How to make the stewed whole chicken delicious, how to make the stewed chicken steps

Ingredients. <>

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1000 grams of hens.

Accessories. Dried shiitake mushrooms.

15 grams. Seasoning.

Salt. 6 grams.

Monosodium glutamate. 3 grams.

Ginger. slices) 2 grams.

Wine. 20 grams.

Water. 500 grams.

The preparation of the stewed whole chicken.

1.The chickens are slaughtered and boiled, cut open from the back, the entrails are removed, washed, and scalded in a pot of boiling water.

2.The belly of the chicken is upward, the head is plated to the side, the feet chop off the tip of the claws, bend to the inside, put it in the stew bowl, put the mushrooms on the back, add refined salt, monosodium glutamate, 500 grams of water and a little Shao wine, seal the stew cup tightly with cotton paper or kraft paper, burn it in a steamer for 20 minutes and then change to medium heat and steam it for 2 hours, take it out, and move it into the soup bowl to serve.

It is best to buy three yellow chickens for stewed chicken. The first step is to dispose of the purchased chicken first, disembowel, remove the internal organs, and chop it into small pieces. Step 2: Boil some water, don't boil, just heat it, pour it into the basin with the chicken, remove the dirt on the surface of the chicken, and drain the water.

The third step is to marinate the chicken pieces with green onion and ginger and a spoonful of cooking wine to remove the smell. Fourth, put the cold chicken pieces into the clay pot, pour water, do not pass the chicken pieces, put a large petal (one is enough, more afraid of the taste of spices to take away the umami of the chicken itself) boil over high heat, at this time do not be afraid of trouble, 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. The fifth step, turn to low heat, stew until the meat is cooked, the time has to take nearly two hours, if you use a pressure cooker will be faster, but the taste is not as delicious as the slow fire of the casserole.

Step 6: Put a little salt at the end, simmer for a while, and put the salt last, otherwise it will make the meat hard.

Step 7: When I waited for the chicken to stew halfway, I added some jujubes and wolfberries, 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 steamed pumpkin, and threw it into the chicken soup and stewed for a few minutes. This way the stewed chicken is complete.

Native chicken, tea tree mushroom, white ginseng, red dates, wolfberry, lotus seeds.

Preparation: Tea tree mushrooms, wolfberries, and red dates are washed separately, soaked and set aside.

1. Blanch. This step is a necessary process to make meat broth. Bring the water to a boil, pour the chicken into the boil and scoop up. After removing the blood, the soup can be made more refreshing and not cloudy.

2. Cook. Add enough cold water to the pot at one time (no more water can be added during the boiling process), add the blanched chicken, ginger slices, lotus seeds, and Guangdong rice wine (appropriate amount), bring to a boil over high heat, turn to low heat and cook for 1 hour.

3. Add tea tree mushrooms, wolfberries, and red dates and continue to boil for about 45 minutes, add salt, chicken essence, pepper, and the delicious chicken soup is good.

1. Soak and wash the tea tree mushrooms, cut off the roots at the bottom, soak them in a small amount of water, and prepare the green onion and ginger.

2. Clean up the chickens, you can refer to here for specific steps. Put cold water into the chicken and boil together, add green onion and ginger, skim off the foam (the foam of the chicken is not much), add a little cooking wine, put the tea tree, pour it together with a small amount of clean water for soaking mushrooms, boil again and turn down the heat for an hour, add a small amount of salt to taste before turning off the heat.

Tea tree mushroom 100g soaked.

Ingredients: green onion, 2 ginger, 4 slices of garlic, 10 red peppers, 1 star anise, 2 bay leaves, 2 grass fruits, 1 cinnamon.

Seasoning: 1 tablespoon 1/2 tablespoon soy sauce 1/2 tablespoon sugar white wine.

1. Half a chicken (because I bought it frozen, so soak it in ginger water for half an hour).

2. Take out the chopping pieces, boil the pepper water, open the chicken, one tablespoon of cooking wine, do not cover the pot, cook for three minutes, remove the cold water and wash it clean.

3. Tea tree mushroom soaking soft (the method of soaking can be washed first, put in warm water, boiled over low heat, and then soaked for half an hour, because the tea tree mushroom Chunziyan is a little hard, and the taste is inferior if it is not brewed).

4. Boil three tablespoons of oil in a pot and stir-fry the chicken over high heat, the skin of the chicken is yellow and the meat is slightly dry.

