Pot-stewed chicken(lu ji )

Stewed chicken method:

Raw materials for stewed chicken

750 grams of chicken.

Seasoning for stewed chicken

Peanut oil, soy sauce, cooking wine, sugar, sesame oil, cinnamon, star anise, ginger, onion knot.

The processing steps of stewed chicken are as follows:

(1) After killing the chicken, blanch it in 60-70% hot water, remove the hair and dirt, open a small hole under the armpit, clean the viscera, wipe the water with a clean cloth, and apply the soy sauce on the chicken.

(2) When the oil in the frying pan is heated, add the chicken and fry it until golden yellow, then remove the oil; leave some oil in the frying pan, add onion, ginger, star anise and cinnamon to fry the flavor, then add soy sauce, sugar and water to boil, skim off the foam, add the chicken and simmer over a low fire until it is six mature, then add sesame oil to the high fire. When the soup is concentrated, take out the chicken, cool it, put it in a basin with a knife, and pour it on the water Serve with marinade.

Note: rabbit meat, dog meat, pork, pig liver and beef can be made by this method.

Characteristics of stewed chicken:

The meat is crisp and tender, salty and delicious.

Attention should be paid to when making stewed chicken

When marinated chicken is boiled, it should be stewed in low heat to ensure that the chicken is neat, crisp and delicious.

Pot-stewed chicken

Stewed chicken is a traditional poultry product in Guangdong Province, among which Guangzhou is the best. This kind of stewed chicken, which can be made in restaurants, canteens and families, is delicious and popular.

Guangdong production method

Make food

One net fat young hen (about 0.8-1.2kg is better)

Green onion 120 grams,

Ginger 40g,

Vegetable oil 120g,

15 grams of salt.

Coriander: 100g

Seasoning method:

When Guangzhou people eat white cut chicken, they mostly use ginger and scallion as seasoning. It tastes light and easy to accept. Therefore, it makes people feel as if white cut chicken is just dipped in ginger and scallion juice. In fact, there are many condiments for white cut chicken to dip in, such as onion sauce, sauce, etc., which are very special and have endless aftertaste. Here are some of them.

Salt baked ginger and scallion

Ingredients: 20g ginger, a little salt and sugar, 30g scallion, 1tsp salt baked chicken powder, 1tsp oil.

practice

1. First of all, peel the ginger and clean the scallion, and dry the water.

2. Cut ginger, green onion and coriander into pieces and mix well.

3. Heat ginger and scallion powder in microwave oven for 30 seconds to make their fragrance float out. Then mix well with salt, sugar and salted chicken.

4. Finally, heat a tablespoon of oil in the pan and pour it on the ginger and scallion.

Tip: if you like strong taste, you can add some soy sauce, the taste is also good.

Ginger, garlic and scallion flavoring

Raw materials: 1 tbsp ginger, 1 tbsp garlic, 1 tbsp onion, 1 tbsp coriander, 2 tbsp soy sauce, 1 tbsp salt and 1 tbsp sesame oil.

Method:

1. Mix ginger, garlic, green onion and coriander.

2. Pour the hot sesame oil into ginger, garlic, onion and coriander, then add soy sauce and salt.

Shajiang garlic flavoring

Ingredients: 1 tbsp of Shajiang powder, 1 tbsp of minced garlic, 2 tbsp of peanut oil.

Method: mix the Shajiang powder and minced garlic, heat the peanut oil and pour it in. After the fragrance wafts out, mix in the salt.

Onion oil flavored sauce

Ingredients: 30g scallion, 20ml sesame oil, a little water, refined salt and monosodium glutamate.

Method: chopped scallion, poured hot sesame oil, mixed with fragrance, add a little water, salt, monosodium glutamate.

Minced garlic and coriander

Ingredients: 30g minced garlic, 5g coriander powder, a little soy sauce, vinegar, sesame oil and MSG.

Method: mix minced garlic and coriander, then add soy sauce, vinegar, sesame oil and monosodium glutamate.

Tip: coriander (coriander) powder can also be omitted to make pure garlic sauce.

