Braised chicken(huang men ji )

Stewed chicken method:

Raw materials for stewed chicken:

750 grams of young hens, 50 grams of vegetable heart (two), 30 grams of water hair mushrooms, 30 grams of yulanpian.

Ingredients for stewed chicken:

Onion, ginger, salt, cooking wine, soy sauce, monosodium glutamate, sesame oil, soup.

Process of stewed chicken:

(1) Clean the chicken, add onion and ginger, cooking wine, salt and soy sauce to steam.

(2) Water mushrooms, Yulan slice cut into thin slices, and cabbage were scalded with boiling water about standby.

(3) After the drawer, decant the soup in the spoon, buckle the chicken in the plate, and code the vegetable heart on the chicken. In addition, put Lentinus edodes and Magnolia slices into the soup, bring to a boil over high heat, adjust the color and flavor, thicken with water ball powder, pour some spiced oil on the chicken, and serve.

Characteristics of stewed chicken

The color is yellow and bright, the shape is soft and rotten, and the taste is salty and fragrant.

Braised chicken

Stewed chicken rice, also known as fragrant chicken pot and thick sauce chicken pot rice, belongs to Shandong cuisine, originated in Jinan City, Shandong Province. The main ingredient is chicken leg, which is stewed with green pepper, potato and mushroom. It tastes delicious, tender and smooth.

Historical origin

Stewed chicken rice, also known as fragrant chicken pot and thick sauce chicken pot rice, originated from Jinan famous shop "jilingyuan", is one of the traditional famous dishes in Jinan, Shandong Province. In 1927, jilingyuan, a famous restaurant of Shandong cuisine in Jinan, became very popular because of its numerous famous chefs and delicious dishes. Famous businessmen, rich businessmen and dignitaries came in droves. It was also known as the three famous shops in the provincial capital together with huiquanlou and jufengde at that time. Its signature dish, stewed chicken with 100 herbs, was deeply loved by Han Fuqi, then president of Shandong Province. He once rewarded 30 yuan for this and praised "this chicken is ingenious, It is superior to the top grade and should be regarded as a unique. It belongs to Shandong cuisine. The main ingredient is chicken leg, which is stewed with green pepper and mushroom. It tastes delicious, tender and smooth. Among them, stewed chicken rice and Bazhen stewed chicken are the best, with smooth mouth and delicious soup.

Characteristics of dishes

Stewed chicken: first grade soup, red and bright in color, waxy in taste, mellow in taste, oily but not greasy, with endless aftertaste; second grade meat, beautiful and tender in quality; third grade rice, rich in aroma and tenacious in strength.

Stewed chicken is a kind of mild food with high calorie, which is suitable for all ages. Stewed chicken juice has its own unique flavor through a unique cooking method. It is delicious and appetizing. Stewed chicken emphasizes a word of stew, and it is also very important to master the heat.

In this dish, Lentinus edodes play an absolute role in improving the taste, which should not be omitted. After the chicken is colored, it still needs to be stewed to taste, so don't cut the chicken too small, so as not to break it up. The meat quality can also be avoided. Instead of choosing early maturing chicken such as Sanhuang chicken, you can make it with a little fatter hen, native chicken, or just buy chicken legs. In a word, the more stewed chicken, the more fragrant the meat is, and the more delicious the soup is.

Production method

Two methods for the same material

Main materials

accessories

Method 1:

1. To remove the blood, first remove the blood from the chicken nuggets to prevent the fishy smell or peculiar smell of the chicken, and prevent the chicken from rancidity;

2. Stew, ginger, mushrooms, pepper, chicken, add a certain proportion of water, and a certain proportion of sauce (oyster sauce, soy sauce, soy sauce, cooking wine, etc.) pressure cooker stew. There are differences in the time of stewing between the north and the south. The North likes to eat boneless meat, while the South likes to eat vigorous meat, so the time of stewing in the north is longer than that in the south;

3. The purpose of collecting juice is to retain the original flavor of stewed chicken for a long time. When the juice is collected, the proper seasonal vegetables are added to make the stewed chicken have complete meat, soup and dishes with rich color, aroma and taste.

