How is the braised chicken in the restaurant? How do you make your own food?

Cut the chicken into cubes and blanch the water. Clean it, then stir-fry in the oil pan, then add green onions, ginger and garlic slices, Sichuan pepper, star anise, dried chili pepper and stir-fry until fragrant, add light soy sauce and oyster sauce, then add water, add salt, chicken essence, sugar, thirteen spices, and bring to a boil over high heat. Simmer over low heat for 20 minutes.

Then add green peppers and green onions and stir-fry evenly. Super delicious meal, better than the restaurant.

The restaurant's yellow braised chicken is fragrant and tender, first stir-fry the chicken, then add rock sugar to a new pot and stir-fry the sugar, then add chicken and shiitake mushrooms and simmer for 10 minutes, and finally add other ingredients according to personal taste and cook before eating.

Ingredients: 500 grams of three yellow chicken or chicken thighs, 200 grams of mushrooms or potatoes, one green and red pepper, 5 grams of ginger, 4 garlic seeds, and 6 grams of green onions.

Seasoning: 30 grams of light soy sauce, 10 grams of dark soy sauce, 10 grams of rock sugar, 5 grams of monosodium glutamate, 5 grams of salt, 10 grams of cooking wine, 2 star anise, 10 Sichuan peppercorns, 35 grams of soybean oil, 2 grams of aged vinegar, 5 grams of pepper.

Chop the chicken into small pieces of shiitake mushrooms and remove the roots2, cut the green and red peppers into cubes, slice the ginger and shallots, and pat the garlic.

Put in the oil in the pot, add ginger and onion slices, star anise and peppercorns to stir-fry until fragrant, put in the chicken pieces and stir-fry until fragrant, add cooking wine, light soy sauce and dark soy sauce to color, add water to spread over the chicken, add mushrooms, salt, monosodium glutamate, rock sugar, pepper and pour into the casserole, cover the pot and simmer on low heat for 10 minutes, open the lid and put in the green pepper cubes and garlic, and drizzle with 2 grams of aged vinegar.

Teach you how to make a yellow stewed chicken at home that is comparable to that of a restaurant.

Yellow stewed chicken rice, also known as fragrant chicken pot and thick sauce chicken pot rice, originated from the famous store "Ji Ling Yuan" in Jinan, and is one of the traditional famous dishes in Jinan, Shandong.

Yellow braised chicken rice belongs to the home-cooked dishes of Shandong cuisine, the main ingredient is chicken thigh, with green peppers, shiitake mushrooms and other stewed food, is a food suitable for all ages. I also love yellow stewed chicken, I have tasted all the yellow stewed chicken on the market, and I have made it myself, but I have never been able to make the taste of authentic yellow stewed chicken. It can be seen how difficult it is to make delicious and beautiful yellow stewed chicken.

First of all, you need to prepare an appropriate amount of chicken thigh meat or chicken breast, an appropriate amount of onion, an appropriate amount of dried chili, an appropriate amount of garlic, an appropriate amount of dried shiitake mushrooms, an appropriate amount of green onions, an appropriate amount of ginger, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, an appropriate amount of rock sugar, and an appropriate amount of salt.

Then, you need to soak the dried shiitake mushrooms in hot water, cut the chicken thighs into cubes, remove the seeds of the green peppers and cut them into hob pieces, and slice the garlic for later use. Put the chicken thighs in a bowl, add cooking wine and light soy sauce and marinate for 20 minutes.

Then, pour oil into the pot, add ginger, red pepper and chicken thighs, stir-fry for a few minutes, pour into the casserole, then add mushroom water, dark soy sauce, rock sugar, salt, shiitake mushrooms, and simmer over medium heat for 15 minutes.

Finally, add potatoes, onions, green peppers, enoki mushrooms, dried chilies, garlic and shutters and simmer for 5 minutes.

First blanch the chicken pieces, then pour them into ice water, take them out to dry them after chilling for a while, pour them into a bowl and pour cooking wine, light soy sauce, dark soy sauce, grasp and mix evenly, marinate for 10 minutes, then heat the pan, smear with oil, put in two star anise to enhance the fragrance, and then put the marinated chicken pieces in the pot together, save the oil in the pot, remove the chicken pieces, and then add green onions, ginger, mushrooms, soybean paste, oyster sauce and fry the fragrance, then put the chicken pieces in, pour in the water, boil for about 10 minutes, and you can eat.

