How to stew chicken deliciously, how to stew chicken deliciously

Everyone's taste is different, they like to eat salty, spicy, different, there is no best, only your favorite, that is the best. Today I am going to share a chicken stew method that I personally like, just for reference, I hope it will help you.

I prefer ** chicken, which is rich in content, and the chicken is more flavorful, and, most importantly, even if you can't eat it all at once, you can still keep it for noodles to eat, and it's delicious.

**The chicken is different, but it is the same, the first step, first cut the chicken into pieces, wash off the blood, put it in a pot under cold water, add ginger slices, green onions, cooking wine, salt and boil over high heat, and then take out the chicken and wash it for later use;

The second step is to heat the oil, add dried chilies, star anise, Sichuan pepper, green onions, ginger and garlic and stir-fry until fragrant, then remove the ingredients, leaving only the oil;

The third step, add the chicken pieces and stir-fry, add the bean paste according to personal taste, a little dark soy sauce to adjust the color, light soy sauce, then add water to cover the chicken, a little cooking wine, shallots, boil over high heat, then turn to low heat and simmer for 15 minutes, the fourth step, add side dishes, potato wedges, onions, continue to simmer for 20 minutes;

In the last step, add chicken essence, salt, sugar, pepper, a little light soy sauce and simmer for another 5 minutes. The above steps, I wrote according to my previous **, if you are interested, you can take a look.

Finally, there are many ways to stew chicken, the most important thing is to decide which is the best according to your own taste, **Chicken I personally think I like more, share it with you, I hope it will help you, thank you.

The delicious stew of chicken stew is as follows:1. Cut the whole chicken into small pieces, leave the chicken thighs, and make a few cuts.

2. Heat oil in a pot, add Sichuan pepper over low heat to stir incense, add an appropriate amount of green onion, ginger, garlic and red pepper and stir-fry until fragrant.

3. Pour in the chicken pieces, stir-fry until the chicken is white, cook an appropriate amount of dark soy sauce, and stir-fry over high heat.

4. Add an appropriate amount of hot water to a boil, add an appropriate amount of salt, simmer for two hours, open the lid, add minced green garlic, and remove from the pot.

The preparation of chicken stew with shiitake mushrooms is as follows:Ingredients: 1/2 chicken, 25g dried shiitake mushrooms, 1 carrot, 1 green pepper, 5g ginger, 2 cloves of garlic, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon cooking wine, a pinch of salt.

Steps: 1. Wash the chicken and chop it into small pieces.

2. Soak the mushrooms in warm water and rinse them out, cut the carrots and green peppers, slice the ginger, and peel off the skin of the garlic.

3. Heat oil in a pot, add ginger and garlic and stir-fry until fragrant, pour in chicken pieces, stir-fry over high heat.

4. Stir-fry until the chicken changes color, add light soy sauce, dark soy sauce and cooking wine and stir-fry until brown.

5. Pour in water, add shiitake mushrooms and carrots, bring to a boil over high heat, and simmer for 15-20 minutes on low heat.

6. Turn on high heat to reduce the juice.

7. Add green peppers, add salt, and stir-fry while reducing the juice until thick.

8. Finished products. <>

Ingredients: 1 stupid chicken, 100 grams of agaricus mushroom. Excipients: 1 piece of thick soup, appropriate amount of green onion and ginger, dried red pepper, a little peppercorns, and an appropriate amount of sweet potato vermicelli.

Steps: 1. 100 grams of agaricus mushrooms.

2. Soak agaricus mushrooms in warm water for 2 hours.

3. Soak soft and clean to remove the soil for later use.

4. Chop the whole chicken into pieces and clean it.

5. Cut the green onion and ginger into slices.

6. Cut the green onion and ginger into slices.

7. Put the chicken pieces in the stir-fry water.

8. Add green onions, ginger, dried chili peppers and peppercorns and stir-fry to taste.

9. Pour in an appropriate amount of soy sauce and stir-fry for coloring.

10. Add the rice wine and stir-fry a few times.

11. Finally, pour boiling water over the chicken pieces.

12. Put a piece of thick soup treasure on the pot after boiling.

13. Put the agaricus mushrooms together and stew them together, turn to low heat and simmer slowly for about an hour after boiling.

14. Soak the sweet potato vermicelli in advance to soften.

15. Put it in a pot and mix well with the chicken pieces.

16. The noodles absorb enough soup, so the noodles here are more delicious.

Chicken is a meat that we all love very much, both young and old. Chicken has a high nutritional value, and chicken can be made in many different ways, and it tastes very good. For example, stewed chicken with shiitake mushrooms and chicken nuggets with tofu are very famous.

So, how do you eat stewed chicken well? Let me introduce it to you.

Stewed chicken in general

Materials:

A chicken, green onion, ginger, a spoonful of cooking wine, a large seasoning, salt, jujubes, wolfberries, pumpkin.

