The practice of iron pot chai chicken The authentic practice of iron pot stewed chicken

Ingredients: Appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of red pepper.

1. Slaughter the firewood chicken and handle it cleanly, chop the chicken into blocks, and set aside.

2. Add an appropriate amount of cooking oil to the pot, add Sichuan pepper and fry it after the oil is warm, add green onions, ginger, garlic and red pepper in turn, and stir it to the fragrance.

3. Pour the chopped chicken pieces into the pot and stir-fry until the chicken turns white.

4. Add the dark soy sauce and salt, stir-fry evenly, add an appropriate amount of water, adjust the heat to high heat and simmer for about 30 minutes, and reduce the juice.

5. Serve immediately.

Ingredients: Chaiji.

Excipients: oil, salt, chopped green onion, large ingredients, Sichuan pepper, ginger slices, dark soy sauce, garlic.

Steps:1Wash it well, and it is better to pluck it with cool water for at least 1 hour.

2.Blanching it with boiling water will expel a lot of foam, and boiling the water for one minute can be done.

3.Remove and set aside.

4.Put the oil, put the pepper when the oil is hot, fry the pepper black, turn off the heat, and wait for the oil to cool down a little and put the green onion, ginger and garlic.

5.Stir-fry with old soy sauce to flip, because the child's grandmother has high blood sugar at home, so fry with soy sauce, if you fry the sugar color with white sugar, it is the best. Add purified water to cover the chicken by 3 centimeters.

6.After boiling for about half an hour, a lot of oil will come out, which can be skimmed out with a spoon, and you can plan to make pancakes the next day, and the cakes will be very fragrant and soft, so that the chicken will not be greasy.

7.It takes about 2 hours for the chicken to come out of the pan.

Ingredients: tender chicken (weighing about grams), oil, eggs, cucumbers, tomatoes, coriander, peppercorns, cooking wine, ginger juice, salt, monosodium glutamate, flour, starch, and meat.

Method: Clean up the chicken, add water to the pot, add meat and cook until mature, remove the bones and put it on the plate, add ginger juice, monosodium glutamate, cooking wine, steam in the pot, stick flour on both sides.

Beat the eggs, add salt, starch and cooking wine to make an egg batter.

Place the floured chicken in the egg batter.

When the frying spoon puts oil on the fire and cooks until it is hot, fry the chicken with egg batter until golden brown, remove the oil and put it on a plate, wash the cucumbers, tomatoes, and coriander and change the knife into different flower shapes and surround them around. Serve with a pepper and salt dish.

Pot chai chicken. Ingredients:

A chai chicken. Excipients:

Bean bubbles, fungus, shiitake mushrooms, green peppers, red peppers, dried chilies, green onions, ginger, garlic.

Seasoning: sugar, salt, cooking wine, soy sauce, cooking oil.

Production steps: 1. Wash the firewood chicken inside and outside the forest of Bulao Spring and cut it into large pieces of 5 cm square for later use.

2. Soak fungus and mushrooms in boiling water and wash the sediment for later use.

3. Cut the green and red peppers into diamond-shaped pieces, and break the bean bubbles in half for later use.

4. Cut the green onion, slice the ginger, peel the garlic and set aside.

5. Make a little base oil in the pot, add a little sugar to the cold oil and fry until the sugar is dark red.

6. Put the chicken pieces into the pot, mix them with the sugar color and stir-fry them over high heat until the oil is slightly oily.

7. Add warm boiling water until the chicken is submerged, add cooking wine, soy sauce, green onions, ginger and garlic, dried chilies, bean bubbles, fungus, and shiitake mushrooms, and bring to a boil.

8. Reduce the heat to low and cook the chicken until it is 9 ripe, then add salt to taste.

9. When the chicken is cooked, turn on the high heat and collect the soup.

10. Add green pepper and red pepper 30 seconds before cooking, stir well.

Note: 1. The woody chicken under the forest of the Fountain is not as cooked as the broiler, so the firing time should be longer. When you feel that it is cooked, use chopsticks to prick the chicken in the pot, and if you can easily pierce it, it will be cooked thoroughly.