First of all, stir-fry with green onions, ginger and garlic, then boil the chicken in, pour an appropriate amount of water, and then add mushrooms, green peppers, bean skin, enoki mushrooms, and boil for half an hour.

Be sure to choose chicken thighs, and then soak them with dried shiitake mushrooms to keep the mushroom water. Then marinate the chicken thighs, put the ginger slices in the pot, add the chicken thighs, then put the shiitake mushrooms, rock sugar and salt, and finally pour in the mushroom water, and then simmer in a casserole, and it can be out of the pot after 20 minutes.

Food: 1 whole chicken, dried mushrooms, green and red peppers, garlic, ginger slices, shallots, salt, oil, light soy sauce, dark soy sauce, thirteen spices, green onions, beer.

1. First take out a whole chicken (no limit, how much to use according to personal circumstances), solve the whole chicken neatly, slice it with a knife after solving, put the chicken pieces into clean water and soak them in clean water, clean up the blood water, and drain the water after washing and put it in the basin for later use.

2. Take out the dried mushrooms, soak them in clean water, take advantage of the time to soak the mushrooms, slices ginger, shallots, green onions, green and red peppers, clean up and tidy, cut the ginger into slices, cut the green and red peppers into circles, slice the shallots for later use, peel the garlic and then cut it into cubes for later use. After soaking the oyster mushrooms, clean them up and set them up.

3. Add an appropriate amount of edible salt to the basin where the black pepper chicken pieces are placed, then add a spoonful of oil, a spoonful of light soy sauce, and a small spoon of dark soy sauce, and then sprinkle with appropriate thirteen spices, put in two handfuls of green onions, pour in appropriate beer sprinkles (one-third of the can, if you like, you can also pour half a can), mix evenly with your hands, and set aside to marinate for 15 20min up and down.

4. Pour appropriate vegetable oil into the pot, boil the oil, add the garlic and ginger slices to stir until fragrant, and then pour the shallots into the pot. Then spread the soaked oyster mushrooms on top of the shallots, then pour the marinated chicken pieces on top, then put the remaining oyster mushrooms on top of the chicken pieces, and pour in the remaining beer sprinkles (you can also fill a whole can, this depends on your own taste).

5. Close the lid tightly, turn the heat to low heat, simmer for 15 minutes, uncover the cover when the time is up, and pour the green and red pepper rings that have been cut before evenly on top, so that the yellow stewed chicken at home is completed.

1. The chicken does not need to be watered, but after cutting it into black pepper chicken pieces, be sure to soak it in clean water and clean it, clean up the blood, stew it out to remove the fish, and it will not cause white foam.

2. It's basically okay to prepare a can of beer in advance, but if you like it, you can add more than half a can. When the chicken is put into the stone pot, the marinade is also poured into the pot, so that the stew is very flavorful and the appearance is particularly good.

First, seasoning: sweet noodle sauce, extremely fresh flavor, rock sugar dark soy sauce, monosodium glutamate, chicken essence, sugar. Second, choose chicken thighs and cut them into pieces of about 3 cm.

Third, add water until it is about to overflow the chicken and add the potatoes. Then reduce the heat to low and simmer for a few minutes. Cooking will add flavor to the side dishes and chicken.

First of all, prepare cooking wine, green onions, ginger, garlic, bay leaves, cinnamon, star anise, green peppers, carrots, onions, cut the chicken into pieces, put it in the pot to boil the blood water, take it out and set aside, put hot oil in the pot and add green onions, ginger, garlic, bay leaves, cinnamon, star anise, bean paste, sweet noodle sauce and stir well, add an appropriate amount of water, light soy sauce, dark soy sauce, pepper, salt, boil over high heat for about 30 minutes, add carrots, onions, green peppers, and collect the juice out of the pot.

First of all, cut the chicken thigh meat into small pieces, then add an appropriate amount of water to the pot, blanch the chicken pieces, take it out after chilling it with ice cubes in the supermarket, pour light soy sauce cooking wine into the bowl for marinating, add an appropriate amount of oil to the pot, put in green onions, ginger, garlic, star anise, and then put the marinated chicken into the pot, stir-fry for one minute, then add shiitake mushrooms, soybean paste, oyster sauce, stir-fry until fragrant, add an appropriate amount of water, and cook for about 10 minutes.

