Chicken in casserole(sha guo ze ze ji bao )

Chicken in casserole

Introduction:

"Chicken meat is tender, delicious, and suitable for all kinds of cooking methods. It has high nutritional value and belongs to" white meat ". It must be seen on the feast table every Spring Festival ~ ~ ~ according to the type, chicken can be roughly divided into chicken neck, chicken neck, raw chicken and cooked chicken. The first two are suitable for soup making, and the second two are best for white cutting. Do you know which chicken these names represent ~ ~"

Production steps:

First step: Chicken chopped small pieces, wash and put a little Baijiu for half an hour to taste.

Step 2: heat the oil in the casserole, add ginger slices and stir fry garlic to make it fragrant (garlic does not need to be crushed);

Step 3: spread chicken on the bottom of the pot (don't stir fry), cover and simmer for 5 minutes;

Step 4: open the lid of the pot, turn it over evenly with chopsticks (don't stir fry after spreading it evenly), cover it and simmer for 5 minutes;

Fifth step: when braised to the chicken skin becomes pale yellow, add the right amount of Baijiu, stirring evenly, continue to cover the lid and simmer for 5 minutes.

Step 6: add proper amount of raw soy sauce and a little old soy sauce, stir well, cover and continue to simmer until golden yellow (raw soy sauce is salty, so no salt is added)

Materials required:

Hen: one (about 1800g)

Ginger slices: right amount

Garlic: 4-5 petals

Oil: right amount

Baijiu: moderate amount

Raw oil: proper amount

Old style: moderate

Caution: (1) when choosing the hen with longer age, it is best to go to the tail (2) for the first time, and not to stir fry the chicken and second times to turn the meat into the sauce. (3) do not worry about the sauce until the Baijiu is in the baijiu.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: garlic

Chinese PinYin : Sha Guo Ze Ze Ji Bao