How to stew chicken in an iron pot better at home?

Introduction: Iron pot stewed chicken is a very delicious delicacy, and there are more nutrients, so how can we make it more delicious at home, let's follow along to find out.

1. How to make stewed chickens in an iron pot

When making this dish, we must prepare some ingredients in advance, at this time prepare a local chicken, then prepare an appropriate amount of potatoes and eggplant, and also need to prepare oyster mushrooms, long beans and cornmeal, these are all ingredients that need to be prepared. Speaking of the above, we also need to prepare some appropriate amount of wheat flour and soybean flour, yeast powder, and also need to prepare some red pepper An appropriate amount of auxiliary ingredients, liquor, cooking wine, sugar, light soy sauce, dark soy sauce, oyster sauce, Sichuan pepper dumplings and garlic cloves, green onions, ginger and garlic are all needed. Our first step is to clean up the local chicken, cut it into small pieces and put it aside to marinate it with salt, and add an appropriate amount of green onion, ginger and garlic cooking wine to remove the fishy smell, which will be more fragrant.

Next, we will put some flour and dough in a basin to wash the dough, and add an appropriate amount of baking powder to let it rise, you will find that it will be softer.

Second, the practice of gastronomy

Then we can boil the oil, add an appropriate amount of green onions, ginger, garlic and star anise to the pot, put the chicken pieces we prepared in advance in the pot and stir-fry them, and fry them until they are golden and can be put aside for later use. When we come down, we can take out our earthen pot, put the chicken in it, add the appropriate amount of water, cover the chicken, cut some new oyster mushroom potato chips and long beans and eggplants prepared in advance into the pot, and simmer together over low heat for about half an hour to proceed to the next step. When the time comes, you will find that the chicken is just enough to cook the flavor of the chicken, so this is not the time, we will use the high heat to reduce the juice for another 30 minutes, and after the juice in the chicken is full, we can eat such delicious food, whether it is to drink his chicken soup or eat his chicken and the side dishes in it will be more delicious, and many people are more fond of eating.

First of all, select the novel chicken, cut the chicken into pieces, put the chicken into cold water and blanch, blanch the water and take it out for later use, heat the oil in the pot, put in the appropriate amount of green onions, ginger, garlic and chili peppers and fry until fragrant, put the chicken pieces in, and then pour in the appropriate amount of light soy sauce, oyster sauce and salt boiling water, simmer for 50 minutes, and stew the chicken in the iron pot.

First of all, the chicken should be cleaned, then cut into pieces, marinated in soy sauce and oyster sauce cooking wine for about two hours, then put some cooking oil in the pot, add garlic and green onions, and then put in the chicken, stir-fry over high heat for about 15 minutes, add some broth, and simmer over low heat for about 40 minutes, which will be more delicious.

First of all, the chicks should be washed, chopped into small pieces and fried in the pot for later use, the mushrooms should be soaked, washed and removed from the pedicle and changed into slices, the ginger and ginger should be cut, the vermicelli should be cut into a moderate length after soaking in water, the pot should be put on the hot fire and put the hand oil to heat, and the white sugar should be fried to make the sugar color, and then the copied chicken pieces should be put into the side and fried to become fiery red, add the broth, add soy sauce, green onions, ginger, salt and cooking wine and other seasonings, iron teeth and copper teeth Ji Xiaolan, and then put the mushrooms and simmer for half an hour, and finally put in the vermicelli to stew.

The iron pot stewed chicken is made of big red jade chicken, which is good, chewy and delicious. The red jade chicken is a hybrid breed with fast growth, good body shape and strong disease resistance. The adult red jade chicken is sturdy, the meat is fresh and tender, the feathers of the whole body are red and bright, there are no variegated feathers, and the rooster is even more healthy.

Generally, it can grow to 6-9 catties, and the maximum can grow to about 14 catties.

Iron pot stew is a traditional famous dish in Shandong, Jiangsu and Anhui, which originated in northern Jiangsu.

and Weishan Lake in Lunan.

