What is delicious in air dried chicken stew, how is air dried chicken stewed delicious

Air-dried chicken stewed pork belly.

Ingredients: 1 wind chicken (weighing about 500 grams), 200 grams of pork belly. 40 grams of Shao wine, 25 grams of green onions, 25 grams of ginger, 15 grams of soy sauce, sugar.

10 grams, 5 grams of salt.

Method: 1. Cut off the head and claws of the air-dried chicken and soak it in cold water for 2 hours. Clean, cut into large cubes, soak in cold water for 1 hour, and then pour into a pot of boiling water to soak.

2. Put the wok on the fire, put the oil, put in the wind chicken pieces and stir-fry, cook the Shao wine, green onion and ginger juice, pour it into the casserole, add soy sauce, sugar, water, enlarge the fire and boil, move to low heat and simmer.

3. Finely chop the pork belly into a puree, add Shao wine, green onion and ginger juice, soy sauce, refined salt, sugar, and water, stir vigorously, make meatballs and fry them in an oil pan until golden on both sides, then put them in a wind chicken casserole, and simmer for 2 hours.

Air-dried chicken stewed in a variety of ways.

1. The air-dried chicken must be soaked well to make the chicken fluffy. Soak it overnight, and wash it after soaking. Then chop it, and then be sure to cook the chicken pieces in an iron pot with happiness. Go for some oil and gas, and it will taste much better if you do it.

2. Cook for about 2 minutes, and after boiling in an iron pot, remove and dry. It's time to prepare some side dishes, this time with lettuce and baby mushrooms.

These are all fresh ingredients, and air-dried chicken is the best.

3. After the side dishes are ready, put the salad oil in the iron pan.

Then put in the cleaned air-dried chicken. Stir-fry in a pan. Then add the lettuce and small mushrooms and stir-fry together.

4. At this time, you can put in the condiments, add sugar, raw oil, red soy sauce, and stir evenly. After adding boiling water, cook for about 20 minutes, remember to add a little more water, otherwise it will boil dry.

5. At this time, you can use chopsticks to try whether the chicken is cooked, remember to be sure to have enough time, if 20 minutes is not enough, you can cook it for a while. At this time, put in star anise, and you must smell the fragrance.

Colorful silk: The air-dried chicken has been flavored, and there is a little chicken fat, cut the shredded chicken, put half of it into a deep dish or large bowl and cover it with a cover

First, dried bamboo shoots (delicious).

Second, loofah (vitamin C, add five minutes before cooking).

3. Dried tofu shreds (vegetable protein).

Fourth, add half of the dried shredded chicken.

Five, shredded carrots.

Air-dried chicken stewed with mushrooms, bamboo shoots, fungus and other ingredients, and add some fresh vegetables when it is almost out of the pot.

1. The air-dried chicken is salty, soak it in cold water for 5 hours in advance.

2. Put the air-dried chicken into the pot, boil the chicken with cold water, and remove the chicken.

3. Put oil, ginger and chicken in the pot and stir-fry until fragrant.

4. Add water, fill the chicken, and simmer for 1 hour until the chicken is soft and the fragrance wafts out.

5. Add lettuce to the pot and cook for another 10 minutes, no need to add salt and other seasonings.

The practice of air-drying chicken.

Wash the marinated air-dried chicken thighs with salt and peppercorns.

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Put water in the pot, cover the chicken thighs, no other seasonings, and cook for 20 minutes.

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Let it cool and break it into small pieces.

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Tip: You can also put the chicken thighs in a deep dish, spread the cabbage on the bottom, and put them in a steamer to steam for 20 minutes. No other seasonings are needed.

How to eat air-dried chicken.

1) Take out the dried chicken, wash and cut into pieces, put in a little oil and fry dry, add ginger, garlic, pepper, dried red pepper, dry and stuffy after flavoring, and then put it on the plate after cooking;

2) Take out the dried chicken and wash it, put the whole dried chicken into the steamer, and after steaming thoroughly, take out the pieces and put them on the plate, which has an excellent taste, which is also the best way to use the air-dried chicken;

3) Put the dried chicken washed and cut into pieces in a wok, add the seasoning and soup that suits you, then put it in the hot pot, heat it and eat it; Different recipes of air-dried chicken have their own tastes, and you can adjust them appropriately according to your taste.

