Why is the yellow stewed chicken so tender, and why is the yellow stewed chicken made by others so b

Autumn weather is changeable, and the last few days have been unstoppably cool. I can't help but be greedy, I want to eat hot, spicy, and enjoyable! But the first thing that came to mind was braised chicken rice.

Yellow braised chicken and rice are available in the streets and alleys, which can be said to be blooming everywhere, and it is also the one with the highest takeaway rate. The reason for the fire is nothing more than: more meat, more vegetables, more juicy, can be added to vegetables, **close to the people, it is a very good meal.

An authentic yellow stewed chicken has a rich aroma, smooth and tender meat, and a spicy taste, especially the soup of the yellow stewed chicken, which is mellow but not greasy, it is simply a concentrated essence, and it is never willing to be poured out.

In fact, you can also make delicious yellow stewed chicken at home, as long as you master the method, the taste of the production is not inferior to the restaurant at all. Today, I will share with you the tutorial of the family version of yellow braised chicken rice, the method is simple, it is quick to get started, you don't have to worry about not learning it, you can eat it if you like to eat yellow braised chicken.

Braised chicken rice.

Ingredients: chicken thighs, potatoes, green peppers, red peppers, shiitake mushrooms, ginger, garlic, dried chilies, rock sugar, light soy sauce, dark soy sauce, cooking wine, pepper, salt.

Production tutorial] Step 1: Clean and cut the fresh chicken thighs into small pieces, wash and peel the potatoes and cut them into small pieces, wash and cut the mushrooms into small pieces, wash and cut the green and red peppers into small pieces, mince the ginger and garlic, and cut the dried chili peppers into sections for later use;

Step 2: Add an appropriate amount of water to the pot, simmer the chicken thighs in a pot under cold water, boil the water and skim off the foam, and put it under the faucet to clean off the foam on the surface of the chicken thighs to control the water;

Step 3: Put an appropriate amount of cooking oil in the pot, add rock sugar and fry the sugar until the sugar is bubbling and pour the chicken thighs to color. Then add dried chili peppers, minced ginger and garlic to stir-fry until fragrant, add light soy sauce, dark soy sauce, cooking wine, pepper, and appropriate amount of salt;

Step 4: After the chicken thighs are stir-fried, pour water, the height of the water should be the same as the height of the chicken thighs, add the sliced mushrooms and simmer for 15 minutes;

Step 5: Simmer for 15 minutes, add green and red pepper cubes, cover the potato cubes and continue to simmer for 15 minutes, and wait for the juice to almost come out of the pot.

The good yellow braised chicken is tender and tender, and the juice can be nourished when you bite into it, and the thick spicy soup is served with a bowl of rice, which is more than enjoyable to eat. If you want to eat braised chicken, try to make it at home in your spare time! Clean and hygienic, you can rest assured to eat, and the taste is not worse than what you sell outside.

Autumn and winter diets are a little more spicy, and friends who can't eat spicy can skip dried chili peppers. Even if you don't put dry chili peppers, the yellow stewed chicken is delicious and delicious, the soup is thick, and it is very good to eat it beautifully!

Method 1. Step 1: Remove the blood, first remove the chicken pieces from the blood, to prevent the chicken from smelling fishy or peculiar, and to prevent the chicken from rancidity.

Step 2: Simmer, add ginger, shiitake mushrooms, chili peppers, chicken pieces, add a certain proportion of water, and a certain proportion of sauce (oyster sauce, soy sauce, light soy sauce, cooking wine, etc.) to simmer in a pressure cooker. There is a difference between the north and the south in the stewing time, the north likes to eat the meat off the bone, and the south likes to eat the meat with strength, so the north is longer than the south in the stewing time.

Step 3: Collect the juice, the juice is generally collected in a casserole, the purpose of which is to retain the original flavor of the yellow stewed chicken for a long time. When collecting the juice, add appropriate seasonal vegetables, so that the yellow stewed chicken has a complete range of meat, soup and vegetables, and is rich in color, fragrance and taste.