Region. In the past, fishermen living in the Weishan Lake area were limited by the conditions on board, so they created this kind of cooking method that combines meals, in addition to iron pot stew, now there are also iron pot stewed pork ribs, fish and other local pot dishes. The iron pot stew soup is less, the taste is fresh and mellow, and the taste is rich, which is deeply loved by the public.

Iron pot stew is made by simmering in an iron pot over a strong fire. As we all know, cast iron pans.

The thermal conductivity is very good, and the flavor of the chicken is all exuded with the blessing of the fire, while the chicken can maintain a tender taste.

Secondly, the most special thing in the iron pot stew is to paste a circle of dough cake on the side of the pot, half of the dough cake is pasted on the iron pot, half is immersed in the soup, the cake borrows the flavor of the vegetable, and the dish borrows the fragrance of the cake, which has the characteristics of coexistence of soft and dry fragrance.

If you want to make the old hen stewed in an iron pot delicious, you must choose the local chicken raised by the farmer, blanch the chicken pieces before making, and add more ginger to remove the fish。People who have eaten the old hen stewed in the iron pot in the countryside feel unsatisfied, but it seems that it is difficult for us to make such a delicious taste when we make it ourselves, in fact, if we want to make a delicious old hen stewed in the iron pot, whether it is from the selection of ingredients or from the ingredients are very particular.

1. Prepare materials.

The delicious iron pot stewed old hen must choose the native chicken raised by the farmer, because the activity of this kind of native chicken is greater, the food eaten is more complicated, the breeding time is longer, and it is more delicious than the hen raised in the cage. In addition, 100 grams of ginger should be prepared, sliced and set aside, the role of ginger is of course to remove the fishy, many meat dishes are inseparable from the figure of ginger.

2. Blanch first.

Raised chickens usually do not have too much fishy smell, but if they are sensitive to fishy smell, it is recommended to blanch the chicken pieces first. Cook the chicken pieces in a pot under cold water, remove them about two minutes after the foam is removed, and set aside for later use. The reason why the pot is cold under water is not only to prevent the chicken from expanding and shrinking from hot and cold, but also to affect the taste when the time comes.

3. Production steps.

Add 50 grams of peanut oil to the pot, put the ginger slices and peppercorns into the pot and fry the fragrance, put the fried chicken into the pot and stir-fry a few times, add cooking wine, light soy sauce, dark soy sauce, salt, sugar, water, and the amount of water is appropriate to cover the chicken. Once the heat is boiling, simmer for 60 minutes, adding other side dishes such as potato chips, carrots, etc. After adding the side dishes, stew for about 10 minutes, turn on the high heat to collect the juice, if you like to eat spicy, you can add some chili peppers and stir-fry a few times, and the delicious iron pot stewed old hen is completed.

In fact, you don't need too many seasonings and ingredients to make this dish, and the production steps are very simple, the local chicken itself is delicious, even if it is stewed in water, it is also delicious, it can be seen that a delicious dish must start from the selection of raw materials.

Ingredients: 1 piece of chai chicken, green onion, ginger and garlic, star anise, white wine, dark soy sauce, rock sugar, wolfberry, dried chili, corn segments, dried shiitake mushrooms, peanut oil.

Prepare the ingredients, soak the mushrooms in advance and wash them for later use, wash and chop a large piece of chicken, boil the chicken pieces in hot water, scoop the foam, remove the chicken pieces and drain them for later use;

In another wok, put an appropriate amount of peanut oil, add chopped green onions, ginger slices, and garlic to stir-fry until fragrant;

Add the blanched chicken pieces and an appropriate amount of white wine to stir-fry quickly;

Add soy sauce, sugar, a small amount of water to prepare the sauce, add shiitake mushrooms, and stir-fry evenly;

Add an appropriate amount of warm water, add the corn section, bring to a boil over high heat, and simmer over low heat for 20 minutes;

Garnish with coriander and season with a little salt;

Add an appropriate amount of salt according to how much soy sauce you have. Lu cuisine attaches great importance to color and fragrance, and salt should be put less for the sake of health.