The chicken thighs should be cut into cubes, fried until golden brown and drained in oil, prepare some potatoes, garlic and green onions, put oil in the pan, put star anise, green onions, garlic, dried chilies, put in chicken pieces, potatoes, add old sauce and purified water, cover the pot and simmer for 30 minutes.

Cut the chicken thighs into cubes, fry until golden brown, remove and drain the oil, prepare some potatoes, garlic and green onions, put oil in the pot, put star anise, green onions, garlic, dried chilies, add chicken pieces, potatoes, add old sauce and purified water, cover the pot and simmer for 30 minutes.

Prepare chicken wings, potatoes, chili peppers, oyster mushrooms, shallots, ginger slices, garlic cloves, peppers, star anise, cinnamon, bay leaves, Pixian bean paste, bean paste, light soy sauce, dark soy sauce, rice wine, old rock sugar, tapioca starch.

The steps are as follows: 1. To make yellow stewed chicken, you can use a whole chicken, half a chicken, or just chicken wings. Chicken wings are cheap and affordable, only 7 yuan a catty, and after buying back, the bones are removed and cut into pieces. Chicken ** can not go, it depends on your own taste.

2. Slice the potatoes after cleaning and peeling, slice the oyster mushrooms after washing, cut large areas after washing the chili peppers, and slice the green onions, ginger and garlic. Add an appropriate amount of cold water to the pot, put in the chicken, add green onions, ginger, rice wine, boil for 3min, scoop up and rinse.

3. Add a spoonful of oil to a clean frying pan, add a handful of old rock sugar, fry for a while over low heat, fry until golden brown, pour in the chicken and stir-fry for coloring, and set aside.

4. Prepare a stone pot in advance, add an appropriate amount of salt, put in green onions, garlic, pepper, star anise, cinnamon, bay leaves and fry the fragrance, add a spoonful of Pixian bean paste and a spoonful of bean paste, fry it into a sauce flavor, pour in the chicken and stir-fry quickly, add rice wine, light soy sauce, dark soy sauce seasoning, pour in appropriate boiling water, put in potato strips and mushroom slices, mix well and cover with a lid, and simmer over low heat for 20min.

5. Add green and red pepper cubes, open and collect the juice, and mix continuously with a shovel to prevent sticking. After the juice is viscous, you can turn off the fire, sprinkle the green onion segment and coriander to decorate, if you don't like to eat, you can not put it, and the delicious yellow stewed chicken is completed.

1. The chicken must be soaked in water first to remove the fishy smell, so that the taste is more delicious.

2. The chicken should be colored first and then simmered and colored. When coloring, it should be sugar-colored, and braised vegetables should be fried to make the fried sugar color reddish-brown, while yellow stewed vegetables only need to be fried until the fried sugar color is golden brown and transparent.

3. To make yellow stewed chicken, you have to use two kinds of sauces, Pixian bean paste and bean paste, the taste is mellow, the sauce is thick, the color is attractive, and it is very flavorful.

4. The stew time of chicken is not suitable for too long, 20 minutes is enough, and the stew time will be long and the taste will age.

1. The chicken must be blanched first to remove the fishy smell, so that the taste is more delicious. 2. The chicken should be colored first and then simmered and colored. When coloring, you need to fry the sugar, braised vegetables should fry the sugar to brown-red, and yellow stewed vegetables only need to fry the sugar color until golden brown and translucent.

The reason why the restaurant's yellow braised chicken is delicious is that I have mastered the method of yellow stewed chicken. Choose chicken thighs to make, control the heat, and control the ratio of soybean paste, sweet noodle sauce, and bean paste.

I don't know if you like braised chicken. If you have eaten yellow braised chicken outside, I believe you will find such a rule, every time you go out to eat yellow braised chicken rice, it will taste the same. Actually, there's a trick here.

For those of you who like chicken, let's take a look at how to make it! Before the official production, we first need to prepare the following materials. 5 chicken thighs, 2 potatoes, 1 green and red pepper, 10 dried shiitake mushrooms, 1 pack of yellow stewed chicken juice, 50 grams.

Prepare a **, put the shiitake mushrooms on a plate, then put the shiitake mushrooms in boiling water, soak them in advance and set aside.

