How do you stew chicken, how do you make stewed chicken?

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.

Chicken broth stewed in a large pot.

Ingredients. Ingredients: 1 (3 catties), 5 old chickens, 1 small handful, 1 handful of Yuzhu, 1 red date, 1 cinnamon, a few bay leaves, 2 tangerine peels, 1 green onion, 1 ginger, 3 tablespoons of cooking wine, appropriate amount of oil, salt, a pot of water.

1. Handle a live chicken, cut it into small pieces, wash all materials with water and set aside;

2. Stir-fry the ginger slices with a little oil in a wok, pour the chicken and turn it evenly, pour in cooking wine and stir-fry a few times;

3. Pour in an appropriate amount of hot boiling water, pour all the ingredients into the pot and boil for more than 1 hour, add salt to taste;

Home-cooked recipe recipe recipe good bean food network.

Here's a simple one.

Stir-fry the chicken for a while, fry until the oil comes down, add the green onion and ginger, and put the soup to stew. It's super delicious to stew until there is almost no soup or dry.

Recently, I learned a new trick: a chicken leg, a can of beer, a little dark soy sauce, an appropriate amount of sugar, simmer together for 30 minutes, note: dark soy sauce, white sugar should not be too much, taste while cooking, do not put water or salt. It's delicious.

Chinese cooking is not only skilled, but also has a tradition of paying attention to the beauty of dishes, paying attention to the harmony of color, aroma, taste, shape and utensils of food. The expression of the aesthetics of the dish is multifaceted.

It is better to simmer after freezing.

Homemade chicken stew.

Ingredients: 700g chicken

Excipients: soy sauce, salt, sugar, monosodium glutamate, green onion, ginger, Sichuan pepper, seasoning, edible oil.

Steps: 1. Cut the chicken into pieces, blanch in water for 5 minutes, and then drain the water of the blanched chicken.

2. Heat cooking oil in a pot, then add green onion and ginger, Sichuan pepper ingredients, and boil the pot.

3. Then add the chicken to stir-fry, then add soy sauce and sugar seasoning, add water to the pot, simmer for 40 minutes, and then add salt and chicken essence to taste.

Home-cooked stewed chicken is a very common home-cooked dish, it is nutritious, and it is suitable for many people, and the delicious taste can increase the appetite. The nutritional value of chicken also includes more unsaturated fatty acids - oleic acid (but unsaturated fatty acids) and linoleic acid (polyunsaturated fatty acids), which can reduce LDL cholesterol, which is not good for human health. Chicken has a nourishing effect, and at the same time, it can also regulate the effect of replenishing deficiency and enhance the body's immunity and resistance.

Among them, the protein content is high, and the digestibility is high, in the meat, it can be said that it is one of the meat with the highest protein, it is a high-protein and low-fat food, and it is easy to be absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body.

I generally like to make chicken stewed mushrooms, first chop the chicken into pieces, and then blanch it with water (put it in when the water is boiling, and take it out in 1 minute), the chicken is tight, the water is dry and then stir-fried with hot oil, fry until the skin becomes golden brown, add soy sauce, stir-fry again, add pepper, add cooking wine, fry a few times so that the color of soy sauce sticks to the chicken pieces, and then add water, cold water can, simmer over low heat, and then put ginger slices and green onions, two cloves of garlic flattened with a knife, put potato pieces, mushrooms, (generally I use hazel mushrooms, the taste is better, there are no hazel mushrooms.) , Anything else is fine, the dried mushrooms in the supermarket should be soaked in water for a few hours before cooking, and they should be washed several times), cover the pot, and add vermicelli when the potatoes are almost ripe (the vermicelli sucks soup, and it is easy to stick to the pot, so be careful), and wait for the vermicelli to be cooked, hehe, authentic Northeast flavor, if you like to eat spicy, you can add two dried chili peppers in the soup, it is delicious.

The chicken soup should be stewed on land and the fragrance is good to keep in mind 4 tips, the chicken is smooth and tender, and the soup is fresh and delicious.

Trick 1, the choice of chicken breeds: as long as it is stewed chicken soup, it is recommended to choose hens that have been bred for about a year, and it is better to raise free-range chickens. It is not recommended to use old hens, the meat and old meat firewood are difficult to stew, so they can only drink soup; The tender chicken is too tender, and it is easy to disperse after a long stew, which is more suitable for stewing, boiling, stir-frying, steaming and other methods.

Tip 2, it is recommended to stew in a casserole: Although there are stew soup containers such as aluminum and enamel, it is still recommended to use a casserole to stew the soup, which has more uniform heat retention and heating, the aroma of chicken soup is not easy to float out, and the soup has a stronger taste.

Tip 3, chicken cold water pot: When stewing broth, if you don't need to blanch it, you should use it in a cold water pot, so that the chicken can boil with the water temperature, and the first blood foam and impurities can be discharged along the water.

