How do you make stewed chicken fragrant and flavorful?

1. One is to add some edible salt to the water when the chicken is blanched, and the meat also has a salty taste after the chicken is blanched, so that the chicken will be more flavorful when stewed.

2. The other is to put the chicken pieces in the pot and fry them first, add some seasonings, and then stew the soup, which can also make the chicken flavorful.

First of all, the chicken should be marinated, then put it in the pot to remove the smell and cook, and then put it in the casserole pot to simmer for an hour, it can be fragrant and flavorful.

When stewing chicken, you should add some bay leaves, star anise, Sichuan pepper, spices, salt, chicken essence, oyster sauce, light soy sauce, cooking wine, and marinate for 15 minutes. Then add an appropriate amount of water to the pot, put in the marinated chicken, then put some of the ingredients you like to eat, and then simmer for 40 minutes to get out of the pot.

If the stewed chicken wants to be delicious and flavorful, the specific method is as follows:

Ingredients: Three yellow chicken.

Excipients: water, salt, pepper, ginger, millet pepper, green pepper, pepper, garlic, edible oil, pepper, liquor, pepper, steamed fish soy sauce, chicken essence.

Tools: pots, spatulas, bowls, lids.

1. Prepare to slaughter a clean three-yellow chicken, remove lymph and trachea, chop the chicken into uniform small trembling pieces, clean it, control the moisture and put it in the basin, add an appropriate amount of salt and pepper to grasp and mix evenly, marinate for 10 minutes to give the chicken pieces a taste.

2. Prepare the ginger and cut it into diamond-shaped slices, clean the millet pepper and cut it into chili rings, and then grab a pinch of green peppercorns. Prepare a few peppercorns and cut them into rings. A few cloves of garlic cut into slices.

3. Heat the oil in the pot, after sliding the pot, pour out the hot oil and add the cold oil, add ginger slices, millet pepper and peppercorns and stir-fry together over low heat.

4. Pour in the chicken nuggets and turn to medium heat, stir-fry the moisture in the chicken nuggets, during which you should shake the pot often so that the heat is more even, about 3 minutes. After the chicken pieces are stirred out of the water, they are stewed again, and the meat is more firm and fragrant.

5. After the chicken pieces are fried until golden brown and a lot of fat is stir-fried, pour in a little high liquor to remove the smell and increase the flavor, stir-fry until the alcohol has evaporated, pour an appropriate amount of water along the edge of the pot to cover the chicken pieces, after the water boils, remove the foam in the pot, add a spoonful of pepper, cover the pot and turn to low heat and simmer for 15 minutes.

6. Add 10 grams of steamed fish soy sauce, 2 grams of chicken essence, pour in the pepper and garlic slices, turn on high heat and simmer for 2 minutes, the pepper can be served on a plate after it is broken.

Here's how to make stewed chicken more fragrant:

Tools Ingredients: chicken, ginger slices, green onions, cooking wine, salt, pepper, water.

1. Blanch the chicken: Wash the chicken, cut it into pieces, put it in a pot and add water to boil, skim off the foam and remove it for later use.

2. Add seasoning: Add an appropriate amount of oil to the pot, add ginger slices and green onions to stir-fry until fragrant, add socks and cook wine and stir-fry evenly.

3. Add the chicken: Put the blanched chicken into the pot, add an appropriate amount of salt and pepper, and stir-fry evenly.

4. Add water: Add enough water, bring to a boil over high heat, turn to low heat and simmer slowly until the chicken becomes soft and flavorful.

5. The last step is to add some spices, such as star anise, cinnamon, etc., and you can put them on a plate.

Salt is usually added before water or during stewing. It allows the salt to fully enter the chicken during the boiling process. Here's how to stew chicken.

Ingredients: 1000g chicken

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of green onion, appropriate amount of ingredients.

1. Remove impurities, wash and drain the chicken, and cut into large pieces.

2. Heat the oil in the pot, add ginger, garlic and shallots and stir-fry until fragrant, and add the chicken pieces.

3. Stir-fry until it changes color, add dark soy sauce, sugar, and stir-fry to color.

4. Take a pressure cooker, put in the chicken pieces, cover the chicken with water, put in cooking wine, light soy sauce, large ingredients, boil on high heat, low heat for about 15 minutes, turn off the heat.

5. Add some potatoes or mushrooms that you want to eat, add some salt, boil on high heat, turn off the heat for 2-3 minutes, and remove from the pot.

The production method of chicken is delicious, with shiitake mushrooms and black fungus, the meat is delicious and juicy, and you can eat three bowls of rice with only juice bibimbap, and the specific steps are as follows:

Step 1: Use only half a chicken, if you eat more, you can also use a whole one, the chicken is processed and cut into small pieces, then cut a little ginger shreds, add the chicken nuggets, add salt, starch, cooking wine, light soy sauce, oil, stir it well, stir evenly and marinate for half an hour.

