How to make braised chicken! The right way to braised chicken

Braised chicken. Ingredients: Half a chicken, half an onion, half a carrot.

Seasoning: 2 shallots (chopped), 1 teaspoon starch, 2 tablespoons each of salad oil, rice vinegar, light soy sauce and dark soy sauce, 1 tablespoon Shao wine, 3 tablespoons sugar, 5 tablespoons water.

Method: After washing the chicken, cut it into pieces, add a teaspoon of starch and mix well, soak in oil, scoop up, drain the oil and set aside.

Peel the carrots and cut them into thick slices with the onion and set aside.

Put two tablespoons of salad oil in the utensil, stir-fry the dried shallots and chicken pieces, add carrots and onions and stir-fry well, add one tablespoon of Shao wine, three tablespoons of sugar, five tablespoons of water and two tablespoons of light soy sauce, dark soy sauce and rice vinegar, and cook over medium heat for 40 minutes, until the juice is dry and the chicken is cooked.

Chinese name. Braised chicken.

English name. braised chicken

Main ingredient. Chicken, onions, carrots, peppers.

Classify. Specialty snacks.

Taste. Spicy.

Preparation of braised chicken.

Ingredients: 200g chicken, 10g oil, 10g chicken essence, 10g salt, 10g sugar, 20g soy sauce, 20g shredded ginger, 50g shredded green onion

Pour in water and wash the chicken.

Pour oil into the pan.

Add shredded green onion and ginger and stir-fry until fragrant.

Add the chicken and stir-fry.

Add water, salt, chicken essence, sugar, and soy sauce.

Remove from the pan after reducing the juice over high heat.

How to cook braised chicken? Handle the chicken cleanly, cut it into pieces, add green onion and ginger to water, add oil to the pot, add green onion, ginger and garlic, cold water, remove it, pour the prepared seasoning into it and stir-fry evenly.

The home-cooked braised chicken is cooked as follows:

Ingredients: 300g of chicken thighs, 400g of beer.

Excipients: 20g of green pepper, 10g of green onion, 10g of red pepper, 3g of ginger, 10g of garlic, 2g of star anise, 15g of bean paste, 10g of light soy sauce, 5g of dark soy sauce, 2g of salt.

1. Blanch the chicken in a pot under cold water and set aside.

2. Add green onions, ginger, garlic, star anise, green and red peppers, and stir-fry to bring out the aroma.

3. Pour in the bean paste and stir-fry the red oil.

4. Pour in the chicken pieces and stir well.

5. Add salt, cooking wine, light soy sauce and dark soy sauce and stir well.

6. Pour in the beer.

7. Close the lid and simmer for 20 minutes.

Precautions for braised chicken

1. Choose fresh chicken: Choose tender chicken, preferably whole chicken or chicken thighs. The braised chicken made with tender chicken is even more delicious.

2. Cut or dice: Depending on personal preference, you can cut the chicken into chunks or even small pieces. Cutting into cubes contributes to a more even flavor during cooking.

3. Marinate the chicken: Before cooking the braised chicken, the chicken can be marinated for a period of time to increase the tenderness and taste of the chicken. Some spices such as light soy sauce, cooking wine, ginger and garlic can be used to marinate.

4. Control the cooking time carefully: The cooking time of braised chicken should be controlled properly, and it should not be too long or too short. Too long will cause the chicken to be overcooked, and too short will not be easy to taste. In general, simmer for about 40 minutes to 1 hour until the chicken is crispy.

Marinate the chicken pieces, stir-fry with bean paste, and stir-fry the onion and shiitake mushrooms until fragrant.

Ingredients: 500g chicken.

Excipients: onion 50g carrot 30g.

Seasoning: 5 grams of green onions, 10 grams of starch (peas), 20 grams of salad oil, 20 grams of vinegar, 40 grams of soy sauce, 15 grams of rice wine, 45 grams of sugar.

Preparation of braised chicken.

1.After washing the chicken, cut it into pieces, add 10 grams of starch and mix well, soak in oil, scoop up, drain the oil, and set aside.

2.Peel the carrots and cut them into thick slices with the onion and set aside.

3.Put 30 grams of salad oil in the utensil, stir-fry the dried shallots (minced), chicken pieces, add carrots and onions and stir-fry well, add 10 grams of Shao wine, 45 grams of sugar, 20 grams of light soy sauce, dark soy sauce, rice vinegar, 100 grams of water, medium heat for 40 minutes, cook until the juice is dry, and the chicken is ready to eat.

Preparation of braised chicken gizzards.

1.After boiling water in a pot, boil the chicken gizzards and cook the cherry grouse gizzards in the air next to them.

2.Then rinse with water and soak for later use.

3.In another pot, add oil, and when the oil is hot, add green onion and ginger to stir-fry the pot.

4.Then add Sichuan pepper to stir-fry the pot, add Shaoyun Cong to taste very fresh, and add an appropriate amount of water.

5.Add the boiled chicken gizzards, add an appropriate amount of salt and start simmering.

6.After the soup is exhausted, the flavor is added to enhance the flavor, and the dish is served after stirring evenly.

Braised stupid chicken gizzards, and the song stalls are good for Yechang to eat deliciously.

Blanch the chicken gizzards, slice them with a liquid knife, add shredded chili peppers, minced garlic oysters and oil, and fry the refined salt and sesame seeds to light up the grinding.

Blanch the chicken gizzards, change the knife and slice them, add shredded chili peppers, minced garlic, oyster sauce, and refined salt and sesame seeds to fry.

Ingredients: 150 grams of chicken gizzard, 100 grams of pork (fat and lean), seasoning: 8 grams of green onions, 3 grams of ginger, 10 grams of cooking wine, 10 grams of sugar, 10 grams of soy sauce, 3 grams of salt.

Preparation of braised chicken gizzards.

1.Cut the chicken gizzard with a knife pattern and cut the cooked pork into slices. Heat a wok on a hot fire, put in the chicken broth and boil, then add green onions, soy sauce, ginger slices, sugar, refined salt, and cooking wine to boil.

2.Put the chicken gizzard and cooked pork into the marinade pot, burn it over a slight heat until it changes color, add cooking wine, and collect the juice with a strong fire.