First soak the mushroom legs in warm water, keep the stewed chicken in water, use the whole chicken, wash it, chop the large pieces, blanch the chicken in a cold water iron pot with blood foam, take out the water and pour it out, then add cold water and the water to soak the mushrooms, add the chicken nuggets (the water should not be over the chicken), green onions, ginger and garlic, hawthorn, tangerine peel, mushroom legs, ingredients, cooking wine, soy sauce, dark soy sauce, no need to add oil, this chicken fat is a lot, and it is all yellow oil! Bring to a boil over high heat, cover and turn to low heat to cook, add salt when you can pierce the chicken with chopsticks, and continue to cook until the chicken is cooked, and the excess soup can be drunk, it is very delicious! Finally, serve it on a plate.

The old hen is stewed with the old cooking from the countryside, the hen is cleaned, and salt, dark soy sauce, soy sauce, monosodium glutamate, and pepper are added to marinate. Wash the mushrooms, cut them in half, heat the oil, add green onions, ginger and garlic, cinnamon, star anise, bay leaves, dried chili peppers, fry the fragrance, put in the mushrooms, stir-fry evenly, then add the pickled old hen, stir-fry evenly, add enough water, simmer for 20 minutes on high heat, and then add coriander to get out of the pot.

If you want to make it delicious, you must put some condiments, and then cook it for a longer time, so that it can be very delicious, and you must marinate it with salt and vinegar for a period of time before stewing.

To prepare the ingredients, you should choose the local chicken raised by the farmer, and the stew time is about 30 minutes, so that it can be more delicious.

Here's how to make the stir-fried chicken:Ingredients: chicken halves.

Excipients: 8 millet peppers, appropriate amount of cooking oil, 6 long red peppers, half a tablespoon of oyster sauce, 1 tablespoon of cooking wine, 4 star anise, a small piece of cinnamon, appropriate amount of salt, appropriate amount of ginger and garlic, appropriate amount of chicken essence.

Steps: 1. Wash the ingredients and prepare them.

2. Slice the ginger, dice the garlic, mix the millet pepper and the long red pepper and chop it, and put it in a bowl for later use.

3. Dice the chicken, which is about the same as garlic.

4. Add an appropriate amount of cooking oil, a little less, and add cinnamon star anise to stir-fry until warm.

5. Then put in the cut chicken, wait for the chicken to fade red, fry the oil, add an appropriate amount of cooking wine and copy it. Then add the remaining ginger and garlic, stir-fry the chili pepper for about a minute and a half, put an appropriate amount of salt, chicken essence, oyster sauce, stir well and it can be out of the pot.

6. Finished product drawing.

Here's how to stew chickens deliciously and easily:

Material:

1 chicken, a little chopped green onion, a little minced ginger, 3 star anise, a little Sichuan pepper, 2 spoons of cooking wine, a little light soy sauce, a little dried chili, and an appropriate amount of water.

Method:

1. Prepare the ingredients, cut them into small pieces with a knife, boil some hot water in a pot to blanch the chicken, remove and drain the water for later use.

2. Pour an appropriate amount of cooking oil into the pot and heat it, add chopped green onion and minced ginger and stir-fry until fragrant, pour in the drained chicken and stir-fry, add a little light soy sauce, cooking wine, Sichuan pepper, star anise, dried chili, and continue to stir-fry.

3. Add an appropriate amount of water to cover the chicken, cover the pot and simmer for 60 minutes after boiling, add a little salt to taste after stewing.

Another way to do it:

1. Ingredients: an old hen, an appropriate amount of ginger, an appropriate amount of green onions, an appropriate amount of red dates, an appropriate amount of potatoes, carrots, salt, and an appropriate amount of cooking wine.

