How to cook chicken in the middle and it will be delicious? How to cook a chicken to be delicious Ho

If salt is added to the stewed chicken, it will directly affect the taste, characteristics and nutrient preservation of the chicken and chicken soup. This is because if salt is put first when stewing, so that the chicken is soaked in brine and salty soup, the chicken tissue shrinks and tightens significantly, affecting the dissolution of nutrients into the soup, hindering the concentration and quality of the soup, making the stewed chicken hard and old, and the soup has no fragrance. Therefore, the correct way to put salt when stewing chicken is to cool down the stewed chicken soup to 80 to 90 degrees Celsius, and then add an appropriate amount of salt, so that the chicken soup and meat taste the best.

Stewed chicken with mushrooms Ingredients: 2 local chicken thighs, 6 dried shiitake mushrooms Accessories: 12 red dates, 2 slices of ginger Seasoning:

1 tbsp wine, 1 tsp salt Directions: 1Chop small pieces of chicken thighs, blanch them to remove blood and rinse them off; 2.

Soak the mushrooms until soft, remove the stems, and soak the red dates until soft. Place all ingredients in a saucepan, drizzle with 1 tablespoon of wine and add 6 cups of boiling water. Add 2 and a half cups of water to the outer pot, cover and steam for 40 minutes; 3.

Add salt to taste before cooking, mix well and serve. Tips: 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 cloudy on 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.

Chicken stew with shiitake mushrooms Ingredients (4 servings).

Traditional Chinese medicine: 20g of golden needle cabbage, 1 slice of ginger (cut into thin strips).

1 chicken (1000g), 2 tablespoons soy sauce, 8 dried shiitake mushrooms (small).

1 bamboo shoot, 1 green onion (cut into sections), soak in juice and 4 cups of water.

Appropriate amount of water-soluble starch.

Method: 1 Peel the chicken, wash it, remove the water, coat the chicken with soy sauce with a brush, and fry the chicken in oil until brown-red.

2 Wash the enoki cabbage, soak it in water, remove the hard part when it becomes soft, and leave the juice for later use.

3 Soak the fungus in water, remove the roots, wash and set aside.

4 Wash the dried shiitake mushrooms, soak them in 3 cups of water, soften them and remove them, and set aside the mushroom juice.

5 Cut the bamboo shoots into thin slices.

6 Stir-fried shallots After the ginger is fragrant, add bamboo shoots, shiitake mushrooms, mushroom juice, enoki mushroom juice, water, wine, soy sauce, sugar, and chicken, and cook for about 20 to 30 minutes until the chicken is cooked.

7 Add the goldenrod, cook for a while, and mix the juice with starch to form a paste.

Deer antler stewed chicken Ingredients: 3 grams of deer antler velvet, 1 hen (about 1000 grams).

Method: Slaughter the hen and remove the hair and internal organs (cut into pieces), put the antler velvet into a stew pot, boil over a fire, and then simmer for 3 hours until the chicken is cooked and eaten.

Medicinal value: Main**aplastic anemia spleen and kidney yang deficiency type: palpitations, dizziness, dull complexion, self-sweating, chills and cold limbs, impotence of spermatozoa, irregular menstruation, pale red tongue, thin white moss, thin pulse.

Ingredients: Chicken nuggets, ginger, salt, shiitake mushrooms, cooking wine, rock sugar, cooking oil, shallots, bay leaves, star anise, light soy sauce, green chili.

1. Prepare an appropriate amount of chicken nuggets, you can prepare whole chickens to chop into chicken nuggets, or you can prepare a few chicken thighs to chop into chicken nuggets, but it is best not to use only chicken breasts. Then prepare a piece of ginger, a shallot, a green chili, 15 20 shiitake mushrooms, 10 rock sugar, two bay leaves, three 8 jiao, and continue to prepare an appropriate amount of edible salt, edible oil, and light soy sauce.

2. First put the chicken pieces we prepared into clean water and soak them first, the soaking time is about 10 minutes, clean them after soaking, pour out the water after cleaning, and then cut a little ginger slices and put them in the chicken pieces, add an appropriate amount of edible salt, continue to wash them with warm water, pour out the water after cleaning, and then pour in the appropriate amount of warm water, first grab and wash it, and then put it aside to soak for later use.

3. Rinse the prepared shiitake mushrooms first, then cut off the roots, and then cut them into small pieces, which can be cut into larger pieces or smaller ones, depending on personal preference. After cutting the mushroom into small pieces, let's put it on a small plate.

4. Take out the wok, boil half a pot of boiling water, then put the chicken pieces in, then add an appropriate amount of cooking wine, and blanch it for 5 minutes. After the chicken pieces are blanched, let's use a colander to control the water and put it in a bowl for later use, and then continue to boil the oil. Add oil to the pan and add the rock sugar, then stir-fry quickly to melt the rock sugar.

