What are the correct steps for braised chicken? How to make it light and delicious?

There are a lot of chicken practices, it has good nutritional value, it can be stewed soup and fried to eat, and the chicken we usually eat the most is either stewed chicken soup or braised to eat, so we will talk about the practice of white chicken today, this practice can reflect the original taste of our chicken, and it tastes relatively light, but this practice is more popular in Guangdong, so it is also a kind of Cantonese cuisine, and it is indispensable in the New Year, So we're used to chicken soup and braised chicken, so why don't we try what white chopped chicken looks like, so let's see how exactly this dish is made today?

The first step: three yellow chicken, ginger, sesame oil, water, ice water, three yellow chicken is easy to buy in the market, when we kill it, we can remove all its internal organs, and then we have to put it in the water to boil again, remember to put it out twice in the middle when cooking, pour out the water in its cavity, so as to keep the temperature inside and outside exactly the same, soak it for about fifteen minutes, and then take it out and immerse it in cold boiled water, and remove all the fluff on its body, Then clean it and take it out to dry.

Step 2: After drying, we have to cut it into pieces, after cutting it into pieces, we will find a pot to stew it, in the pot we only need to pour half a pot of water, and then put the processed chicken skin down, here we must pay attention to our chicken skin must be put down, so as to make the chicken thighs easier to heat, if the chicken is too big, we will cut the thighs, or cut it directly. After that, we add a little ginger, the ginger can remove the fishy so you can put a little more, and then we find the lid of the pot and cover it, and cook it over high heat until about 40 minutes, and when it is cooking, we can make the salty sauce.

Step 3: Salty juice can make us easier to dip, the salty juice we want to make today is called sand ginger juice, first clean the sand ginger to remove the skin, cut into thin slices, and then we add an appropriate amount of salt to mash into puree, then wash our pot, pour in the appropriate amount of cooking oil and the right amount of sesame oil, here we use a dry pot to do, wait until the oil is hot we pour the garlic into it, and then pour the oil and stir it evenly with chopsticks, after the salty juice is done, we put it into a bowl, At this time, we can see how the cooked chicken is, after the time is up, we take out a large basin and put the chicken into it, add cold water to it, if there are ice cubes, put the chicken in it and soak it for 20 minutes, the chicken will be very crispy after cold soaking, and then we only need to coat the chicken skin with sesame oil to eat.

The above is the practice of white chopped chicken in our Cantonese cuisine, white chopped chicken can not only show the original taste of our chicken, but also the taste is also very good, so if you are usually used to eating fried chicken, it is better to try this method, compare it to see which one is more delicious, this also has a little advantage that it is light and not greasy, which is very suitable for those who can't eat greasy things.

Wash the chicken, blanch and set aside. Heat the oil in a pan, add the spices and bean paste and stir-fry the red oil, then add the chicken pieces and stir-fry evenly, then add the potatoes, carrots, onions, salt light soy sauce, pepper. Stir-fry evenly, then add warm water, cover the ingredients, boil over high heat and simmer over low heat, and cook until you can make a slight difference.

First, cut the chicken into cubes, heat the pan and add oil, pour the chicken pieces into the pan and spread evenly. Fry the chicken pieces until golden brown on both sides, add the green onion and ginger, Sichuan peppercorns, dried chili pepper and salt. Add water, cover the chicken pieces, cover the pot and simmer for 20 minutes, then add the dark soy sauce and stir-fry to reduce the juice, and the delicious braised chicken is ready.

You can also cut the chicken into pieces, put it on a plate, add the green onion, ginger, ingredients and salt to taste. Cook in a steamer, remove and set aside after 25 minutes. Mash the sand ginger and add sesame oil, soy sauce, and sugar and stir well, you can dip it in the chicken and eat, it is light and delicious.

First, we went to the vegetable market to buy the general three-yellow chicken, bought it back, cleaned it, and chopped it into small pieces.

Second, cut the ginger into slices and prepare a little dried chili, star anise, bay leaves and other spices.

Third, put more oil in the pot, put the ginger slices down, then put the chicken pieces, keep stir-frying, pour a circle of cooking wine along the edge of the pot to remove the smell and increase the fragrance, add salt to taste.

Fourth, fry the water of the chicken, when the surface of the chicken is slightly burnt yellow, add soy sauce and stir-fry evenly, then add dried chili, star anise and bay leaves, and then add water to cover the chicken, after the water is boiled, turn on low heat and cover the lid and simmer.

Fifth, simmer until the water is almost one-third of the chicken, then turn on low heat to reduce the juice and add chicken essence to taste.

Sixth, you can also add some garlic leaves or green pepper cubes before cooking, which is more fragrant and beautiful.