Step 3: Put oil in the pot, pour in the chicken pieces after the oil is hot, stir-fry, be sure to turn on high heat and stir-fry, fry the chicken until it turns white, add the chopped fresh shiitake mushrooms and black fungus, and continue to stir-fry on high heat.

Step 4: After the mushrooms are stir-fried until soft, add half a bowl of water and spread the ingredients in the pot flat.

Step 5: Then cover the pot and simmer for 3 minutes.

Step 6: About 3 minutes, this time is uncertain, it depends on your pot and stove, probably simmer until the juice is almost dry, pour in the green and red pepper shreds prepared in advance, and stir-fry it until the green and red pepper shreds are cooked through.

Step 7: Cook the green and red peppers thoroughly, then pour in the water starch and stir-fry evenly.

Step 8: Stir-fry until the soup is thick, then turn off the heat and remove from the pot, and finally sprinkle some chopped green onions, and this dish of fresh mushroom and smooth chicken is ready. The taste is delicious.

The delicious and simple way to make chicken stew is as follows:

Ingredients: 8 small potatoes, 1 three-yellow chicken, appropriate amount of green onion, ginger and garlic, 2 spoons of cooking wine, 1 spoon of bean paste, salt according to personal taste, 1 star anise cinnamon bay leaf, 2g rock sugar, appropriate amount of green onion, ginger and garlic.

Steps: 1. Prepare the scissors and chicken.

2. Cut the chicken with food scissors into small pieces. (It is very clean with food scissors and will not be spilled everywhere).

3. Put the small pieces of chicken into the pot, add water to cover the chicken pieces, and bring to a boil over high heat. Bring to a boil and cook for 2-3 minutes, remove with cold water, rinse and drench dry.

4. Peel and cut the green onion, ginger and garlic, and star anise cinnamon bay leaves.

5. Remove from the frying pan, add rock sugar, melt over low heat until brown. (The whole process is on low heat, be careful not to fry the rock sugar, it will be bitter).

6. Add the blanched chicken pieces and stir-fry the sugar color, and add the bean paste.

7. Add purified water, preferably chicken nuggets, light soy sauce, cooking wine, and then add prepared spices.

8. Turn evenly, cover with a lid, bring to a boil over high heat, turn to low heat and simmer for 30 minutes.

Add the small potatoes that have been washed in advance, simmer for another 10 minutes, add salt to taste, and reduce the soup over high heat.

10. Sprinkle with chopped green onion and cooked white sesame seeds.

Oyster mushroom chicken soup. Ingredients: 150 grams of oyster mushrooms, 250 grams of cooked chicken pieces.

Seasoning: green onion, ginger slices, clear soup, rice wine, salt, monosodium glutamate, salad oil. Rock Thrill.

Method: 1 Wash the oyster mushrooms, cut them into thick slices, and blanch them in a pot of boiling water.

2 Heat the oil pot, add the green onions, ginger slices, and oyster mushroom slices and stir-fry slightly, add chicken pieces, clear soup, and rice wine, skim off the foam after boiling, add salt and monosodium glutamate, and remove the green onion and ginger slices.

Another way to cook chicken soup, 1. When cooking chicken soup, put some seasonings appropriately, then you can better increase the nutritional value of these foods, and put red dates, wolfberries, shiitake mushrooms, etc. when boiling chicken soup, which not only tastes more delicious, but also has higher nutritional value.

2. Cooking chicken soup seasoning: make ingredients, appropriate amount of chicken, appropriate amount of red dates, appropriate amount of wolfberry, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of shiitake mushroom!

3. First of all, add an appropriate amount of water to the pot, put the chopped chicken pieces in, the water should not be over the chicken, and immediately remove the chicken and wash it after boiling over high heat (it must be pot under cold water, so that there will be no nasty blood stains on the soup noodles after stewing).

4. Put the cleaned chicken into the pressure cooker, add thick ginger slices, 2 shallots, add a tablespoon of cooking wine (it is best to use Shaoxing rice wine), put in the cleaned wolfberry, Codonopsis, angelica (put less, a small piece can be), red dates, and more soup will have a sour taste), 3 longan meat, if you are afraid of fire, you can remove angelica, add 5 grams of jade bamboo, Chinese rice, add a little salt (to make the chicken flavor), add water to cover the chicken about an inch, cover the pot lid and valve, and put it on the stove to boil over high heat.