Tip 4, salt should be put last: stewed chicken soup does not need too much seasoning seasoning, generally only salt is enough, and salt should be added when the heat is turned off and the pot is started, because after the salt is boiled for a long time, it will react with the meat, so that the protein contained in the meat is locked and difficult to release, and finally the chicken soup tastes light, and there is no chicken umami.

Shredded chicken Ingredients:

Half a chicken, a cucumber (can be saved), an appropriate amount of minced ginger, an appropriate amount of minced garlic, an appropriate amount of minced green onion, salt, light soy sauce, oyster sauce, vinegar.

Production method: 1. Add water to the pot, put ginger slices and cooking wine, put the washed chicken into it and cook it (the chopsticks can be pierced through, even if it is cooked), and then turn off the heat and simmer for ten minutes (this can be saved, you can directly take it out for later use).

2. Shred the cucumber and put it at the bottom of the plate for later use. Cool the chicken and tear it into shreds for later use.

3. Take another bowl of minced ginger, garlic and green onions, heat the oil in the pot, heat it and splash it on it.

4. Then add light soy sauce, vinegar, salt, oyster sauce, chili oil to the minced green onion and ginger to make a sauce, pour the sauce into the chicken and mix well.

5. Mix the chicken on the cucumber shreds, sprinkle some white sesame seeds or fried peanuts.

Ingredients: 4 chicken thighs, 10g corn starch, 1 egg yolk, 5 grams of salt, 5 dried chili peppers, 3 cloves of garlic, appropriate amount of ginger, several green onions, about 10ml of light soy sauce, about 15ml of white vinegar, 10g of sugar, 20ml of water

Method: 1. Wash the chicken thighs, chop the garlic and ginger, shred the green onions, and cut the dried chili peppers into cubes for later use.

2. Cut the scissors along one end of the chicken thigh to the other end to remove the bones.

3. Cut the chicken into 2x2cm pieces. Place in a bowl and mix the egg yolks with salt.

4. Mix the cornstarch into the chicken and celery meat before putting it into the oil pan, and pour the chicken into it when the oil temperature is about 180 degrees.

5. Stir constantly with chopsticks to avoid sticking to each other, put all the seasonings used in the seasoning into a bowl and mix into juice.

6. Leave a little oil in the pot, stir-fry the dried chili peppers until fragrant, if you pour in the prepared sauce, cook over low heat until viscous.

7. Pour in the fried chicken pieces and stir-fry them quickly.

When stewing old chicken, stir-fry it with balsamic vinegar first, put one or two handfuls of soybeans in the soup, and then stew it to rot.

Stewed chicken is easier to cook faster in the following ways:

Add hawthorn stewed chicken method: when stewing old chicken, put three or four hawthorns;

Chicken stew with potatoes: When stewing old chicken, put some potatoes;

Chicken stew with dried spinach: When stewing old chicken, put an appropriate amount of dried spinach in the pot;

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 chicken has a high moisture content, some as high as 65 to 90 percent. And salt has a dehydrating effect, if salt is put first during stewing, so that the chicken is soaked in brine and salty soup, the cell water in the tissue penetrates outward, the protein is coagulated, the chicken structure shrinks and tightens obviously, affects the nutrient dissolution to the soup, hinders the concentration and quality of the soup, makes the stewed chicken hard, becomes 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 80-90 degrees, and then add an appropriate amount of salt, so that the chicken soup and meat taste the best.

After the pot is heated, add a small amount of peanut oil, then add ginger and peppercorns and stir-fry until fragrant. Add the chicken pieces and stir-fry a few times, then cover the pot and the chicken will slowly come out of the water. Keep the lid on the pot, wait for the water from the chicken to evaporate and dry, open the lid and add a small amount of dark soy sauce, cooking wine, green onions, garlic cloves, stir-fry a few times and then add boiling water, the amount of water should not exceed the chicken.

Cover and simmer, add salt to continue simmering when only half of the water is left in the stewed pot, and when the water is almost dry, add the soy sauce and the delicious chicken is ready to come out of the pot. (If you like a lot of soup, you can add more water in step 4, and the soup will be just right when it is cooked.) ）

Wash the chicken and set aside. (I usually wash the first file several times, not blanching, friends who like blanching can also blanch.) After the pot is heated, add a small amount of peanut oil, then add ginger and peppercorns and stir-fry until fragrant.

Add the chicken pieces and stir-fry a few times, then cover the pot and the chicken will slowly come out of the water. Keep the lid on the pot, wait for the water from the chicken to evaporate and dry, open the lid and add a small amount of dark soy sauce, cooking wine, green onions, garlic cloves, stir-fry a few times and then add boiling water, the amount of water should not exceed the chicken. Cover and simmer, add salt to continue simmering when only half of the water is left in the stewed pot, and when the water is almost dry, add the soy sauce and the delicious chicken is ready to come out of the pot.

I'm still a little confused, can you be more detailed?

Don't add salt too early, otherwise the chicken will turn firewood and it won't taste good. 2. As long as the seasoning in the recipe is enough, do not add star anise and other seasonings, which will cover up the fragrance of the chicken itself. 3. The secret ingredient is garlic, don't forget to add it.