How to make braised chicken, how to stew stewed chicken

If you buy white striped chicken, it's best to buy some "stewed chicken stock" from the supermarket, which has a few small bags in it.

1. Cut the chicken into square pieces;

2. Marinate with cooking wine, salt, green onions, soy sauce and ginger slices for 15 minutes (boil half a pot of water while marinating the meat);

3. Put it in a wok and stir-fry, and after a few minutes of stir-frying, you can pour the meat into the boiling water;

4. Add a few more garlic cloves and put the "stewed chicken" into the pot;

5. Simmer over low heat for 60-90 minutes, not too little water, otherwise there will be no soup at the end of the stew (I did it the first time).

600g chicken minced 5g sliced ginger 1200 water 1200 seasoning salt 1 1 2 tsp Shaoxing wine 4 tbsp.

Method 1Put the chicken pieces in boiling water and blanch them to remove the blood and set aside.

2.Add the chicken pieces, ginger, green onions, and seasonings. After boiling, put cooking wine and add a little vinegar to remove the smell and promote the development of calcium. Simmer over low heat for 2 hours, add salt to taste when out of the pan.

Chicken, red dates, wolfberries, green onions, ginger slices, salt, mushrooms to taste.

Production process. 1. Cut the whole chicken into pieces, clean it and set aside;

2. Wash the mushrooms and soak them softly, wash the wolfberries, and peel the longan for later use;

4. Cut the green onion into sections and slice the ginger for later use;

5. Put the chicken pieces into cold water and boil, skim off the foam;

6. Put the green onion, ginger, shiitake mushroom, wolfberry and longan into the pot, bring to a boil over high heat, and simmer for an hour;

7. Wash the rape and put it in a pot, boil, add an appropriate amount of salt, and sprinkle the chopped coriander before leaving the pot.

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

Steps: 1. Deal with the purchased chicken first, disembowel, remove the internal organs, and chop 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 nuggets into the clay pot, pour in water, do not pass the chicken nuggets, put a large flap (one is enough, too afraid of the taste of spices to take away the umami of the chicken itself) and boil over high heat, at this time don't be afraid of trouble, be sure to use a spoon to skim out the foam on the surface of the soup, the taste of the chicken will be 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, wolfberries, and a disemboweling tender hen (about 500 grams). 50 grams of mountain mushrooms and 25 grams of garlic. 75 grams of lard, 10 grams of green onions, 10 grams of ginger, 3 grams of salt, 10 grams of cooking wine, 750 grams of fresh soup. <>

Method: After the disemboweling tender chicken is washed, the bones are chopped into pieces about centimeters large. Remove the roots and feet of mountain mushrooms, wash them, make them smaller, and float them with water. Wash the ginger and pat it: wash the green onion and garlic.

Put the wok on the high heat, heat the lard, add the chicken pieces and green onions. Stir-fry the ginger until fragrant, add fresh soup and garlic to a boil, scoop into a casserole, and simmer over low heat for about 40 minutes. Put the wok on a high fire and heat a little lard (about 150).

Drain the mushrooms and stir-fry them in a pot for about 3 minutes, pour them into a casserole, add refined salt, and simmer for about 20 minutes until the chicken pieces are hot, scoop them out and put them in a soup bowl.

Blanch the chicken pieces under cold water, add green onion and ginger, remove and wash, put it in a saucepan, add ginger slices, wolfberries, and water that has not been covered with chicken, bring to a boil over high heat, turn to low heat and simmer for 50 minutes.

1. Raw materials for stewed broiler: 1 broiler, green onion, ginger, coriander, star anise, sprinkling, chicken essence, and salt. Steps:

1. After the broiler is killed and cleaned, cut into small pieces, put it in boiling water to blanch the blood, and then scoop the chicken pieces into the casserole. 2. Add star anise, green onions, ginger slices and enough water to bring to a boil over high heat, add cooking wine, chicken essence and salt and simmer over low heat for 30 minutes. 3. Simmer until the meat is rotten, then sprinkle some coriander segments.

2. Raw materials for stewed local rooster: 1 local rooster, red dates, green onions, ginger slices, peppercorns, star anise, coriander, and salt. Steps:

1. After the rooster is killed, washed and chopped into chicken pieces, put it in boiling water to blanch the blood foam, and then put it into the pressure cooker (it can also be used in a casserole or ordinary pot, but the stewing time should be appropriately extended). 2. Put the green onions, ginger slices, peppercorns, star anise and washed red dates into the pressure cooker, add boiling water and flush with the chicken pieces, press for 25 minutes and sprinkle in the coriander segments.