2. Don't collect too much soup in step 9, and keep some soup for this dish to be delicious.

3. Cover the pressure cooker and simmer for 10-15 minutes (the trick to see if the chicken is cooked is to see, if it can be pinched, it means that it can be successfully pinched, and then simmer for a while) Put 3 grams of monosodium glutamate into the lid and stir well.

The iron pot chai chicken is made of free-range high-quality chai rooster as the main cooking raw material, and is refined with more than a dozen kinds of Chinese herbs (sand cucumber, wolfberry, etc.), which integrates the effects of nourishing, nourishing and reducing fire, especially suitable for winter consumption. Order a small portion of the iron pot chicken, the sauce-colored chicken nuggets are sandwiched with the fragrance of onions, which makes people salivate, clip a piece of chicken wings and put it in the mouth, slightly spicy, salty and fresh, the taste is quite deep, and the unique fragrance and meat quality of the chai chicken make people want to stop. Don't look at a small portion of iron pot chai chicken, it is more than enough for two men to enjoy together, in addition to the large portion, more oil and water is also one of the reasons.

No one will say the restaurantkeeper's secret recipe, which is simply stewed with old soup and spices.

The fourth and fifth steps are too vague.

The authentic method of stewing chicken in an iron pot is as follows:

Ingredients: 1 hen, 1 corn, 2 sweet potatoes, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2g of thirteen spices, salt according to personal taste, 3 cloves of garlic, 5 slices of ginger, 3 shallots, 1 star anise, 1 cinnamon, 2 bay leaves, 3g of rock sugar.

Steps: 1. First of all, clean the hens you bought, soak them in cold water for 30 minutes, and then cut them into small pieces.

2. Wash the corn, cut it into small pieces, peel the sweet potato, and cut it into diamond-shaped pieces.

3. Peel and cut the green onion, ginger and garlic, and prepare the spices.

4. Blanch the coarse chicken pieces.

5. After the chicken pieces are removed, rinse the impurities on the chicken pieces with "warm water", and the preparation is completed.

6. Remove the oil from the pan, add spices, and simmer over low heat to exceed the fragrance.

7. Add the chicken pieces and stir-fry.

8. Add cooking wine, light soy sauce and stir-fry evenly.

9. Add thirteen spices and rock sugar.

10. Finally, add boiling water, preferably if the amount of water does not exceed the chicken nuggets.

11. Cover the lid, the fire burns the mountain and cracks, turn to low heat and simmer for about 30 minutes, is it too beautiful, completely attracted by its beauty, the sealing is particularly good, and the stew is more time-saving.

After a few minutes, the chicken pieces are cooked but not crispy enough, then add the cut corn and continue to simmer for 15 minutes.

After a few minutes, add the prepared sweet potato cubes, add salt to taste, continue to simmer for 10 minutes, turn off the heat and simmer for another 5 minutes.

14. Sprinkle with chopped green onions and serve You can bring the pot to the table There is also a heat preservation effect in the cold winter, great love.

Ingredients: chicken, beans, shiitake mushrooms, green onions, garlic, bean paste, seasoning seasoning, two wattle strips.

1. Handle the chicken pieces, dry the water, cut the mushrooms into small pieces, cut the two wattle strips into sections, cut the gluten-free beans into small pieces, cut the garlic into small pieces, and cut the shallots into small pieces.

2. Pour oil and heat (be sure to use rapeseed oil), add the chicken and stir-fry until the chicken is slightly browned.

3. Add Pixian bean paste, homemade bean paste can be, stir-fry for a while, be careful not to paste the pot, and stir-fry a liquid ear.

4. Add shallots, garlic, and two wattle strips, and pour them all into the pot and stir-fry constantly.

5. Add the chopped shiitake mushrooms and beans, add boiling water until the chicken is not over and simmer for 10 minutes.