Prepare the sauce. 3

Place the soaked chicken pieces in a large container. 4

Start by adding the hoisin sauce. 5

Then add the oil and spicy seeds, I made the oil and spicy seeds, and after I made them, I put them in a sealed jar and stored them in the refrigerator, so it is very convenient to take some when you use them. 6

Add the dried hawthorn. 7

Add the dried hawthorn. 8

Then add the cooking wine. 9

Wear disposable gloves and mix well. Cover and refrigerate for at least 45 minutes. 10

Peel and chop the green onion, ginger and garlic. The marinated chicken nuggets look delicious! 11

Add an appropriate amount of oil to the pan and stir-fry the spices until fragrant. 12

Add the chicken pieces and stir-fry over high heat. 13

When there is no extra soup left, add rock sugar and continue to stir-fry over low heat, stir-frying the sugar color. 14

Pour the fried chicken pieces into the pot. 15

Add boiling water, bring to a boil and reduce the heat to low for 40 minutes. 16

After 40 minutes, pour the chicken pieces from the casserole into the wok and add the side dishes. (You can also leave it unadded.) Sauce can be seasoned out of the pot on high heat, I personally think that bringing some soup is more flavorful and delicious, so I didn't receive a particularly dry one, and you can like it according to your liking.

Jiuwei Chicken Ingredients: Chicken (preferably chicken wings or drumsticks, the ones with bones taste better), dried chili peppers (must be dried small red peppers), green onions, ginger slices, Sichuan peppercorns, and seasonings. Seasoning:

Fresh soy sauce, vinegar, sugar, starch, white pepper Method: 1. Blanch the chicken with boiling water first, it is best to boil the chicken with water, cook for 5 8 minutes, and remove it. 2. Spice the sauce, pour an appropriate amount of fresh soy sauce and vinegar into the bowl, add a level spoon (small rice spoon) of starch, stir well, add a small amount of sugar and salt while stirring, and the seasoning is dark brown.

3. Heat the oil, put the green onions, ginger slices, Sichuan peppercorns, spices, and dried chili peppers one by one, over high heat, and fry two or three times to smell the aroma of chili peppers. 4. Add the chicken and stir-fry over high heat. It is best to let the oil adhere to the chicken, add boiling water, and it is better to cover the chicken just enough.

5. Pour in the seasoning and stir well. 6. Cover the pot and simmer. It should be noted here that it is best to use an iron casserole.

7. When boiling for 10 minutes, add wine, red wine is sweet, white wine is bitter, and it varies from person to person. It can also be done without alcohol. 8. When the water is boiled dry and the chicken is just cooking, turn off the heat and remove from the pot.

Finally, don't forget to add white pepper. Features: It smells very fragrant (chili pepper, wine, pepper), sweet and sour at the beginning of the mouth, spicy after chewing, and then astringent, and after swallowing, it will feel sweet (because of wine), which makes people have an endless aftertaste.

Stir-fried chicken balls with pineapple.

Fainted.,I haven't finished saying it, how did I send it out.,Braised chicken first have to go to the street to choose a chicken.,The follow-up work is perfect**,Idiot pull down the pot.,Don't finish speaking.,If you want to eat, come to my house to eat.,,Hmph。。。

How to braise chicken delicious, now many people like to eat poultry meat, chicken is one of the most popular poultry meat, chicken is rich in nutrients, it is very good for the human body, there are many ways to make chicken. For example, braised chicken, so how is braised chicken delicious?

Preparation of braised chicken nuggets

Slice the green onion into oblique sections, cut the dried chili pepper into sections, slice the ginger, and cut the garlic into cubes.

1 tablespoon bean paste.

Cut the chicken thighs into cubes and put them in a pot of boiling water for a while.

Pour oil into a hot pan and add green onions, ginger, garlic and dried chili peppers.

Add a spoonful of bean paste and sauté over low heat until fragrant.

Saute until evenly colored.

Pour in the chicken pieces and add the light soy sauce and dark soy sauce along the sides of the pan.

Stir-fry well, add 2 star anise, 15 peppercorns.

Add the icing sugar and 1/2 tablespoon of oyster sauce.

Stir-fry slightly, pour boiling water and drown over the chicken pieces. Simmer for half an hour. Add an appropriate amount of salt according to taste, stir well, and remove the juice from the pot over high heat.

Sprinkle with a little chopped green onion and serve on a plate.

Braised chicken nuggets The preparation of the stew

This one is too muddy, you guys can watch it alive. Chop the chicken to your preferred size, wash it, and soak it in a handful of salted water for half an hour to control the blood. Then remove and drain.

Heat a pan and add a pinch of oil and 15g of sugar. Cremate the sugar until the sugar is caramelized and bubbles.

Pour in the drained chicken pieces.

