becomes little and thick, do not stop turning it with a shovel to avoid sticking to the bottom, and turn off the heat after the chicken becomes red and shiny and there is no soup.

Hello, when your chicken is cooking, you can go down to marinate first, pour some soy sauce and salt cooking wine, and go down to marinate together, marinate for about 30 minutes, and you can go down and cook.

Preparation of braised chicken:1. Wash the diced chicken and set aside.

2. Add oil, stir-fry the chicken under the heat of oil, and then add a spoonful of cooking wine to fry.

3. Stir-fry the chicken until it changes color, then add the teriyaki sauce.

4. Add three bowls of water to the next packet of teriyaki sauce, bring to a boil over high heat, and cook over medium heat for 15 minutes.

5. The braised sauce is wrapped with dried osmanthus, add the dried osmanthus, leave some dried osmanthus to be decorated after the chicken is put on the plate (I forgot to keep it), and reduce the juice on high heat.

6. After collecting the juice, you can put it on a plate, and sprinkle some reserved dried osmanthus flowers to look better and more attractive.

Braised chicken is a delicacy, the main ingredients are chicken, and the auxiliary ingredients are green onions, ginger, star anise, green peppers, etc., and the practice of braised chicken is mainly based on Sichuan cuisine series, and is guided by spicy style. The following brings you the recipe of braised chicken, welcome to read for your reference.

Ingredients:

Chicken. Ingredients:

Green onions, ginger, star anise and green peppers.

Seasoning:

Salt, soy sauce or sesame oil.

Method.

1. First wash the chicken, chop it into small pieces, and then blanch it for later use.

2. Heat the pot and pour more oil, pour the chicken into the stir-fry until golden brown.

3. At this time, wash the pot again, heat the pot, pour oil, put the ingredients and fry until fragrant, then pour the chicken into it and stir-fry together, add cooking wine, add soy sauce to color, and then add salt, and finally pour water over the chicken, turn on high heat and boil, then turn to low heat and simmer until the chicken is burned.

1. Wash the chicken thighs first and chop them into small pieces.

2. Put the chicken in the pan and fry for a while, then set aside.

3. Wash the green pepper and break it into small pieces by hand.

4. Put oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant.

5. Add the chicken pieces and stir-fry for 2 minutes.

6. Add cooking wine, dark soy sauce, light soy sauce, salt and sugar and stir-fry.

7. Add an appropriate amount of water to a boil and simmer for 20 minutes.

8. Add the green pepper and stir-fry for a while.

9. Add monosodium glutamate to taste.

10. Put it in a large bowl and enjoy.

Ingredients, chop the chicken and chop the bean paste.

Chop the pickled pepper and green onion into sections, and chop the ginger and garlic cloves slightly.

Add an appropriate amount of salt to the chicken, add pickled pepper, ginger, garlic cloves, and bean paste, mix well and marinate for half an hour.

Cut the potatoes into cubes.

Put an appropriate amount of oil in the pot and boil until it is 50% hot.

Pour in the chicken and stir-fry for three minutes.

Add light soy sauce and cumin and continue to stir-fry for 2 minutes.

Add the potatoes and sauté for another two minutes.

Add water to cover the potatoes and chicken pieces, add star anise, Sichuan peppercorns, and bay leaves.

Cover and bring to a boil over high heat, reduce the heat to low and cook for an hour, then reduce the juice on high heat.

Out of the pot. Tips

The chicken must be fried for a long time, so that the taste is particularly good and it tastes refreshing;

After the chicken is stir-fried, the potatoes are added to the potato, which tastes good, and the potatoes are softer and more delicious.

1. Chop the chicken into pieces, pour it into the pot and boil, pot under cold water, add a few slices of ginger and a small amount of cooking wine, skim off the foam after the water boils, turn down the heat and simmer slowly.

2. Simmer for about 40 minutes, remove the chicken pieces, and set aside the chicken broth.

3. Heat oil in a pot, stir-fry ginger, garlic and dried chili peppers, stir-fry until fragrant, then pour the chicken pieces into the pot and stir-fry.

4. Add a small amount of dark soy sauce to color.

5. Pour the chicken broth into the pot, add salt, sugar, chicken essence, and bring to a low heat.

6. Cover the pot with a lid and cook until the soup is dry, and then you can put it on a plate and take it out of the pot.

Chop the chicken, fly the water, and set aside.

Put a little oil in the wok, put the peppercorns, garlic slices, green onions, dried chili peppers and stir-fry until fragrant, then add the chicken pieces and stir-fry.

Add light soy sauce, dark soy sauce, cooking wine, sugar and salt and continue to stir-fry, add boiling water after the color changes, and cover the chicken pieces.

Once the heat is boiling, reduce the heat to medium and simmer for 30 minutes.

After reducing the juice over high heat, add the green pepper cubes and stir-fry evenly.

1.Prepare the materials.

The main ingredients required for braised chicken are: chicken, ginger, garlic, chives, star anise, cooking wine, light soy sauce, dark soy sauce, sugar, chicken essence, and oil. In order to ensure the taste and nutrition, it is recommended to choose a well-proportioned, delicious and delicious local chicken.

In addition, according to personal taste, add some chili, tofu and other accessories in an appropriate amount.

2.Steps:

Step 1: Cut the chicken into cubes and blanch in boiling water to remove the smell. Remove the blanched chicken and set aside.

Step 2: Finely chop the ginger, garlic and chives, break the star anise and set aside.

Step 3: Heat oil in a pan, add star anise, minced ginger and garlic and stir-fry until fragrant.

Step 4: Add the blanched chicken pieces and stir-fry until browned.

Step 5: Add cooking wine, light soy sauce, dark soy sauce, sugar, chicken essence and stir-fry evenly.

Step 6: Cover the chicken with water. Bring to a boil over high heat and skim off the foam.

Step 7: Reduce heat to medium and cook for 15 minutes, add the chives segments.

Step 8: Turn to low heat and simmer for about 10 minutes, until the chicken is flavored and the juice is reduced.

3.Reminders.

1) In order to ensure the taste and texture of braised chicken, it is recommended to use a casserole to make it;

2) Before blanching, you can add some cooking wine, ginger slices or baking soda powder to remove the smell;

3) Pay attention to the heat when cooking, if it is too big it is easy to boil, if it is too small, it is not easy to taste;

4) Don't add too much water when adding water, it is advisable to just don't add chicken;

5) After cooking, the amount of seasoning can be adjusted according to the taste, such as adding salt or sugar.

4.What are the characteristics of authentic braised chicken?

Authentic braised chicken is bright red in color, delicious in taste, and not fishy or greasy, and mellow in taste, which greatly improves people's enjoyment of food. Braised chicken is not only delicious, but also very nutritious, rich in protein and vitamins, which is beneficial to improve the body's immunity. Therefore, it is very necessary to learn to make an authentic braised chicken dish.

5.Several different flavors of braised chicken.

There are many different flavors of braised chicken, such as Sichuan-style braised chicken, Hunan braised chicken, Cantonese braised chicken, and so on. Among them, Sichuan-style braised chicken is known for its heavy taste, with a lot of chili pepper and ginger added, and it tastes very strong Sichuan. Hunan braised chicken is mainly salty and flavorful, with chili pepper and tofu added, which is delicious and delicious; Cantonese braised chicken is relatively light and tender, which is very suitable for a family.