What vegetables are good for braised chicken nuggets?

Braised chicken nuggets are suitable for: potatoes, carrots, edamame, yams, sweet potatoes, fried tofu, etc.

There are actually many vegetables suitable for braised chicken nuggets, such as the most common green and red peppers, of course, green onions, carrots, cocoon white, of course, you can also choose to use leeks are OK, these vegetables are not only particularly beautiful in color, but also very fragrant in taste, so that the braised chicken nuggets are more complex, taste more delicious, and the nutritional value will be more abundant!

Braised chicken nuggets can be paired with seasonal vegetables such as some hairy heads, chili peppers, etc., which have both chicken protein and hairy heads, vitamins of chili peppers, and ankyl acids of shiitake mushrooms, meat and vegetarian matching, balanced nutrition, slightly spicy and fragrant, and the taste is really good.

Meat and vegetarian matching, when braised chicken nuggets, if it is directly put inside, it must be the first choice of potatoes, if it is another side dish, meat and vegetarian hot and cold can be paired with a cold dish, cold vegetables can be.

Seasonal vegetables such as green peppers, potatoes, greens, and shiitake mushrooms.

If you want to braised chicken nuggets, you can eat some spinach or make some peanuts, so that the taste may be more comprehensive and the taste may be better.

Ingredients: 4 chicken thighs.

Green pepper half.

Red pepper half.

A pinch of green onions.

Sliced ginger a little.

Slices of garlic a little.

1 tbsp cooking wine.

Light soy sauce a little.

Rice vinegar a little.

Sugar 3 grams. Salt 1 gram.

Pepper a little.

Cooking oil to taste.

Steps: Prepare the ingredients, wash the green and red peppers, wash the chicken thighs, green onions, ginger, garlic, and seasonings.

Slice the green and red peppers, and slice the green onions, ginger and garlic.

Chop the chicken thighs. Place the chicken pieces in a bowl and marinate with cooking wine and pepper for 10 minutes.

Stir-fry chives in a hot pan with cold oil, chives, ginger and garlic.

Then add the marinated chicken pieces and stir-fry the raw meat to change color.

Add cooking wine, light soy sauce, rice vinegar, salt and sugar in turn.

Stir-fry evenly, add an appropriate amount of water, just foam over the chicken pieces, and you don't need to add too much water.

Cover and simmer for 10 minutes.

Open the lid to see that the juice is thick, add the green and red pepper cubes and continue to simmer for 2-3 minutes.

At this time, the soup becomes less and a few drops of famous oil can be formed into a plate.

Enjoy the ruddy, tender and delicious braised chicken nuggets on a plate.

Tips: Put the chicken nuggets in cooking wine to remove the smell and improve the freshness, and the green and red peppers should not be simmered for a long time to destroy the vitamins and affect the taste, and the ingredients are for reference!

Materials. Chicken thighs for two.

Garlic 8 grams. Ginger 8 grams.

Green onion 5 grams. Star anise: 2 pcs.

Cinnamon 5 grams.

3 bay leaves.

30 grams of rock sugar.

Light soy sauce 1 tablespoon.

Dark soy sauce 1 tablespoon.

Cooking wine 1 tablespoon.

Salt to taste. Essence of chicken to taste.

Water: Appropriate amount.

Oil to taste. Steps:

Pour water into the pot and blanch the chicken pieces;

Prepare the ingredients, remove the chicken pieces, wash and drain the water for later use, slice the ginger, flatten the garlic, cut the green onion and set aside;

Pour an appropriate amount of oil into the pot and heat it, then add rock sugar and fry over low heat until it melts and becomes charred;

Add the chicken pieces and stir-fry until coated with sugar;

Add ginger, garlic and green onion and stir-fry until fragrant;

Add star anise, cinnamon, and bay leaves and stir-fry evenly;

Add light soy sauce, dark soy sauce and cooking wine and stir-fry evenly;

Add an appropriate amount of water, bring to a boil over high heat, turn to medium-low heat and simmer for 20 minutes;

When the soup is thickened, add an appropriate amount of salt and chicken essence, turn to high heat to reduce the juice.

