Another way to eat chicken, steamed chicken through water, how to not be fishy and flavorful?

You can add some edible salt to marinate for a while, and then add some cooking wine and ginger slices to marinate for a while, which can make the chicken not firewood and fishy and flavorful.

When cooking meat, you need to add cooking wine, green onion and ginger to remove the smell, and then go to the steamed chicken through the water, which tastes very good.

Put the chicken on the steaming rack, stuff the knotted chives into the belly of the chicken, pour a little peanut oil into the belly of the chicken, boil the pot over high heat, put the chicken in and steam for 20 to 22 minutes.

Clean the chicken first, then blanch it, then take it out and add a little cornstarch, dark soy sauce, light soy sauce, salt, green onion, ginger and garlic to marinate it, then put it on the pot, add some water to the pot, and steam it.

Stewed black chicken is a very common nutritious dish, both the elderly and children are particularly suitable, especially now that raw pork is more expensive, not to mention greasy, so stewed black chicken becomes the best choice, eat more is not easy to gain weight, but some soul chicken soup clear soup noodles are also particularly fishy, some soul chicken soup is thick and particularly delicious, which has a lot to do with solving the chicken early, now I will share with you how to stew chicken correctly, and it is better than restaurants.

When stewing black chicken, do you need to use water first? The answer is no, the water will not only make the chicken breast special fishy, but also taste a little hard, the fishy purpose is caused by the hot blood hidden in the chicken breast, and the water will immediately make the blood stay in the chicken breast.

It may cause the taste to be very fishy, and the water in the chicken breast will be lost and the taste will become hard, as long as it is a lot of these two steps, you can solve this problem, the chicken breast meat tastes delicious and not fishy, and the chicken soup for the soul smells fragrant, nutritious and delicious, and the bottom goes down. 【Stewed black chicken】Food: a stupid chicken, oyster mushrooms, green and red pepper process:

Prepare a stupid chicken in advance, chop the black pepper chicken nuggets, put the black pepper chicken nuggets into the basin, add a small amount of wheat flour to it, grab it and mix it evenly, rub and massage it more, add cold water after grabbing and mixing evenly, and clean the wheat flour in the black pepper chicken nuggets.

It needs to be cleaned several times, then soaked for half an hour, scooped up and drained, add cooking wine to the black pepper chicken nuggets to remove the smell, and then put some light soy sauce, oil consumption, white pepper powder, grasp and mix evenly with your left hand, and marinate the black pepper chicken nuggets for about 20 minutes.

Prepare a shallot, cut the green onion into slices, cut the ginger slices into slices first, and then change the knife to cut into shreds, and then prepare 2 ** large oyster mushrooms, remove the shiitake mushrooms, and then change the knife to cut them into thick slices, prepare green and red peppers in advance, remove the green peppers, and then cut them from the middle, remove the seeds inside, and then change the knife to cut them into diamond-shaped blocks, and the small peppers are also cut into diamond-shaped pieces, and put them in a bowl together.

Pour an appropriate amount of vegetable oil into the pot, heat the oil, first put ginger and garlic to fry the pot after the oil is burned, put in the marinated chicken breast after the fragrance is fried, quickly stir-fry it when it is popular, burst the water in the chicken breast, burst the pot to remove the fishy smell, fry for five or six minutes and then put 2 spoons of salt, a small amount of dark soy sauce to color, stir-fry evenly again, let the black pepper chicken nuggets color evenly, and then turn off the heat.

In addition, prepare a large casserole, put in the cut oyster mushrooms, then pour the fried chicken breast in, and then add water to cover the black pepper chicken nuggets, everyone look at the floating layer of oil on it, look at the appetite, cover the lid and boil over high heat, and then turn to a simmer and stew again for 2 hours to start eating.

First of all, chop the chicken into small pieces, then put it in the pot and cook it for 1 2 minutes, add some cooking wine, then rinse it after taking it out, then heat the oil, put in the green onion, ginger, garlic, star anise, Sichuan pepper, dry eggplant stool chili pepper and fry ginger, and then put in the chicken pieces, then add a small amount of cooking wine and light soy sauce, then stir-fry evenly and add an appropriate amount of water, and then add salt chicken essence, and then boil the low heat for more than half an hour, and then collect the juice on the high heat.

