Stewed chicken(ji xiang ru yi zhi qing dun quan ji )

Stewed chicken

Introduction:

"On the new year's table, there is always stew, chicken, stewed, steamed, fried or braised. It's lucky to have chicken in the new year, which means good luck. Stewed whole chicken is a traditional dish in our hometown. We can always see this dish at the red and white banquet in our hometown. It's not difficult, but it takes a long time. It's Stewed slowly over a small fire and has high nutritional value. It's very suitable for children and pregnant women. "

Production steps:

Step 1: prepare the required materials.

Step 2: soak the spices in hot water and clean them.

Step 3: add proper amount of water into the pot, blanch the cleaned chicken for a few minutes, as long as the skin hardens.

Step 4: pick up the blanched chicken. If there is blood foam on the chicken, you can use the water of blanched chicken to wash the blood foam on the skin.

Step 5: put the spices into the belly of the blanched chicken.

Step 6: put the belly up into the stew pot and set the shape.

Step 7: add chopped ginger and mushrooms, add two drops of white vinegar, appropriate amount of salt, and then add enough water.

Step 8: stew for about two and a half hours.

Materials required:

Three yellow chicken: one about one and a half Jin

Ginger: a small piece

Salt: right amount

Fragrant leaves: 3 pieces

Black pepper: a small rub

Mushroom: 3

White vinegar: 2 drops

Water: moderate

Star anise: 2

Note: 1. I use a water proof stew cup. After 2:30 minutes in the slow stew, the chicken is very rotten. It's easy to take off the bone. It's the same with small heat without water proof stew cup. 2. The main purpose of soaking spices in hot water is to make them taste more easily and clean. It's OK to leave so many spices out if you like purer flavor. 3. The main purpose of chicken blanching is to remove the blood foam, and at the same time, set the type of chicken. It doesn't take too long to blanch.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ji Xiang Ru Yi Zhi Qing Dun Quan Ji