Summary. Dear dear, it's a pleasure to answer your <>

The authentic method of stewed chicken in an iron pot is as follows, with the following ingredients: 1 hen, 1 corn, 2 sweet potatoes, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2g of thirteen spices, salt according to personal taste, 3 cloves of garlic, 5 slices of ginger, 3 shallots, 1 star anise, 1 cinnamon, 2 bay leaves, and 3g of rock sugar. <>

First, wash the hens and soak them in cold water for 30 minutes, then cut them into small pieces. <>

Wash the corn, cut into small pieces, peel the sweet potatoes and cut into diamond-shaped pieces. <>

Peel and cut the green onion, ginger and garlic, and prepare the spices. Blanch the chicken nuggets. <>

After the chicken pieces are removed, rinse the impurities off the chicken pieces with "warm water" and the preparation is complete. <>

Remove from the frying pan, add spices, and simmer over low heat to exceed the fragrance. <>

Add the chicken pieces and stir-fry. <>

Add cooking wine, light soy sauce and stir-fry evenly. <>

An authentic way to stew chicken in an iron pot.

Dear dear, it's a pleasure to answer your <>

The authentic method of stewed chicken in an iron pot is as follows, with the following ingredients: 1 hen, 1 corn, 2 sweet potatoes, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2g of thirteen spices, salt according to personal taste, 3 cloves of garlic, 5 slices of ginger, 3 shallots, 1 star anise, 1 piece of cinnamon, 2 bay leaves, and 3g of rock sugar. <>

First, wash the hens and soak them in cold water for 30 minutes, then cut them into small pieces. <>

Wash the corn, cut into small pieces, peel the sweet potatoes and cut into diamond-shaped pieces. <>

Peel and cut the green onion, ginger and garlic, and prepare the spices. Blanch the chicken nuggets. <>

After the chicken pieces are removed, rinse the impurities on the chicken pieces with "warm water" and clean the previous life, and the preparation is completed. <>

Remove from the frying pan, add spices, and simmer over low heat to exceed the fragrance. <>

Add the chicken pieces and stir-fry. <>

Add cooking wine, stir-fry evenly. <>

Kiss <>

Iron pot stew originally refers to the cooking form of some places such as Northeast China and rural areas, is the use of stove iron pot stew chicken, goose, fish, pork ribs and other dishes, mainly to burn wood, the more famous are "iron pot stewed goose", "Hengjian pot chicken" and "stove fish". Originated in the Kanto period, to the people of the Great Northeast and the local people of the Northeast, the dishes were produced in the form of random stew. Now it refers to a kind of restaurant catering model born from hot pot restaurants, which is mainly stewed in an iron pot by electroosmosis.

Is there an authentic recipe for ground pot chicken sauce.

1. The delicious chicken in the ground pot is mainly sauce and spice powder. The ratio of spice powder, 20 grams of star anise, 30 grams of Sichuan pepper, 5 grams of 10-year-old reed leaves, 10 grams of cloves, 30 grams of baizhi, and 25 grams of cinnamon. Thirty-five grams of meat.

30 grams of cumin, 30 grams of cumin, 25 grams of tangerine peel, 40 grams of grass fruit, 30 grams of baizhi, 25 grams of thyme, 25 grams of white matter with pepper, 100 grams of sand ginger powder and 30 grams of ethyl malt powder are added to the spices.

1500 grams of Sanhuang chicken, 500 grams of potatoes, 300 grams of celery, 20 grams of oyster sauce, 30 grams of light soy sauce, 10 grams of cooking wine, 40 grams of sugar, 10 grams of pepper, 5 grams of chicken essence, 20 grams of Lao Gan Ma sauce, 30 grams of dried chili peppers, 5 star anise, 15 grams of green onions, 8 grams of ginger, 15 grams of garlic, Sichuan pepper, balsamic vinegar, sesame oil, a little, special strange fragrance powder? spoon, 1000 grams of salad oil (actual consumption of 120 grams). Cooking method] 1.