Preparation of rice:

The rice used in the yellow stewed chicken rice is made of Northeast rice as the raw material, and the more elaborate method is "two oils", and the rice that comes out of this way is loose, not as sticky as ordinary rice, and the entrance taste is strong and fragrant.

Practice 2. The steps to prepare the yellow braised chicken.

1.Wash the mushrooms, squeeze out the water, remove the stems and slice them; Beat the eggs;

2.Wash the chicken, drain, chop into pieces, and marinate in 10 grams of soy sauce for 10 minutes;

3.Put the pot on the fire, add peanut oil and cook until it is hot, put in the chicken pieces sticky with egg liquid, fry until golden brown, pour into a colander and drain the oil;

4.Put the pot on the fire, leave a little oil, add sugar and fried chicken pieces and stir-fry slightly;

5.Then add soy sauce, cooking wine, sweet noodle sauce, green onion, ginger, minced garlic, burn slightly, pour into a clay pot, add chicken broth, boil over high heat, skim off the foam, and then simmer over a slight fire until crispy;

6.Put the casserole on a slight heat, add the shiitake mushrooms, and simmer for about 15 minutes.

Method three. Ingredients: 400g chicken thighs (chopped into cubes), 200g potatoes (diced), 10g garlic cloves, 10g shallots (cut into pieces).

Seasoning: 300 grams of purified water, 5 grams of dried chili peppers, 5 grams of star anise, 20 grams of salad oil, 10 grams of soup pool old sauce, appropriate amount of salt, 800 grams of salad oil (for oil).

Method:1Fry the chicken pieces in hot oil until golden brown, drain and set aside.

2.Add star anise, garlic cloves, dried chili peppers and shallots in the bottom oil in a pot and stir-fry.

3.Heat 1 with the old sauce in the soup pool, stir-fry and pour in purified water. Cover and simmer over low heat for 30 minutes, season and serve.

Maybe it's because they're stupid because they won't do it. Yellow braised chicken.

If you do it well, it won't go dark. Braised chicken is a very delicious delicacy, tender and juicy, with a dense texture, fragrant and tender chicken with delicious soup and fragrant glutinous rice, the entrance is excellent, it is really delicious in the world. If the yellow stewed chicken is black, there are the following possibilities:

1.The heat is too big, there is no idea the heat and time, and if the fire is too big, it is easy to overburn the chicken or even black.

2.Put too much light soy sauce. Soy sauce and light soy sauce are both seasoning and coloring.

Target. Just put a little bit in moderation, but putting too much will make it very heavy and dark in color, and the taste will be heavier and saltier.

3.It may be a chemical reaction with iron.

There are some things in the ingredients or seasonings that react with iron and there will be a layer of black things, so it is recommended to try a different pot, such as a non-stick pan.

<> "Food Sensitivity Disturbance. Shiitake mushrooms, green peppers, potatoes, 2 tablespoons light soy sauce, 1 tablespoon soybean paste, chicken thighs cut into small pieces, round dates, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 tablespoon dark soy sauce, 1 tablespoon sugar, green onions, ginger, garlic, dried chilies.

Method. Blanch the chicken thighs with cooking wine, stir-fry the chives, ginger, garlic, and chili peppers, put the chicken bridge cavity dan legs, pour in the sauce and stir-fry to color, add an appropriate amount of water.

Put the mushrooms and potatoes, cover and simmer for 15 minutes, finally add the green peppers, and fry over high heat until the soup is thick.

Yellow stewed chicken rice, this dish is believed to be familiar to everyone, and it is also one of the must-order items for takeaway people. I happened to buy chicken thighs today, so let's share this dish with you, I shared the easiest way, there are no complicated seasoning box ingredients, but the taste is classic.

Preparation of braised chicken.

Step 1

Wash the chicken thighs and chop them into even small pieces, put 2 tablespoons of cooking wine in a pot under cold water to remove the smell, skim off the foam after boiling over high heat, and control the moisture for later use.

Step 1

Wash and slice the bell peppers, wash the mushrooms and cut them into thick slices, and chop the green onions, ginger and garlic for later use.