5. Stir-fry the green onions, ginger, garlic and bay leaves to bring out the fragrance, put a tablespoon of soy sauce, half a tablespoon of sugar, and half a tablespoon of white wine (you can replace it with other wine, there was no cooking wine in the countryside when I was a child).

6. Add the tea tree mushrooms, fry them together for a while, mix them with warm water, bring to a boil over high heat, and simmer over low heat for 40 minutes to an hour and a half. Add salt, five-spice powder, monosodium glutamate, cook over medium heat for a while, and sprinkle chopped coriander and chives out of the pot.

Appropriate amount of chicken wings, 10 shiitake mushrooms.

Excipients: a number of wolfberries.

Seasoning: salt, a pinch of ginger, 3 slices of sake, 1 tablespoon of sake, 2 tablespoons of miso [1].

1.The chicken wings are divided into three sections: the tip of the wing, the middle of the wing, and the root of the wing. Cut the wings into small pieces.

2.Cut the wings into small pieces and wash them with hot water. Add 1 slice of ginger, miso, sake, salt, mix well and marinate for more than half an hour.

3.Soak the mushrooms and cut them into small pieces.

4.Spread some shiitake mushrooms and ginger slices at the bottom of the bowl, add chicken wings, then add the remaining shiitake mushrooms, add an appropriate amount of water, and sprinkle with goji berries.

5.Steam in a pot for half an hour, sprinkle salt to taste.

Stewed chicken does this, and the whole family praises you as a chef, don't believe you try it.

1.Wash the whole chicken and drain it for later use.

2.Cut the shallots, celery, and carrots into small cubes and put them in a bowl larger than the whole chicken, add an appropriate amount of salt, ginger powder, five-spice powder and a little garlic powder light soy sauce, then stir well and set aside.

3.Stuff the chicken belly with the finished ingredients, and cover the rest of the ingredients evenly on the chicken, and then wrap the pot of marinating the whole chicken in plastic wrap and put it in the refrigerator to marinate for 3 days.

4.Put 1 3 vegetable oil in the pot and boil it until it is four or five hot, pick up the accessories on the marinated chicken and the belly, and evenly spread it on the chicken, and fry it in the pot until it turns yellow (don't fry it over high heat, fry it over medium heat), remove and drain the oil.

5.In another larger pot, pour in the old soup 2 3 and water 1 3 (the soup must not be over the whole chicken), as well as a small amount of marinated chicken accessories, and an appropriate amount of green onions, ginger slices, star anise, cinnamon, bay leaves, put the fried chicken on high heat, boil over low heat, simmer for about an hour, and wait until the whole chicken is cooked thoroughly. [You can also add an appropriate amount of yellow sauce to the soup].

Method 2: Ingredients: hen, peanut oil, salt, rock sugar, star anise, cinnamon, balsamic vinegar, white sugar, pepper, white pepper.

Method: 1. Slaughter, wash and drain the hens, fry them in a hot oil pan until they are set, and remove the oil;

2. 5 grams of star anise, cinnamon, grapefruit peel and white peppercorns are put into a gauze bag and bundled into spice packets;

3. Put the whole chicken on the cutting board, fill a little refined salt, rock sugar and spice bags into the chicken belly, put it in a stew pot, add water to soak the chicken body, add refined salt, sugar, balsamic vinegar, simmer over low heat until crispy, take out the spice bag, and serve on the table.

Salty version: Ingredients: chicken, green onion, ginger, Sichuan pepper, star anise, cinnamon, bay leaf, light soy sauce, dark soy sauce, oyster sauce, salt, sugar.

Method: 1. Heat the oil in the pot and put it into the processed chicken. 2. Fry the chicken until golden brown and remove it for later use.

3. Add water to the electric pressure cooker, add green onion and ginger, Sichuan pepper, star anise, cinnamon, bay leaves, and light soy sauce. 4. Add dark soy sauce and fuel consumption. 5. Add the chicken.

Steamed version: Ingredients: Wenchang chicken, garlic, pepper, ginger, salt.

Method: 1. Add an appropriate amount of cold water to the pot (the water must be added enough at one time), crush the pepper, crush the garlic, crush the ginger, and put the whole chicken into the pot together. 2. Boil over high heat for half an hour, then continue to simmer for two hours.