Step 1

1. Deal with the purchased chicken first, disembowel it, remove the internal organs, and cut it into small pieces.

2. Boil some water, don't boil, just heat it, pour it into the basin with the chicken, remove the dirt on the surface of the chicken, and drain the water.

3. Marinate the chicken pieces with green onion and ginger and a spoonful of cooking wine to remove the fishiness.

4. Put the cold chicken pieces into the clay pot, pour in the water, and put a large flap over the chicken pieces (one is enough, if you are afraid of the taste of spices, you will take away the chicken itself.) Umami) boil over high heat, don't be afraid of trouble at this time, be sure to use a spoon to skim out the foam on the surface of the soup, and the chicken will taste better.

5. Turn to low heat and stew until the meat is cooked, the time has to take nearly two hours, if you use a pressure cooker, it will be faster, but the taste is not as delicious as the slow fire made by the casserole.

6. Put a little salt at the end, simmer for a while, and put the salt last, otherwise it will make the meat hard.

7. When I waited for the chicken to stew halfway, I added some jujubes and wolfberries, and finally when the chicken was almost ready, I suddenly remembered that there was a steamed pumpkin in the pot over there, so I had an idea, cut off a few pieces of the pumpkin that had been steamed, and threw it into the chicken soup and stewed for a few minutes.

The delicious recipe for stewed chicken is as follows:Ingredients: 1 potato, 4 chicken thighs, 1 green onion, 1 ginger, 1 tablespoon Sichuan pepper, 3 star anise, 3 tablespoons oil, 1 tablespoon salt.

1. Wash the chicken thighs and chop them into small pieces for later use.

2. Green onion, ginger, star anise, Sichuan pepper for aside.

3. Heat the pan with cold oil, add Sen Mo Meng green onion code Zhao ginger, Sichuan pepper, star anise and stir-fry until fragrant, add chicken thighs quickly, pour in cooking wine and soy sauce and stir-fry evenly.

4. Add the water that has not covered the chicken and bring to a boil, turn to low heat and simmer for half an hour.

5. Add the potato wedges, sprinkle with an appropriate amount of salt, and simmer for 20 minutes. Collect the soup over high heat.

Ingredients: chicken, shallots and ginger.

A few slices of American ginseng.

Black fungus (soaked).

How can the chicken be stewed and delicious in hail, this is one of them, and the other is that it must be nutritious.

Blanch the chicken in hot water. Add half a pot of water to the pot (it is better to be able to drown the chicken), add green onions and ginger, and it is best to put a few slices of American ginseng and cook on high heat for 15 minutes, and then switch to low heat and cook for half an hour. This is by adding soaked black fungus to the chicken broth and adding salt.

Cook for another 5 minutes.

If it's a chicken thigh.

First, cut the thick leg meat with a knife, and submerge it with salt for a while (10 minutes, basically). Place the chicken thighs flat in a bowl, sprinkle minced garlic, minced red pepper, chicken essence, and a little soy sauce (to enhance flavor) and steam in a steamer over high heat for 20 minutes. Compared to fried ones, it is light and nutritious.

Shiitake stewed chicken soup with mushrooms is a recipe for 1:

Ingredients: 1 hen, 50 grams of dried shiitake mushrooms, 10 grams of dried shrimp, 15 grams of salt, 25 grams of green onions, 25 grams of ginger, 15 grams of cooking wine.

Method: 1. Wash the slaughtered hens.

2. Soak the dried shiitake mushrooms in warm water, then wash and cut off the roots, and the large shiitake mushrooms can be cut into two slices.

3. Wash the green onion and ginger, then pat loose.

4. Fill the casserole with water, put the whole chicken into the casserole, and skim off the foam after the heat boils.

5. Add green onions, ginger, cooking wine, sea rice and mushrooms and simmer together for 2 3 hours.

6. Put it in the soup bowl and add an appropriate amount of salt according to personal taste.

Method 2 of stewed chicken soup with mushrooms:

Ingredients: 1 old chicken, 6 dried shiitake mushrooms, appropriate amount of ginger, 5 red dates, appropriate amount of salt.

Method: 1. Cut the ginger into thick slices, soak the mushrooms in hot water first, and cut the chicken into large pieces.

2. Put the ginger slices into a casserole and boil them first (so that the chicken will not stick to the pot).

3. After the water boils, put the washed mushrooms and chicken into the pot and cook together.

4. Boil the chicken over high heat first, then slowly cook over low heat.

5. Boil for about 2 hours on low heat. Then add salt to taste and serve.

Tip: This soup can also be boiled directly on the stove over low heat, but the ingredients should still be added after the water is boiled, and the soup will not be muddy over low heat. Do not add salt to the chicken broth before it is cooked, so that the chicken is tender and the soup is fresh.