Stir-fry as thoroughly as possible so that the chicken pieces evenly coat with a thin layer of caramel.

Continue to stir-fry, this step is very important, one point to fry the chicken dry, the water begins to slightly oil.

Add ginger, garlic, bean paste, light soy sauce and soy sauce and stir-fry well.

Sprinkle in peppercorns. Add spices.

Add 2 to 3 onions and stir-fry until the vegetables and spices begin to aromatize.

Then add the potato wedges, carrots. It can also be something else, I have tried sweet potatoes and yams, and they all taste very good.

After stirring the vegetables evenly, add warm boiled water, just over the chicken and vegetables. Cover the pot and simmer over high heat for 5 minutes, then open the lid.

Add the small fresh couple, the remaining onion and red and green pepper segments, stir-fry evenly to reduce the juice.

The spicy braised chicken nuggets are ready!

Preparation of braised chicken nuggets

Cut the chicken into pieces and put a spoonful of cooking wine on it to remove the smell.

Prepare the ingredients, two slices of ginger shredded, three cloves of garlic cut into pieces, a bay leaf, an star anise, a small piece of cinnamon, a small handful of peppercorns (can be added or not), two spoons of Pixian bean paste, if you want to eat spicy, you can add a little chopped pepper.

Burn the cold oil until it is 5 minutes cooked, add more than half a spoon of white sugar (the kind of spoon in the seasoning jar), when the sugar is slightly bubbling, add shredded ginger and garlic cloves, stir twice, add two spoons (as shown in the picture) Pixian bean paste, a spoonful of chopped pepper sauce (if you don't like spicy food, you don't need to add chopped pepper).

Stir-fry twice, add the chicken pieces, and continue to stir-fry. Coats the sauce evenly, add a spoonful of dark soy sauce and continue stir-frying.

Add boiling water to cover the chicken pieces, add bay leaves, star anise, cinnamon, and Sichuan peppercorns (optional).

After the heat is boiling, turn to medium heat and cover the pot and cook for about 10-15 minutes (remember to come back and stir the pot in the middle). When the soup is almost cooked, you can remove the juice from the pot on high heat!! (No need to add salt, the bean paste is salty).

It's out of the pot!! If you don't finish the marinated chicken feet, you can put them on the next day, and the collagen in the chicken feet will solidify the soup the next day, which is particularly delicious ( ).

1. Braised chicken thighs.

Braised chicken thighs are definitely a more representative practice, the taste of braised chicken thighs is very fragrant, and it is not very difficult to make, first you need to prepare an appropriate amount of fresh chicken thighs, and then soak the prepared fresh chicken thighs in water, wash them thoroughly, after washing, use a knife to make a few cuts on the chicken thighs, sprinkle in some salt and five-spice powder, marinate for a few minutes, put vegetable oil in the pot to heat, and then put the processed chicken thighs into it for stir-frying, pour in the braised soy sauce, Cooking wine and a small amount of fennel and salt, finally pour in a bowl of water, cover the pot and simmer.

2. Deep-fried chicken thighs.

Fried chicken thighs are very popular with many young people, and the practice of fried chicken thighs is also very simple, as long as you prepare an appropriate amount of fresh chicken thighs, after washing them, make some cuts on the surface of the chicken thighs, sprinkle some seasonings, and then dip them in flour, and then put them directly into a boiling oil pan and fry them until golden brown. Deep-fried chicken thighs are very fragrant and delicious, but fried chicken thighs should not be eaten too much.

3. Stewed chicken thighs with mushrooms.

We have heard of chicken stewed mushrooms, in fact, you can also use chicken thighs to stew mushrooms, put the mushrooms and chicken thighs together and stew them, the taste is also very fragrant, first you need to prepare an appropriate amount of chicken thighs to wash them, and then draw some holes on the chicken thighs, sprinkle some seasonings, and then put it in a bowl, prepare a few shiitake mushrooms to soak and clean and put them in, and stew them through water to eat.

Braised chicken is tender, delicious and simple, and the method is as follows:Tools Ingredients: chicken thighs, ginger slices, green onions, cooking wine, light soy sauce, dark soy sauce, sugar, salt, and water.

1. Wash the chicken and cut it into small pieces for later use.

2. Heat the pan with cold oil, add the ginger slices and the dry green onion and stir-fry until fragrant.

3. Add the chicken and stir-fry until it changes color.

4. Add an appropriate amount of cooking wine and cook until the alcohol volatilizes. Add an appropriate amount of light soy sauce, dark soy sauce, sugar and salt, and stir-fry evenly.

5. Add enough water, and the amount of water should cover the chicken socks.

6. After the heat is boiling, turn to low heat and simmer slowly until the chicken becomes tender and flavorful.