Braised Sanhuang chicken(hong shao san huang ji )

Braised Sanhuang chicken

Introduction:

"If you want to eat braised chicken nuggets, in addition to chicken legs, chicken wings or chicken feet, you can use the whole chicken to braised, Sanhuang chicken is a good choice. The meat is tender and the bone is soft. It is easy to be cooked and tastes delicious

Production steps:

Step 1: cut the chicken and control the water content.

Step 2: cut Beijing onion and prepared star anise.

Step 3: cut coriander and garlic.

Step 4: stir fry scallion and star anise in hot oil.

Step 5: add chicken, stir fry over high heat until the meat changes color, then add 2 tbsp cooking wine. Then add a spoonful of vinegar and stir fry for minutes.

Step 6: add 2 tbsp of soy sauce, stir fry and color.

Step 7: add appropriate amount of water. Don't foam the chicken. Bring to a boil and simmer over medium heat for more than 20 minutes. My wife and I can eat well. If you like to make it rotten, you can simmer for a while.

Step 8: stew until the soup is medium, add salt to taste.

Step 9: Sprinkle coriander and garlic leaves into the pot.

Step 10: it tastes good.

Materials required:

Three yellow chickens: one

Jingcong: one

Star anise: two

Coriander: moderate

Garlic leaf: right amount

Cooking wine: moderate

Vinegar: moderate

Volvariella volvacea: right amount

Soybean oil: right amount

Salt: right amount

Note: 1, usually stewed chicken soup, meat can be eaten with soy sauce. Chicken and duck meat match with soy sauce. 2. Sprinkle in the fresh and tender garlic leaves to taste garlic. You can also use minced garlic, or use garlic to stir fry in a pot. 3. It's better to choose onion. Beijing onion is inferior to it.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao San Huang Ji