Step 1

Put an appropriate amount of oil in the pot, put sugar directly in the cold oil, boil over low heat to melt and brown, stir constantly during the period, with bubbles on it, not high heat so as not to be easy to paste.

Step 1

Add the chicken pieces, turn to high heat and stir-fry quickly, let the chicken pieces evenly coat the sugar color, then add the green onions, ginger, garlic and dried chili peppers and stir-fry, soon it will be wide enough to smell the fragrance of green onions.

Step 1

Add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 2 tablespoons of dark soy sauce, an appropriate amount of white pepper, an appropriate amount of salt, stir-fry a few times, and pour in an appropriate amount of hot water, whichever can be submerged with the chicken.

Step 1

After boiling over high heat, about 10 minutes later, add the shiitake mushrooms, continue to stir-fry evenly, cover the pot and simmer over low heat for about 15 minutes, of course, the amount is different, and the time should be adjusted appropriately.

Step 1

After 15 minutes, the chicken is soft and rotten, you can collect the juice on high heat, and when the soup is thick, you can add the bell pepper and stir-fry. After the bell peppers are cooked, add a little chicken essence, and then choose whether to add coriander to taste according to personal preference.

Picture of the finished product of braised chicken.

<> cooking tips for braised chicken.

Steps: <>

Step 1: Pour in an appropriate amount of light soy sauce and cooking wine, mix evenly, and marinate for 20 minutes (before eating meat or a big meal for friends with a bad spleen and stomach, you can make a cup of Wuzhen powder to nourish the spleen and stomach in advance and drink it, it is warm and comfortable).

Step 2: Heat oil in a pot, add green onions, ginger and dried chili peppers and stir-fry until fragrant.

Step 3: Add the chicken pieces and stir-fry over high heat for 3 minutes.

Step 4: Pour the chicken pieces into a casserole, pour in the shiitake mushrooms and the water for soaking the shiitake mushrooms.

Step 5: Add dark soy sauce, rock sugar, salt, stir well, and simmer for 30 minutes.

Step 6、Then add the chopped green peppers and bell peppers, simmer until they are broken, and then you can take them out of the pot.

Tips:

Ingredient breakdown. Ingredients.

Half of the local chicken is rented violently.

15 dried shiitake mushrooms.

1 green pepper. Accessories.

A pinch of ginger. 1 tablespoon of pepper.

2 scoops light soy sauce. 5-6 pieces of rock sugar.

3 tablespoons of cooking wine. Salt to taste.

2 cloves of garlic. 1 slice of green onion.

1 tablespoon soybean paste.

2 dried red peppers.

Salty and umami taste. Simmering process.

Three quarters of an hour takes time.

Easy difficulty. The steps to prepare the yellow braised chicken.

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Wash the chicken, soak it in the bloody water, and chop the pieces.

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Bring to a boil in water (add 2 slices of ginger to the water), remove and drain.

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Sliced green peppers, dried red peppers, green onions, ginger and garlic.

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Wash the shiitake mushrooms and soak them (keep the water for soaking the shiitake mushrooms).

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Pour a little oil into the pan and stir-fry the rock sugar until the rock sugar dissolves to a reddish brown color.

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Pour in the chicken pieces and stir-fry until browned.

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Add cooking wine and stir-fry dry, then add green onions, ginger, garlic, and dried red pepper and stir-fry Wang Zhihongxiang.

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Pour in light soy sauce and 1 tablespoon of soybean paste and stir-fry well.

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Pour the fragrant ru into the pot together with the water for soaking the shiitake mushrooms, add enough boiling water until the chicken pieces are just submerged, bring to a boil over high heat, turn to medium-low heat and simmer for about 25 minutes.

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When the soup is thick, add salt, pepper and green pepper cubes and stir-fry evenly.

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Finished product. <>

Please click Enter a description. Finished product.

First of all, the ingredients are prepared:

Duck meat, salt, pepper, green onion and ginger, yellow stewed sauce, potatoes, shiitake mushrooms, green and red peppers.

Specific steps: Step 1: Soak the chopped duck in clean water, control the moisture after the duck is cleaned, add a spoonful of salt, a little pepper Liang Hong grasp and mix evenly.

