The chicken made by yourself is firewood and tasteless, how do the chefs make it?

When cooking chicken, blanch the chicken first, then put it in hot oil and stir-fry constantly. Then put in a little more water and let it simmer for more than half an hour.

The chicken is woody and unflavorful, because it is missing a step, and the chefs do it as follows: Wash the chicken and cut it into pieces, soak it in cold water for half an hour, then wash it twice with water, remove and drain the water, add cooking wine, ginger slices, green onions, and oyster sauce and marinate for two hours for later use. Heat the oil, fry the chives and garlic, fry the chicken until golden brown, pour in the seasoning warm water and add the soup, and stew until the chicken is cooked and the soup is small.

Chefs start by soaking the chicken in water. In order to make the chicken more flavorful and the meat will not get old during the steaming process, chefs first soak the chicken in water to let the water fully enter the chicken, so that the cooked chicken can be more flavorful.

Chicken is one of the most common meat foods in daily life, chicken is nutritious, ** compared with raw pork is also relatively cheap, and the methods are varied, it can be fried and eaten, it can also be stewed and eaten. No matter how you eat it, chicken is an ingredient that will be evocative.

Among the ways to eat chicken, stir-fried chicken is more common. When it comes to stir-fried chicken, we all know that the most difficult part of stir-fried chicken is how to get rid of the fishy smell of chicken and how to make it more tender. These two areas have stumped many fried chicken winners.

Let's share the tips for stir-frying chicken, add one more process before stir-frying chicken, and add a little bit of it to ensure that the fried chicken is both flavorful and more tender, and super delicious.

Step 1: Chop the chicken into just the right pieces, add it to a basin, clean it twice, drain the water, and set it aside.

Step 2: Make the shallots into green onion segments, prepare star anise, light soy sauce, oil consumption and other ingredients, cut the pepper into segments, and set aside for reservation, at the same time, remember to prepare a bottle of beer in advance, and set it aside after opening.

Step 3: Remove from the pot, add an appropriate amount of water to the pot, put the prepared chicken into the pot after boiling, remove the chicken, clean it again, drain the water and reserve.

Step 4: Add an appropriate amount of vegetable oil to the pot, add green onions and ingredients to fry when the temperature is five or six hot, and then add Chaotian pepper to the pot and stir-fry again. After that, add the drained chicken to the pot, stir-fry for five minutes, add an appropriate amount of light soy sauce, white sugar, and oil, stir-fry again for a few minutes, add half a bottle of beer, and add water at the same time, not over the chicken.

Reminder: Adding an appropriate amount of beer when stir-frying chicken can reasonably remove the fishy smell of chicken, and the fried chicken also has a fragrant aroma. The most important thing is that the chicken is fried after adding beer and spilling, it is not chai at all, it is tender and refreshing, and it is colorful.

Step 5: Add water and then go popular, fry the chicken with sugar, add an appropriate amount of salt after the sugar is fried, stir-fry again and then put it out, and a delicious fried chicken is completed.

Then let's summarize a few key points of this fried chicken: when frying chicken, do not immediately fry in the pot, you can go directly into the pot to fry it is wrong, there are two problems and tips that need to be paid attention to: the first is to give the chicken water before frying the chicken, which can eliminate the fishy smell of the chicken and make the fried chicken more flavorful.

Second, when stir-frying chicken, add a little beer, which can also eliminate the fishy smell of the chicken, and make the fried chicken more tender, tender and refreshing.

Before stir-frying the chicken, you can put the chicken in a pot under cold water, then boil it in the pot, blanch it with water, wait until the water boils, and then take out the chicken, it can be delicious and flavorful.

The chicken should be soaked in salt water, and after soaking in blood water, the fishy smell will be reduced by more than half. The chicken should be marinated with seasonings, which can remove the smell and increase the flavor, and it is also very flavorful.

The best thing to do is to blanch the chicken first so that the muscles are not very woody.

Tip 1: Don't blanch fresh chicken.

How to stew chicken without being fishy or woody, the first trick is that fresh chicken should not be blanched, many friends have a misunderstanding when stewing chicken, thinking that as long as the chicken has to be boiled under cold water, put green onion and ginger cooking wine for blanching. Loss guess min.

This will only lose the umami of the chicken, and the taste is more chai, for fresh chicken, we don't need to blanch, if the freezing time is very long, you can blanch, this trick, friends should remember.

Tip 2: The chicken must be thoroughly fried.

The second trick is that the chicken must be fully stir-fried, at least over medium-low heat for more than five minutes, to dry the moisture of the chicken, and to bring out the fat and aroma of the chicken, so that the stewed chicken is not fishy or woody.

The chicken soup stewed out of the nutrition is also higher, and the taste is more delicious and delicious, just like Shandong fried chicken, why is it so delicious, Zhaozheng because it has been fried over medium and low heat, this trick, friends should remember it.

Tip 3: Add salt to taste halfway.

How to stew chicken, not fishy or firewood, this last trick is that you must put salt at the end to taste, many friends are worried that the chicken is not flavorful, always add water to the chicken, immediately put salt, this practice is wrong.