It is best to choose chicken legs, or whole chicken, how convenient and how to come, wash the chicken, chop it into small pieces with a machete, and then boil it under cold water, blanch the chicken, use a casserole to tighten the chicken out, control the water and set aside. Once the mushrooms are soaked, wash them, remove the roots, cut them into small pieces and serve on a plate. Peel the potatoes and cut them into hob cubes.

Cut the green and red peppers into cubes and serve on a plate. Slice the ginger and pat the garlic. Add the ginger slices and garlic to the wok and heat the oil to about 50% heat.

Then add the chicken and stir-fry over medium heat until the chicken is slightly browned.

Then add 50g of braised chicken stock and stir-fry evenly until the chicken is stained with the color of the sauce. Once the soup is boiling, add the potatoes, turn them over with a spatula, then cover the pot and reduce the heat to simmer for 30 minutes, until the potatoes are cooked through and simmered. When the potatoes are cooked and there is not much water in the pot, remove the lid, add the green and red pepper cubes, sprinkle with 1 teaspoon of salt, and reduce the heat to high.

Stir-fry while reducing the juice until the juice thickens and serves.

When it comes to choosing chicken, if you can get pure grain-fed chicken, that's certainly best. Spices include onion, ginger, garlic, pepper, grass, star anise, soy sauce, and soy sauce. If you like spicy food, you can add some dried chilies.

You can choose konjac tofu, potatoes, or carrots as a side dish, or add mushrooms. I don't recommend mushrooms because the taste of mushrooms can make the rotisserie chicken lose its true flavor.

Preparation of Yellow Braised Chicken:

Spare ingredients: 1 three-yellow chicken, 2 eggs, appropriate amount of green onion, ginger and garlic, appropriate amount of bay leaves, appropriate amount of grass fruit, appropriate amount of ingredients, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of sweet noodle sauce;

Production process: The first step is to clean the three yellow chickens, clean them, chop them into pieces, and put them in the pot under cold water;

The second step is to put a few peppercorns, blanch the water, then remove them, drain the water, and knock the eggs in a bowl at the same time, stir and beat well;

The third step is to add oil to the pot, and when the oil is heated to 70%, put the blanched chicken in the egg mixture, wrap it in a layer of egg liquid, and put it in the oil pan;

The fourth step is to process all the chicken pieces in turn, and when they are fried to golden brown, they can be removed and the oil can be controlled;

In the fifth step, leave the bottom oil in the wok, add the minced green onion, ginger and garlic, stir-fry until fragrant, and then add sugar, soy sauce, cooking wine, sweet noodle sauce and salt;

Step 6, then put the chicken pieces in, stir-fry slightly for a while, add the chicken essence soup, put the ingredients, bay leaves and grass fruits, and bring the pot to a boil over high heat;

Step 7: Pour all the ingredients into the casserole with the soup, cover the lid, continue to cook, after boiling, turn to low heat, and slowly simmer until the chicken is crispy, and then enjoy.

Cooking tips: 1. To make yellow stewed chicken, you need to fry the chicken until it is colored, and then stew it again, 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, affecting the taste, you can do it with three yellow chickens, chicken legs, etc., the key is the preparation of the soup, the more you stew, the more fragrant, so the seasonings and so on need to be done.

2. Since I learned the practice of chicken, it is this yellow stewed chicken, my family will do it every two days, this yellow stewed chicken practice, quite authentic, the recipe has been shared with you in detail, to ensure that you will fall in love with it once you eat it, every time my family makes a big pot of yellow stewed chicken, every time you can disc, special fresh and delicious, you can also open a store after learning the method.

Yellow stewed chicken is a very distinctive home-cooked dish in Shandong, belongs to Shandong cuisine, is chicken with green peppers, potatoes, mushrooms and other ingredients, after stewing, the meat of the chicken is delicious and tender, and then with some favorite ingredients, the taste of eating is particularly fresh and fragrant, the first time to eat yellow stewed chicken, or when I was in college, there is a yellow stewed chicken shop at the school gate, since I ate once, I fell in love with the yellow stewed chicken, a yellow stewed chicken, a bowl of rice, in fact, the essence of the yellow stewed chicken lies in the soup, The rich and mellow soup is poured on top of the rice, so that each grain of rice is wrapped in a thick sauce, which is especially good for rice.