Braised chicken(huang men ji kuai )

Stewed chicken:

Raw materials for stewed chicken:

Chicken (200g), bamboo shoots (or mushrooms) (65g), rice wine (6.5g), soy sauce (3G), monosodium glutamate, ginger, wet water chestnut powder (8G), scallion, refined salt, sugar, chicken soup (130g).

The process of stewed chicken is as follows:

Cut the chicken into 1-inch cubes, fry in warm pig oil for half a minute, then add bamboo shoots or mushrooms and seasoning (onion, ginger, yellow rice wine, soy sauce, wet water chestnut, salt, sugar, monosodium glutamate, chicken soup), simmer for 10 minutes, then thicken with wet water chestnut

Braised chicken

Braised chicken is a famous traditional dish in Henan and Shandong. The main ingredients are chicken, bamboo shoot meat and fungus, which belong to Henan cuisine and Shandong cuisine. The taste is fresh and sweet, and the main cooking technology is stewing.

Characteristics of dishes

The finished chicken nuggets are crisp, tender, juicy and bright yellow. The chicken juice is thick, fresh and sweet. It tastes rotten and light. It is suitable for all seasons.

Production method

Practice 1

Ingredient: 350 grams of tender chicken.

Accessories: 75 grams of bamboo shoots, 75 grams of water hair fungus.

Seasoning: 10 grams of scallion, 250 grams of white soup, 15 grams of monosodium glutamate, 25 grams of wet starch, 35 grams of Shaojiu, 35 grams of cooked lard, 30 grams of soy sauce, 10 grams of sugar.

Steps:

1. Put chicken in boiling water for 2 minutes, remove, cool and cut into 5 cm long and 2 cm wide pieces;

2. Heat the frying pan over a high heat, add 25g lard and stir fry the scallions until fragrant. Then add the chicken pieces, add Shaojiu, soy sauce, sugar and white soup. After boiling, move them to the low heat. When the soup is thick, remove the chicken pieces and place them on the bottom and around the bowl with the skin down;

3. Cut the fresh bamboo shoots into rolling pieces, put them into the chicken juice pot together with water hair fungus, and boil slightly. Take out, spread in the chicken bowl, then decant the remaining soup into the pot, cover the chicken in the pan, add monosodium glutamate to the soup, thicken with wet starch, pour in 10g of cooked lard, and pour evenly on the chicken.

Practice 2

Ingredients: 200g chicken, 65g bamboo shoots or mushrooms, 6.5g yellow rice wine, 3G soy sauce, 8g monosodium glutamate, ginger, wet water chestnut powder, 130g scallion, refined salt, sugar and chicken soup.

Steps:

1. Cut the chicken into 1-inch cubes and fry it in warm pig oil for half a minute;

2. That is, add bamboo shoots or mushrooms and seasoning (onion, ginger, rice wine, soy sauce, wet water chestnut powder, salt, sugar, monosodium glutamate, chicken soup), simmer for 10 minutes;

3. Then thicken with wet water chestnut powder.

Practice 3

Ingredient: 1500 grams of rooster.

Accessories: 20 grams of mushrooms (fresh), 20 grams of winter bamboo shoots.

Seasoning: 8g salt, 2G pepper, 10g pepper (red and sharp), 20g sugar, 20g soy sauce, 20g soy sauce, 10g scallion, 10g ginger, 40g garlic (white skin), 3G star anise, 1g cardamom, 80g vegetable oil, 20g starch (PEA).

Steps:

1. Wash the mushrooms and bamboo shoots separately, and use water to swell the hair;

2. Mix the starch with water to form wet starch for use;

3. Clean the live chicken after slaughtering;

4. Cut the bone into 0.3cm pieces, rinse with water, remove and filter the water;

5. Shuifa winter bamboo shoots cut into small pieces with a knife;

6. Slice ginger, cut scallion, peel garlic;

7. Put the frying pan on a high heat, add vegetable oil into the hot pan, and then add onion, ginger and anise to stir fry until fragrant;

8. Pour in chicken and stir fry until there is no water. Add refined salt, salty soy sauce, sugar, garlic and pepper;

9. Then stir fry until there is no water vapor, inject about 500 grams of water to just submerge the chicken;

10. Add mushrooms and bamboo shoots, cover them and put them on low heat for 30 to 70 minutes. The chicken cake is rotten (depending on the chicken's age and tenderness);

11. When loading the plate, use chopsticks to pick up cardamom, star anise, onion and ginger. If the soup is too much, thicken it with wet starch.

matters needing attention:

1. It is most suitable for chicken to make stewed chicken. Chicken head, feet and viscera can be used for other purposes.

2. When stewing, add enough water at one time, and don't stop fire in the middle.

3. When slaughtering a chicken, you have to take out the internal organs first and then stretch the feathers.

Practice 4

Ingredients: 1 chicken, 1 egg white, 1 tsp wheat flour, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of onion, appropriate amount of ginger, 1 star anise, appropriate amount of pepper, appropriate amount of cooking wine, 1 tsp starch.

Steps:

1. 2. Clean the chicken and cut it into pieces;

3. Chicken into the container, into the egg white, starch, flour, five spice powder, salt;

4. Grasp the chicken pieces evenly by hand;

5. Put oil in the pan, heat 60% and fry the chicken until golden. Remove;

6. Bowl, put onion, ginger, star anise, pepper, salt, cooking wine, soy sauce, chicken essence, boiling water;

7. Steam for about 50 minutes. When eating, put the bowl on the plate.

nutritive value

chicken

Chicken meat is tender and delicious. It can be used in various dishes because of its light taste. The content of protein is quite large, among the meat, it is one of the highest protein meat, which 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 ratio is high, variety, and high digestibility, it is easy to be absorbed by the human body, the use of chicken, enhance physical strength, strong body function. In addition, it contains phospholipids which play an important role in human growth and development, and is one of the important sources of fat and phospholipids in Chinese dietary structure.

Chicken has a good therapeutic effect on malnutrition, fear of cold, fatigue, irregular menstruation, anemia, weakness and so on. According to traditional Chinese medicine, chicken has the functions of warming the middle and replenishing qi, tonifying deficiency and essence, strengthening spleen and stomach, activating blood vessels and strengthening muscles and bones.

mushrooms

Lentinus edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and vitamins. In Lentinus edodes, there is a kind of maltitol which is deficient in common vegetables. It can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the ability of human body to resist diseases. Normal people eat mushrooms can play a role in cancer prevention. Lentinus edodes can inhibit the growth of tumor cells in cancer patients; Lentinus edodes dietotherapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenosine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, prevent arteriosclerosis, liver cirrhosis and other diseases; lentinan can improve the activity of helper T cells and enhance the immune function of human body fluids. A large number of practices have proved that Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving body adaptability; Lentinus edodes also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for dyspepsia, constipation, etc.

winter bamboo shoots

Winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoot is a kind of food with high protein and low starch. It has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide contained in it also has certain anticancer effect. But winter bamboo shoots contain more calcium oxalate, children, suffering from urethral calculi, nephritis people should not eat more.

Food taboo

Chicken: chicken and sesame, chrysanthemum with food, easy to poisoning; not with plum, rabbit with food, will cause diarrhea; with mustard with food will get angry; avoid with pheasant, turtle, carp, crucian carp, shrimp and onion garlic with food.

Winter bamboo shoots: winter bamboo shoots should not be eaten with sheep liver.

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Chinese PinYin : Huang Men Ji Kuai