Garlic sauce flavoring

Raw materials: 2 tbsp mashed garlic, soy sauce (or soy sauce), onion, vinegar, pepper, sugar, sesame oil, ginger juice and monosodium glutamate.

Practice: stir in old mashed garlic (or soy sauce), onion, vinegar, pepper, sugar, sesame oil and ginger juice, MSG.

Tips: the ingredients of the sauce can be adjusted according to the taste and preference of each person.

The condiments of white cut chicken can be varied from place to place except a few local materials. The proper combination of seasonings not only has special aroma, but also can get unexpected odor, which makes white cut chicken more popular.

Production method

1. Soak and scald the chicken in the boiling soup pot (not over cooked, generally about 15 minutes), take it out and cool it, cut it into pieces (cool it and then cut the chicken into pieces), and put it on the plate;

Note: in order to make the skin smooth, the raw chicken should be scalded in hot water and then cooled in cold water. In the process of cooking chicken, the water in the stomach should be controlled several times to make the chicken heated evenly. When soaking the chicken, put it out of the water twice, that is, every 5 minutes. Immediately after putting it out, pour out the water in the chicken cavity and put it into the pot again to keep the temperature inside and outside the cavity consistent and make it mature evenly. Then hook up with iron hook, immediately put in cold boiled water immersion, make it cool quickly, so that the skin is smooth, and wash off the fluffy yellow clothes. (if possible, it's better to use frozen boiled water. Put the cooled boiled water in the refrigerator in advance. The lower the temperature, the better. As long as it doesn't freeze.)

2. Cut the onion and ginger into powder, put them in small bowls with a little salt inside (ginger and onion are seasoned together, only one flavor dish comes out, and a little coriander can be added in ginger and onion, the taste is better)

3. Pour oil into the frying spoon, bring to a boil over a high heat, and pour over the chopped green onion and ginger. Make two binders.

4. The cut chicken and sticky material are all on the table.

Liangzhou stewed chicken

Liangzhou stewed chicken has a long history with strict selection of materials, fine processing and exquisite formula. It is famous in Hexi Corridor for its large body, large meat, golden color, fresh and mellow flavor and unique flavor. The traditional production method of Liangzhou stewed chicken is to select the fat and tender chicken as the raw material and make it delicately.

Wash the mung beans and soak them in water for 2 hours. 2. Put them in an electric pressure cooker and add some water. 3. Press the "beans" button to boil. 4. Cool them naturally. Open and remove. 5. Add some sugar or rock sugar.

Popular practice

Materials used:

(main ingredient) half Sanhuang chicken.

1 small piece of streaky pork.

(seasoning) 6 tbsp soy sauce, 8 pieces of rock sugar, 1 piece of ginger, 2 pieces of star anise, 1 tbsp prickly ash, 1 piece of caokuo, 5 pieces of fragrant leaves, 1 tbsp fennel seed, 4 pieces of chive, and proper amount of water.

Method:

1. Remove the internal organs of the chicken and wash the pork.

2. Prepare 2 star anise, 1 fruit, 4-5 leaves, 1 scoop fennel seed, 1 teaspoon prickly ash and 7-8 rock sugar.

3. Slice the ginger and roll the chives into sections.

4. Pour chicken, streaky pork, scallion and ginger and all marinated materials in step 2 into the pot.

5. Add 6 tbsp soy sauce.

6. Add enough water to cover all ingredients.

7. After boiling, turn to low heat and simmer for 1-1.5 hours.

Nutrition instructions

Scientific investigation shows that compared with beef and pork, chicken lacks vitamin B16, vitamin C and vitamin D, and may also contain hormone residues. Long term consumption is easy to cause pregnant women to return milk.

Nutritionists point out that chicken consumption has a significant impact on human health, especially the health of the elderly. Nutritionists point out that chicken, on average, has the highest cholesterol content because people eat a variety of foods throughout the day. Cholesterol will greatly increase the risk of cardiovascular and cerebrovascular diseases. If women eat chicken every day, there will be excess cholesterol in the body, which is not only bad for health, but also increases the risk of heart disease and cerebral thrombosis.

So, if you want to really tonify your body, it's better to eat more nutritious fruits and vegetables. It's better to eat less chicken!

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