3. Raw materials for stewed tender hens: 1 tender hen is about 1 kg, 6 grams of salt, 3 grams of monosodium glutamate, 15 grams of shiitake mushrooms, 2 grams of ginger slices, and 20 grams of Shao wine. Steps:

1. After the tender hen is killed, cut it open from the back, take out the internal organs, chop off the tips of the claws, wash it and then put it in boiling water to remove the blood. 2. Take out the tender hen, put the chicken head to the side, bend the chicken feet to the inside, put the belly up in the casserole, and put the mushrooms into the casserole. 3. Add salt, monosodium glutamate, a little Shao wine and 500 grams of water, cover the pot tightly and bring to a boil over high heat, and then simmer over low heat until the tender hen meat is rotten.

Chicken gizzard accessories: green onion, ginger, garlic. Spices: Sichuan pepper, spices, cinnamon. Seasoning: salt, soup, cooking wine, cooking oil.

1. Wash the chicken gizzards, remove the old skin and set aside.

2. Cut the green onion into sections, slice the ginger and set aside the whole garlic.

3. Wrap the spices in gauze to make a spice bag for later use.

4. Make oil in the pot, and when it is hot, add green onions, ginger and garlic and stir-fry until fragrant.

5. Add water, add the soup, the fragrant ant blind stove material package, green onions, ginger and garlic and bring to a boil.

6. Add cooking wine and chicken gizzards and simmer for about 30 minutes.

7. Add salt to taste and continue to simmer until the chicken gizzards are soft and flavorful.

Chicken gizzards, autumn fungus, dried slippery mushrooms, dried bamboo shoots, a little oil, green onions, ginger, soy sauce.

Method. 1.The chicken gizzards in the supermarket are all processed, come back and check it, wash it and scald it with boiling water.

2.Soak the autumn fungus and dried mushrooms in warm water for about 2 hours, boil the dried bamboo shoots over high heat and turn off the heat until cooling, then change the water and soak for about half a day, change the water many times on the way to remove the sour taste, and dry it by hand before use.

3.Blanch with boiling water and slice.

4.Wok on the hot heat, put in a little oil, boil until eighty percent hot, add green onions, ginger to stir out the fragrance, put in the chicken gizzards, Sanzhen turn over twice, add an appropriate amount of soy sauce, you can go out of the wok into the electric pressure cooker and heat for another 20 minutes.

300 grams of chicken gizzards, 20 grams of ginseng slices, 20 grams of salt, appropriate amount of ginger, 2 slices.

1.Ingredients: Chicken gizzard, American ginseng, pure divine purified water, ginger slices.

2.Wash in a stew pot and fill with purified water (about 3 bowls for 3 people).

3.Wash the gizzards with salt starch, put them in a stew pot, and cover them inside and outside.

4.Steam in a steamer for 1 hour.

5.After steaming in a steamer for 1 hour, sprinkle some salt to taste.

500 grams of chicken gizzards, 70 grams of green onion and ginger, 15 grams of vegetable oil, 15 grams of cooking wine, 10 grams of Sichuan pepper, 5 grams of pepper, 3 grams of refined salt, 1 gram of monosodium glutamate.

Preparation method (1) Wash the chicken gizzards, put them in boiling water, remove them and wash them to control the water; Slice green onion and ginger.

2) Heat the oil, fry the chives, ginger slices and peppercorns, cook in cooking wine, add 300 grams of boiling water, add the chicken gizzards, refined salt, monosodium glutamate and pepper, after boiling, turn to low heat and cook slowly, wait for the chicken gizzards to cook, remove the slices and put them on a plate.

Fresh chicken gizzards, radish, tangerine peel, ginger, put in a casserole, simmer over a slight heat until cooked, and take it with soup and residue, ** chronic hepatitis.

Fried rice with chicken gizzard curry.

Soak the chicken gizzard in water and thaw, cut into thin slices, and cut the onion for later use.

1。When the oil is boiled, put in the shallots and stir-fry, all dipped in oil and then put the curry powder, when the curry powder fragrance comes out, immediately put in the chicken gizzard, be sure to cut it thinly or not cooked.

2。Stir-fry, add salt, monosodium glutamate.

3。After the chicken gizzard is cooked, add the rice (I used leftovers to dress up, hee-hee). Stir-fry.

Ingredients. Big to taste.

Dried shiitake mushrooms to taste.

Green peppers to taste. Accessories.

Green onions to taste. Ginger to taste.

Garlic to taste. Star anise to taste.

Sichuan peppercorns to taste. Dried chili peppers to taste.

Fennel stalks to taste.

Thirteen spices to taste.

Goji berries to taste.

Appropriate amount of tangerine peel. Ginkgo seeds to taste.

Nutmeg to taste. Peanut oil to taste.

Cooking wine to tease and eliminate an appropriate amount.

Light soy sauce to taste. Vinegar to taste.

Salt to taste. Sugar to taste.

Water to taste. Steps.