Fourth, the practice of tea-flavored air-dried chicken.

Ingredients: 3 local chickens (weighing about 4500 grams), 10 grams of lettuce leaves, 100 grams of jasmine tea.

Seasoning: Ingredient A (30 grams of Huadiao wine, 3 grams of bay leaves, 20 grams of star anise, 20 grams of salt, 15 grams of Sichuan pepper, 5 grams of dill seeds, 100 grams of green onions, 100 grams of ginger slices, 10 grams of brewed jasmine tea), 1 package of Lao Pang's stewed meat spices, Ingredient B (200 grams of salt, chicken essence, 150 grams of rock sugar, 1 kg of soybean raw juice soy sauce), 15 kg of purified water, 40 grams of salad oil, 5 grams of cooked white sesame seeds, 50 grams of green onions, 50 grams of ginger slices.

Production: 1The native chicken is slaughtered and cleaned, the internal organs and blood stains are removed, and the A sauce is added to marinate for 10 hours.

2.Add salad oil to the pot and heat it, add green onions, ginger slices and Lao Pang's stewed meat spices and stir-fry until fragrant, pour in pure water, add B ingredients to taste, bring to a boil over high heat, and cook over low heat for 30 minutes to become brine for braised chicken.

3.Put the marinated chicken into the brine and marinate for 20 minutes, soak it for another 10 minutes, remove it and hang it in a ventilated place, and air dry for 3-5 days.

4.Put the pot on the fire, put jasmine tea at the bottom of the pot, then put the air-dried chicken on the grate, cover, smoke on low heat for 2 minutes, then take it out and tear it into strips by hand, put it on the lettuce leaves, and sprinkle white sesame seeds.

How to stew air-dried chicken.

1. Soaking. Take 100 catties of slaughtered chickens as an example (about 20), put 100 catties of water and 10 bottles of Huadiao wine.

1 kg of old white dry wine, ginger slices, green onions, and salt, completely submerge the local chicken, and soak for 3 hours.

2. Marinate. Absorb the soaked chicken, add 3 catties of salt and dried green peppercorns.

250 grams, 3 catties of old white dry wine, mix well, evenly spread on the chicken, seal it into the vat layer by layer, seal and marinate for 24 hours, then turn it over, and then seal and marinate for 24 hours.

3. Air drying. Remove the marinated chicken and stretch the chicken breast with a bamboo skewer.

Hook the chicken mouth and hang it on a bamboo pole in a naturally ventilated place to dry for about half a month until the moisture in the chicken is blown dry, and it becomes a semi-finished product.

4. Steaming. Soak the dried chicken in warm water for 12-24 hours, take it out and prop it up with chopsticks, put it flat in the tray, put a little pepper and green onions, steam it in a steamer (about 30 minutes), cool it and chop it and put it on a plate.

The method of making air-dried chicken is as follows: RepentanceIngredients: 1000g chicken, 10g bay leaves, 10g dried chili peppers, 10g cinnamon, 10g orange peel, 10g Sichuan pepper, 10g ginger.

1. Cut the chicken into large pieces, evenly spread the high liquor, and put it in a bowl with the sauce for later use.

2. Add edible salt to the pot and stir-fry, turn off the heat and add bay leaves, Yinglu dried chili, cinnamon, orange peel and Sichuan pepper to continue stir-frying.

3. Fry and put it in a bowl, add five-spice powder and stir evenly, pour in the seasoning, add ginger slices and knead it a few times to taste, and let it stand for three days. Hang the marinated chicken on a string and dry it in a ventilated and dry place for about 15 days before serving.

Ingredients: 250g of preserved chicken.

Excipients: appropriate amount of oil, appropriate amount of salt, a little monosodium glutamate, a little soy sauce, 3 tablespoons of Lao Gan Ma tempeh.

1. Put the preserved chicken in a bowl and arrange it.

2. Add soy sauce, monosodium glutamate and salt.

3. Add Lao Gan Ma flavored tempeh according to personal taste.

4. Add dried chili peppers.

5. Drizzle a little oil of Lao Gan Ma flavored tempeh, and add it according to personal taste. Looks good, right?

6. Now, put it in the pot, cook the rice below, and steam the vegetables on the top, killing two birds with one stone.

7. When the rice is cooked, the dishes are ready.