Chicken stewed soybeans home practice, how to cook home cooked stewed chicken

Half a chicken with seven or eight slices of ginger.

Soybeans 200 grams.

Starch 1 scoop.

2 tablespoons of soy sauce.

A pinch of salt and 2 tablespoons of cooking wine.

Pork belly Three or five slices.

The preparation of chicken stewed soybeans.

Chop the chicken into small pieces and put a little cooking wine to remove the smell.

Cut a few pieces of pork belly and set aside.

Stir-fry the ginger in hot oil in a hot pan.

Add the chicken and stir-fry together. Until the chicken is browned.

Put the fried chicken in a casserole, add the washed soybeans and add a little dried chili. Bring to a boil over high heat. Add a little water and don't stick to the pan. Cook for about 10 minutes.

Add a little starch and water to soy sauce, mix well, and put it in the pot little by little. I cannot pour it in at once and prevent a fryer. Stir well and simmer for 5 minutes to remove from the pan.

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1. Chop the chicken as small as possible.

2. Cooking wine can also be added without it, and I always feel that cooking wine is fishy.

Soybean stewed chicken soup is a dish made from ingredients such as chicken, which is made by simmering the ingredients. Soybean stewed chicken can be used with both plant and animal proteins, doubling the effect of supplementing protein and improving immunity.

Half a chicken, soybeans, carrots. Ingredients: ginger, Sichuan peppercorns. Ingredients, bay leaves for later use.

Soak the soybeans and wash. Wash the carrots and cut into cubes. Cut the chicken into small pieces.

Blanch and set aside. Add plenty of water to the soup pot and bring the chicken, carrots, soybeans and ingredients to a boil over high heat. Skim off the foam on the surface.

Turn to low heat and cook for more than 30 minutes until the soybeans are soft and rotten, add an appropriate amount of salt. Tips Blanch the chicken, after boiling the water, skim off the foam on the surface, and the soup will be clearer.

Ingredients: half a chicken, 200g dried shiitake mushrooms, 2 shallots, 4 slices of ginger, 5 garlic heads, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of chicken essence, appropriate amount of cornstarch.

Note: 1. Before cooking, cut the chickens into pieces in advance and soak the mushrooms 2 hours in advance.

2. Salt can be put at the beginning, or you can put it before the pot, I like to eat a slightly heavier taste of this dish, so put the salt at the beginning, and the ingredients will be more flavorful.

Step 1: Heat the pot and add an appropriate amount of oil, add green onions, ginger and garlic and stir-fry to bring out the fragrance (leave an appropriate amount of green onions in the front section of the shallots without adding them for the chopped green onions to be decorated at the end).

2. Put in the chicken pieces that have been washed and drained from the blood, and add an appropriate amount of salt.

3. Pour in cooking wine to remove the smell.

4. Pour in the dark soy sauce to mix the color.

5. After all the chicken pieces have changed color, pour in boiling water, about two-thirds of the chicken pieces.

6. Add soaked and drained shiitake mushrooms.

7. Bring to a boil on high heat until the water boils, turn to low heat and simmer, cover and simmer for 10 minutes, then turn to high heat to reduce the juice. Finally, add a little MSG or chicken bouillon.

8. Remove from the pot and sprinkle with chopped green onions.

The homely recipe for stewing chicks is as follows:

Ingredients: half a local chicken, 1 bowl of soaked mushrooms, 1 handful of sweet potato vermicelli, 3 green garlic, half a green onion, 1 piece of ginger, 2 star anise, 1 sand kernel, 1 pinch of Sichuan pepper, 2 bay leaves, 2 dried red peppers, a little oil, a little cooking wine, an appropriate amount of salt, an appropriate amount of soy sauce, and an appropriate amount of water.

Steps: 1. Chop the local chicken into small pieces, one and a half at will, my family does not like to eat meat, half is enough; Sweet potato vermicelli does not need to be soaked in water, and the amount is arbitrary; Spices are also prepared.

2. Soak the dried mushrooms in cold water in advance to squeeze out the water; This is a bowl of mushrooms from Inner Mongolia, I also ate it for the first time, and the taste is crisp and tender; It can also be replaced with dried mushrooms such as tea tree mushrooms.

3. Pour a little oil into the wok, put the spices into the pan and pull a few times to get the fragrance; Pour the chicken pieces into the pot, because the oil is less, so turn to low heat and stir-fry, wait for the chicken skin to shrink out a little oil, then pour cooking wine, soy sauce, light soy sauce, salt to remove the fishy color and seasoning.

4. Add an appropriate amount of hot water, pour the dried mushrooms into the soup after boiling over high heat, turn to low heat, cover and simmer.

5. When the meat is rotten and the soup is fresh, cut the sweet potato vermicelli into about 20 cm long segments, directly into the soup, no need to soak in water, submerge all the vermicelli in the soup, cover the lid, and simmer over low heat for 15 minutes.

6. The vermicelli has absorbed enough broth, soft and flavorful, put the green garlic into the soup and stir a few times to change color, then turn off the heat; Serve the pot to the table.

7. The mushrooms and vermicelli that have absorbed enough chicken soup are fragrant and really fragrant.

How to cook chicken:Ingredients: 1400 grams of chicken.

Excipients: 2 tablespoons oil, a pinch of bay leaves, 15 grams of green onions, 10 grams of ginger, appropriate amount of salt, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons cooking wine, a little star anise, a little chili.

Steps: 1. Remove the internal organs of the chicken and wash them.

2. Chop into large pieces.

3. Prepare the ingredients.

4. Put oil in the pot and boil until it is 50% hot, add the seasoning and stir-fry until fragrant.

5. Add the chicken pieces and stir-fry for a while.

6. The meat pieces change color, stir-fry to dry the water and pour in the light soy sauce.

7. Pour in the dark soy sauce.

8. Add water to cover the chicken.

9. Pour in the cooking wine.

10. Add salt to taste, bring to a boil over high heat, turn to medium heat and simmer for about 40 minutes.

11. After the meat is cooked, the thick soup can be collected.