Braised chicken nuggets are ideal with vegetables and potatoes.

Braised chicken I believe everyone has eaten, but the braised chicken nuggets put some side dishes, I don't know if you have eaten, when I was a child, because there were many people in the family, my mother slaughtered a domestic firewood chicken, at that time I remember that occasionally a chicken is not enough to eat, our three children can eat most of it, if you don't control it can all be eaten, but my mother's cooking skills are very good, and she can always stew a ** braised chicken with side dishes to eat, not only the chicken is delicious, the side dishes absorb the chicken fat in the chicken, and it tastes better. The side dishes are often changed and have different tastes, so there is always a feeling that you can't get enough of it.

The chai chicken is their own home-raised, the taste is better than the one bought back from the vegetable market, the most important thing is that their chicken is still very fat, the chicken fat is more, every time my mother braised the chicken nuggets, always keep the chicken fat in the chicken belly alone, and then fry the oil to save it, occasionally put some chicken fat when eating noodle soup, the taste is very good.

Carrots, potatoes, turnips, greens, peppers.

Potatoes and peppers can be added.

The preparation of braised chicken nuggets with potatoes and chili is as follows:

Ingredients: 400g chicken nuggets, 200g potatoes, 100g red pepper, Sichuan pepper, dried chili, green onions, garlic to taste.

1. Cut the chicken into pieces and set aside.

2. Blanch the chicken pieces and skim off the blood foam.

3. Cut the potatoes into cubes.

4. Soak potatoes in water for later use.

5. Cut the red pepper into cubes.

6. Heat the oil and stir-fry the peppercorns.

7. Add the dried chili peppers, garlic and shallots to stir-fry until fragrant.

8. Add the chicken pieces and stir-fry.

9. Add light soy sauce, dark soy sauce, cooking wine, salt, sugar, water and simmer.

10. After the water boils, add the red pepper.

11. Add the potatoes.

12. Cover the pot. Wait until the juice is almost reduced and the lid is removed.

13. The braised chicken pieces with potatoes and chili peppers are done.

The side dishes of braised chicken nuggets are: potatoes, green onions, and garlic.

Ingredients: 300 grams of chicken, 300 grams of potatoes, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of white sugar, appropriate amount of dark soy sauce, appropriate amount of salt.

The method is as follows: 1. Wash the chicken, chop the pieces, blanch it in a pot of boiling water and remove it;

2. Wash and peel the potatoes and cut them into large pieces, cut the green onions, ginger and garlic and set aside;

3. After putting or molding bottom oil in the pot, pour in an appropriate amount of white sugar and fry the sugar, and stir it constantly with a spatula;

4. After the sugar in the pot melts and foams, pour the chicken pieces into and stir-fry;

5. Pour in a little dark soy sauce to color;

6. Add an appropriate amount of salt, garlic and ginger shreds;

7. Pour the potatoes into the pot and stir-fry;

8. Add an appropriate amount of water, cover the pot, and simmer slowly;

9. Cook until the chicken is cooked through, the potatoes are soft and rotten, and sprinkle with chopped green onions;

10. Remove from the pot and finish.

The side dishes suitable for braised chicken are grass fruit, Sichuan pepper, and sour papaya.

The first type: grass fruit, geraniol contained in grass fruit is a file that can react with sulfide, it has a strong spicy fragrance, can remove the fish, increase the flavor, help digestion, increase appetite, and it is also known as the "five spices" in food seasoning.

The second kind: Sichuan pepper, it is the use of the method of masking, to make people not feel the fishy smell, Sichuan pepper is divided into red pepper, green pepper, the effect of green pepper is generally better, it has a special aroma and long-lasting numb taste.