Step 2: Heat the oil, heat the oil in the pot, add the duck to stir-fry, add the green onion and ginger, keep the heat high, and fry the duck meat until the skin paper is browned and oily, which is the key to making it fat but not greasy, and it will be more fragrant when it comes out.

Step 3: The key to deliciousness is to put it in a package, and you can also use it to make yellow stewed chicken, yellow braised pork ribs, yellow braised pork knuckle, etc., the yellow stewed series of dishes can be used, and the taste is very delicious, and other seasonings do not need to be put in.

Step 4: Add boiling water after stir-frying, cover the pot and turn down the heat and simmer for 20 minutes, after 20 minutes, put the chopped potatoes and soaked dried shiitake mushrooms in, and cook for another 10 minutes.

Finally, turn up the heat to collect the juice, add green and red peppers to increase the fragrance, and then put it into this casserole after the pot, this simple and delicious yellow stewed duck is ready, do you see if it is simple and delicious?

The method of yellow stewed chicken is delicious and tender:

1. Cut the chicken thigh into small pieces, wash it repeatedly with cold water and soak it repeatedly, if you have time, you can put it in cold water and then soak it in the refrigerator for 2 hours, pour the water out of the barrage, and then put water and soak it again to remove the blood.

Then, add water to the pot, bring to a boil, blanch the chicken in the pot, skim the foam, remove the fishy smell, wash it with hot water, and put it in a container to dry before setting aside. Soak the mushrooms, wash and remove the stems and slice, remove the seeds of the green peppers, wash and cut into strips, slice the ginger, and cut the dried red peppers into strips.

2. Remove from the pot, add cooking oil, heat it, put the prepared rock sugar in, stir-fry over low heat, and fry until it melts and turns jujube red. Pay attention to the paste, so keep a good grasp of the heat.

3. Add the prepared chicken thighs to stir-fry until they are browned. Be sure to drain the water before putting the chicken in the pan. You can use the kitchen blotting paper to wipe off the water, so that the temperature in the pan can be maintained when stir-frying, and the oil will not collapse and collapse all over the face.

4. Add 3 slices of prepared ginger and 2 dried chilies. Stir-fry well. Ginger slices can remove fishy smell, and dried chili peppers can strengthen the stomach and eliminate food, inhibit bacteria and drive away cold.

5. Then add a spoonful of cooking wine to roll the fishy smell, add a spoonful of light soy sauce to increase the freshness and taste, add the dark soy sauce to adjust the color, don't add too much dark soy sauce, too much will turn black and affect the color.

6. Continue to stir-fry over high heat for 5-6 minutes until colored. Coloring is very important, the dishes pay attention to the color, flavor and taste, and the simple oak color is good to have an appetite, so you must not ignore it.

7. Add the prepared shiitake mushrooms and continue to stir-fry. After adding shiitake mushrooms, be sure to stir-fry until they are flavorful, so that the flavors of chicken and shiitake mushrooms can stimulate each other.

8. Then add water, the water is subject to the ingredients. Or you can add beer. Generally, meat dishes are added with boiling water or hot water, and if cold water is added, the temperature changes sharply, and the meat is not easy to stew.

9. Bring to a boil over high heat, stir-fry repeatedly, then turn to low heat and cover the lid and simmer for about 20 minutes. Because the chicken thighs are easy to rot, after a little rotten, turn to high heat to reduce the juice.

10. When the soup is thickened, because the yellow braised chicken soup is also very important, so don't cook the soup too dry. At this time, add the green chili pepper and stir-fry, and fry the chili pepper until it is raw.

Precautions for making yellow braised chicken

1. When simmering, you can add some chestnuts according to your personal taste, and if you have children at home, you can put the kind of peppers that are not spicy, and you can also add a little color, and children love to eat more. If you like to eat sweet, you can put some sugar.

2. To make yellow stewed chicken, you need to fry the chicken until it is colored, and then stew it, so at the beginning, don't cut the chicken too small, so as not to break it after a long time of stewing and boiling, which will affect the taste.