Braised chicken in low temperature(di wen men ji rou )

Braised chicken in low temperature

Introduction:

"The chicken boiled hard by accident. Do you have this experience? Anyway, I have! Why is chicken hard? In theory, the protein starts to solidify at 63 ℃ and the gravy starts to flow out at 68 ℃. But we can't fight to eat puffer fish. We have to take food poisoning into consideration, right? Especially in summer. After struggling for a long time and looking up the information, according to the Research Report on vacuum conditioning of chicken published by the Journal of Japan's home economics society, if the temperature of chicken is below 85 ℃, its taste will not change much. The problem of food poisoning is said to be prevented by heating above 75 ℃ for an hour. So low temperature stewed chicken conditioning method came into being. Hum, it seems that it's too much to say that? But the meat is more tender than usual. "

Production steps:

Step 1: remove the tendons and excess oil from the chicken.

Step 2: spread salt on both sides and marinate in heat-resistant plastic bag for 20 minutes.

Step 3: heat the water to 85 degrees and turn off the fire. Put the meat in a plastic bag and cover it for 1 hour. Then do whatever you need to do, and ignore it. If there is no thermometer, you can turn off the fire when there are many small bubbles beside the pot.

Step 4: take out after 1 hour, pour the gravy into a container and reserve.

Step 5: cut the stewed meat into pieces.

Step 6: cut the red carrots into small circles and blanch them with peas.

Step 7: after the water is drained, part of the pea is broken off and fried until the surface is a little colored.

Step 8: chop the anchovy in oil.

Step 9: stir fry.

Step 10: add apple vinegar, honey, salt, pepper, orange jam and the gravy in step 4.

Step 11: turn off the fire. Add the butter and melt with the remaining heat.

Step 12: lay some peas on the bottom of the plate, put chicken on it, distribute the remaining peas and red radish on the plate, pour the chicken juice, cut the green onion into strips, and garnish the chicken.

Materials required:

Chicken leg: 1 piece

Peas: moderate

Red radish: right amount

Shallot: a short section

Anchovy in oil: 2 pieces

Apple vinegar: 1 teaspoon

Honey: half a teaspoon

Salt: right amount

Pepper: right amount

Orange jam: 1 teaspoon

Butter: 5g

Note: if there is no apple vinegar, you can use ordinary vinegar or lemon juice instead.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Di Wen Men Ji Rou