The third kind: sour papaya, this sour papaya special number roll refers to a line of Bi Feng papaya in Yunnan, its sour taste is very strong, and it has its own fragrance, it can increase the fragrance, and at the same time can decompose fat, people will not feel very greasy when eating, there is a classic dish in Yunnan, papaya chicken.

Braised chicken is a delicious dish with a ruddy color and mellow taste. Chicken is rich in protein and a variety of nutrients, which can not only nourish the body, but also strengthen the brain.

Edible stool fiber amusement materials.

1/2 chicken, 4 shiitake mushrooms, 1/2 carrot, appropriate amount of oil, a little salt, half a tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, and jujube pins.

1/2 teaspoon sugar, 2 bay leaves, 1 green onion, 3 garlic cloves, 1 small ginger, 2 chives, 1/2 tablespoon of cooking wine.

Steps: Chop the chicken, soak the mushrooms in advance, and wash the carrots, green onions, ginger, garlic, bay leaves, and chives;

Cut carrots and shiitake mushrooms into small pieces, chop green onions, slice ginger, dice garlic, and chop green onions;

Blanch the chicken pieces in a pot under cold water; (Do not use hot water when blanching chicken nuggets, otherwise the meat will be very firewood).

Remove and rinse with water to remove the foam and control drying;

Heat oil in a pot, pour in chicken pieces and fry dry water, add garlic slices, ginger slices, green onion knots, and bay leaves to stir-fry until fragrant;

Add light soy sauce, dark soy sauce, cooking wine, sugar and stir-fry well to color;

Add an appropriate amount of water to bring to a boil, add carrots and mushrooms, cover and simmer over low heat for 20 minutes;

Add salt to taste and reduce the juice over high heat;

Serve on a plate, sprinkle with chopped green onion and serve.

Tips Add a few shiitake mushrooms and simmer them together, and the finished product is very fragrant.

Ingredients. 1000 grams of chicken, 30 ml of cooking oil, 10 grams of garlic, 15 grams of ginger

15 ml of cooking wine, 10 ml of soy sauce, 3 grams of salt, 1 g of monosodium glutamate.

Steps. Chop the chicken into appropriate pieces;

Slice garlic and ginger, put cold water in it and put in the chicken pieces at the same time** to boil;

After boiling, skim off the foam and turn to low heat and cook for 10 minutes;

Cook and remove for later use;

Heat oil in a pan;

Stir-fry the chicken pieces, garlic and ginger slices together;

Pour in cooking wine and soy sauce, add a cup of boiling water to boil, add salt and monosodium glutamate to low heat and slow burn, and wait until the chicken pieces are burned;

Reduce the juice on high heat and serve on a plate.

Tips: Do not use hot water when blanching chicken nuggets, otherwise the meat will be very firewood.

Ingredients: Chai Shunhe Qing chicken, green pepper, red pepper.

Excipients: garlic, green onion, ginger, Sichuan pepper, star anise, cinnamon, bay leaf, red pepper, white sesame.

Seasoning: salt, cooking wine, soybean paste, sesame oil, sugar, dark soy sauce, light soy sauce.

Method:1Cut the chai chicken back into small pieces, clean it and put it in a basin, pour it into water and soak it for 30 minutes, so that it can soak out its impurities, rinse it again after soaking, and squeeze out the water vigorously for later use.

2.Prepare ginger slices, green onions, and garlic cubes on a plate, and then add some bay leaves, cinnamon, and red pepper for later use.

3.Add a little vegetable oil to the wok, add the peppercorns and star anise and stir-fry until fragrant.

4.After stir-frying the fragrance, add the chicken pieces, pour 5 grams of cooking wine along the edge of the pot, stir-fry for a while, fry the moisture in the chicken pieces, fry until the chicken pieces are all discolored, add onions, ginger, garlic and other accessories, and stir-fry the fragrance of the accessories again.

5.After stir-frying until fragrant, add 5 grams of soybean paste, 5 grams of light soy sauce and 3 grams of dark soy sauce, stir-fry again for about 2 minutes, and fry the chicken pieces until the color is even.