The correct way is to put salt in the middle of the season, so that it can penetrate into the muscles, and it will not cause the chicken to be too salty, and the taste will be firewood.

Here's how to get the chicken into the flavor and not firewood:The first trick is that the chicken nuggets should not only be cleaned on the surface, but also pay attention to the blood between the bone and the meat, which can be solved by soaking and flour grabbing. The second trick is to marinate the chicken nuggets with seasonings before stewing, which can not only remove the smell and increase the flavor.

Ingredients: chicken high branches, green onions, ginger, garlic, peanut oil, salt, dark soy sauce, cooking wine, or soy sauce.

<>2. After the pot is heated, add a small amount of peanut oil, then add ginger and peppercorns and stir-fry until fragrant.

3. Add the chicken pieces and stir-fry a few Qi Tuanmin, then cover the pot, and the chicken will slowly come out of the water.

4. After the water from the chicken is dry, add a small amount of dark soy sauce, cooking wine, green onion and garlic cloves, stir-fry a few times and then add boiling water, the amount of water should not exceed the chicken.

5. Cover and stew, add salt to continue to stew when only half of the water is left in the stewed pot, and when the water is almost dry, add the extremely fresh soy sauce, and the delicious chicken can be out of the pot. (If you like a lot of soup, you can add more water in step 4, and the soup will be just right when it is cooked.) ）

Have you ever tried the wonderful combination of chicken breast and salad dressing, not only is it delicious, but the meat is also tender and not chai at all. The most common Kewpie salad dressings are classic sauces, sweet sauces, and Thousand Island dressings. Now the Kewpie salad dressing has more than a single taste, In the process of frying meat, a spoonful of boiling water slides down the edge of the pot, which is also the key to the tenderness of the chicken.

Preheat the oven to 200 degrees before placing the drumsticks or wings in the oven and roasting for 30-40 minutes.

Chicken breast is the most woody piece of meat of all the parts of the chicken. This piece of meat is less fat, less water, high in protein, and has stable muscle tissue, which makes it the most woody. Maybe the chicken does not have the function of lactation, like this function of this piece of meat is the most tender, the most watery, there is nothing to do always want to do will also affect the taste of the meat, the cooking time to grasp well, too long to cook, will also make the taste worse.

If it is fried, it can be marinated with some sweet potato powder appropriately, which can also make the meat more tender.

Roast chicken or roast chicken, the same method, put the whole chicken into the prepared marinade water and soak for more than eight hours, the roast chicken or braised chicken that comes out of this way is smooth and tender and firm without firewood, turn the chicken over, and then cover the pot and cook for five minutes, you can turn off the fire, simmer the chicken in the braised soup, take out the chicken after about 20 minutes, wait for a little cold, apply a little sesame oil on the surface, you can cut it into four centimeters long block, and serve it on a plate. This dish is delicious and fragrant, and the chicken is not firewood.

The use of chicken skin and oil, the good use of oil can increase the moisturization of the taste, and the taste is moist, and it naturally does not look firewood. The most representative is that if you chew a piece of chicken with chicken skin or subcutaneous fat, the chicken will not be so firewood. Place the chicken thighs or wings in an empty bowl, then add the ginger, cooking wine, light soy sauce, sugar and oyster sauce, then stir well and seal with plastic wrap.

If the flavor is stronger, you can also put some barbecue sauce or Orleans grill chicken stock.

The chicken breast is gently beaten with the back of a knife and coated with a layer of egg white to ensure that the meat is delicious and not woody.

The most effective way to do this is to marinate it with salt water as much as possible, as this will allow its muscles to absorb enough water and not firewood.

I think the best way to do this is to fry it, and fried chicken can be made even more delicious and is very popular in the market.

Simmer over low heat. The chicken is simmered over low heat so that it can be stewed and will not be firewood.

Cut along the texture of the chicken, cut the chicken and the texture vertically in half, and slice thinly along the texture of the chicken; Knead well with a little salt and cooking wine, boil water in a pot, and when the water starts to boil, pour in the chicken that has been cut and quickly slide it with chopsticks; When it boils, immediately remove the chicken and rinse it with cold water so that the chicken will be tender.

How to cook chicken without firewood

Method 1

1.Cut the chicken in half vertically along the texture and slice it along the texture of the chicken pan.

2.Knead well with a little salt and cooking wine, boil water in a pot, and when the water starts to boil, pour in the chicken that has been cut and quickly slide it with chopsticks;

3.When it boils, immediately remove the chicken and rinse it with cold water so that the chicken will be tender. This practice is more suitable for people who are fit.

Method two

1.Cook the chicken by micro-frying it at low oil temperature, cut the chicken into slices, then add it and marinate it with salt, cooking wine, starch, pepper for about 10 minutes.

2.After the pot is heated with liquid lead, pour in the oil, when the oil is slightly hot, bury the material and pour in the cut chicken slices, fry until the chicken slices slowly turn white, and immediately remove the chicken slices, this method is more suitable for stir-fried chicken, such as green pepper chicken, chicken and potato chips and other dishes, can be used this method.

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, 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, boil to 7 oil temperature, put in 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. ）