Does the roast chicken need to be blanched, and should the braised chicken be blanched

When many people make braised chicken nuggets, they will always habitually blanch the chicken in the pot before starting to stir-fry. But blanched chicken will make it taste old, so this is one of the reasons why many chicken nuggets can't bite, so we usually don't need to blanch when we fry chicken nuggets, in fact, we have always made mistakes, so the chicken will always be chewed. And after a bowl of braised chicken nuggets with color and flavor without blanching, we only need to pay attention to some details, and the chicken will be delicious.

Preparation of braised chicken nuggets.

Ingredients: chicken nuggets, shiitake mushrooms, black fungus, green onions, garlic, ginger, green peppers, red peppers, star anise, brown sugar, light soy sauce and cooking wine.

Dark soy sauce. Cooking steps:

We can buy a live chicken at the market and ask the boss to kill it for you, or you can buy a good one. If there are many people at a time, it will be a whole one, and if it is a little less, half a will be enough. After the chicken is processed, it is cut into pieces, and the chicken pieces are soaked in blood, so we don't need to blanch to force out the blood in the chicken.

On the contrary, if we blanch the chicken, it will destroy the taste of the chicken, so that the chicken will not taste good when fried, and it will not be able to bite.

When the chicken nuggets are soaked, we can put the black fungus in it and soak it, and the shiitake mushroom only needs to draw a cross on its umbrella, which will also be more flavorful. Shoot the garlic into minced pieces, cut the ginger into slices, and chop the green onion into pieces and stir-fry until fragrant. After the ingredients are cut, put the seasoning that has just been cut in the pot and stir-fry until fragrant, and pour star anise and dried chili peppers into the pot to stir-fry the fragrance, and then you can put the chicken pieces in and stir-fry.

Wait until both sides of the chicken nuggets turn golden and yellow, pour in cooking wine, light soy sauce, dark soy sauce and rock sugar for coloring.

When the coloring is complete, you can pour water into it and start boiling the chicken pieces, and wait until the water in the pot has been boiled over high heat for 20 minutes, then open the lid and add the black fungus to the stir-fry with shiitake mushrooms and green and red peppers. Until all the ingredients are cooked, you can get out of the pot, usually we only need to fry for 5 minutes and all the ingredients are almost ready to cook. This is the end of a bowl of spicy braised chicken nuggets with a ruddy color.

The spicy dish goes well with rice, and you can eat it all at once with a bowl of rice.

How to deal with stewed chicken broth.

When stewing chicken soup, we don't need to blanch, we can add some red dates, ginseng and other ingredients when stewing chicken soup, which can help us remove the peculiar smell in the chicken soup, and when stewing chicken soup, we need to simmer with cold water over low heat (the soup is fragrant), during the stewing process, we must remove the blood foam and black oil slick of the chicken in time, after removal, you need to cover the pot well, let the generated water vapor slowly stew, so that the stewed chicken soup can preserve the nutrition of the chicken to the greatest extent, I generally deal with it like this, If you are not at ease, soak the whole chicken for 2 hours, blanch it quickly in hot water, and simmer it, but it will lose nutrients.

Need to be able to remove the fishy smell.

Braised chicken can be blanched without blanching, or blanched and then put it in cold water to make the meat firmer and more chewy, and blanching can also make the frying time shorter. Whether it's braised chicken or other foods, you should add some seasonings such as ginger and shallots to remove the fishy smell and make it more flavorful.

Does the braised chicken need to be blanched

Generally, we have to blanch the braised chicken nuggets, so that it will be more delicious, because the chicken nuggets have a fishy smell, blanching can clean its blood and other dirty things, and make it more hygienic. And when blanching, you should control the time, not for too long, otherwise it may be cooked directly, and the braised chicken pieces that come out of this way are not very delicious.

There are also people who choose not to blanch braised chicken when making it. Because eating chicken is its umami, if you pass the water in advance, the umami in the chicken will lose a lot, and the nutritional value will also be partially lost. If you don't blanch the water, you need to clean the chicken, otherwise it will have an unpleasant fishy smell.

When blanching braised chicken, you must pay attention to using cold water, not hot water. If you blanch the chicken with hot water, not only will the chicken not be tender, but also its fishy smell and smell will not be completely removed. This will affect the texture and taste of the mouth.

For blanching and non-blanching, it depends on the actual situation, if it can remove the fishy smell, you can also do not need to blanch.

Home-cooked chicken nuggets need to be blanched in advance. If the roasted chicken pieces are not blanched in advance, the taste of the chicken may be more fishy, and the chicken pieces need to be blanched with cold water when blanching, and the blanched chicken pieces are immediately taken out and then passed through a cold water, so that the taste of the chicken will be better.

Braised chicken nuggets must be blanched, because the smell of not blanching is unusually strong, after the chicken nuggets are blanched, the cold water is to make the meat of the chicken firmer and the bite more delicious.

Many people make chicken with an older taste, just because of the hot water blanched chicken chosen, so that the chicken will be older and the taste will naturally be very poor.

When choosing chicken nuggets, it must be fresh, otherwise it will affect the taste of the dish if it is not fresh.

When choosing chicken, be sure to choose a skin that ranges from milky white to dark yellow, and never dark gray or pale.

When choosing chicken, if the outer layer of the chicken is relatively dry, not sticky, and does not stick to the hands, after pressing with your fingers, it will return to its original shape, which means that the chicken is relatively fresh.

It is best to buy live chicken, and choose live chickens with lively spirit and flexible eyes, so that chickens are generally not sick and eat more assured.

Blanch the braised chicken. The reason why braised chicken needs to be blanched is because it contains more blood and has a stronger fishy smell, so after blanching, the texture will be softer and the taste will be more delicious. The process of blanching the braised chicken should not be too long, if the time is too long, the taste of the braised chicken will become very chai.

Ingredients: 1/2 chicken, 1/2 onion, 1/2 carrot. Seasoning: 2 shallots (chopped), 1 teaspoon starch, 2 tablespoons each of salad oil, rice vinegar, light soy sauce and dark soy sauce, 1 tablespoon Shao wine, tablespoon of sugar Duan Qixiang Sanpanzhou, 5 tablespoons of water.

Method: 1. After washing the chicken, cut it into pieces, put in a teaspoon of starch and mix well, soak in oil, scoop up, drain the oil and set aside. 2. Peel the carrots and cut them into thick slices with the onion and set aside.

3. Put two tablespoons of salad oil in the utensil, stir-fry the dried shallots and chicken pieces, add carrots and onions and stir-fry well, add one tablespoon of Shao wine, three tablespoons of sugar, five tablespoons of water and two tablespoons of light soy sauce, dark soy sauce and rice vinegar, and cook for 40 minutes on medium heat until the juice is dry and the chicken is cooked.

If you color, in fact, there is nothing to pay attention to, white sugar rock sugar, I don't think the problem is big, the main thing is the proportion of light soy sauce and old soy sauce, and it is generally almost dark soy sauce if you control it well: light soy sauce =, dark soy sauce is not too much, otherwise the color is black and the grip is next to it.

Precautions for braised chicken:

1. Choose a tender chicken branch to sell, if you can, only buy chicken thighs or chicken wings.

2. Chicken can be fried raw without blanching. If you must blanch, after blanching, you should ice it with cold water to make the meat firm before moving on to the next step.

3. The stew time should be shorter. You can chop the meat in smaller pieces. About 20 to 25 minutes after the water boils, the chicken is just cooked and not too old. If it is blanched, the stew time should be shorter.

4. No matter what kind of braised it is, be sure to add some ginger to remove the fishy and fierce flavor of the chicken.