Slaughter and cure the three yellow chickens, chop them into small pieces, and mix them with a little cooking wine and light soy sauce and marinate them for a while. 2.Peel and wash the potatoes, cut them into medium-thick and thin choi wu yinggeng, peel the celery, remove the old tendons, and cut into diamond-shaped pieces.

3.Heat oil in the pot until it is hot, put in the potatoes and fry them, when the surface of the potatoes and the knife edge are golden, put in the chickens and fry them, drain most of the oil in the pot when there is a layer of crispy skin on the surface of the chicken pieces, leave the bottom oil, then put in the star anise (first pat it with a knife), green onions, ginger slices, garlic and potatoes, chickens and stir-fry together, when you smell the fragrance, put in the old godmother sauce, and then put dry chili, pepper, oyster sauce, fry the fragrance of tempeh, put in sugar, celery pieces, cook in light soy sauce, cooking wine and continue to stir-fry, add pepper, chicken essence powder, a little strange fragrance powder, Add a little balsamic vinegar and a little sesame oil, then remove from the pot and put it in a small hot pot. 4.

When eating, go to the alcohol stove, light a small fire, fry while eating, the strange fragrance is incomparable, eat potatoes and chickens first, and after eating - half later, you can inject the broth into the vegetables and blanch them. [Cooking method] Salty and sweet, moderately spicy, incomparably fragrant, and long aftertaste.

One: choose chicken: more than one year of large-crowned red jade or three yellow two:

Ingredients: 150 grams of ginger, 30 grams of dark soy sauce, 7 grams of salt, one main ingredient package, 150 grams of cooked lard, 10 grams of rice vinegar, 2 grams of dried chili pepper, 3 grams of monosodium glutamate, 30 grams of tea tree mushrooms, 7 grams of Sichuan pepper, 3 grams of ingredients. Three:

The specific method is fully explained: put 150 grams of cooked lard in the iron pot and put 150 grams of loose ginger after heating, fry the ginger to the fragrance and put it into the chopped chicken (the chopping method of the chicken is stricter: the wings should be chopped three pieces, the neck should be chopped three pieces, the wings and the wing roots must be complete, and the other parts should be chopped as large as possible, and the claws should be 2 pieces.

The meat pad goes up, chop a knife near the kick) fry until the chicken is cooked over high heat 10 grams of rice vinegar (the purpose is to use rice vinegar when frying chicken in the fragrant and slippery pan, do not use old vinegar) stir-fry for 1 minute, then pour it into the old soup that boils in the iron pot, add 30 grams of old soy sauce and 30 grams of tea tree mushrooms (the soup of tea tree mushrooms should be put less, but it can not be put away, the taste is too strong, but it covers the fragrance of the chicken, and there is no taste of tea tree mushrooms) 7 grams of salt and 3 dried chili peppers (peppers are not for spicy taste, The reason for only putting three is to improve freshness and cover the fish) 7 grams of peppercorns, 3 grams of ingredients, cover the pressure cooker and simmer for 10-15 minutes (the trick to see if the chicken is ripe is to see, it can be pinched to indicate that it can be successfully pinched and simmered for a while, not to mention the specifics, it all depends on the proficiency) Open the lid and put 3 grams of monosodium glutamate, stir evenly, and pour it into a stainless steel basin to become a gold medal farmer's chicken that is not spicy, if someone wants to be spicy, you need to put more dry chili peppers stuffed with oil when the chicken is poured into the pressure cooker) If you don't want to be spicy, put up to 3, It is guaranteed to have a freshness effect without spiciness. Attached: The production, preservation and use of the old soup cannot be said to be the main ingredient package in the old soup.

In addition, it is not easy to make a good chicken, especially the old soup should be older and more fragrant, so the older the chicken in the store, the better it tastes, like the fried chicken of the Huang family, mainly because he has old soup.