Method 2:

1. Wash the mushrooms, squeeze out the water, remove the pedicels, slice them, break the eggs;

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

3. Put the pan on the fire, add peanut oil to 70% heat, add the chicken with egg liquid, deep fry until golden yellow, pour in the colander and drain the oil;

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

5. Add soy sauce, cooking wine, sweet sauce, scallion, ginger and garlic, and heat them slightly. Pour them into a casserole. Add chicken broth and bring to a boil. Skim off the foam and simmer until crisp;

6. In a casserole over low heat, add mushrooms and simmer for about 15 minutes.

Other practices

Ingredients: 400g chicken leg, 200g potato, 10g garlic and 10g shallot.

Seasoning: 300g purified water, 5g dried pepper, 5g star anise, 20g salad oil, 10g soup sauce, appropriate salt, 800g salad oil (used for oil).

Steps:

1. Fry the chicken in hot oil until golden brown. Drain the oil and set aside;

2. Leave oil in the pan, add star anise, garlic, dried pepper and shallot to stir fry;

3. Heat 1 and soup sauce, stir fry and pour in purified water. Cover and simmer for 30 minutes. Season and serve.

Tip: if you don't like frying, chicken can also be put into the pot to stir fry.

Rice practice

Stewed chicken rice uses northeast rice as raw material, and the more particular way is "two oil". The rice made in this way is loose, not as sticky as ordinary rice, with strong taste and strong aftertaste.

nutritive value

chicken

The meat is tender and delicious. Because of its light taste, it can be used in all kinds of dishes. It contains a lot of protein. Among the meat, it is one of the highest protein meat and belongs to high protein and low fat food. The content of potassium sulfate amino acid is also very rich, so it can make up for the shortage of cattle and pork. At the same time, the content of vitamin A in chicken is higher than that in other meats, and the content of vitamin A in chicken is much higher than that in beef and pork, although it is worse than that in vegetables or liver. Chicken protein content is high, and easy to be absorbed into the use of the human body, has the role of enhancing physical strength, strong body. It is mild in nature, warm and sweet in taste. It enters the spleen and stomach meridians. It can warm the middle and replenish qi, replenish essence and marrow. It is used to treat asthenia and emaciation, deficiency of food, diarrhea, dizziness and palpitation, irregular menstruation, postpartum milk deficiency, thirst, edema, frequent urination, spermatorrhea, deafness and tinnitus, etc.

fungus

Auriculariaceae fungi, like ears, are parasitic on dead wood. They are rich in iron, calcium, phosphorus and vitamin B1. The content of iron in Auricularia auricula is very rich, so eating Auricularia auricula often can nourish the blood and keep the face, make the skin ruddy and radiant, and prevent iron deficiency anemia. Auricularia auricula contains vitamin K, can reduce blood clots, prevent the occurrence of thrombosis, has the role of prevention and treatment of atherosclerosis and coronary heart disease. The colloid in Auricularia auricula can absorb the dust and impurities remaining in the human digestive system and discharge them out of the body, so as to play the role of clearing the stomach and cleaning the intestine. It also has a significant resolving function for gallstones, kidney stones and other endogenous foreign bodies. Auricularia auricula contains anti-tumor active substances, can enhance the body's immunity, often eat can prevent cancer.

mushrooms

Lentinan can improve the phagocytic function of peritoneal macrophages, promote the production of T lymphocytes, and increase the killing activity of T lymphocytes. Anti aging: the water extract of Lentinus edodes has a scavenging effect on hydrogen peroxide and a certain elimination effect on hydrogen peroxide in the body; anti-cancer and anti-cancer: Lentinus edodes cap contains double stranded ribonucleic acid, which will produce anti-cancer interferon after entering the human body; reducing blood pressure, blood lipid and cholesterol: Lentinus edodes contains purine, choline, tyrosine, oxidase and other substances Some nucleic acid substances can reduce blood pressure, cholesterol and blood lipid, and prevent arteriosclerosis, cirrhosis and other diseases.

What to eat

Cannibalism

It can be eaten by the general population, especially for the elderly, the sick and the weak.

Avoid cannibalism

People with cold, fever, internal fire, phlegm dampness, obesity, heat toxin, high blood pressure, high blood lipid, cholecystitis and cholelithiasis should not eat chicken; people with warm nature, helping fire, hyperactivity of liver Yang, oral erosion, skin furuncle and constipation should not eat chicken soup; people with arteriosclerosis, coronary heart disease and hyperlipidemia should not drink chicken soup; people with cold, headache, fatigue and fever should not eat chicken soup People don't eat chicken, chicken soup.

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Chinese PinYin : Huang Men Ji