Braised chicken(huang men ji jie sai si fang cai )

Braised chicken

Introduction:

"Stewed chicken is a traditional dish of Shandong cuisine, with strong flavor. Chicken meat is tender and delicious. It is suitable for all kinds of tastes because of its light taste. Its protein content is quite high, and it is easy to be absorbed by the human body, so it is a healthy and delicious choice. The automatic juice collecting function of the automatic cooking pot makes the stewed chicken juice less and fragrant, and the color ruddy and bright to the extreme

Production steps:

Step 1: scald the chicken with hot water and chop it into large pieces;

Step 2: wash mushrooms, cut bamboo shoots into slices;

Step 3: put the main ingredients, seasoning and water into the pot;

Step 4: close the lid of the pot, start the [ASR · chicken] function, and the cooking program will be executed automatically;

Step 5: after cooking, stir the ingredients in the pan evenly and put them into the plate.

Materials required:

Broiler: half (750g)

Winter bamboo shoots: 50g

Old style: 15 ml

Cooking wine: 20 ml

Onion: 2 segments

Large ingredients: 1 grain

Water: 600 ml

Mushroom: 2

Salt: 4 g

Oil: 15 ml

Dried pepper: 1

Ginger: 3 tablets

Clove: 1

Note: 1. The whole chicken can be scalded with boiling water instead of boiling water to prevent the loss of chicken juice; 2. Do not add sugar, otherwise it will have a "greasy" taste; 3. If the chicken is fat, the oil content will be reduced; if the chicken is thin, the oil content will be increased; 4. If there is no mushroom or winter bamboo shoot, it can not be used.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: Original

Chinese PinYin : Huang Men Ji Jie Sai Si Fang Cai