2. Deal with the old hens, our own chickens, do not feed the feed, stew out of the special fresh and delicious, after the chicken is cleaned, chop into small pieces, soak it in water, soak it in bloody water, wash it and drain the water.

3. Wash the ginger and shallots, slice the ginger and cut the green onion into sections, heat the oil, add a small amount of oil to the pot, put the ginger and shallots in the hot oil, fry the fragrance, put the chicken pieces in, add cooking wine and stir-fry until the chicken shrinks.

4. Put the fried chicken pieces into the casserole, add enough water, add cold water, heating the water will make the chicken pieces protein coagulate, which will affect the taste and nutrition of the soup, wash the jujube and put it in.

5. Bring to a boil over high heat and simmer for 80 minutes, wash the potatoes, peel and cut into small pieces, wash the carrots and cut them into small pieces, or put in your favorite side dishes.

6. When the chicken stewing time is up, put the carrots and potatoes in it, continue to simmer for half an hour, stew until the potatoes and carrots are soft and rotten, add salt to taste and eat, the chicken is soft and rotten, delicious and delicious.

Ingredients: a large rooster.

Excipients: bean bubbles, fungus, shiitake mushrooms, green peppers, red peppers, dried chilies, green onions, ginger, garlic.

Seasoning: sugar, salt, cooking wine, soy sauce, cooking oil.

Production steps: 1. Wash the big rooster inside and outside and cut it into large pieces of 5 cm square for later use.

2. Soak fungus and mushrooms in boiling water and wash the sediment for later use.

3. Cut the green and red peppers into diamond-shaped pieces, and break the bean bubbles in half for later use.

4. Cut the green onion, slice the ginger, peel the garlic and set aside.

5. Make a little base oil in the pot, add a little sugar to the cold oil and fry until the sugar is dark red.

6. Put the chicken pieces into the pot, mix them with the sugar color and stir-fry them over high heat until the oil is slightly oily.

7. Add warm boiling water until the chicken is submerged, add cooking wine, soy sauce, green onions, ginger and garlic, dried chilies, bean bubbles, fungus, and shiitake mushrooms, and bring to a boil.

8. Reduce the heat to low and cook the chicken until it is 9 ripe, then add salt to taste.

9. When the chicken is cooked, turn on the high heat and collect the soup.

10. Add green pepper and red pepper 30 seconds before cooking, stir well.

ps: 1. The big rooster is not as good as the broiler, so the firing time should be longer. When you feel that it is cooked, use chopsticks to prick the chicken in the pot, if you can imitate the oak pine and tie it thoroughly, it is cooked thoroughly.

2. The soup in step 9 should not be too thick or too little, and some soup should be reserved for this dish to be delicious.

Stewed chicken in an iron pot.

Rating: Stew, salty umami, 1 hour and 40 minutes, lower calorie.

Beginner 477 people have done it.

Ingredients: 3 servings.

800 grams of chicken.

100 grams of ginger, 50 grams of Jiang rice wine, 5 grams of refined salt, 3 grams of chicken essence, 10 grams of sugar, 30 grams of light soy sauce, 20 grams of dark soy sauce, 80 grams of peanut oil, 10 grams of Sichuan pepper.

Iron pot stew chicken step 1

800g local chicken diced; 100g ginger sliced and set aside.

Step 2: Pour about 80 grams of peanut oil into a hot pan, stir-fry 100 grams of ginger slices and 10 grams of Sichuan peppercorns until fragrant; Add the chicken pieces and stir-fry until the chicken turns white, pour in 5 tablespoons of rice wine (about 50 grams), add 3 tablespoons of light soy sauce (about 30 grams), 2 tablespoons of dark soy sauce (about 20 grams), half a tablespoon of salt (about 5 grams), 3 grams of chicken essence, 1 tablespoon of sugar (about 10 grams), and stir-fry until the color is even.

Step 3: Add 1 kg of water, boil and simmer for 60 minutes, then turn up the heat to reduce the juice and serve on a plate.