1. Rinse all the seasonings and put them in the seasoning box for preparation.

2. Peel off the skin of green onion, ginger and garlic, clean and cut them into green onion segments and ginger slices, and wash and set aside fennel stalks and dried red peppers.

3. Remove the stems and seeds of the green peppers, wash them and cut them into hob pieces, and prepare them.

4. Dry shiitake mushrooms are cleaned and impurities are controlled to dry and set aside.

5. Half a large rooster is cleaned and cut into large pieces, and then soaked in water to remove the blood and control the moisture for later use.

6. Add an appropriate amount of peanut oil to the hot mountain knowledge pot, stir-fry the green onion, ginger and garlic until fragrant, pour in the chicken pieces and stir-fry evenly until the water in the chicken is dry, then add an appropriate amount of vinegar, cooking wine, light soy sauce, sugar, and white pepper to continue to stir-fry evenly.

7. Add an appropriate amount of water, add fennel stalks, dried red peppers, seasoning boxes and dried shiitake mushrooms, cover the pot, boil over high heat, turn to low heat and simmer.

8. Simmer for about 1 hour, then add an appropriate amount of salt to taste, if the soup is too much, you can change to medium heat to reduce the juice.

9. When there is still a little soup, put in the green pepper pieces and stir-fry a few times to make it break off.

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 delicious stew of stewed chicken is as follows:Ingredients: 1 chicken, 3 green onions, 4 slices of ginger, appropriate amount of salt, appropriate amount of water, 1 coriander.

Steps: 1. Wash the chicken first.

2. Chop into pieces.

3. Wash the green onion, ginger and coriander and prepare.

4. Cut the green onion into segments, slice the ginger, and cut the coriander into segments of about two centimeters.

5. Put water foam in the pot over the chicken, boil for about 3 minutes and turn off the heat, which is to cook out the dirt and fat in the chicken's body (the fat is not healthy and has no nutrition).

6. Wash the chicken pieces, fill the pot with water, put in the green onions, ginger slices and salt, turn to low heat and simmer for 1 1 and a half hours after boiling over high heat (salt is put according to personal taste, because the stewed chicken soup is for nutrition, it is not recommended to put more, I added 3g, and the time is adjusted according to the stew).

7. Add coriander and cook for about two minutes before removing from the pot and turn off the heat before serving (the white and fragrant chicken soup is floating all over the kitchen).

8. Ready to eat.

The preparation of the stewed chicken is as follows:Ingredients: Half a Beijing oil chicken.

Excipients: 5 dried chili peppers; Appropriate amount of astragalus; Appropriate amount of white peppercorns; Appropriate amount of wolfberry; 5 red dates; Salt 1 3;1 tablespoon cooking wine; 2 bay leaves; Sichuan peppercorns to taste.

1.Prepare the Peking fried chicken, according to your needs, whole chicken or chop the chicken into pieces.

2.In a pot under cold water, add cooking wine, blanch the chicken, remove impurities, and remove it.

3.Remove from another pot and add the chicken. Add the green onion, ginger and garlic.

4.Other seasoning packets (dried chili, astragalus, white peppercorns, Sichuan peppercorns, bay leaves) are added.

5.Simmer over medium-low heat for about 2 to 3 hours, add salt, red dates, wolfberries, etc. about 15 minutes before cooking, and you can get out of the pot.

Preparation of ingredients: 1 Hakka free-range chicken (about 2 3 catties); Angelica, astragalus, and red dates are all in moderation; The ingredients only need the right amount of salt and ginger. When the ingredients are ready, let's share the detailed cooking steps below.

Slaughter and clean the chicken feathers, then cut open the back of the chicken and take out the chicken internal organs to clean them, and use salt to smear the whole body of the chicken, both inside and outside; Then wrap the plastic wrap and refrigerate for 2-4 hours for marinating.

After the chicken is almost refrigerated and marinated, you can clean the angelica, astragalus, and red dates (it is better to remove the core of the red dates); Wash and slice the ginger and set aside!

Then take out the chicken, stuff these washed Chinese medicine tonics into the belly of the chicken, the abdomen is up and the head of the chicken is coiled, you can remove the tip of the chicken feet, and fold the chicken feet back and insert them inside.

Then you can put the chicken in the stew pot, cover the stew pot, put it in the steamer, simmer on high heat for about 20 minutes, and then turn to low heat and simmer for 2 hours.

Cooking Private Cheats:

An important step is to refrigerate and marinate the chicken for 2 to 4 hours after it has been processed, so that the chicken broth is easier to absorb and the chicken is softer.

Stuff angelica, astragalus, and red dates into the belly of the chicken, so that the ingredients of traditional Chinese medicine can penetrate into the chicken more effectively, and the soup will taste better.

The importance of stewed chicken is to maintain the original flavor of the chicken, so there is no need to add other accessories, and if it is marinated with salt, the soup will be delicious enough.