In the process of stewing chicken, the chicken should be blanched first, so that the meat can be firmer and has no fishy smell, and then put the fiber shed into a stare at the Zen point Kai Zhuchen stewed meat and a little cordyceps, the taste will be very delicious.

You need to choose the right chicken, be sure to simmer it slowly, so that the taste will be better, and add some potatoes to it.

Chicken stew recipe

Ingredients: 1300 grams of chicken, 3 bay leaves, 5 grams of cinnamon, 3 grams of star anise, 2 grams of grass fruit, 3 fragrant sand, 20 grams of garlic cloves, 20 grams of ginger slices, 25ml of bean paste, 5 grams of dried chili peppers, 10 grams of red peppers, 10 grams of green peppers, 250ml of beer, 3 grams of sugar, salt, pepper, monosodium glutamate, appropriate amount of dark soy sauce.

Method:1First, clean the chicken and cut it into cubes for later use (be sure to throw away all the lymph in areas such as the neck).

2.Soak the sliced chicken in water for 15 minutes to properly remove the fishy smell of the chicken.

3.Put an appropriate amount of oil at the bottom of the pot, burn to 7 oil temperature, add chicken pieces, bay leaves, cinnamon, star anise, grass fruit, fragrant sand, ginger slices, dried chili peppers, stir-fry for about 5 minutes, and be sure to fry the water in the pot dry.

4.Put the bean paste on the side of the pot, stir-fry it slightly until fragrant, then stir-fry it with the chicken, then add 250ml of beer and a small amount of water, bring to a boil over high heat, change to low heat and cook for 25 minutes.

5.Then add red pepper, green pepper, sugar, salt, pepper, monosodium glutamate, dark soy sauce and stir-fry on high heat, drain the juice, and then start the pot. Putting beer on it will make the chicken more tender and flavorful, and there will be no firewood.

Because chicken contains a lot of protein, and the enzymes contained in beer can quickly decompose protein, which can make chicken more tender and flavorful, and adding beer to beef and duck can make the meat more tender, all of which are based on this principle!

Next, let's take a look at this special chicken stew method:

Ingredients: white chicken, green onion, ginger, light soy sauce, oyster sauce, cooking wine, rock sugar, Sichuan pepper, star anise, cinnamon, bay leaves, tangerine peel, angelica, powdered skin.

Step 1: Chop the white chicken into small pieces, add 5 grams of salt to the basin, add an appropriate amount of water, put the chicken in the basin, and soak for 30 minutes. Soak the blood in the chicken so that the stewed chicken is elastic and not fishy.

If the chicken is blanched and then stewed, the chicken will be firewood.

Step 2: Remove the chicken, control the moisture, stir well with light soy sauce, oyster sauce, cooking wine, green onion and ginger slices, and marinate for 20 minutes. After marinating, the stewed chicken is more flavorful, and the chicken tastes better and the meat is more tender.

Step 3: Add an appropriate amount of oil to the pot, twice as much as usual for stir-frying, after the oil is hot, add rock sugar, fry the rock sugar over low heat, fry it until it is reddish-brown, and pour the chicken into it. Add green onions, ginger, Sichuan pepper, star anise, cinnamon, bay leaves, tangerine peel, angelica, and stir-fry over high heat for 10 minutes to fry the fragrance of the spices and the moisture in the chicken, so that the chicken is more resilient to eat, and the meat is fried with color, and it looks very appetizing.

Some friends said that only put ginger, green onion and salt in the stewed chicken, and then put a little white pepper out of the pot, but in fact, this friend is talking about making chicken soup, not stewed chicken.

Step 4: After the chicken is fried until it is colored, add an appropriate amount of water, pay attention to heat the water, if you add cold water, the chicken is hot and suddenly meets cold water, the meat will be tightened, and it will not be stewed. After adding water, bring to a boil over high heat, simmer for 30 minutes on medium-low heat, add an appropriate amount of salt, and simmer for another 10 minutes.

You can add some flour skin halfway, my mother will add some every time she stews chicken, and we all specially pick powder skin to eat, which is particularly delicious. ）