How to make braised chicken nuggets, braised chicken nuggets method

Braised chicken nuggets. Introduction: Jujube red, salty and palatable.

Ingredients: 500 grams of chicken, 50 grams of seasoning, 50 grams of soy sauce, 60 grams of sugar, 5 grams of salt, 10 grams of sweet noodle sauce, 10 grams of green onions, 10 grams of ginger, 10 grams of cooking wine, 1 gram of five-spice powder, 50 grams of vegetable oil.

Method Wash the chicken pieces to control the moisture, pour them into the basin, add green onions, ginger, cooking wine, five-spice powder, sweet noodle sauce and salt, mix well, marinate for 30 minutes, remove and control dry, put them into a hot oil pan one by one, and fry them until they are dark yellow.

2.Put a little oil into the wok on the fire, pour in sugar, soy sauce, salt, cooking wine, green onion, ginger and an appropriate amount of water after heating, skim off the foam after boiling, put in the fried chicken pieces, after the soup is opened, simmer over low heat until crispy, take out the chicken pieces and put them on the plate, continue to boil the original soup until the juice is sticky, pour it on the chicken pieces, and then serve on the plate.

When frying <> chicken pieces, the oil temperature should be hotter, and remove the chicken pieces when the surface is hard. Therefore, the dish uses chicken, so it should not be stewed for too long so as not to stew too badly. In addition, it is necessary to master the heat, when the chicken nuggets are almost rotten, immediately turn to high heat to collect the juice, do not wait until the chicken nuggets are rotten, there is still a lot of soup, so that the chicken nuggets have no taste.

Ingredients: 500g chicken.

Seasoning: 50 grams of soy sauce, 60 grams of sugar, 5 grams of salt, 10 grams of sweet noodle sauce, 10 grams of green onions, 10 grams of ginger, 10 grams of cooking wine, 1 gram of five-spice powder, 50 grams of vegetable oil, and an appropriate amount of braised chicken nuggets series.

Wash the chicken pieces to control the moisture, pour them into a basin, add green onions, ginger, cooking wine, five-spice powder, sweet noodle sauce and salt, mix well, marinate for 30 minutes, remove and control dry, put them into a hot oil pan one by one, and fry them until they are dark yellow.

Put a little oil in the wok, pour in sugar, soy sauce, salt, cooking wine, green onion, ginger and an appropriate amount of water after heating, skim off the foam after boiling, put in the fried chicken pieces, after the soup is boiled, simmer over low heat until 1) Wash the bamboo shoots and chicken, and chop them into centimeter-square pieces; slices of magnolia slices; Cut the green onion into sections; Ginger slices.

Braised chicken nuggets. Ingredients: 4 chicken shanks and 1 green pepper.

Method. Wash the chicken pieces in a pot under cold water, add ginger slices and cooking wine, stew and cook for 10 minutes, then remove the water and rinse it for teasing.

Heat the oil, add seven or eight rock sugars, boil until the rock sugar melts, wait for the sugar to turn yellow and bubble, add chicken pieces, stir-fry and color, add a spoonful of light soy sauce, half a spoon of dark soy sauce, a spoonful of oil, stir-fry well, continue to add two star anise, two dried chili peppers, a small trace of peppercorns, fry the fragrance, pour in a can of beer (if there is no beer, add water to spread the chicken nuggets).

Wait until the soup is thick, add the green pepper cubes cut in advance, add salt according to your taste, and stir-fry out of the pot.

1. Remove the internal organs of the whole chicken and wash it, and chop it into small pieces that are easy to eat with a bone chopping knife for later use.

2. Preparation of seasonings, 20 grams of green onion and ginger, 10 grams of salt, 15 grams of sugar, Sichuan pepper, ingredients, cloves (must have cloves for chicken stew), bay leaves, cinnamon (must be less or the taste of Chinese medicine is too heavy), cumin, cooking wine, monosodium glutamate, dark soy sauce, appropriate amount of oil.

3. Put an appropriate amount of oil in the frying spoon and add the sugar to stir-fry, when the sugar is golden in color, put in the chicken pieces, stir-fry quickly, fry until the color of the chicken turns white, add the broth until the chicken pieces are submerged, bring to a boil over high heat, and skim off the blood foam in the pot. Add all the seasonings, change to low heat, simmer for about 10-20 minutes according to the amount of ingredients, and the chicken is soft. Then reduce the juice over high heat until the soup is small and viscous, remove from the pan and serve on a plate.

Cut the chicken into pieces, blanch it in hot water and set aside. After heating the oil in the pot, add the chicken pieces and stir-fry, add soy sauce, wine, salt, sugar, etc., put in an appropriate amount of water, add green onion and ginger, etc., and cook until it is rotten.

1. Cut the chicken into cubes, cut the sharp pepper into cubes, cut the dried chili pepper into sections, and cut the ginger into thick slices. 2. After the pot is hot, 50g of oil is heated, pour in the chicken pieces, add ginger slices and a little cooking wine. 3. Add bean paste, dried chili peppers, Sichuan peppercorns, and star anise and stir-fry.

Cover the chicken with water and add a little chicken bouillon. Boil for 20 minutes (be careful to add water and don't let the pot run dry).4. Pour in the garlic for about 20 minutes and cook for another 5 to 10 minutes.

When the juice is almost dry, pour in the sharp pepper and stir-fry, and put a little chicken essence after the juice is reduced. It's time to feast... Haha, hope that helps.

Cut the chicken into small pieces, then pass it in boiling water to remove the blood and smell and set aside.

Then put some in the pot, heat the chicken pieces and stir-fry until they change color, then add ginger, soy sauce, cooking wine and stir-fry, and finally add a little boiling water to stew.