Local chicken with Nanchang flavor(nan chang feng wei xiang xia shao tu ji )

Local chicken with Nanchang flavor

Introduction:

Production steps:

Step 1: clean the chicken, chop it into small pieces, blanch it in boiling water and set aside.

Step 2: wash mushrooms, squeeze dry water, set aside.

Step 3: the ingredients are ready.

Step 4: add oil to the frying pan and heat it to 70%. Pour the chicken into the frying pan and stir fry.

Step 5: stir fry until all the chicken pieces turn white, pour in the sweet glutinous rice wine, stir well, and then pour in the ingredients in Figure 3 to stir fry the flavor.

Step 6: add soy sauce, salt and chicken essence, stir well.

Step 7: add mushrooms and stir well.

Step 8: add 1000 ml of water, bring to a boil and turn to low heat for 40 minutes.

Step 9: after the soup begins to thicken, turn to high heat to collect the juice. Stir fry continuously, and let the soup evenly wrap on the chicken and mushroom until the water is dried, leaving the soup.

Materials required:

Native chicken: one

Mushroom: 15

Jiang: one piece

Garlic: 4 cloves

Chaotianjiao: some problems

Homemade sweet glutinous rice wine: 2 tablespoons

Seasoned soy sauce, salt, chicken essence: appropriate amount of each

Note: in the traditional way, the dried mushrooms are usually made with pickled hair, but I think the taste of the dried mushrooms is too heavy, which completely covers the fresh flavor of the chicken itself, so I prefer fresh mushrooms, and my husband prefers the chicken made with fresh mushrooms, so I use fresh mushrooms to make this dish at home.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Nan Chang Feng Wei Xiang Xia Shao Tu Ji