6.After stirring well, pour a little hot water into the pot and bring to a boil, the amount of water is the same as that of the chicken pieces, add 2 grams of sugar to enhance freshness, add 2 grams of salt to taste, cover the pot and turn to low heat and simmer for 15 minutes.

7.When stewing the chicken pieces, prepare some green and red peppers, remove the stems, remove the seeds, and cut them into triangles.

8.After the chicken pieces are stewed for 20 minutes, pick out all the accessories such as green onion and ginger in the pot, turn to high heat to thicken the soup, finally add green and red peppers, and then sprinkle in some cooked white sesame seeds, stir-fry evenly and then get out of the pot.

How to cook braised chicken, let's take braised chicken thighs as an example to illustrate:

Main ingredients: chicken thighs, shiitake mushrooms, green onions, ginger, Sichuan peppercorns, red pepper.

1.Let's first prepare the condiments, cut the green onion into sections, cut the ginger into slices, two star anise, a small handful of peppercorns, and a handful of red peppers, and put them together for later use.

2.Two shiitake mushrooms, cut off the roots, wash them with water, cut them into thick slices, a handful of garlic, cut off the head and tail, and put them together with the shiitake mushrooms.

3.Let's blanch the chicken thighs. Add water to the pot, cool the pipa leg in the pot, pour in the cooking wine, remove the smell of the chicken thigh, boil the water on high heat, hit the foam on the top after the water boils, take it out after boiling for one minute, and rinse it with cold water.

4.Let's boil some sugar first, pour vegetable oil into the pot, pour in a large spoonful of sugar, turn on low heat, stir the sugar quickly, and melt the sugar.

The sugar juice slowly bubbles, and then turns yellow-brown, at this time, pour in the pipa leg, stir-fry quickly, put the lute leg on the color, and then pour in the condiment just prepared, stir-fry the fragrance of the condiment.

5.Then add water, the height of the water is the same as the chicken thighs, then pour in 10 grams of cooking wine, 10 grams of light soy sauce, 10 grams of steamed fish soy sauce, 3 grams of oyster sauce, 2 grams of pepper, turn on high heat to bring the water to a boil, cover the pot, turn to low heat and cook for 20 minutes.

6.While waiting, we cut the green and red peppers into rings and set them aside for later use.

After a few minutes, lift the lid of the pot, pour in the shiitake mushrooms and garlic, turn on the high heat to reduce the juice, collect the soup until it is viscous, add 2 grams of chicken essence, then pour in the green and red pepper rings, and then further collect the soup, and the delicious braised chicken thighs can be put out of the pot and on the plate.

1.Chop the whole chicken into pieces. Blanch the blood powder with water. Remove and set aside.

2.Put oil in the pot, wait for the oil to heat and put in ginger slices, Sichuan peppercorns, burst the fragrance, pour in the chicken pieces, add soy sauce, dark soy sauce, stir-fry for about 10 minutes, be sure to fry the oil.

3.Add water, cover the chicken pieces, add salt, simmer gently for 30 minutes, the soup is exhausted, add chopped green onions, and then you can put it out of the pot and put it on a plate.

If you want to make braised chicken, you should first cut the chicken into pieces, blanch it with water, then put oil in the pot, then boil the rock sugar over low heat to color, put the chicken pieces in it, pour in seasonings such as dark soy sauce star anise and ginger slices bay leaves, then put in the cut potato pieces, then pour in water, and wait for the water to boil and turn to low heat and simmer for about half an hour.

Braised chicken is a dish in itself, and it is generally enough to use braised sauce to cook it.

If you want braised chicken, it's best to add more seasonings to mask the flavor of the chicken.

Braised chicken is very easy to make, braised chicken is to put some soy sauce on top of that chicken, that is, dark soy sauce color, this is the easiest way to cook this braised chicken Cook it, smear a layer of dark soy sauce on it, and then cook it, fry it.