5. After the pressure cooker is sprayed, change the medium heat pressure for 5 minutes, and then change the low heat pressure for 10 minutes (coarse letter socks can keep the soup clear soup and will not be turbid), turn off the heat and wait for the pressure cooker pressure to decrease.

6. After opening the lid of the pot, pick out the ginger and shallots, add an appropriate amount of salt and chicken essence to taste (according to personal preference), and a pot of fragrant chicken soup is ready.

>"Chicken stew with mushrooms""Circle Destroyer.

Ingredients: 1 chicken, 75 grams of dried mountain mushrooms, 200 grams of fresh mushrooms, 2 pieces of green onion and 2 pieces of ginger, 3 pieces of dried red pepper, 2 large ingredients, 1 piece of fragrance, 2 pieces of soy sauce, cooking wine, 2 teaspoons of chicken essence, 1 teaspoon of orange, 1 teaspoon of salt, 2 teaspoons of sugar, 1 tablespoon of oil.

Cooking process] 1. Wash and chop the chicks into small pieces.

2. Soak the dried mountain mushrooms in warm water for 30 minutes, wash and squeeze out the water. Drain the fresh mushrooms and let them cool to squeeze out the water.

3. Heat the oil in the wok over high heat, add the chicken pieces and stir-fry until the chicken turns white, add the green onions, ginger, bay leaves, ingredients and dried red peppers and stir-fry together to bring out the fragrance.

4. Add cooking wine, sugar, chicken essence, soy sauce and salt in turn, stir well, and add boiling water that can cover all solid food. 5. Bring the soup to boiling to medium heat, simmer for more than 10 minutes, add dried and fresh mushrooms and simmer for another 50 minutes, and the soup can be thickened.

The main flavor is that the boiling time is relatively long, and the chicken can be cut with a knife.

Product name: Stewed chicken.

Ingredients: chicken, green onion and ginger, cooking wine, salt, jujube, wolfberry, pumpkin Method: 1. Use green onion and ginger for chicken nuggets, marinate it with a spoonful of cooking wine to remove the fish.

2. Put the cold chicken pieces into the clay pot, pour in the water, do not pass the chicken pieces, put a large flap (one is enough, more afraid of the taste of spices to take away the umami of the chicken itself) and boil over high heat, don't be afraid of trouble at this time, 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.

3. Turn to low heat and stew until the meat is cooked and rotten, the time will 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.

4. Put a little salt at the end, simmer for a while, and put the salt last, otherwise it will make the meat hard.

5. When the chicken was halfway stewed, some jujubes and wolfberries were added, and finally when the chicken was almost ready, I suddenly remembered that there was a steamed pumpkin in the pot over there, so I had an idea, cut off a few pieces of the pumpkin that had been steamed, and threw it into the chicken soup and stewed for a few minutes.

Do you like spicy, I'll introduce you to a spicy chicken, can you see it.

1 whole chicken or 1 box of chicken thighs, Sichuan pepper and dried chili peppers (1:4), green onion, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, sugar.

Preparation: 1Cut the chicken into small pieces, mix well with salt and cooking wine, put it in an 8-layer hot oil pan and fry it until the appearance dries to a dark yellow color, then remove it and set aside. Cut the dried chili peppers and shallots into 3 cm long pieces, and slice the ginger and garlic.

2.Heat the oil in the pot until 7 layers are hot, pour in the ginger and garlic and fry until fragrant, then pour in the dried chili pepper and Sichuan pepper, stir-fry until the smell begins to choke, pour in the fried chicken pieces after the oil turns yellow, fry until the chicken pieces are evenly distributed in the chili peppers, then sprinkle in the green onions, monosodium glutamate, sugar, cooked sesame seeds, stir-fry well and then get out of the pot.

Note: 1Chili peppers and peppercorns can be added to your taste, but in order to reflect the characteristics of the dish in its original flavor, it is best to make the finished product so that the chili peppers cover the chicken completely, rather than a few chili peppers and peppercorns scattered in the chicken nuggets.

2.If you add salt when frying chicken, the salt flavor will not enter the chicken, because the shell of the chicken has been fried dry, and the texture is relatively tight, and the salt can only adhere to the surface of the chicken, affecting the taste.

3.The oil used to fry the chicken must be very hot, otherwise the chicken will not be fried dry for a long time, even if it waits for half a day to fry dry, then it is really dry, a ball of dead meat, it is difficult to eat, and there is no taste at all. So the fire must be big, the outside is crispy, and the inside is relatively tender.

Apply a little fine salt on the skin and abdominal cavity of the raw chicken, marinate for about 20 minutes, rinse it with water, and then simmer it in the pot for about 2 hours according to the normal procedure. In winter, you can also put ginseng (qi) or red ginseng (blood) and other medicinal materials to stew together to strengthen the foundation and maintain health.