3. Add an appropriate amount of salt to taste and it will be out of the pot.

Let's take a look at how to stew whole chicken.

Method 1: 1. Deal with the old hens you bought first;

2. Disembowel, remove the internal organs, and chop into small pieces.

3. Boil some water, no need to boil, just heat it, pour it into the basin with the chicken, remove the dirt on the surface of the chicken, and drain the water.

4. Marinate the chicken pieces with green onion and ginger and a spoonful of cooking wine to remove the smell. 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, at this time do not be afraid of trouble, 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.

5. Turn to low heat and stew until the meat is cooked, the time has to 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. Put a little salt at the end and simmer for a while, the salt should be put last, otherwise it will make the meat hard.

6. When the chicken is halfway stewed, add some jujubes and wolfberries, and finally cut off a few pieces of the steamed pumpkin and throw it into the chicken soup to simmer for a few minutes.

Method 2: 1. Half a chicken, chop into pieces and wash it.

2. Blanch a dish of water in a pot and strain the water.

3. Reheat the oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant.

4. Put a spoonful of bean paste and stir-fry together.

5. Blanched chicken stir-fry.

6. Stir-fry until the chicken is firm and add the dark soy sauce.

7. Add boiling water.

8. Slice the mushrooms and turn them evenly.

9. Add an appropriate amount of salt and simmer until boiling.

10. Put the mushroom chicken in the pressure cooker and press for 7 minutes.

11. When the time is up, after the lid is opened, add the chopped shallots to enhance the freshness and then get out of the pot.

Ingredients: 4 1 fresh chicken, 2 gastrodia, 20 wolfberries, 4 red dates, a little salt.

Steps: 1. Clean the gastrodia and soak it in mineral water or ordinary water in advance. Soak for 30 minutes in summer and 1 hour in winter.

2. Clean the chicken, chop it into small pieces, put it in the pot with the ginger slices and stir-fry until it changes color. Try to clean the chicken as much as possible and then chop it, if you stew it and then clean it, there will be too much moisture, and the fishy smell will be slightly heavier, and the partners who are not afraid of the fishy will be free to haha.

3. Put it in the stew pot, and the stew pot is best to choose ceramic or purple sand.

4. Remove the pit and clean the red dates, and put them in a stew pot together with the gastrodia slices.

5. Do not pour the water soaked in gastrodia into the stew pot together, and add an appropriate amount of water if it is not enough.

6. Cover the stew pot.

7. Pour an appropriate amount of water into the pot, put it in the stew pot, cover the pot, turn to low heat and simmer for 2 hours after boiling, pay attention to the water in the pot not to boil dry halfway, put in the wolfberry a few minutes before turning off the fire, add an appropriate amount of salt to taste, and then turn off the fire.

8. Finished products. <>

The way to stew a whole chicken is delicious and tender is as follows:

Ingredients: 1 whole chicken, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, pepper, five-spice powder, ginger, 1 tablespoon of honey, 1 tablespoon of sugar, 1/2 tablespoon of salt, 1 tablespoon of sugar, green onion.

Tools: toothpicks, basins, crisper bags, refrigerators, rice cookers, plates, spoons, refrigerators.

1. Prepare a local chicken, handle and clean it in advance, and then use a toothpick to pierce many small holes in the body to facilitate the flavor.

2. Put the chicken in a fresh-keeping imitation bag, add 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of cooking wine, 1 spoon of oyster sauce, an appropriate amount of pepper, an appropriate amount of five-spice powder, 3 slices of shredded ginger, 1 spoon of honey, and half a spoon of salt.

3. Shake evenly, wrap the sauce evenly on the chicken, massage it vigorously for a few minutes, and then seal it in the refrigerator to marinate for at least 2 hours.

4. Spread a layer of shallots and ginger slices on the bottom of the rice cooker.

5. After marinating the chicken, stuff the chicken belly with some green onion knots and ginger slices.

6. Put the chicken in the rice cooker and add the soup, preferably 1 tablespoon of sugar.

7. Press the cooking button, and cook for about 40 minutes. When the time is up, turn on the rice cooker, the fragrance comes to the nose, and the surface color is relatively light.

8. Turn it over and the color will be darker, then take out the chicken first, pour the soup from the rice cooker into the pot, collect the juice over high heat, and then sift it on the chicken, and then sprinkle some green onions out of the pot.