5. After the sugar is fried, put the chicken pieces into the pot and stir quickly, so that the chicken pieces are evenly coated with a layer of sugar, then add the shallots and ginger, and then put the prepared bay leaves and star anise into it and stir-fry evenly, and wait until the fragrance of the ingredients is fried, let's add an appropriate amount of light soy sauce, edible salt and cooking wine to it, and then stir-fry over high heat for two minutes.

6. After two minutes, add an appropriate amount of water, the water is just over the chicken pieces, stir-fry them evenly, then cover the pot and simmer for two minutes, add the mushrooms and continue to simmer for three minutes after the time is up, and finally sprinkle in the small pieces of green peppers cut in advance and fry until they are broken, and they can be put out of the pot and put on the plate, and a particularly delicious mushroom chicken nuggets are done.

Method 1: Braised chicken gizzards.

Braised chicken gizzard is a home-cooked dish with a delicious taste and a crispy mouthfeel. The production process is simple, and the ingredients you need are easy to buy. Here's how to make it.

Ingredients: 500g chicken gizzard; 3 slices of ginger; 2 green onions; 1 tablespoon cooking wine; 2 scoops light soy sauce; 1 scoop dark soy sauce; Rock sugar to taste; Appropriate amount of chicken essence; Appropriate amount of water.

Steps: 1. Clean the chicken gizzard and cut it into chunks for later use.

2. Heat the pan with cold oil, add ginger slices and green onions and stir-fry until fragrant.

3. Add the chicken gizzard and stir-fry until the surface changes color.

4. Add cooking wine, light soy sauce, dark soy sauce, rock sugar, chicken essence and an appropriate amount of water, bring to a boil and turn to low heat and simmer.

5. Simmer for about 30 minutes until the chicken gizzards are flavored and the soup is thick.

Method 2: Spicy chicken gizzards.

Spicy chicken gizzard is a spicy and delicious snack that goes well as a snack or a late-night snack. Here's how to make it.

Ingredients: 500g chicken gizzard; ginger to taste; Appropriate amount of green onion; Dried chili peppers to taste; Peppercorns to taste; 1 tablespoon cooking wine; light soy sauce 2; salt to taste; Appropriate amount of chicken essence; Vegetable oil to taste.

Steps: 1. Clean the chicken gizzard and cut it into chunks for later use.

2. Cut the ginger and green onion into minced pieces, and cut the dried chili pepper into segments for later use.

3. Heat the pan with cold oil, add ginger, chopped green onion and dried chili pepper and stir-fry until fragrant.

4. Add the chicken gizzard and stir-fry until the surface changes color.

5. Add cooking wine, light soy sauce, salt, chicken essence and an appropriate amount of water, bring to a boil and turn to low heat and simmer.

6.Simmer for about 15 minutes, grind the peppercorns into powder, sprinkle them on the chicken gizzards, then add an appropriate amount of vegetable oil, and stir-fry evenly.

7. Cook until the soup is thick and the chicken gizzard is flavorful, and then it can be eaten out of the pot.

1. Remove the fishy smell from the chicken. Boil half a pot of water in a pot. When the water in the pot is boiling, put the chicken pieces in the water and blanch for about 3 minutes. Try to blanch all the foam in the chicken, so that the chicken does not smell.

2. Rinse. Once the foam is blanched, it needs to be rinsed several times with water to allow the foam to leave the chicken. Find a larger basin to remove the chicken from the pot and reuse water to clean the chicken. Seeing that there is very little foam, you can control the drying.

3. Pour cooking oil into the pot. Brush the pot clean, otherwise there will be other smells. Don't pour too much oil, just a small pot with the bottom of it. Too much oil will be very greasy, too little, and it will not be fragrant.

4. Stir-fry the chicken. After the oil boils. You will be able to put the dry muscle mass into the pot.

At this time, the oil will splash out, so we need to pay attention to the repeated stir-fried chicken pieces, and pour a small amount of soy sauce to see that the chicken turns slightly yellow, and the meat aroma comes out. That's good.

5. Add water. After the chicken is sautéed, add water. A little less water than the chicken is fine. If it's chicken that doesn't want to be rotten, you need more than half a pot of water. Add an appropriate amount of salt, garlic cloves, and the ingredients can be covered and cooked.

6. Stew chicken. Because the amount of water is different. So the moment is not fixed.

We have to be able to listen to the sound, to the sound that is going to be dry, that there is no water, and this is the right time. If you can't listen to the sound, you can only open the lid and see how much water there is. When the water is running out, stir-fry a few times to help the chicken collect the soup.

This is the end of Ganzhi's chicken.